Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.)

Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.) This study describes the influence of environmental stresses on the stability of emulsions prepared by a natural sugar beet extract (Beta vulgaris L.). The emulsion stabilizing performance was compared to that of Quillaja extract, which is widely used within the food and beverage industry as natural surfactant. We investigated the influence of pH, ionic strength, heating and freeze-thawing on the mean particle size, ζ-potential and microstructure of oil-in-water emulsions (10% w/w oil, 0.75% w/w emulsifier). The emulsions stabilized by the anionic sugar beet extract were stable at pH 5–8 and against thermal treatments up to 60 °C. However, the prepared emulsions were unstable at acidic (pH 2–4) and basic pH conditions (pH 9), at high temperature (>60 °C), and at salt additions (> 0.1 M NaCl / CaCl2). Moreover, they also phase separated upon freeze-thawing. Our results show that sugar beet extract is capable of stabilizing emulsions and may therefore be suitable as natural emulsifier for selected applications in the food and beverage industry. Food Biophysics Springer Journals

Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.)

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Springer US
Copyright © 2017 by Springer Science+Business Media New York
Chemistry; Food Science; Biological and Medical Physics, Biophysics; Analytical Chemistry
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