Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions

Sunsanee Udomrati; Nauman Khalid; Shoichi Gohtani; Mitsutoshi Nakajima; Marcos A Neves; Kunihiko Uemura; Isao Kobayashi

doi:10.1016/j.carbpol.2016.02.006

Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions

Carbohydr Polym. 2016 Jun 5:143:44-50. doi: 10.1016/j.carbpol.2016.02.006. Epub 2016 Feb 4.

Authors

Sunsanee Udomrati¹, Nauman Khalid², Shoichi Gohtani³, Mitsutoshi Nakajima², Marcos A Neves², Kunihiko Uemura⁴, Isao Kobayashi⁵

Affiliations

¹ Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Institute of Food Research and Product Development, Kasetsart University, 50 Chatuchak, Bangkok 10900, Thailand.
² Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
³ Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Miki, Kagawa 761-0795, Japan.
⁴ Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
⁵ Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan. Electronic address: [email protected].

PMID: 27083342
DOI: 10.1016/j.carbpol.2016.02.006

Abstract

Hydrophobically modified oligosaccharides were prepared by an enzyme-catalyzed reaction of maltodextrin/xylo-oligosaccharide and palmitic acid. Maltodextrin with dextrose equivalent (DE) of 16 palmitate (DE16_P) and 9 palmitate (DE9_P), as well as xylo-oligosaccharide palmitate (Xylo_P), were used. The effect of the concentration (10-50% (w/w)) and type of esterified oligosaccharides on the Sauter mean diameter and droplet-size distribution, the rate of coalescence (Kc), and the creaming properties of O/W emulsions were investigated. Esterified oligosaccharides (EO) adsorbed to the surface of the oil droplets. EO formed polydisperse O/W emulsions with particle sizes between 12 and 70 μm, depended on concentration of EO. The Sauter mean diameter, Kc, and the creaming index decreased markedly, with increasing concentration of EO. The type of ester minimally affected the Sauter mean diameter at each ester concentration. DE9_P inhibited coalescence and creaming more efficiently than other EO, mainly due to the higher viscosity of the continuous phase.

Keywords: Emulsion; Esterification; Maltodextrin; Palmitic acid; Xylo-oligosaccharide.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Carboxylic Ester Hydrolases / chemistry
Emulsifying Agents / chemical synthesis
Emulsifying Agents / chemistry*
Emulsions
Esterification
Eurotiales
Palmitates / chemical synthesis
Palmitates / chemistry*
Particle Size
Polysaccharides / chemical synthesis
Polysaccharides / chemistry*
Surface Tension
Viscosity
Water / chemistry

Substances

Emulsifying Agents
Emulsions
Palmitates
Polysaccharides
Water
maltodextrin
Carboxylic Ester Hydrolases