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Maisuthisakul, Pitchaon and Gordon, M.H. (2011) Effect of oil, surfactant and phenolic extract from mango seed kernel on the physicochemical properties of wateroilwater (W/O/W) emulsions. African Journal of Biotechnology, 10 (66). pp. 14937-14947.


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The effects and interactions of emulsion components namely refined soybean oil content (1.87 to 4.12%, w/w), polyglycerol polyricinoleate (PGPR) content (0.89 to 1.93%, w/w) and mango seed kernel extract (MSKE) content (0.00 to 0.24%, w/w) on wateroilwater (W/O/W) emulsion characteristics were studied using response surface methodology. The emulsion properties studied as response variables were droplet size distribution, centrifugation stability, apparent viscosity and encapsulation efficiency. Results indicate that the response surface models were significantly (p<0.05) fitted for stability and viscosity. The effects of PGPR and MSKE were significant (p<0.05) variables affecting all responses, hence the concentration of PGPR and MSKE should be considered as critical variables for the formulation of W/O/W emulsions in terms of the emulsion characteristics studied. The overall optimum region resulting in a desirable double emulsion was predicted to be obtained at 2.33% (w/w) refined soybean oil, 1.68% (w/w) PGPR and 0.16% (w/w) MSKE. No significant (p>0.05) difference was however found between the experimental and predicted values, thus ensuring the adequacy of the response surface models employed for describing the changes in physicochemical properties as a function of the main emulsion components.

Item Type: Article
Uncontrolled Keywords: Mango seed; Optimization; Phenolic; W/o/w emulsion
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 19 Oct 2016 04:46
Last Modified: 19 Oct 2016 04:46
URI: http://eprints.utcc.ac.th/id/eprint/5753

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