TY - GEN
T1 - Stability of fish oil emulsion using modified alginate as emulsifier
AU - Wardhani, Dyah H.
AU - Sumarsih, Eni
AU - Ulya, Hana N.
AU - Cahyono, Ryan S.
AU - Rafidianto, Yusuf R.
AU - Kumoro, Andri C.
AU - Aryanti, Nita
N1 - Publisher Copyright:
© 2023 Author(s).
PY - 2023/2/28
Y1 - 2023/2/28
N2 - Humans require omega 3 as an anti-inflammatory and anti-clotting agent. One of the main sources of this fatty acid is fish oil. Due to its double bonds, this fatty acid is sensitive to be oxidized. Encapsulation is applied to reduce the oil oxidation. This method required a stable emulsion prior the encapsulation process. Alginate has a potency to be used as an alternative emulsifier to stabilize an emulsion. Modification of alginate using Dodecenyl Succinic Anhydride (DSA) helps in improving hydrophobic characteristic of alginate, hence its modification could act as emulsifier. This research aimed to determine fish oil emulsion stability as a function of oil-modified alginate ratio, homogenization temperature, stirring speed, and storage temperature. Phase separation was determined to represent the emulsion stability. The results showed higher ratio of oil-alginate, homogenization temperature, and storage temperature led the emulsion to be unstable. However, increasing stirring speed improved the emulsion stability. The most stable emulsion was obtained using 1:1 (v/w) of oil-alginate which was stirred at 30°C as temperature of homogenization using 20,000 rpm and was stored at 23°C.
AB - Humans require omega 3 as an anti-inflammatory and anti-clotting agent. One of the main sources of this fatty acid is fish oil. Due to its double bonds, this fatty acid is sensitive to be oxidized. Encapsulation is applied to reduce the oil oxidation. This method required a stable emulsion prior the encapsulation process. Alginate has a potency to be used as an alternative emulsifier to stabilize an emulsion. Modification of alginate using Dodecenyl Succinic Anhydride (DSA) helps in improving hydrophobic characteristic of alginate, hence its modification could act as emulsifier. This research aimed to determine fish oil emulsion stability as a function of oil-modified alginate ratio, homogenization temperature, stirring speed, and storage temperature. Phase separation was determined to represent the emulsion stability. The results showed higher ratio of oil-alginate, homogenization temperature, and storage temperature led the emulsion to be unstable. However, increasing stirring speed improved the emulsion stability. The most stable emulsion was obtained using 1:1 (v/w) of oil-alginate which was stirred at 30°C as temperature of homogenization using 20,000 rpm and was stored at 23°C.
UR - https://www.scopus.com/pages/publications/85149904294
U2 - 10.1063/5.0112254
DO - 10.1063/5.0112254
M3 - Conference contribution
AN - SCOPUS:85149904294
T3 - AIP Conference Proceedings
BT - 2nd International Symposium of Indonesian Chemical Engineering 2021
A2 - Purbasari, Aprilina
A2 - Ariyanti, Dessy
A2 - Suherman, null
A2 - Kumoro, Andri Cahyo
A2 - Kusworo, Tutuk Djoko
A2 - Djaeni, Mohamad
PB - American Institute of Physics Inc.
T2 - 2nd International Symposium of Indonesian Chemical Engineering 2021: Enhancing Innovations and Applications of Chemical Engineering for Accelerating Sustainable Development Goals, ISIChem 2021
Y2 - 6 October 2021 through 7 October 2021
ER -