Effect of sodium caseinate/cellulose nanocrystals addition on the physical and oxidative stability of red palm olein-in-water pickering emulsions

Tey Beng Ti, . and Chew Chien Lye, . and Wong Tin Wui, . and Wong See Kiat, . and Janarthanan Supramaniam, . and Tang Siah Ying, . Effect of sodium caseinate/cellulose nanocrystals addition on the physical and oxidative stability of red palm olein-in-water pickering emulsions. pp. 380-393. ISSN 2811-4701

This work investigated the use of a dual biopolymer system containing cellulose nanocrystals (CNC) and sodium caseinate (SC) for red palm olein-in-water (O/W) Pickering emulsion stabilisation. The effect of CNC particle concentration at a constant amount of SC on emulsion properties was particularly studied. The resultant mixed biopolymer-based emulsions were characterised for droplet size distribution zeta potential creaming index and microstructure as well as primary and secondary oxidation products by oxidation tests at 90C. Results showed that creaming stability was relatively high for SC/CNC-stabilised emulsions compared to emulsions prepared with SC alone. Increasing CNC concentration from 0.25 to 1.00 (w/v) resulted in a gradual decrease in emulsion droplet size with increased surface negative charges. Higher CNC content induced a marked reduction in the lipid oxidation of SC/CNC-stabilised emulsions. The mixed SC/CNC biopolymer significantly improved the carotene retention of emulsions during the accelerated oxidation test. Emulsions comprising 1.00 SC and 1.00 CNC presented the highest negative surface charge lowest peroxide value (PV) p-anisidine value (p-AV) free fatty acid (FFA) value and total oxidation value (TOTOX). The use of CNC imparted beneficial effects on reducing lipid oxidation and enhancing the stability of palm-based O/W emulsions stabilised by SC.

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Abstract

This work investigated the use of a dual biopolymer system containing cellulose nanocrystals (CNC) and sodium caseinate (SC) for red palm olein-in-water (O/W) Pickering emulsion stabilisation. The effect of CNC particle concentration at a constant amount of SC on emulsion properties was particularly studied. The resultant mixed biopolymer-based emulsions were characterised for droplet size distribution zeta potential creaming index and microstructure as well as primary and secondary oxidation products by oxidation tests at 90C. Results showed that creaming stability was relatively high for SC/CNC-stabilised emulsions compared to emulsions prepared with SC alone. Increasing CNC concentration from 0.25 to 1.00 (w/v) resulted in a gradual decrease in emulsion droplet size with increased surface negative charges. Higher CNC content induced a marked reduction in the lipid oxidation of SC/CNC-stabilised emulsions. The mixed SC/CNC biopolymer significantly improved the carotene retention of emulsions during the accelerated oxidation test. Emulsions comprising 1.00 SC and 1.00 CNC presented the highest negative surface charge lowest peroxide value (PV) p-anisidine value (p-AV) free fatty acid (FFA) value and total oxidation value (TOTOX). The use of CNC imparted beneficial effects on reducing lipid oxidation and enhancing the stability of palm-based O/W emulsions stabilised by SC.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Emulsions
AGROVOC Term:	Biopolymers
AGROVOC Term:	Oxidative stability
AGROVOC Term:	Antioxidants
AGROVOC Term:	Stability
AGROVOC Term:	Carotenes
AGROVOC Term:	Food value
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10686

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