The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.
Effect of pH on Stability of Oil-in-Water Emulsions Stabilized by Pectin-Zein Complexes
Abstract
The purpose of this study was to investigate the influence of pH on properties and stability of oil-in-water emulsions using pectin as an emulsifier and zein as an auxillary emulsifier. Primary emulsions were prepared by mixing rice bran oil with anionic polysaccharide, pectin, at pH 4 or 7. Zein solution was then added in order to prepare secondary emulsions. Final concentration of secondary emulsions was 20% (w/w) rice bran oil, 2% (w/w) pectin and 0.5% (w/w) zein. The results demonstrated that emulsions prepared at pH 4 were smaller in size, higher viscosity, and more stable after stability test than those prepared at pH 7. Light microscopic images showed that, at pH 7, emulsion droplets were aggregated. At pH 7, both pectin and zein represented as negative charge and no complex was formed, leading to the less stable emulsions. Below the isoelectric point (pH 5.5) of zein, i.e. at pH 4, zein molecules represented as positive charge and pectin represented as negative charge, resulting in a light cross-linking polymer network. It is possible that a low concentration of zein helps to stabilize the emulsions by improving the rigidity of coated layer on oil droplets, thus reducing the depletion flocculation to occur. The stabilizing effect in presence of zein, at pH 4, is attributed to a pectinzein complex formation at the interface.
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“Enhancing the determination of Table 3 physical and chemical properties, data from the literature shows that both pH and viscosity are crucial factors affecting emulsion stability, cosmetic elegance and skin tolerability.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [27]
In the citing paper
“In particular, pH below 4 can destabilize emulsifiers (including those containing an ester moiety) leading to product instability and higher than optimal alkalinity of pH may cause skin irritation as well as alter the viscosity and feel of the emulsion.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [27]
In the citing paper
“When the pH is in this slightly acidic to neutral range, it not only serves to preserve skin barrier integrity and user comfort but also assists in maintaining chemical stability of an emulsion and thereby prevents hydrolytic degradation and decomposition ingredient effects.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [27]
Citations
Cites
Zein: the industrial protein from corn
Shukla, R., & Cheryan, M. (2001) · Industrial Crops and Products · doi:10.1016/s0926-6690(00)00064-9 · Cited by 1,454
Formation, stability and properties of multilayer emulsions for application in the food industry
Guzey, D., & McClements, D. J. (2006) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2006.11.021 · Cited by 903
Bouyer, E., Mekhloufi, G., Rosilio, V., Grossiord, J.-L., & Agnely, F. (2012) · International Journal of Pharmaceutics · doi:10.1016/j.ijpharm.2012.06.052 · Cited by 552
Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions
Li, X., Fang, Y., Al‐Assaf, S., Phillips, G. O., & Jiang, F. (2012) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2012.08.018 · Cited by 92
Effect of Zein Concentration on the Formation of Pectin-Zein Complexes
Juttulapa, M., & Sriamornsak, P. (2012) · Advanced materials research · doi:10.4028/www.scientific.net/amr.506.319 · Cited by 9
Self-citation
Research works printed but not linked: 1
- P. Sriamornsak, Chemistry of pectin and its pharmaceutical uses: A review, Silpakorn University International Journal, 3 (2003) 206-228.
Cited by
Zein as a source of functional colloidal nano- and microstructures
Patel, A. R., & Velikov, K. P. (2014) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2014.08.001 · Cited by 270
Niroula, A., Gamot, T. D., Ooi, C. W., & Dhital, S. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106303 · Cited by 128
Effect of high-pressure homogenization on stability of emulsions containing zein and pectin
Juttulapa, M., Piriyaprasarth, S., Takeuchi, H., & Sriamornsak, P. (2016) · Asian Journal of Pharmaceutical Sciences · doi:10.1016/j.ajps.2016.09.004 · Cited by 107
Self-citationTuning Amphiphilicity of Particles for Controllable Pickering Emulsion
Wang, Z., & Wang, Y. (2016) · Materials · doi:10.3390/ma9110903 · Cited by 97
Li, M., Liu, Y., Liu, Y., Zhang, X., Han, D., & Gong, J. (2022) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2022.06.046 · Cited by 54
Metadata
- Authors
- Juttulapa, M., Piriyaprasarth, S., & Sriamornsak, P.
- Affiliations
- Silpakorn University (TH)
- ORCID
- Sriamornsak, Pornsak
- Venue
- Advanced Materials Research
- Publisher
- Trans Tech Publications, Ltd.
- Published
- 2013-08
- Volume
- 747
- Pages
- 127-130
- ISSN
- 1022-6680 (ISSN-L)
- 1662-8985
- OpenAlex
- W1975187360
- Cited by
- 27
- References
- 5
- Citations by year
- 2026: 4 · 2025: 2 · 2023: 1 · 2022: 1 · 2021: 4 · 2020: 6 · 2019: 1 · 2018: 1 · 2017: 1 · 2016: 5 · 2014: 1
- FWCI
- 2.98
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.scientific.net/PolicyAndEthics/PublishingPolicies (vor, 29 d)
- www.scientific.net/license/TDM_Licenser.pdf (tdm, 29 d)
- Locations
- Advanced materials research (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Surfactants and Colloidal Systems
- Keywords
- oil-in-water emulsions, emulsion stability, pH effect, pectin, zein, rice bran oil, isoelectric point, depletion flocculation, emulsion droplet size, emulsion viscosity
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- The paper
- Juttulapa, M., Piriyaprasarth, S., & Sriamornsak, P. (2013). Effect of pH on Stability of Oil-in-Water Emulsions Stabilized by Pectin-Zein Complexes. Advanced Materials Research. https://doi.org/10.4028/www.scientific.net/amr.747.127
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
