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IJARSE, Vol. No.4, Special Issue (02), February 2015 ISSN-2319-8354(E)
EXTRACTION TECHNIQUES OF NATURAL
EMULSIFIERS AND CHARACTERIZATION OF
EMULSIONS-A REVIEW
Malini Dasgupta1, SoumenPanda2, Sneha3, Rituparna Das4
1
Department of Chemical Engineering, B.M.S.C.E, Bangalore, (India)
2
Assistant Professor, Department of Chemical Engineering, B.M.S.C.E, Bangalore, (India)
3
Department of Chemical Engineering, B.M.S.C.E, Bangalore, (India)
4
Department of Chemical Engineering, B.M.S.C.E, Bangalore, (India)
ABSTRACT
An emulsifier is a molecule with a hydrophobic/lypophilic end and hydrophilic end,respectively. Emulsifiers are
used in stabilizing various oil-in-water and water-in-oil emulsions by reducing the surface energy and surface
tension of the two interfaces. They find wide applications in food and pharmaceutical industries. Many of the
emulsifiers can be obtained from natural sources. Some of them include soya bean, egg yolk, lady’s finger,
orange peels, beeswax etc. This paper is intended to review various extraction techniques and characterization
of naturally obtained emulsifiers. Rheological properties of the extracted yolk-based emulsions and gel
networks of the emulsifiers are also discussed. pH, temperature effects on the emulsions are also enlisted in this
review.
Keywords: Egg-Yolk, Emulsion, Lecithin, Okra, Orange Peel, Pectin, Rheology.
I.INTRODUCTION
Emulsions are one of the most important colloidal systems in which one liquid is dispersed in another
immiscible liquid in the form of tiny droplets as mentioned by(PallabGhosh, 2009)[1].These systems are a very
complex system to be investigated for their intended end use.
Emulsions find use in metallurgical, pharmaceuticals, food cosmetic, building roads, paint industries to name a
few. These emulsions from various industries are ultimately discharged into water bodies and find their way into
soil and aquatic ecosystems. Emulsions in water bodies affect mucous layers in fish that results in easy infection
by bacteria, virus and parasites. They cause damage to the gills. Presence of emulsions also lowers the surface
tension, as a result of which organic chemicals are easily absorbed by fish. They also create oxidative stress on
the aquatic life. Emulsions in large concentrations when discharged into the ecosystem, thus pose serious threat
to it. Hence it becomes important to find emulsifiers that are natural in origin and can suitably be used to replace
synthetic emulsifiers that have an adverse impact on the environment in order to maintain eco-friendly
environment.
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IJARSE, Vol. No.4, Special Issue (02), February 2015 ISSN-2319-8354(E)
II. RESEARCH OBJECTIVES
Natural emulsifiers extracted from organic sources such as egg-yolk, orange peels and okra seeds have been
discussed in this review.
III.EXTRACTION OF LECITHIN FROM EGG YOLK
Hen’s yolk can be found in a number of food products such as mayonnaise, bakery products, salad dressings etc.
The most promising emulsifying components in egg yolk are phospholipids, lipoproteins and proteins (livetin
and phosvitin). As discussed by (Kiosseoglou,2008)[2],preparation and stability of yolk-based products depend
to a large extent on yolk constituent ability, either to adsorb at o/w interfaces and form a strong cohesive film
around oil droplets that stabilises them against coalescence
In the technical note by (Maximiano, Silva, Daghastanl,Araujo, Chaimovich, and Cuccovia 2008)[3]a simple
process of purification of lecithin from egg yolk is illustrated. The common steps in the process include a)
homogenization and extraction of yolks was carried out from fresh eggs using acetone, b) solubilization with
ethanol and solvent elimination and c) repeated solubilization/precipitation was carried out with petroleum ether
or acetone. This crude extract was chromatographed on alumina which was neutral in nature, and was
exhaustively washed with chloroform before elution with chloroform and methanol, which helped in the
sequential separation of fatty acids and lecithin. This fast procedure yields fatty acid-free lecithin at a
competitive cost.
