Food Science and Technology

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Browsing Food Science and Technology by Subject "Clove oil, emulsions, chitosan, sodium alginate, emulsion stability"

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    Emulsion stability of clove oil in chitosan and sodium alginate matrix
    (International Journal of Food Properties, 2018) Purwanti, Nanik; Syahrian Zehn, Azmi; Dian Pusfitasari, Eka; Nauman Khalid; Yundra Febrianto, Erfin; Suro Mardjan, Sutrisno; Andreas & Isao Kobayashi
    Clove oil was emulsified in 1% w/w chitosan (CC emulsions) and 2.5% w/w sodium alginate matrix (CA emulsions) containing Tween 80 as the surfactant. Different homogenization speeds (5,000, 10,000, 15,000 and 20,000 rpm) were used to produce the emulsions, and the stability of the emulsions during storage (29 days) was determined. The stability of the emulsions containing clove oil prior to the solidification process was assessed when chitosan and sodium alginate were used as encapsulating materials. Different homogeniza- tion speeds resulted in polydisperse emulsions with a size of 2–3μm and 90% of stability after 29 days of storage. Different homogenization speeds did not significantly affect the concentrations of the active compounds contained in the emulsions. However, these concentrations changed significantly after 29 days of storage when sodium alginate was used to make the emulsions and the homogenization speeds were≥10,000 rpm. High temperature caused by the high viscosity of the solution and high energy dissipation during homogenization suggested that the emulsions composed of sodium alginate were unstable. Chitosan enabled a longer processing time during the clove oil encapsulation process compared to sodium alginate, when emulsification by homogenization was used. The stability of the emulsion of the clove oil-in- chitosan matrix prior to the solidification step was superior.