Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinations

J Agric Food Chem. 2014 May 14;62(19):4417-24. doi: 10.1021/jf500698k. Epub 2014 Apr 30.

Abstract

Low-cost emulsification technologies using food ingredients are critical to various applications. In the present study, a novel self-emulsification technique was studied to prepare clove bud oil (CBO) emulsions, without specialized equipment or organic solvents. CBO was first dissolved in hot alkaline solutions, added at 1% v/v into neutral solutions with 1% w/v emulsifier composed of whey protein concentrate (WPC), gum arabic, lecithin, or their equal mass mixtures, and adjusted to pH 7.0. The self-emulsification process did not affect UV-vis absorption spectrum, reversed-phase HPLC chromatogram, or antimicrobial activity of CBO against Escherichia coli O157:H7, Listeria monocytogenes Scott A, and Salmonella Enteritidis. The entrapment efficiency after extraction by petroleum ether was determined to be about 80%. Most emulsions were stable during 7 days of storage. Emulsions prepared with WPC had smaller particles, whereas emulsions prepared with emulsifier mixtures had more stable particle dimensions. The studied self-emulsification technique may find numerous applications in the preparation of low-cost food emulsions.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Alkalies / chemistry*
  • Anti-Bacterial Agents / chemistry*
  • Anti-Bacterial Agents / pharmacology
  • Bacteria / drug effects
  • Clove Oil / chemistry*
  • Clove Oil / pharmacology
  • Emulsions / chemistry
  • Gum Arabic / chemistry*
  • Lecithins / chemistry*
  • Milk Proteins / chemistry*
  • Syzygium / chemistry*
  • Whey Proteins

Substances

  • Alkalies
  • Anti-Bacterial Agents
  • Clove Oil
  • Emulsions
  • Lecithins
  • Milk Proteins
  • Whey Proteins
  • Gum Arabic