Alteration of Interfacial Stability of Oil-in-Water Emulsions Using Bio-Derived Additives

Abstract

Oil-in-water (O/W) emulsions are widely used in the preparation of many cosmetics, foods, and pharmaceutical products. Microstructure and stability of such emulsions are of utmost importance for their acceptability by the end user. In the present work, we studied the O/W emulsions to know the effects of two bio-derived additives—juice of Coriander sativam L., and milk of Cocos nucifera L, which have good nutrient value for their use in food emulsions. Addition of Cocos nucifera L. milk resulted in enhanced stability with decrease in the polydispersity of dispersed droplets in the emulsions due to the presence of proteins in it. Addition of Coriander sativam L. provided better stability against pH variation from 4 to 8.

Keywords:

• Bio-derived additive
• coconut milk
• droplet size distribution
• interfacial stability
• microstructure
• Oil-in-water emulsion

Acknowledgments

The authors acknowledge Sanjeev Kumar Gupta, Chemical Engineering Department, Indian Institute of Science, Bangalore, for useful discussions regarding the experimental work and extending his laboratory facilities. Thanks are due to Mousumi Chakraborty for useful input regarding Turbiscan.