The emulsifying properties of a polysaccharide isolated from the fruit of Cordia abyssinica

Abstract

Polysaccharide was isolated from Cordia abyssinica and its effect, at differing concentrations, on its emulsifying ability was determined. Emulsions of vegetable oil containing up to 1% of the polysaccharide in phosphate pH 7.4 buffer, were prepared by using a hand piston homogenizer. Emulsification was assessed by diluting samples of the emulsions in sodium dodecyl sulphate and measuring absorbance at 500 nm. Addition of increasing concentrations of the polysaccharide up to 1% enhanced emulsification and emulsion stability. Above 1% concentration the polysaccharide solutions were too viscous for making emulsions conveniently. At a constant concentration of the polysaccharide, addition of up to a 1% concentration of salt enhanced emulsion formation. Further addition of salt above 1% resulted in no further changes in emulsifying ability, but the stability of the emulsions formed decreased on increasing the concentration of salt above 1%. The effect of pH on emulsifying ability was investigated by preparing emulsions using buffers of different pH, from pH 3 to pH 13. The polysaccharide had poor emulsifying ability below pH 7. Emulsifying ability increased with pH between pH 7 and 11. At pH above 11 there was a decrease in emulsifying ability.

Gum Cordia: A novel edible coating to increase the shelf life of Chilgoza (Pinus gerardiana)

“…Gum Cordia coated thicker than CMC, almost 40% higher in weight gain. This might be due to better adhering properties of gum Cordia (Benhura & Chidewe, 2011). Different treatments of gum Cordia were not significantly different in terms of weight gain.…”

“…The mucilaginous extract of the fruit contains an anionic polysaccharide rich in uronic acid (Benhura & Chidewe, 2004). The gum has been reported to be an excellent emulsifier and tablet binder (Dinda & Mukharjee, 2009).…”

Specific Ions Effect on Emulsions, Foams, and Gels of a Seed Protein

“…29 However, certain processes (e.g., creaming, flocculation, coalescence, and oiling off) occur within food hydrocolloids that result in instability of emulsions. 30 When protein concentration is low, protein might not be available to saturate the oil-water interface, making the emulsions unstable, and this could cause flocculation. The existent of flocculation is dependent on the structure of the adsorbed layer and the thermodynamic quality of the intervening solvent.…”

Effects of concentration, degree of deacetylation and molecular weight on emulsifying properties of chitosan

“…However, emulsions are thermodynamically unstable systems that are prone to destabilization [12,13]. One of the most important methods of improving the stability of emulsions is to utilize emulsifiers [14,15]. Emulsifiers are surface-active ingredients that readily adsorb at interfaces and facilitate emulsion formation by lowering the interfacial tension.…”