Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties
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 pro...
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Elsevier
2025-01-01
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| Series: | South African Journal of Chemical Engineering |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S102691852400132X |
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| author | Yvonne Maphosa Oladayo Adeyi Daniel Imwansi Ikhu-Omoregbe Victoria A. Jideani |
| author_facet | Yvonne Maphosa Oladayo Adeyi Daniel Imwansi Ikhu-Omoregbe Victoria A. Jideani |
| author_sort | Yvonne Maphosa |
| collection | DOAJ |
| description | 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 (BSAVO), Turbiscan stability index (TSI) and hysteresis loop area (HLA). The BSAVO (%), 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. |
| format | Article |
| id | doaj-art-51231046aaa34ed5a730238ee2c0b0bf |
| institution | Kabale University |
| issn | 1026-9185 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | South African Journal of Chemical Engineering |
| spelling | doaj-art-51231046aaa34ed5a730238ee2c0b0bf2025-01-19T06:24:17ZengElsevierSouth African Journal of Chemical Engineering1026-91852025-01-01518694Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological propertiesYvonne Maphosa0Oladayo Adeyi1Daniel Imwansi Ikhu-Omoregbe2Victoria A. Jideani3Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville, Cape Town 7535, South Africa; Corresponding author.Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, NigeriaDepartment of Chemical Engineering, Cape Peninsula University of Technology, P.O. Box 1906, Bellville, Cape Town 7535, South AfricaDepartment of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville, Cape Town 7535, South AfricaDue 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 (BSAVO), Turbiscan stability index (TSI) and hysteresis loop area (HLA). The BSAVO (%), 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.http://www.sciencedirect.com/science/article/pii/S102691852400132XBambara groundnutEmulsionNanocompositeOptimisationRheologyStability |
| spellingShingle | Yvonne Maphosa Oladayo Adeyi Daniel Imwansi Ikhu-Omoregbe Victoria A. Jideani Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties South African Journal of Chemical Engineering Bambara groundnut Emulsion Nanocomposite Optimisation Rheology Stability |
| title | Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties |
| title_full | Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties |
| title_fullStr | Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties |
| title_full_unstemmed | Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties |
| title_short | Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties |
| title_sort | bambara groundnut starch soluble dietary fibre nanocomposite stabilised emulsions optimisation of emulsion stability and studies on time dependent rheological properties |
| topic | Bambara groundnut Emulsion Nanocomposite Optimisation Rheology Stability |
| url | http://www.sciencedirect.com/science/article/pii/S102691852400132X |
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