Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3549
Title: Effect of oil, surfactant and phenolic extract from mango seed kernel on the physicochemical properties of wateroilwater (W/O/W) emulsions
Authors: Maisuthisakul, Pitchaon 
Gordon, M.H. 
Keywords: Mango seed;Optimization;Phenolic;W/o/w emulsion
Issue Date: 2011
Publisher: Scopus
University of the Thai Chamber of Commerce
Source: Pitchaon Maisuthisakul, M.H. Gordon (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 Vol.10 No.66, 14937-14947.
Journal: African Journal of Biotechnology 
Abstract: 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 encapsulationefficiency. 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 characteristicsstudied. 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.
URI: https://scholar.utcc.ac.th/handle/6626976254/3549
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
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