* Corresponding Author
Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning
https://doi.org/10.22146/agritech.27550 Irene Raras Nawangsasi(1), Yoyok Budi Pramono(2*), Antonius Hintono(3), Vita Paramita(4)
(1) Study Program S-1 Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. drh. R. Soejono Koesoemowardojo, Tembalang, Semarang 50275
(2) Study Program S-1 Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. drh. R. Soejono Koesoemowardojo, Tembalang, Semarang 50275
(3) Study Program S-1 Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. drh. R. Soejono Koesoemowardojo, Tembalang, Semarang 50275
(4) Study Program D-3 Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof. Soedarto, SH, Tembalang, Semarang 50275
(*) Corresponding Author
Abstract
This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.
Keywords
Full Text:
PDFReferences
Appelqvist, I. A., Golding, M., Vreeker, R., & Zuidam, N. (2007). Emulsion as Delivery Systems in Foods. Blackwell Publishing.
Arora, J. K. (2009). Effect of Formulation and Ph on Rheological Properties, Particle Size Distribution, and Stability of Oil-in-Water Beverage Emulsions.
Balcaen, M., Vermeir, L., Declerck, A., & Van Der Meeren, P. (2016). Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions. Food Hydrocolloids, 58(March), 356–363. https://doi.org/10.1016/j.foodhyd.2016.03.011.
Dickinson, E. (2011). Double Emulsions Stabilized by Food Biopolymers. Food Biophysics, 6(1), 1–11. https://doi.org/10.1007/s11483-010-9188-6.
Dorst, K., Stewart, S., Staudinger, I., & Paton, B. (2004). Food Emulsions.
Komaiko, J. S., & Mcclements, D. J. (2016). Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods. Comprehensive Reviews in Food Science and Food Safety, 15(2), 331–352. https://doi.org/10.1111/1541-4337.12189.
Luo, S., Zhang, C., Hu, L., Zhang, Z., Niu, Y., & Zhang, W. (2017). Stability and Rheology of Three Types of W/O/W Multiple Emulsions Emulsified with Lecitin. Journal of Dispersion Science and Technology, 38(11), 1–28.
McClements, D. . (2016). Food Emulsions (Third Edit). CRC Press.
Merkus, H. G. (2009). Particle Size Measurements. https://doi.org/10.1007/978-1-4020-9016-5.
Mezzenga, R., Folmer, B. M., & Hughes, E. (2004). Design of double emulsions by osmotic pressure tailoring. Langmuir, 20(9), 3574–3582. https://doi.org/10.1021/la036396k.
Muschiolik, G., & Dickinson, E. (2017). Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Comprehensive Reviews in Food Science and Food Safety, 0, 1–24. https://doi.org/10.1111/1541-4337.12261.
Pawlik, A. K., Fryer, P. J., & Norton, I. T. (2013). Formulation Engineering of Foods.pdf. Wiley Blackwell.
Provder, T. (1987). Particle Size Distribution. In Particle Size Distribution ACS Symposium Series.
Rousseau, D. (2000). Fat crystals and emulsion stability - A review. Food Research International, 33(1), 3–14. https://doi.org/10.1016/S0963-9969(00)00017-X.
Sapei, L., Naqvi, M. A., & Rousseau, D. (2012). Stability and release properties of double emulsions for food applications. Food Hydrocolloids, 27(2), 316–323. https://doi.org/10.1016/j.foodhyd.2011.10.008.
Serie, S., & El-nokaly, M. (1991). SYMPOSIUM Microemulsions and Emulsions in Foods. Food Chemistry.
Tadros, T. F. (2013). Emulsion Formation,Stability, and Rheology. Emulsion Formation and Stability, 1–76. https://doi.org/10.1002/9783527647941.ch1.
Wang, M., Feng, M. qin, Jia, K., Sun, J., Xu, X. lian, & Zhou, G. hong. (2017). Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions. Food Hydrocolloids, 67, 54–62. https://doi.org/10.1016/j.foodhyd.2017.01.004.
Yan, J., Bauer, W. A. C., Fischlechner, M., Hollfelder, F., Kaminski, C. F., & Huck, W. T. S. (2013). Monodisperse water-in-oil-in-water (W/O/W) Double emulsion droplets as uniform compartments for high-throughput analysis via flow cytometry. Micromachines, 4(4), 402–413. https://doi.org/10.3390/mi4040402.
DOI: https://doi.org/10.22146/agritech.27550
Article Metrics
Abstract views : 7192
| 
views : 4527
Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Irene Raras Nawangsasi, Yoyok Budi Pramono, Antonius Hintono, Vita Paramita
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.