Emulsifying properties of egg yolk as a function of pH and oil volume were studied by (Y. Mine 1998)[4] as
depicted by Fig. 1 and Fig. 2. Egg yolk proteins formed larger emulsion particles at pH 3 and mean droplet size
of the emulsions were decreased with increasing pH. Egg yolk proteins led to the formation of thicker
multilayers at low oil content. However, total protein adsorption ratio against original proteins was 55-65%,
independent to protein as well as oil concentration. Also, Electrophoretic analysis of the egg yolk emulsions
revealed that the main components to adsorb at the interface were granular lipovitellins. The results indicated
that the main contributor for egg yolk emulsion is granules and it can affect the emulsifying properties of egg
yolk at different pH values.
The emulsions prepared from egg yolk are found to have high functional and textural value. Stability and
rheological properties are intimately related to interactions taking place among adsorbed protein molecules
either within the interfacial film or between neighbouring oil droplets. The rheological properties of this system
depend heavily on the size of the oil droplets as well as on oil volume fraction. Spray-dried yolk produces
emulsions exhibiting higher viscoelasticity compared to those of native yolk as discussed by(Chen, Zhang, Sun
and Wei 2014)[8].
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IJARSE, Vol. No.4, Special Issue (02), February 2015 ISSN-2319-8354(E)
*
Fig.1: Micrographs of egg yolk
*
emulsions at a) pH 3, b) pH 5, c) pH Fig.2: Changes of mean droplet size of emulsions as a
IV.EXTRACTION
7 and at d) pH 9. OF PECTIN
Emulsions function ESCULENTUS
FROM ABELMOSCHUS
were of oil volume at different pH values. Emulsions
Abelmoschus esculentus
prepared using 2 % or okraegg
(w/w) a substantial content ofwere
has yolk prepared with
polysaccharide 2%it (w/w)
present egg yolk
that confers (Y. Mine,
it athick and 1998) [4].
and 10% oil (w/v) volume (Y. Mine,
slimy
1998)nature.
[4]. In the work done by (Georgiadis ,Ritzoulis, Sioura, Kornezou, VasiliadouandTsioptsias,
2011)[5],okra polysaccharide extracts were investigated for their composition and structure. Emulsifier was
characterized for protein content, zeta potential and subjected to high pressure size exclusion chromatography.
Emulsions were prepared by mixing equal volumes of stock emulsion (A) and an okra extract solution (B) of
either hot buffer soluble solids (HBSS) or chelating agent soluble solids (CHSS) or diluted alkali soluble solids
(DASS). It was found that the HBSS extract exhibited extensive flocculation, strong shear-thinning rheology
and fast creaming at low concentration. However at a high concentration (1.25% - 2.5%) creaming greatly
reduces. On the other hand CHSS exhibiting almost the same behaviour did not reduce creaming even at a
concentration of 2.5%. DASS exhibited intermediate behaviour and a concentration of more than 1.65% delayed
creaming.
In another work done by (Gangurde, 2012)[6], emulsifier was extracted from the mucilage content of okra.
Immature fruits were homogenized and extracted using sodium metabisulphate and ethanol. The brown colour
emulsifier powderobtained was pulverized and screened using 80# sieve. The extraction process was followed
by phytochemical evaluation and determination of viscosity, particle size distribution and stability. Results
indicated better properties exhibited by the okra gum as compared to acacia gum.
The emulsifying efficiency and capacity of gum extracted from okra pods in model acidic emulsions of
hexadecane in water at pH 3.0 was investigated by (Alba, Ritzoulis, Georgiadis and Kontogiorgos, 2013)[7].
Isolation of pectin, a heteropolysaccharide, was carried out at a pH of4.0, Okra Extract4 (OE4) and
6.0(OE6)(Fig. 3). OE6 proved to be more stable in terms of droplet size distribution and average droplet size
after 30 days of storage whereas OE4 exhibited Ostwald’s ripening. Interms of viscosity, OE6 showed a value
twice that of OE4.
