Emulsion stability of clove oil in chitosan and sodium alginate matrix

Simple item page
dc.contributor.authorPurwanti, Nanik
dc.contributor.authorSyahrian Zehn, Azmi
dc.contributor.authorDian Pusfitasari, Eka
dc.contributor.authorNauman Khalid
dc.contributor.authorYundra Febrianto, Erfin
dc.contributor.authorSuro Mardjan, Sutrisno
dc.contributor.authorAndreas & Isao Kobayashi
dc.date.accessioned2019-03-19T10:41:54Z
dc.date.available2019-03-19T10:41:54Z
dc.date.issued2018
dc.description.abstractClove 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.en_US
dc.identifier.citationPurwanti, N., Zehn, A. S., Pusfitasari, E. D., Khalid, N., Febrianto, E. Y., Mardjan, S. S., . . . Kobayashi, I. (2018). Emulsion stability of clove oil in chitosan and sodium alginate matrix. International Journal of Food Properties, 21(1), 566-581. doi: 10.1080/10942912.2018.1454946.(Nauman Khalid (SFAS), (JCR Listed))en_US
dc.identifier.issn1532-2386
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/3694
dc.language.isoenen_US
dc.publisherInternational Journal of Food Propertiesen_US
dc.subjectClove oil, emulsions, chitosan, sodium alginate, emulsion stabilityen_US
dc.titleEmulsion stability of clove oil in chitosan and sodium alginate matrixen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Emulsion stability of clove oil in chitosan and sodium alginate matrix.pdf
Size:
2.23 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food Science and Technology