Synergistic effect of corn fiber gum and chitosan in stabilization of oil in water emulsion

In recent years, emulsions stabilized by natural substances have attracted great interests of scientists. As both the emulsifying properties of chitosan (CH) and corn fiber gum (CFG) are poor, the different complex of CH and CFG were used to stabilize emulsion. It was found that the CH-CFG complex had significantly better emulsifying properties than CH or CFG at the same concentration, indicating they played a synergistic role in stabilizing oil in water emulsion. Cryo-SEM results showed that the CH-CFG complex formed a dense interfacial film on the surface of the oil droplets, forming a barrier that effectively prevented the flocculation of droplets, thus improving the stability of the emulsion. The changed surface zeta potential, interfacial activity and viscosity of CH-CFG complex compared with CH or CFG due to the interaction of CH and CFG contributed to the improved emulsifying properties of CH-CFG complex.