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Cited by 89Proteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems

Factors Affecting the Stability of Emulsions Stabilised by Biopolymers

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Maphosa, Yvonne, Jideani, Victoria A.·2018·Science and Technology Behind Nanoemulsions
DOI 10.5772/intechopen.75308
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Abstract

There has been an increase in consumer demand for healthy food products made from natural ingredients. This demand has been partly addressed by the substitution of natural alternatives to synthetic ingredients. One such example in this endeavour, is the study of the application of natural biopolymers as food emulsion stabilisers. When biopolymers such as proteins and polysaccharides or their complexes are applied as emulsion stabilisers, they exhibit different modes of action. These include acting as emulsifiers (polypeptides), increasing the viscosity of the medium (polysaccharides), reducing coalescence by coating individual droplets as well as acting as weighting agents (polysaccharides and polypeptides). Biopolymers can be covalently complexed using chemical, enzymatic or thermal treatments. These treatments generally increase the robustness and solubility of the final complexes. Biopolymer complexes have been reported to show higher stability to varying temperatures, pH and ionic strength. When two incompatible biopolymers are mixed, either associative or segregative phase separation occurs. The former involves separation of oppositely charged polymers due to electrostatic repulsion and the latter involves separation of similarly charged or neutral biopolymers. In this chapter, the stabilising effect, complexation, mode of action, phase behaviour and future application of biopolymers in emulsions are discussed.

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  • Minimal changes in the size of small droplets suggest that the interfacial attraction between oil droplets is strong due to the pectin polymer forming a fine film coating around individual oil droplets.

    “Minimal changes in the size of small droplets suggest that the interfacial attraction between the oil droplets is strong due to the pectin polymer forming a fine film coating around individual oil droplets (Maphosa and Jideani, 2018).”

    From Physicochemical characteristics, rheology, and emulsifying properties of ultrasound-extracted pectin from 'saba' banana peel (2023) · cites this paper as Maphosa and Jideani, 2018

    The Introduction (page unavailable) says biopolymers can form a fine film around oil droplets that reduces coalescence, and §3 lists pectin among polysaccharides studied as emulsion stabilisers. But the paper does not report minimal changes in droplet size or infer strong attraction from them. Instead, §3 describes a steric or electrosteric barrier, while §2 treats attraction between droplets as destabilising flocculation. (LLM, conf=0.86)

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Cited by

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Authors
Maphosa, Y., & Jideani, V. A.
Corresponding author
Maphosa, Yvonne
ORCID
Venue
Science and Technology Behind Nanoemulsions
Publisher
InTech
Published
2018-08-22
DOI
10.5772/intechopen.75308
OpenAlex
W2888151045
Cited by
89
References
1
Citations by year
2026: 6 · 2025: 14 · 2024: 13 · 2023: 24 · 2022: 12 · 2021: 14 · 2020: 6
FWCI
14.50
Type
book chapter
Language
en
Open access
Licence
Locations
  • InTech eBooks (publishedVersion, cc-by)
  • BiblioBoard Library Catalog (Open Research Library) (submittedVersion, cc-by)
  • IntechOpen (submittedVersion, cc-by)
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 › Organic Chemistry › Surfactants and Colloidal Systems
Keywords
emulsion stability, food emulsions, protein-polysaccharide complexes, phase separation, associative phase separation, segregation, viscosity, coalescence, natural ingredients

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