Effect of storage time and temperature on the stability and rheological properties of starch-soluble dietary fiber nanocomposite stabilized emulsion

AbstractNanocomposites are a promising material for the stabilization and rheology modification of food emulsions due to their unique physicochemical properties. The effects of storage time and temperature on the rheological and stability properties of Bambara groundnut starch-soluble dietary fiber nanocomposite (STASOL) stabilized emulsions were evaluated. Emulsions were formulated with orange oil (30%), water (50%) and STASOL (20%). The backscattering profile of emulsions stored at 5 and 45 °C showed the least and most separation between scans, respectively. On day 20, the emulsions stored at 45 °C had completely separated into two layers. The viscosity of emulsions stored at 20 and 45 °C decreased after the third day while that of emulsions stored at 5 °C had significantly (p < 0.05) decreased after nine days. Time and temperature both played a major role in the destabilization of emulsions, with those stored at 5 and 45 °C showing the least and most destabilization over time, respectively.Keywords: Bambara groundnutemulsionsnanocompositerheologystability Authors’ contributionsYvonne Maphosa: conceived and designed the experiments; performed the experiments; analyzed and interpreted the data; authored the paper. Daniel Ikhu-Omoregbe: conceived and designed the engineering experiments; interpreted the data; proofread the paper. Oladayo Adeyi: conceived and designed the engineering experiments; interpreted the data; authored part of the paper. Victoria Jideani: conceived and designed the experiments; analyzed and interpreted the data; contributed reagents, materials and analysis tools.Disclosure statementThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.Additional informationFundingThis work was supported by the South African National Research Foundation, the Cape Peninsula University of Technology Vice Chancellor’s Fund and the Cape Peninsula University of Technology Research Fund.