Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study

Abstract

Emulsification effect of gum tragacanth (GT) obtained from Astragalus species is gaining particular interest in recent years. In this study, stabilization effect of GT, xanthan gum (XG), and sucrose monopalmitate (SMP) was investigated by keeping their concentration constant (0.5% w/v) for the oil-in-water emulsions containing 20% (v/v) sun flower oil and 2% (w/v) whey protein isolate. Emulsification was achieved by using high shear homogenization. Particle size and T 2 (spin-spin relaxation time) measurements were performed for the characterization and repeated over the course of 28 days. Emulsion stability index (ESI [%]) was measured and rheological characterization was also performed. The lowest particle size was found for the XG emulsions and this was attributed to the pseudoplastic behavior of xanthan compared to GT (n Xanthan = 0.188 â n GT = 0.721). Xanthan emulsions thinned out dramatically when sheared during homogenization, and consequently, floccules formed could have been disrupted more resulting in smaller particle size. Result of rheological experiments showed that SMP emulsions were fit to Newtonian model, while XG and GT showed shear thinning behavior and fit to a power law model. Apparent viscosity of XG emulsions was found significantly higher than the GT ones. The most stable emulsions were the ones prepared by XG and they remained stable during 28 days. Although GT emulsions could not protect their stability during 28 days, ESI (%) results were found similar with XG indicating promising emulsification effect of GT.

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field 1H NMR relaxometry study

“…NMR transverse relaxation times ( T 2 ) of all emulsions were measured according to the method of Pocan, Ilhan, and Oztop (2019) using a LF NMR system equipped with a permanent magnet operating at a 1 H frequency of 22.40 MHz (Spin Core, Gainesville, FL, USA), having a 10 mm diameter radio frequency (RF) coil (Pocan et al., 2019). Prepared emulsions were allowed to equilibrate to room temperature and then poured into cylindrical tubes having 10 mm diameter for the measurements.…”

Methodology for design of suitable dishes for dysphagic people

“…Xanthan gum has been used to stabilize the texture of simple models such as water (Alves et al, 2017), binary models such as emulsions or starch gels (Krystyjan et al, 2013;Pocan et al, 2019), or simple food products such as hot soup (S.-G. Kim et al, 2014a), but not in complex foodstuffs. In the present study, the characteristic of suitable texture score for 3 days remained on dishes reheated at serving temperature (45 ºC) thanks to xanthan gum.…”

Natural polymers for vaginal mucoadhesive delivery of vinegar, using design of experiment methods

“…However, most studies have investigated the release of lipophilic API from tragacanth and xanthan gum matrices, while vinegar is a completely hydrophilic API. On the other hand, it's hypothesized that tragacanth can be adsorbed to the oil droplets and therefore possesses a more hydrophobic nature, while xanthan gum just acts through the viscosity increase[47,48]. Therefore, it seems that in this study, tragacanth plays the main role in lowering the release rate andxanthan gum modulates the rate by decreasing the tragacath percent in formulation, because in this formulation maximum release of vinegar in 6 hours is desirable.The release kinetic data is somehow in agreement with[47] that used xanthan and tragacanth gum in formulation of a sustained release tablet and drug release kinetic best fitted with first order and higuchi models.…”