Biopolymer Applications Journal
Volume 5, Numéro 2, Pages 16-20
2026-07-13
Formulation And Characterization Of Oil/water Emulsions Stabilized By Biopolymer Complexes
Authors : Bellache Rebiha . Hammiche Dalila .
Abstract
Emulsions are thermodynamically unstable colloidal systems consisting of two immiscible liquids. To overcome the use of potentially irritating synthetic surfactants, this study evaluates the stabilization of simple oil/water emulsions using natural biopolymers, specifically proteins and polysaccharides. Emulsions were formulated using olive oil and mixtures of chitosan, starch, and mycological peptone. The influence of pH (2, 3, and 4) on the formation of biopolymer complexes was investigated. Macroscopic and microscopic characterizations revealed that the emulsion stabilized by the chitosan/protein complex at pH 4 exhibited the best physical stability. This stability was manifested by the absence of phase separation, sedimentation, and coalescence. UV-Visible spectrophotometry analyses showed a maximum absorbance at this pH, indicating maximal interaction between the macromolecules. Finally, infrared spectroscopy confirmed the formation of physical interactions between the protein and the polysaccharide, leading to a perfectly homogeneous phase.
Keywords
Biopolymers ; Chitosan ; Emulsion ; Protein ; Stability
Les articles similaires
Benyerou B
.
pages 32-39.
Seddari Soumia
.
Moulai-mostefa N.
.
pages 43-47.
Mazouzi Ridha
.
Karas Abdelkader
.
pages 513-522.
Moussaoui-khedam Nassima
.
Bennedjar Fatima
.
Yanallah Khadidja
.
Boulenouar Siham
.
Hammadi Larbi
.
Abed Amine
.
Boudia Fatma
.
pages 58-65.
Romaissaa Mokdad
.
Abdelkader Hadjsadok
.
Ali Aouabed
.
pages 09-12.
