Rice Husk Ash for the Stabilization of the Outer Interfacial Layer of W/O/W Double Emulsion

Sapei, Lanny and Agustriyanto, Rudy and Fitriani, Endang Wahyu and Levy, Zerravym and Sumampouw, Cindy (2022) Rice Husk Ash for the Stabilization of the Outer Interfacial Layer of W/O/W Double Emulsion. In: AIP Conference Proceedings 2470, 3rd BIANNUAL INTERNATIONAL CONFERENCE ON INFORMATICS, TECHNOLOGY, AND ENGINEERING 2021 (InCITE 2021): Leveraging Smart Engineering, 25–26 August 2021, Surabaya, Indonesia (Online).

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Abstract

Many food emulsions based on oil-in-water (O/W) emulsion such as cream, mayonnaise, dressings, and so on were quite important to improve the dish savory. Recently, low-fat products gained some attraction due to the increasing awareness of the people regarding healthy food and healthy lifestyle. The development of water-in-oil-in-water (W/O/W) emulsion seemed quite promising in order to reduce the oil content of the whole emulsion. However, the stability of W/O/W emulsion was hardly maintained as compared to those of O/W single emulsion. Rice husk silica which tended to be hydrophilic was used to stabilize the outer interfacial layer with some pH adjustment. The inner emulsion was prepared by dispersing the palm oil into inner aqueous phase containing the mixture of Tween 20 and Span 80. The inner emulsion was then dispersed into the outer aqueous phase containing rice husk ash of which pH was previously adjusted (2, 3, and 4). The emulsification was conducted using a rotor stator homogenizer. The results showed that the highest W/O/W stability was achieved when silica was dispersed at very low pH of 2. The decay rate obtained from exponential decay model fitted into the destabilization curve of emulsion prepared at pH 2 was much lower with the order of 2 as compared to those obtained from emulsions prepared at higher pH’s. The emulsion stability maintained at 80% after 7 days and estimated half time of about 0.92 day. The pickering double emulsion with rice husk silica seemed promising to substitute the use of polymeric emulsifiers besides providing a more stable emulsions against heat and shear during the food processing.

Item Type:	Conference or Workshop Item (Paper)
Uncontrolled Keywords:	double emulsion, exponential decay, pH, rice husk ash, W/O/W
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Engineering > Department of Chemical Engineering
Depositing User:	Rudy Agustriyanto, M.Sc 199005
Date Deposited:	27 May 2022 07:56
Last Modified:	30 Mar 2023 01:44
URI:	http://repository.ubaya.ac.id/id/eprint/41915

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