Influence of proteins and polysaccharides on stability of W/O/W emulsion for coating of mango seed kernel extract
2011
Pitchaon Maisuthisakul(University of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science) E-mail:[email protected]
Water-in-oil-in-water (W/O/W) emulsions containing mango seed kernel extract (Mangifera indica cultivar Chok-Anan) and protein (gelatin, sodium caseinate (Na-Caseinate) and whey protein isolate (WPI)) in the inner phase were prepared. The effect of polysaccharides (Arabic gum and maltodextrin) and its combination in the outer aqueous phase on the separation of the aqueous phase due to mainly creaming up during storage were investigated for their potential to improve the stability of emulsion. The double emulsions were prepared using a two-step emulsification process. The emulsions in the absence of protein and polysaccharide were attributed to extensive droplet aggregation during storage. In the presence of protein and polysaccharides, the emulsion containing 1 percent gelatin had better encapsulation efficiency and stability than that containing Na-Caseinate and WPI at all concentrations. Specifically, considerably less gelatin concentration was required to form stable emulsion when the combination of 10 percent Arabic gum and 20 percent maltodextrin were present. Addition of protein and polysaccharide to emulsions can be used to enhance emulsions stability.
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