التفاصيل البيبلوغرافية
العنوان: |
Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface |
المؤلفون: |
Johannes Kiefer, Kerstin Frank, Florian M. Zehentbauer, Heike P. Schuchmann |
المصدر: |
Biosensors, Vol 6, Iss 2, p 13 (2016) |
بيانات النشر: |
MDPI AG, 2016. |
سنة النشر: |
2016 |
المجموعة: |
LCC:Biotechnology |
مصطلحات موضوعية: |
MCT oil, hydrogen bonding, interfacial layer, vibrational spectroscopy, functional food, anthocyanin, Biotechnology, TP248.13-248.65 |
الوصف: |
Water-in-oil (w/o) emulsions are of great interest in many areas of the life sciences, including food technology, bioprocess engineering, and pharmaceuticals. Such emulsions are complex multi-component systems and the molecular mechanisms which lead to a stable emulsion are yet to be fully understood. In this work, attenuated total reflection (ATR) infrared (IR) spectroscopy is applied to a series of w/o emulsions of an aqueous anthocyanin-rich bilberry extract dispersed in a medium chain triglyceride (MCT) oil phase. The content of the emulsifier polyglycerin-polyricinoleat (PGPR) has been varied systematically in order to investigate whether or not its concentration has an impact on the molecular stabilization mechanisms. The molecular stabilization is accessed by a careful analysis of the IR spectrum, where changes in the vibrational frequencies and signal strengths indicate alterations of the molecular environment at the water/oil interface. The results suggest that adding emulsifier in excess of 1% by weight does not lead to an enhanced stabilization of the emulsion. |
نوع الوثيقة: |
article |
وصف الملف: |
electronic resource |
اللغة: |
English |
تدمد: |
2079-6374 |
Relation: |
http://www.mdpi.com/2079-6374/6/2/13; https://doaj.org/toc/2079-6374 |
DOI: |
10.3390/bios6020013 |
URL الوصول: |
https://doaj.org/article/11e7b522e85f46d4ad00d1ec5f947735 |
رقم الانضمام: |
edsdoj.11e7b522e85f46d4ad00d1ec5f947735 |
قاعدة البيانات: |
Directory of Open Access Journals |