The effect of extraction parameters of pectin from okra extracts was studied by (Chen,Zhang, Sun and
Wei,2014)[8]. In their work, the parameters studied were effect of pH, temperature, extraction time and liquid-
solid ratio on the pectin yield. Response surface methodology, a statistical method that reduces the number of
trials, was used to optimize the experimental conditions (Fig. 4). Rheological properties were also studied and a
polynomialregression model was used to describe the results. The optimal conditions were a temperature of
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IJARSE, Vol. No.4, Special Issue (02), February 2015 ISSN-2319-8354(E)
40°C, extraction time of 64 minutes, liquid-solid ratio of 42:1 and a pH of 3.9. The emulsions depicted
pseudoplasticbehaviour, high viscosity and shear-thinning behaviour.
*Fig.3: Fluorescent
micrographs of emulsions
containing 1.44% w/v OE4(top *Fig.4: Response surface (3D)
left) and OE6(top right) after 6 showing the effect of different
hours of preparation. The extraction parameters on the okra
bottom micrographs and depict pectin yield. Y: okra pectin yield; X1:
the same after dilution(1:1000). extraction temperature, °C; X2:
Scale bars represent 100 m liquid-solid ratio, X:1; X3: extraction
(Alba, Ritzoulis, Georgiadis, time, minute; X4: pH (Chen,Zhang,
and Kontogiorgos, (2013) [7]. Sun, and Wei, 2014) [8].
V.EXTRACTION OF PECTIN FROM ORANGE PEEL
Orange peel is a rich source of pectin. Pectin is a natural food-additive used extensively in food industries as a
thickener, a texturizer, a stabilizer and other applications include fat replacer in spreads, salad dressing, ice-
cream etc. as discussed by (Liu, Shi and Langrish, 2006)[9]. Also, according to (Yeoh, Shi and Langrish,
2008)[10] the world market demand for pectin is an excess of 30000 tons annually and growing by 4-5% per
annum. Therefore, it is necessary to establish a method by which the pectin could be extracted in a shorter time
and in better quality.
In a technical note by(Maran, Sivakumar,ThirugnanasambandhamandSridhar ,2013)[11], extraction of pectin
from orange peel using microwave is described. It has many advantages like shorter time, less solvent, higher
extraction, better products with lower cost. The steps associated with this extraction are a) Removal of peels,
fine cutting and drying in a hot oven at 60° C until it attains a constant weight. b) Addition of different amount
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IJARSE, Vol. No.4, Special Issue (02), February 2015 ISSN-2319-8354(E)
of distilled water (10-20-30 ml) with different pH (1-1.5-2) to 1 g of orange peel powder placed in 250 ml Pyrex
beaker. c) Exposure to microwave at different powers (160-320-480 w) for selected irradiation time (60-120-180
s).d) Cooling down to room temperature and filtering using filter. e) Centrifuging filtered extract and
precipitation of supernatant with equal volume of 95% (v/v) ethanol. f) Washing of coagulated pectin with 95%
(v/v) ethanol for three times. g) Drying of wet pectin at 50° C in hot air oven until weight was constant and
weighed.Pectin yield was calculated from following equation proposed by (Li, Jia, Wei and Liu, 2012)[12].
PY= (mo/m) ×100(1)
mo= weight of dried pectin (g)
m= weight of dried orange peel powder (g)
By studying the experimental data (Fig.5) it was found that extraction efficiency was improved by raising
microwave power from 160 to 480 W. Pectin yield was increased steadily and reached maximum at 125 s, but
excessive time exposure in microwave field may cause the degradation of pectin which was investigated by
(Xianzhe, Fangping, ChenghaiandXiangwen, (2011)[13]. Pectin yield was increasing with decreasing pH value
and increasing solid-liquid ratios (upto 1:16 g/ml).
*Fig.5: Effect of process variable on extraction yield of pectin PY%
v/s-(a) Time,PH (b) PH, Power (c)SL.Ratio,Power (d) PH,Time (e)
SL.Ratio, Time and (f) SL.Ratio, pH(Maran, Sivakumar,
Thirugnanasambandham and Sridhar, 2013)[11].
VI. RESULTS AND DISCUSSION
The review clearly lists down inexpensive and feasible methodologies to extract useful emulsifiers from natural
organic sources. It also explicitly depicts the effect of various parameters on the extraction procedure that would
result in optimization.The emulsions prepared from egg yolk are found to have high functional and textural
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valuewhile the extraction of pectin from okra indicated better properties exhibited as compared to acacia gum.
