Journal ArticleDOI
Stability of Capsicum annuum oleoresin-in-water emulsions containing Prosopis and Acacia gums
TLDR
In this paper, mesquite gum was the best emulsifying and stabilizing agent, followed by gum arabic and acacia gum, in all cases, pH had a dramatic effect on the emulsion stability against droplet coalescence and color degradation.Abstract:
Chilli oleoresin-in-water emulsions were stabilized with very low concentrations of mesquite (Prosopis juliflora), arabic (Acacia Senegal) and acacia (Acacia spp.) gums at different pH values in order to establish which polysaccharide had the best emulsifying capacity and provided the best stability against droplet coalescence and pigment degradation. Mesquite gum was the best emulsifying and stabilizing agent, followed by gum arabic and acacia gum. In all cases, pH had a dramatic effect on the emulsion stability against droplet coalescence and color degradation. The stabilizing mechanisms governing these two deteriorative processes were opposite. While coalescence kinetics was hindered at high pH values, color degradation kinetics took place at a higher rate, while the opposite effect occurred at lower pH values. A number of factors were important in determining the emulsifying capacity, the droplet coalescence stability and the color degradation stability of the gums among them, the protein content, the molecular weight, the surface charge and the steric configuration adopted at different pH values.read more
Citations
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Journal ArticleDOI
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
TL;DR: A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein this article.
Journal ArticleDOI
Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices
Dulce Anahi Rodea-González,Julian Cruz-Olivares,Angélica Román-Guerrero,M.E. Rodríguez-Huezo,Eduardo J. Vernon-Carter,César Pérez-Alonso +5 more
TL;DR: In this article, eight chia essential oil-in-water fresh emulsions (E) variations were prepared using biopolymers blends whey protein concentrate (WPC) with mesquite gum (MG) or gum Arabic (GA), core to wall material ratios (Co:Wa) of 1:2 and 1:3, and total solids contents (TSC) of 30 and 40 Wt.
Journal ArticleDOI
Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids
M.E. Rodríduez-Huezo,R. Pedroza-Islas,L.A. Prado-Barragán,C.I. Beristain,Eduardo J. Vernon-Carter +4 more
TL;DR: Water-in-oil-inwater (W1/O/W2) multiple emulsions with 25% and 35% solids contents were spray-dried producing microcapsules with 3.9:1, 2.6:1 and 1.4:1 biopolymers blend to primary emulsion ratios and 0.25% theoretical carotenoids concentration as mentioned in this paper.
Journal ArticleDOI
Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum.
TL;DR: In this paper, 40 g of oil/kg seed were extracted from cardamom seeds by steam distillation, and the greatest encapsulation efficiency reached was 83.6% for an oil: gum ratio of 1:4, with a surface oil concentration of 2590 mg/kg powder.
Journal ArticleDOI
Acacia gum: History of the future
Christian Sanchez,M. Nigen,V. Mejia Tamayo,Thierry Doco,Pascale Williams,Chloé Amine,D. Renard +6 more
TL;DR: In this paper, the main challenges for a better understanding of the interfacial function of this polysaccharide (adhesion and stabilization at liquid and solid interfaces) will be to probe interfacial induced conformational changes.
References
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Journal ArticleDOI
A review of recent developments on the regulatory, structural and functional aspects of gum arabic.
TL;DR: The aim of this paper is to summarize what is now known about the structure of this complex polysaccharide and to illustrate how the structural features relate to its functional properties, notably its ability to stabilize oil-in-water emulsions and to form concentrated solutions of low viscosity.
Journal ArticleDOI
On the film-forming and emulsion-stabilizing properties of gum arabic: dilution and flocculation aspects
TL;DR: In this paper, the effect of extensive dilution of the aqueous phase on the surface viscosity at the planar oil-water interface and non-adsorbing polysaccharide on the emulsion stability are discussed.
Journal ArticleDOI
Color degradation and coalescence kinetics of aztec marigold oleoresin‐in‐water emulsions stabilized by mesquite or arabic gums and their blends
Eduardo J. Vernon-Carter,S.A. Gómez,César I. Beristain,G. Mosqueira,R. Pedroza-Islas,R.C. Moreno-Terrazas +5 more
TL;DR: Aztec marigold oleoresin-in-water (O/W) emulsions were formulated with mesquite gum or gum arabic and their blends as emulsifying and protective agents, at pH values of 3, 5 and 7.
Journal ArticleDOI
The characterization of proteinaceous Prosopis (mesquite) gums which are not permitted food additives
D.M.W. Anderson,Wang Weiping +1 more
TL;DR: In this paper, the dextrorotatory gum exudates from Prosopis chilensis and P.flexuosa, species indigenous to South America and known therein as ‘algarroba’, have been characterized in terms of their carbohydrate and amino acid compositions.