Physicochemical Properties and Stability of Emulsions Containing Carotenoid-Rich Pumpkin Extract, Whey Protein Concentrate and Carboxymethylcellulose

Nor Hayati Ibrahim; Tan Kang Yi; Suaidah Mohd Isa; Nabilah Abdul Hadi; Asma’ Ali

doi:10.25182/jgp.2023.18.Supp.1.87-89

Nor Hayati Ibrahim, Tan Kang Yi, Suaidah Mohd Isa, Nabilah Abdul Hadi, Asma’ Ali

https://doi.org/10.25182/jgp.2023.18.Supp.1.87-89

Issue
Vol. 18 No. Supp.1 (2023)

Published
30 December 2023

Keywords:

carotenoids, emulsions, physicochemical properties, stability, optimization

PDF

Abstract

A response surface methodology with a central composite design was employed to investigate the effects of Carotenoid-Rich Pumpkin Extract (CE), Whey Protein Concentrate (WPC), and Carboxymethyl Cellulose (CMC) on the physicochemical properties and stability of emulsions. The WPC-CMC synergism resulted in the formation of a thick layer around the droplets, thus improving the emulsion system. The optimum levels of CE, WPC, and CMC were determined to be 6.00, 2.00, and 0.87%, respectively, to provide the desired emulsion with a pH of 4.18, a carotenoid degradation stability index of 0.88, a peroxide formation stability index of 0.77, and an apparent viscosity of 0.61 Pa.s.

References

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Authors

Nor Hayati Ibrahim

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

yati@umt.edu.my (Primary Contact)

Tan Kang Yi

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

Suaidah Mohd Isa

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

Nabilah Abdul Hadi

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus,Terengganu, Malaysia

Asma’ Ali

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

IbrahimN. H., YiT. K., IsaS. M., HadiN. A., & Ali A. (2023). Physicochemical Properties and Stability of Emulsions Containing Carotenoid-Rich Pumpkin Extract, Whey Protein Concentrate and Carboxymethylcellulose. Jurnal Gizi Dan Pangan, 18(Supp.1), 87-89. https://doi.org/10.25182/jgp.2023.18.Supp.1.87-89