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Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides

Melanie, Hakiki, Taarji, Noamane, Zhao, Yiguo, Khalid, Nauman, Neves, Marcos A., Kobayashi, Isao, Tuwo, Ambo, Nakajima, Mitsutoshi
International journal of food science & technology 2020 v.55 no.1 pp. 211-221
Fourier transform infrared spectroscopy, alginates, anhydrides, carrageenan, droplet size, droplets, emulsifiers, emulsions, macroalgae, moieties, oil-water interface, physicochemical properties, soybeans, surface tension, zeta potential
In this study, seaweed polysaccharides (alginate and carrageenan) were modified with dodecenylsuccinic anhydride (DSA), and their stabilising properties in oil‐in‐water (O/W) emulsion system were evaluated. The physicochemical characteristics were determined by droplet size, interfacial tension and ζ‐potential and structurally verified by Fourier transform infrared spectroscopy (FTIR). Both CRG‐DSA and ALG‐DSA applied in O/W emulsion system exhibited smaller droplet sizes over the increasing concentration and were more stable during storage than native ones. The ζ‐potential of DSA‐modified seaweed polysaccharides has more negative charge compared with their native forms, owing to the additional carboxyl groups from modification reaction. In addition, DSA‐modified seaweed polysaccharides decreased the interfacial tension at soybean oil–water interface from 23.1 and 23.9 mN m⁻¹ to 14.2 and 13.6 mN m⁻¹, respectively. The successful modification reaction was confirmed by FTIR analysis. This study demonstrated that DSA‐modified seaweed polysaccharides may serve as prospective emulsifiers in food, pharmaceutical and other industrial fields.