Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Abstract

© 2019 Elsevier Ltd Biopolymer-based stabilizers are becoming particularly favourable natural solutions for application in complex systems, such as O/W emulsions. Individual and combined impact of three polysaccharide-based stabilizers (sugar beet fibers, sugar beet pectin and OSA modified maltodextrin) on the formation and stability of corn oil-in-water emulsions was evaluated. The obtained emulsion droplet mean diameters ranged from 4.9 to 10.1 μm, indicating good emulsifying properties of the stabilizers used. The application of sugar beet fibers (SBF) resulted in emulsions with lower creaming index values compared to the sugar beet pectin (SBP) and OSA modified maltodextrin (OSAm) emulsions, hence it significantly affected emulsion stability. The interactions between applied polysaccharide-based stabilizers resulted in significant changes regarding emulsion creaming, zeta potential, droplet size and droplets’ size distribution. Overall, OSAm–SBF combined impact is expressed through the production of emulsions having the most prominent overall characteristics in terms of surface weighted mean diameter, specific surface area and creaming index values. The OSAm and SBP combined influence on emulsion properties is characterized by relatively low values of droplet mean diameters and high level of droplet size uniformity. The possible competition in the process of adsorption on droplet surface is noticed in the experiments where combined SBF and SBP were used.