Evaluation of the drying methods influences on the flowability of multi-components formulation

Al-Ali, Maha; Alsamarrae, Abdulqahar; Alali, Laith

doi:10.1016/j.matpr.2020.12.770

Cited by 1 publication

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References 22 publications

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“…Although the moisture contents of the mucilage samples differed, there was no statistical difference between their cohesiveness values (P > 0.05). The particle size and textural properties International Journal of Food Science and Technology 2024 such as surface area, friability and amorphous/crystalline degrees could be the reason for the varying flowabilities of camelina mucilages (Al-Ali et al, 2021).…”

Section: Flowability and Cohesivenessmentioning

confidence: 99%

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Ozdemir‐Orhan

2024

Int J of Food Sci Tech

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SummaryIn this study, microwave (MW)‐assisted extraction was used to obtain mucilage from Camelina sativa seeds. MW pretreatment was applied for 0, 2.5, 5 and 7.5 min and then conventional heating was conducted (55 °C for 2 h). The extracted mucilage was spray dried. The MW‐assisted extraction method (2.02%–2.50%) had higher extraction yield for camelina seed mucilage than the conventional heating method (1.91%) (P < 0.05). The emulsifying properties of the mucilages were compared with those of gum Arabic and all emulsions displayed shear thinning behaviour (pseudoplastic, n < 1). The apparent viscosity of the conventional, 2.5, 5 and 7.5 min MW mucilage emulsions were 15.83, 14.48, 7.91 and 7.56 cP, respectively, at 10 s−1. MW pretreatment improved physical stability and resulted in a reduction in the droplet size of mucilage‐stabilised emulsions with increasing process time. The highest droplet size belonged to the conventional mucilage emulsion (d32, 4.43 μm), while the lowest belonged to the 7.5 min MW mucilage emulsion (d32, 2.08 μm) (P < 0.05). The results highlight the advantages of using MW pretreatment for mucilage extraction and the potential of using camelina seed mucilage as a natural emulsifier.

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Section: Flowability and Cohesivenessmentioning

confidence: 99%

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Ozdemir‐Orhan

2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Evaluation of the drying methods influences on the flowability of multi-components formulation

Cited by 1 publication

References 22 publications

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

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