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Infrared spectroscopy of bilberry extract water-in-oil emulsions: Sensing the Water-Oil Interface

Kiefer, Johannes; Frank, Kerstin; Zehentbauer, Florian M.; Schuchmann, Heike P.

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.

Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Jahr 2016
Sprache Englisch
Identifikator DOI: 10.3390/bios6020013
ISSN: 0265-928X, 1873-4219
URN: urn:nbn:de:swb:90-557448
KITopen ID: 1000055744
Erschienen in Biosensors
Band 6
Heft 2
Seiten 13
Lizenz CC BY 4.0: Creative Commons Namensnennung 4.0 International
Schlagworte MCT oil, hydrogen bonding, interfacial layer, vibrational spectroscopy, functional food, anthocyanin
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