Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil InterfaceReportar como inadecuado




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1

Technische Thermodynamik, Universität Bremen, Badgasteiner Str. 1, Bremen 28359, Germany

2

Erlangen Graduate School in Advanced Optical Technologies, University of Erlangen-Nuremberg, Erlangen 91052, Germany

3

School of Engineering, University of Aberdeen, Aberdeen AB24 3UE, UK

4

Section I: Food Process Engineering, Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology, Karlsruhe 76131, Germany

5

Present affiliation: BASF SE, Ludwigshafen 67056, Germany





*

Author to whom correspondence should be addressed.



Academic Editor: Torsten Frosch

Abstract Water-in-oil w-o emulsions are of great interest in many areas of the life sciences, including food technology, bioprocess engineering, and pharmaceuticals. Such emulsions are complex multi-component systems and the molecular mechanisms which lead to a stable emulsion are yet to be fully understood. In this work, attenuated total reflection ATR infrared IR spectroscopy is applied to a series of w-o emulsions of an aqueous anthocyanin-rich bilberry extract dispersed in a medium chain triglyceride MCT oil phase. The content of the emulsifier polyglycerin-polyricinoleat PGPR has been varied systematically in order to investigate whether or not its concentration has an impact on the molecular stabilization mechanisms. The molecular stabilization is accessed by a careful analysis of the IR spectrum, where changes in the vibrational frequencies and signal strengths indicate alterations of the molecular environment at the water-oil interface. The results suggest that adding emulsifier in excess of 1% by weight does not lead to an enhanced stabilization of the emulsion. View Full-Text

Keywords: MCT oil; hydrogen bonding; interfacial layer; vibrational spectroscopy; functional food; anthocyanin MCT oil; hydrogen bonding; interfacial layer; vibrational spectroscopy; functional food; anthocyanin





Autor: Johannes Kiefer 1,2,3,* , Kerstin Frank 4,5, Florian M. Zehentbauer 1 and Heike P. Schuchmann 4

Fuente: http://mdpi.com/



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