Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties

Q1 Social Sciences

South African Journal of Chemical Engineering Pub Date : 2024-11-05 DOI:10.1016/j.sajce.2024.11.004

Yvonne Maphosa , Oladayo Adeyi , Daniel Imwansi Ikhu-Omoregbe , Victoria A. Jideani

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引用次数: 0

Abstract

Due to their inherent thermodynamic instability, emulsions require stabilisers to maintain their integrity and prevent destabilisation. The effect of emulsion components (Bambara groundnut starch-soluble dietary fibre nanocomposite (STASOL), orange oil and water) on the rheological and stability properties of STASOL-stabilised emulsions was optimised. A randomised d-optimal exchange mixture design was used to determine the ratio of STASOL, orange oil and water required for a stable emulsion. The stability of these emulsions was evaluated using the initial mean backscattering index (BS_AVO), Turbiscan stability index (TSI) and hysteresis loop area (HLA). The BS_AVO (%), TSI and HLA of the emulsions ranged from 50.73 % (14:30:56 STASOL:oil:water) to 70.47 % (20:30:50 STASOL:oil:water), 0.0005 (20:30:50 STASOL:oil:water) to 0.1000 (8:42:50 STASOL:oil:water) and 0.37 Pas^-1 (10:32:58 STASOL:oil:water) to 5.69 Pas^-1 (20:30:50 STASOL:oil:water), respectively. Emulsions exhibited a direct relationship between STASOL concentration and stability metrics, with the highest stability achieved at 20 % STASOL concentration, 30 % orange oil and 50 % water. An increase in STASOL concentration coupled with a decrease in oil concentration results in a stable emulsion. Numerical optimisation and experimental validation confirmed the effectiveness of the selected formulation, demonstrating STASOL's potential as a natural stabiliser in beverage emulsions and its ability to enhance stability compared to synthetic alternatives.

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班巴拉花生淀粉-可溶性膳食纤维纳米复合材料稳定乳液：优化乳液稳定性并研究随时间变化的流变特性

由于其固有的热力学不稳定性，乳液需要稳定剂来保持其完整性并防止失稳。我们优化了乳液成分（班巴拉花生淀粉-可溶性膳食纤维纳米复合材料（STASOL）、橙油和水）对 STASOL 稳定乳液的流变和稳定性能的影响。采用随机 d-optimal 交换混合物设计来确定稳定乳液所需的 STASOL、橙油和水的比例。使用初始平均反向散射指数 (BSAVO)、Turbiscan 稳定指数 (TSI) 和滞后环面积 (HLA) 评估了这些乳液的稳定性。乳液的 BSAVO（%）、TSI 和 HLA 在 50.73 %（14:30:56 STASOL:油:水）到 70.47 %（20:30:50 STASOL:油:水）、0.0005（20:30:50 STASOL:油:水）至 0.1000（8:42:50 STASOL:油:水），以及 0.37 Pas-1（10:32:58 STASOL:油:水）至 5.69 Pas-1（20:30:50 STASOL:油:水）。乳液的 STASOL 浓度与稳定性指标之间存在直接关系，STASOL 浓度为 20%、橙油为 30%、水为 50%时稳定性最高。增加 STASOL 浓度，同时降低油的浓度，可获得稳定的乳液。数值优化和实验验证证实了所选配方的有效性，证明了 STASOL 作为饮料乳液天然稳定剂的潜力，以及与合成替代品相比增强稳定性的能力。

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来源期刊

South African Journal of Chemical Engineering Social Sciences-Education

CiteScore

8.40

自引率

0.00%

发文量

100

审稿时长

33 weeks

期刊介绍： The journal has a particular interest in publishing papers on the unique issues facing chemical engineering taking place in countries that are rich in resources but face specific technical and societal challenges, which require detailed knowledge of local conditions to address. Core topic areas are: Environmental process engineering • treatment and handling of waste and pollutants • the abatement of pollution, environmental process control • cleaner technologies • waste minimization • environmental chemical engineering • water treatment Reaction Engineering • modelling and simulation of reactors • transport phenomena within reacting systems • fluidization technology • reactor design Separation technologies • classic separations • novel separations Process and materials synthesis • novel synthesis of materials or processes, including but not limited to nanotechnology, ceramics, etc. Metallurgical process engineering and coal technology • novel developments related to the minerals beneficiation industry • coal technology Chemical engineering education • guides to good practice • novel approaches to learning • education beyond university.