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Fabrication of Pickering emulsions stabilized by coconut globulin-sodium alginate complexes: The role of electrostatic assembly and oil phase fraction in microstructure and rheology
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DOI：10.1016/j.lwt.2026.119426.png)
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Abstract
En 中文
Coconut globulin (CG) recovered from defatted coconut meal was complexed with sodium alginate (SA) to fabricate CG-SA complex-stabilized Pickering emulsions. Optimal preparation conditions (CG:SA mass ratio 1:2, pH 7.0, ionic strength 30 mM) were determined via orthogonal experiments based on single-factor optimization. Fourier transform infrared spectroscopy confirmed complexation through hydrogen bonding and electrostatic interactions. The CG-SA complex exhibited enhanced surface hydrophobicity, facilitating interfacial adsorption. The oil phase fraction (40%-80%) critically governed emulsion properties. At 40%-50% oil, emulsions displayed fluid-like behavior (G '' > G ') and high emulsifying activity, but showed obvious phase separation within 24 h. At 60%-70% oil, emulsions exhibited no obvious phase separation over 120 h of storage and maintained stability upon inversion. At 80% oil, the system transitioned toward a gel-like network (G ' > G '' at low frequencies) but suffered from severe oil separation (38.6%) upon centrifugation, indicating interfacial film failure. These findings demonstrate that CG-SA complexes can serve as effective Pickering stabilizers for coconut oil-based emulsions, with 60%-70% oil identified as the optimal range for long-term stability. This work provides a reference for utilizing coconut by-products in the development of clean-label emulsion products.
Keywords:
Coconut globulin
Sodium alginate
Pickering emulsions
Oil-water ratio
Emulsion stability
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