Effect of Mucilage Extracted from Leaves on Bovine Serum Albumin (BSA)-Stabilized Oil-in-Water Emulsions.

Polymers (Basel)

Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Republic of Korea.

Published: December 2022

The present study examined the effect of mucilage extracted from L. leaves on the emulsifying stability of bovine serum albumin (BSA)-stabilized oil-in-water (O/W) emulsions during the storage for seven days. O/W emulsions were prepared with a 90% aqueous phase containing mucilage (0-1.00% /) together with 0.5% (/) BSA and 10% oil phase. Emulsion properties were analyzed by measuring droplet size, zeta potential, spectroturbidity, backscattering profiles (%BS), and visual observations. The mean droplet size of emulsions prepared with 0.75 and 1.00% mucilage did not show significant changes during storage. The zeta potential of all the emulsions exhibited a negative charge of approximately -40 mV, but electrical repulsion was not the dominant stabilization mechanism in the emulsion. mucilage was able to increase the viscosity of the aqueous phase of the O/W emulsion system, which prevented droplet flocculation and enhanced the emulsion stability against phase separation at higher concentrations. The most stable emulsions during the storage period were those with 1.00% mucilage. In conclusion, mucilage has good potential for the preparation of stable O/W emulsions and can be used as a plant-based natural emulsifying and thickening agent in the food industry.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823750PMC
http://dx.doi.org/10.3390/polym15010113DOI Listing

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