The extraction of pectin from orange peel is also feasible in shorter time, using less solvent, giving higher
extraction and better products with lower cost.Thus; the nature of extracted emulsifiers makes them suitable for
practical applications.
VII. CONCLUSION
Although we have identified few potential sources for extracting the emulsifiers, it becomes important to look
into other potent natural sources. Economizing on the quantity of the initial raw material is also an important
consideration to bear in mind. Varying the initial raw material amount to achieve the best emulsification can
form the further scope of this review. Extension of the above mentioned laboratory scale extraction to the
commercial scale should also be further looked into.
REFERENCES
[1] P. Ghosh, Colloid and Interface Science (PHI Learning Pvt. Ltd., 358, 182-191, 2009)
[2] V. Kiosseoglou, Egg yolk protein gels and emulsions,Colloid and Interface Science, 8, 2008, 365-370.
[3] Maximiano, F. A. Silva, M. A. Daghastanl, K. R. P. Araujo, P. S. Chaimovich, and I.M. Cuccovia,A
convenient method for lecithin purification from fresh eggs, Quim Nova,2008, 31.
[4] Y. Mine, Emulsifying characterization of hen’s egg yolk proteins in oil-in-water emulsions, Food
Hydrocolloids, 12, 1998, 409-415.
[5] N. Georgiadis,C.Ritzoulis, G. Sioura, P. Kornezou,C.Vasiliadou, and C.Tsioptsias, Contribution of
okra extracts to the stability and rheology of oil-in-water emulsions, Food Hydrocolloids, 25, 2011,
991-999.
[6] A. B.Gangurde, Preliminary characterization of Abelmoschus esculentus (L.) pod mucilage as o/w type
emulsifier, International Journal of Advances in Pharmacy, Biology and Chemistry, 1(1), 2011.
[7] K.Alba,C.Ritzoulis, N.Georgiadis, andV. Kontogiorgos, Okra Extracts as emulsifiers for acidic
emulsions.Food Research International, 54, 2013, 1730-1737.
[8] Y. Chen, J. G. Zhang, H. J. Sun, and Z. J Wei, Pectin from Abelmoschus esculentus; Optimization of
extraction and rheological properties.International Journal of Biological Macromolecules, 70, 2014,
498-505.
[9] Y. Liu, J. Shi, andT. A. G. Langrish, Water-based extraction of pectin flavedo and albedo of orange
peels, Chemical Engineering Journal, 120, 2013, 203-209.
[10] S. Yeoh, J. Shi,andT. A. G. Langrish,Comparisons between different techniques for water-based
extraction of pectin from orange peels,Desalination, 218, 2008, 229-237.
[11] J. P. Maran, V. Sivakumar, K. Thirugnanasambandham, and R Sridhar, Optimization of microwave
assisted extraction of pectin from orange peels, Carbohydrate Polymers, 97, 2013, 703-709.
[12] D. Q. Li, X. Jia, Z. Wei and Z. Y. Liu, Box–Behnken experimental design for investigation of
microwave- assisted extracted sugar beet pulp pectin, Carbohydrate Polymers, 88(1), 2012, 342–346.
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IJARSE, Vol. No.4, Special Issue (02), February 2015 ISSN-2319-8354(E)
[13] Z. Xianzhe, Y. Fangping, L. Chenghai and X. Xiangwen, Effect of process parameters of microwave
assisted extraction (MAE) on polysaccharides yield from Pumpkin, Journal of Northeast Agricultural
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Biographical Notes
Ms. Malini Dasguptais presently pursuing B.E final year in Chemical Engineering Department, B.M.S.C.E,
Bangalore, India.
Mr. Soumen Panda, M.Tech, is working as an Assistant Professor in Chemical Engineering Department,
B.M.S.C.E, Bangalore, India.
Ms. Sneha is presently pursuing B.E final year in Chemical Engineering Department, B.M.S.C.E, Bangalore, India.
Ms. Rituparna Das is presently pursuing B.E final year in Chemical Engineering Department, B.M.S.C.E,
Bangalore, India.
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