Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability

Vicente, Juarez; Pereira, Luciano José Barreto; Bastos, Lívia Pinto Heckert; Carvalho, Mário Geraldo de; Garcia‐Rojas, Edwin Elard

doi:10.1016/j.ijbiomac.2018.08.041

Cited by 24 publications

(12 citation statements)

References 49 publications

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“…At higher hydrocolloid concentrations, creaming is retarded due to the high viscosity and forming of gel network in continues phase of emulsion (Dickinson, 2009;Li, Sun, & Yang, 2012). Similar behavior in emulsion containing xanthan gum has been previously reported by Vicente et al (2018). Creaming occurred on 3th day in the emulsions containing 10 and 15% AMG; however, it occurred on 7th day in those containing 10 and 15% of GAC.…”

Section: Emulsion Capacity and Stabilitysupporting

confidence: 81%

“…Unlike this research, Hosseini, Jafari, Mirzaei, Asghari, and Akhavan (2015) reported that the Z-average decreased for the stable emulsions containing gum Arabic after 48 hr of storage. In other research work, the Z-average and PDI values decreased in the emulsions containing ovalbumin and pectin over 14 days of storage (Vicente et al, 2018). The Z-average of the emulsions stabilized with β-lactoglobulin-acacia seyal gum conjugates decreased from 10 to 6.7 µm with increasing incubation time (Bi et al, 2017).…”

Section: Droplet Size Distribution and Polydispersity Index (Pdi)mentioning

confidence: 69%

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The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic

Ebrahimi

Rad

Ghanbarzadeh

et al. 2020

Food Science & Nutrition

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In this study, the emulsifying and foaming properties of a novel exudate gum from Dorema ammoniacum (AMG) were assessed in comparison with the well‐known gum Arabic from Acacia tree (GAC). The sunflower oil‐based emulsion (10% v/v) containing various concentrations (5%–15% w / v ) of AMG and GAC was prepared. At all concentrations, AMG showed higher surface and interface activity than GAC. Increasing in AMG and GAC concentrations caused to increase and decrease in Z average, respectively. Overall, the GAC‐stabilized emulsion showed lower Z average and PDI value than the AMG‐stabilized emulsion during storage time. The sample containing AMG showed higher emulsion capacity and lower emulsion stability in comparison with the one containing GAC at all concentrations. The storage stability decreased and increased with increasing in AMG and GAC concentrations, respectively. After two‐week storage, the emulsions containing 10 and 15% AMG showed higher phase separation than those containing GAC; however, this was opposite about sample containing 5% AMG. At thermal, centrifuge, and freezing conditions, the emulsion containing 5% AMG indicated significantly higher stability than GAC samples; however, at higher concentration, opposite effect could be observed. The foaming capacity of the samples containing AMG increased from 81% to 93% by increasing gum concentration from 5% to 15%. The solutions containing AMG showed higher foam capacity than control samples (without gum) and those containing GAC at all concentrations. Increasing in AMG and GAC concentrations slightly improved foam stability, and the highest value (92%) belonged to 15% AMG solution.

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Section: Emulsion Capacity and Stabilitysupporting

confidence: 81%

Section: Droplet Size Distribution and Polydispersity Index (Pdi)mentioning

confidence: 69%

The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic

Ebrahimi

Rad

Ghanbarzadeh

et al. 2020

Food Science & Nutrition

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“…The ζ-potential values obtained in this study were higher than those recently reported by Rave et al ( 2020) for oil-in-water SIO nanoemulsions produced by ultra-high-pressure homogenization. However, they were lower than the values published by Tunkam and Satirapipathkul (2016) for oil-in-water SIO nanoemulsions (5% w/w oil loading) prepared by emulsion phase inversion methods, and than those obtained from oil-in-water SIO emulsions stabilized by ovalbumin or tween 80, in which the coarse emulsions (8% w/w oil loading) were sonicated during 12 min at a frequency of 30 kHz (100% amplitude) after UT homogenization at 18,000 rpm for 1 min (Vicente et al, 2018). Probably, the oil loading, stabilizing agents, and preparation method used in each research work define as a whole the surface charge of the dispersed oil drops.…”

Section: Stabilization Mechanism Of Emulsionsmentioning

confidence: 55%

“…Nonetheless, this mechanism is most effective at low oil volume fractions, where the small buoyancy force acting on each droplet is hardly enough to overcome the attraction between them (Vicente et al, 2018).…”

Section: Droplet Size Distributionmentioning

confidence: 99%

“…Studies aiming to apply ultrasound emulsification to encapsulate, solubilize, and incorporate bioactive compounds in aqueous matrices have been reported (Lago et al, 2019;Meirelles et al, 2020). Nevertheless, few reports have investigated the effects of ultrasound emulsification on the properties of oil-in-water (O/W) emulsions prepared with SIO (Vicente et al, 2018). Therefore, as a contribution to finding advantageous strategies for preparing emulsions, this work investigated the influence of both high-shear (UT) and high-intensity ultrasound-assisted (US ass ) emulsification methods on the physical and stability properties of sacha inchi O/W emulsions (20 and 30% oil loading) stabilized with maltodextrin and Hi-Cap® 100 (a modified starch).…”

mentioning

confidence: 99%

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Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability

González-Cardozo

Mora-Huertas

Gutiérrez

2021

J. Food Process. Preserv.

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Sacha Inchi (Plukenetia volubilis L.) is a plant of the Euphorbiaceae family with a great economic expansion in Central and South America, as well as in some South-East Asiatic countries (Gutiérrez et al., 2019).This promising crop has potential industrial applications in foods, pharmaceuticals, and cosmetics, since their fruits (shell-covered kernels) are a good source of oil (35%-60%) rich in polyunsaturated fatty acids and tocopherols (Gutiérrez et al., 2017). The main fatty acids of Sacha Inchi oil (SIO) are α-linolenic (47%-51%) and linoleic (34%-37%) (Gutiérrez et al., 2011). The most abundant tocopherols in SIO are γ-and δ-tocopherol, ranging from 50 to 114 and from 30 to 125 mg per 100 g, respectively (Gutiérrez et al., 2017). SIO is generally consumed as dressing for salads or as a food supplement. However, to harness the wide range of health benefits of the essential fatty acids, for example, to avoiding cognitive impairment,

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Bioactive Compounds

Visentini¹,

Pérez²,

Ferrado³

et al. 2022

Biomolecules From Natural Sources

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Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability

Cited by 24 publications

References 49 publications

The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic

The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic

Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability

Bioactive Compounds

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