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Article
Utilization of Layer-by-Layer Interfacial Deposition Technique to Improve Freeze-Thaw Stability of Oil-in-Water Emulsions
Food Research International (2006)
  • Parita Thanasukarn
  • Rungnaphar Pongsawatmanit
  • D. Julian McClements, University of Massachusetts - Amherst
Abstract

The freeze–thaw stability of 5 wt% hydrogenated palm oil-in-water emulsions (pH 3) containing droplets stabilized by sodium dodecyl sulfate (SDS)–chitosan–pectin membranes was studied. The multilayered interfacial membranes were created using an electrostatic layer-by-layer deposition method. The ζ-potential, mean particle diameter, fat destabilization, apparent viscosity and microstructure of the emulsions were used to examine the influence of freezing on their stability. Emulsions containing oil droplets stabilized only by SDS were highly unstable to droplet coalescence when either the oil phase became partially crystallized or the water phase crystallized. Emulsions containing oil droplets stabilized by SDS–chitosan membranes were stable to droplet coalescence, but unstable to droplet flocculation. Emulsions containing droplets stabilized by SDS–chitosan–pectin membranes were stable to both droplet coalescence and flocculation. The interfacial engineering technology utilized in this study could lead to the creation of food emulsions with improved stability to freeze–thaw cycling.

Keywords
  • layer-by-layer deposition,
  • multiple layered membranes,
  • emulsions,
  • freeze–thaw cycling
Disciplines
Publication Date
July, 2006
Publisher Statement
DOI: 10.1016/j.foodres.2006.01.010
Citation Information
Parita Thanasukarn, Rungnaphar Pongsawatmanit and D. Julian McClements. "Utilization of Layer-by-Layer Interfacial Deposition Technique to Improve Freeze-Thaw Stability of Oil-in-Water Emulsions" Food Research International Vol. 39 Iss. 6 (2006)
Available at: http://works.bepress.com/djulian_mcclements/115/