Method for the preparation of secondary emulsions of fish oil in water

Authors

  • Somprasong Siramard Faculty of Science, Chulalongkorn University
  • Luxsana Dubas Faculty of Science,Chulalongkorn University
  • Stephan Thierry Dubas The Metallurgy and Materials Research Institute,Chulalongkorn University

Keywords:

Emulsion, Secondary emulsion, Polyelectrolyte

Abstract

The method for the preparation of stable secondary emulsion has been detailed and discussed in terms of polymer capping and emulsion ratio. The dispersion of omega-3 oil in water by emulsion stabilized with casein was further coated with a polycationic polyelectrolyte, Poly (dially dimethyl ammonium chloride). The stability of the emulsion was studied by turbidity measurements using a UV-visible spectrophotometer. The particles size of the primary and secondary emulsion was investigated by light scattering and zeta potential measurements. Results shown in this article provide some details about the mechanism of the formation of secondary emulsion, mainly regarding the polymer/emulsion-mixing ratio.

Downloads

Download data is not yet available.

References

Güzey, D. and McClements, D.J. 2006. Formation, stability and properties of multilayers emulsions for application in the food industry. Adv. Colloid Interface Sci. 128 : 227-248.

Shaw, L.A., McClements, D.J. and Decker, E.A. 2007. Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acid in food systems. J. Agric. Food Chem. 55 : 3112-3119.

Hu, M., McClements, D.J. and Decker, E.A. 2003. Impact of whey protein emulsifier on the oxidative stability of salmon oil-in-water emulsions. J. Agric. Food Chem. 51 : 1435-1439.

Güzey, D. and McClements, D.J. 2006. Influence of environmental stresses on OAV emulsions stabilized by beta-lactoglobulinpectin and beta-lactoglobulin-pectinchitosan membranes produced by the electrostatic layer-by-layer deposition technique. Food Biophysics. 1: 30-40.

Min., H., McClements, D.J. and Decker, E.A. 2003. Lipid oxidation in corn oil in water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J. Agric. Food Chem. 51 : 1696-1700.

Gu, Y.S., Decker, E.A. and McClements, D.J. 2005. Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iotacarrageenan and gelatin. Langmuir. 21 : 5752-5760.

Leväsalmi, J. McCarthy, T.J. 1997. Poly(4-methyl- 1-pentene)-supported polyelectrolyte multilayer films: preparation and gas permeability. Macromolecules. 30 : 1752-1757.

Downloads

Published

2017-04-15

How to Cite

[1]
S. Siramard, L. Dubas, and S. T. . Dubas, “Method for the preparation of secondary emulsions of fish oil in water”, J Met Mater Miner, vol. 19, no. 1, Apr. 2017.

Issue

Section

Original Research Articles