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Physicochemical Properties and Stability O/W Emulsions as Affected by
Hibiscus rosa-sinensis Leaf Mucilage and Emulsifier Interaction
Nur Syafiqah Binti Mohd Shamsudin
Supervisor: Dr. Nor Hayati Ibrahim
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Hibiscus rosa-sinensis leaves are rich in mucilage, yet there is limited information about
its performance in foods. This study aims to determine main and interaction effects of
the H. rosa-sinensis leaf mucilage and emulsifier (whey protein isolate, WPI and pea
protein isolate, PPI) on physicochemical properties and stability of O/W emulsions. The
mucilage will be obtained using an aqueous extraction method with an acetone
precipitation. The mucilage (0.5, 1.0, and 1.5%) in combination with emulsifiers (WPI
and PPI) will be used to stabilize O/W emulsions which will be further evaluated in terms
of physicochemical properties (pH, droplet size, viscosity and turbidity) and stability
(creaming, peroxide value, anisidine value). A specific combination of mucilage level and
emulsifier is expected to significantly provide acceptable properties and stability of the
emulsion. This study may offer additional knowledge on performance of H. rosa-sinensis
leaf mucilage as an alternative hydrocolloid for food industry.
1200 | UMT UNDERGRADUATE RESEARCH DAY