Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil

Román‐Guerrero, Angélica; Orozco-Villafuerte, J.; Pérez-Orozco, J.P.; Cruz-Sosa, Francisco; Jiménez-Alvarado, Rubén; Vernon‐Carter, E.J.

doi:10.1016/j.foodhyd.2008.06.005

Cited by 52 publications

(18 citation statements)

References 20 publications

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“…If the kinetic plots of ln(N t /N 0 ) versus t for the emulsions give a straight line, then the slope is k C (Ruíz-Ramos et al, 2006;Román-Guerrero et al, 2009). …”

Section: Stability Against Coalescence In O/w Emulsionsmentioning

confidence: 99%

Physicochemical, shear flow behaviour and emulsifying properties of Acacia cochliacantha and Acacia farnesiana gums

Sibaja-Hernández

Román‐Guerrero

Sepúlveda-Jiménez

et al. 2015

Industrial Crops and Products

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“…If the kinetic plots of ln(N t /N 0 ) versus t for the emulsions give a straight line, then the slope is k C (Ruíz-Ramos et al, 2006;Román-Guerrero et al, 2009). …”

Section: Stability Against Coalescence In O/w Emulsionsmentioning

confidence: 99%

Physicochemical, shear flow behaviour and emulsifying properties of Acacia cochliacantha and Acacia farnesiana gums

Sibaja-Hernández

Román‐Guerrero

Sepúlveda-Jiménez

et al. 2015

Industrial Crops and Products

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“…The gums appeared to form much more rigid, brittle, solid-like films compared to the starch films, which were predominantly viscous. Higher surface activity and greater ability of different acacia gums to form mechanically strong films is clearly correlated with a higher protein content [54,55]. Slow dry heating can enhance the final protein to carbohydrate ratio of a gum [56 • ] which correlates with increased stability of the corresponding gum-stabilized emulsions.…”

Section: Proteins + Polysaccharides and Protein-polysaccharide Complexesmentioning

confidence: 99%

Rheological properties of protein films

Murray

2011

Current Opinion in Colloid & Interface Science

169

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“…It is a highly branched complex heteropolyelectrolyte that upon hydrolysis with dilute mineral acid, affords for l ‐arabinose, β‐ d ‐galactose, and 4‐O‐methyl‐ d ‐glucuronic acid in a molar ratio of 4:2:1 (Vernon‐Carter and others ). Furthermore, MG has been reported as containing a small amount of protein from 2.0% to 4.8% (Román‐Guerrero and others ). MG from Prosopis laevigata had 2.7 ± 0.1% of protein (Orozco‐Villafuerte and others ) and reported an average molecular weight of 2.12 × 10 6 Da (Vernon‐Carter and others ).…”

Section: Introductionmentioning

confidence: 99%

Exploring the Potential of Mesquite Gum–Nopal Mucilage Mixtures: Physicochemical and Functional Properties

Cortés‐Camargo

Gallardo‐Rivera²,

Barragán‐Huerta

et al. 2017

Journal of Food Science

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In this work the physicochemical and functional properties of mesquite gum (MG) and nopal mucilage (NM) mixtures (75-25, 50-50, 25-75) were evaluated and compared with those of the individual biopolymers. MG-NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75-25 MG-NM showing the most negative value (-14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid-like viscoelastic behavior where the loss modulus predominated over the storage modulus (G >G ). Differential Scanning Calorimetry revealed that MG, NM, and MG-NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6°C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG-NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG-NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations.Keywords: functional properties, mesquite gum, nopal mucilage, rheological characteristics, zeta potential Practical Application: Mesquite gum (MG) and nopal mucilage (NM) are promising raw materials with excellent functional properties whose use has been largely neglected by the food industry. This work demonstrates MG-NM mixtures acquired additional functional properties regarding the individual biopolymers, making these mixtures multifunctional ingredients for the food industry.

show abstract

Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil

Cited by 52 publications

References 20 publications

Physicochemical, shear flow behaviour and emulsifying properties of Acacia cochliacantha and Acacia farnesiana gums

Physicochemical, shear flow behaviour and emulsifying properties of Acacia cochliacantha and Acacia farnesiana gums

Rheological properties of protein films

Exploring the Potential of Mesquite Gum–Nopal Mucilage Mixtures: Physicochemical and Functional Properties

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