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

Sibaja-Hernández, Roberto; Román‐Guerrero, Angélica; Sepúlveda-Jiménez, Gabriela; Rodrı́guez-Monroy, Mario

doi:10.1016/j.indcrop.2015.01.037

Cited by 39 publications

(15 citation statements)

References 36 publications

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“…destroyed, offering the possibility to probe the behavior of the structure of the hydrocolloids under study. Results show that G' and G'' increase as a function of frequency, this behavior has already been reported for (Arruda et al, 2015;De Freitas et al, 2015) and for other hydrocolloids such as: locust bean gum (Dakia, Blecker, Robert, Wathelet, & Paquot, 2008;Sébastien et al, 2014), the gums of Cassia gradis (Albuquerque et al, 2014) and those obtained from tree exudates (Sibaja-Hernández et al, 2015). Figures 8 and 9 show the behavior of the storage modulus (G') and the loss modulus (G'') as a function of frequency in SH, PH and GG dispersions at 0.5, 1.0, 1.5 y 2%.…”

Section: Viscoelastic Behaviorsupporting

confidence: 79%

“…For the preparation of emulsions O/W, 100 mL hydrocolloid dispersions were prepared at the concentrations of 1 and 2%, then 10 mL of canola oil was added. During the incorporation of the oil phase, the mixture was homogenized at 10 000 rpm for 5 min using ULTRA-TURRAX (basic IKA-T18), then each emulsion was sonicated for 5 min at an amplitude of 80% at 20 kHz using Ultrasonic Processor (UP200st) (Sibaja-Hernández, Román-Guerrero, Sepúlveda-Jiménez, & Rodríguez-Monroy, 2015).…”

Section: Preparation Of Emulsions O/wmentioning

confidence: 99%

“…In the PH at the concentration of 0.5-1.5% the Newtonian behavior disappears until the concentration reached 2%, probably attributed to the low viscosity (η = 0.01-5.179 Pa. s), molecular weight at the lowest carbohydrate concentration, and protein content (Table 1). Which can take part of the ionic and intermolecular interactions providing less ions that would improve the viscosity values, showing greater flexibility and a fast macromolecular conformation at low shear rates with small viscosity changes (at 0.5-1.5%) (Sibaja-Hernández et al, 2015).…”

Section: Rheological Measurementsmentioning

confidence: 99%

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Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Morales

Maldonado-Astudillo

Jiménez‐Hernández

et al. 2018

CyTA - Journal of Food

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The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5-20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5-2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.

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Section: Viscoelastic Behaviorsupporting

confidence: 79%

Section: Preparation Of Emulsions O/wmentioning

confidence: 99%

Section: Rheological Measurementsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Morales

Maldonado-Astudillo

Jiménez‐Hernández

et al. 2018

CyTA - Journal of Food

View full text Add to dashboard Cite

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“…This composition is very similar to that observed for gum from Acacia farnesiana, which had 12.02% moisture, 4.48% ashes, 0.85% lipids, 3.59% proteins, and 79.06% carbohydrates (Sibaja-Hernández et al, 2015). In addition, Bashir and Haripriya (2016) observed the following composition for gum arabic: 10.77% moisture, 2.90% ashes, 0.37% lipids, 1.75% proteins, and 84.21% carbohydrates.…”

Section: Bg Centesimal Compositionsupporting

confidence: 79%

“…Sibaja- Hernández et al (2015) highlight the importance of the interaction between proteins and the polysaccharide, such as interface anchoring groups of gums in oil droplets or other hydrophobic substances, which is directly related to the viscoelastic and stability properties of the emulsion. In that context, Al-Assaf et al (2009) observed that the protein-arabinogalactan fraction of a proteinpolysaccharide complex was responsible for the emulsifying activity of gum arabic.…”

Section: Bg Centesimal Compositionmentioning

confidence: 99%

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

2017

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The temperature, concentration and pH variables influence the aqueous dispersion of the gum properties. In this context, the aims of this research were to characterize the gum obtained from the buriti tree (Mauritia Flexuosa) trunk exudate, as well as to evaluate the colloidal and rheological behavior of the aqueous dispersions of this gum. Thus, the centesimal composition, absolute zeta (ζ) potential as a function of pH (1.2 to 4.0), particle size distribution, as well as the rheological properties of the gum at different temperatures (15, 20, 25, 30, and 40 °C) and concentrations (4, 5, 8, and 10% (m/v)) were studied. In addition, the Newton, Power Law, and Herschel-Bulkley models were fitted to the rheological data. Buriti tree gum (BG) was found to have 10.43% moisture, 5.05% ashes, 0.68% lipids, 3.09% proteins, and 80.76% carbohydrate. The aqueous dispersion of the gum (1%) had a ζ value of -17.1 mV with a tendency for greater stability at pH < 4 and polydisperse particle size distribution (45 nm to 648.1 nm diameter) with PDI (polydispersity index) of 1. The aqueous dispersion with 4 and 5% gum had typical Newtonian fluid behavior and became pseudoplastic at concentrations of 8 and 10%. The Herschel-Bulkley model had the best fit to the rheological data (r2 > 0.99). Gum dispersion viscosity decreased with higher temperature and lower concentration. The activation energy (Ea) value for gum dispersion ranged from 9.07 to 17.35 kJ/mol.

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Marshmallow (Althaea officinalis) Flower Gum

Mousavi

Razavi

Koocheki

2019

Emerging Natural Hydrocolloids

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

Cited by 39 publications

References 36 publications

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

Marshmallow (Althaea officinalis) Flower Gum

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