Abstract
Complex emulsions are potential colloidal dispersions in formulating edible films, but these emulsions often have a low stability while their formulation is very complicated. This study, therefore, focuses on formulating water-in-oil-in-water (W/O/W) emulsions stabilized by the mixtures of biopolymers (including pectin and cellulose extracted from the coffee pulps) using the ultrasound technology. Classical techniques including a rheology analyzer, texture analyzer, and scanning electron microscopy (SEM) were applied to evaluate the stability of double emulsions and physicochemical properties of edible films. Obtained results revealed that W/O/W emulsions could be formulated from the biopolymer solutions using the ultrasound technology. These double emulsions showed a high stability, and the phase separation did not occur during 1 week of the storage at the ambient temperature. Edible films based on W/O/W emulsions have a high mechanical resistance (tensile strength of 1.3–1.8 MPa and Young’s modulus of 40–50 MPa), a high melting point (120–140 °C), a low water vapor permeability (3–16 g.mm.m−2.h−1.KPa−1), and a high antioxidant capacity (2.5–4.4 kg film/mol DPPH).
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Data Availability
The datasets generated during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors thank Dr. Phan The Dong (Saigon University, Vietnam) for his support relating to SEM measurement and discussion. Ms. Pham Thanh Lam (Nong Lam University) was acknowledged for her support relating to DSC measurements.
Funding
This study was financially supported by the International Found Science (Grant: I-3-F-6281, recipient: Viet Nguyen).
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Phuong Hong Le: investigation, methodology, data curation, writing—original draft. Duy Ngoc Dao: investigation, methodology, resources, data curation. Ha Thu Thi Huynh: investigation, data curation. Phuong Thanh Nguyen: investigation, data curation. Viet Nguyen: supervision, conceptualization, writing—review editing.
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Le, P.H., Dao, D.N., Huynh, H.T.T. et al. Formulation of Edible Films Based on W/O/W Emulsions Stabilized by Coffee Byproducts. Food Bioprocess Technol 16, 2531–2540 (2023). https://doi.org/10.1007/s11947-023-03088-z
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DOI: https://doi.org/10.1007/s11947-023-03088-z