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Hydrocolloids in emulsions: Particle size distribution and interfacial activity
Abstract
The emulsification properties of 14 hydrocolloid gums (propylene glycol alginate, gellan, carrageenan, pectin, methylcellulose, microcrystalline cellulose, gum arabic, locust bean gum, guar, xanthan, mustard, flaxseed, fenugreek, oat) were investigated. Gum dispersions were prepared in water (0.5%) and emulsified with 40% oil using a Polytron homogenizer. Emulsion stability was determined by centrifugation and storage time, surface and interfacial tension by Du Nouy ring, particle size by integrated light scattering and overall morphology by light microscopy. When compared to the other gums in this study, fenugreek produced a very stable emulsion. Fenugreek was more efficient than other gums in lowering the interfacial free energy, its emulsion was composed of very small oil droplets (70%
... Galactomannan gum additionally demonstrated the highest settling qualities in an oil-in-water colloidal system among five gums under study and eleven industrial gums. Since there has not been much research on the use of galactomannan in the food industry, a detailed analysis of its physicochemical properties as well as structure would provide light on its fundamental nature and support efforts to promote its potential application in the food and nutrition industry (11). Thus, the present study aimed to extract and purify galactomannan gum and evaluate its physical properties. ...
... Due to their inability to disperse or be weakened by the expansion of oil, these emulsions were found to be of the oil-in-water type (17). These hydrocolloids' emulsifying abilities may be due to their fundamental makeup, as to the manner in which their substituents and proteins are put together, which may lend them a hydrophobic quality (11,13). In the literature under similar conditions, galactomannan gum was shown to possess greater emulsion soundness than mash gelatin of sugar beet whose emulsion strength was 70.1 % for more than one day (18). ...
... In the literature under similar conditions, galactomannan gum was shown to possess greater emulsion soundness than mash gelatin of sugar beet whose emulsion strength was 70.1 % for more than one day (18). It was also high for some basic nutrition hydrocolloids, for example, methylcellulose, oat gum, guar gum, gum Arabic, gelatin, flaxseed, and beetle bean gum (11,19). The effect of galactomannan gum as an emulsion is credited to its steric capacity for balancing out the drops of oil in an emulsion averting mixture (12). ...
Introduction and Aim: Fenugreek (Trigonella foenum graceum) is extensively cultivated in several Asian nations. The leaves and seeds of this plant are well recognized for their potential against diabetes, some cancers and imparting immunity. They are often employed as adhesives and emulsifying agents. Polysaccharides can be found in abundance in fenugreek seeds. Galactomannan, a water-soluble polysaccharide, efficiently reduces the surface tension and increases the viscosity of liquids. Materials and Methods: In this study, a simple method for extracting as well as purifying galactomannan was developed. It was produced from fenugreek plant's seeds and purified by centrifugation and isopropyl alcohol (IPA) spirit precipitation methods. Results: The presence of carbohydrates by Molisch test and an absence of reducing sugar by Fehling’s test was revealed. The pH of the purified galactomannan was 6.37, and its foaming capability was 14.28 %. The Galactomannan gum was found to possess 81 % emulsifying capacity. It revealed that the capacity to hold water was 1480% and the ability to hold oil was 268%. Conclusion: In contrast to guar gum as well as the locust bean gum which are employed in various industries as thickeners, emulsifiers and stabilizers, galactomannan, produced in this study, is an effective and affordable method of stabilizing and emulsifying various products.
... Polysaccharides are generally used for their strong hydrophilic character, while proteins are employed as emulsifiers due to their hydrophilic and hydrophobic side chains, which make them effective surface active agents. Hence, small fractions of proteins, present in some polysaccharides, are often considered to be responsible for the observed emulsification properties [4]. The surface activity of these hydrocolloids is due either to the (i) non-polar character of chemical groups attached to the hydrophilic polysaccharide backbone and/or (ii) the presence of a protein component linked covalently or physically to the polysaccharide (some gums, pectins, etc.) [5,6]. ...
... Γ m (mol/m 2 ) values are further used to calculate the minimum surface area per adsorbed molecule (A min (m 2 )) at the air-water interface, using the following equation [59,61] A min = 1 Γ m N A (4) where N A is the Avogadro's number. The minimum surface area per adsorbed molecule of each hydrocolloid in this study is presented in Table 1. ...
Critical micelle concentration (CMC) is the main physico-chemical parameter to be determined for surfactants due to its impact on surface activity and self-assembled aggregation. The aim of the present study is to determine CMC at 40 °C of gelatin, ι-carrageenan, pectin, gellan gum and xanthan gum by using different analytical techniques, particularly mid-infrared (MIR) spectroscopy as a rapid technique. The CMC values obtained for each hydrocolloid were relatively identical regardless of the applied technique: rheometer, conductimetry and automatic drop tensiometer (tracker). Indeed, CMC values of 55.16 g/L, 14 g/L, 6.04 g/L, 7 g/L and 3.48 g/L were obtained, respectively, for gelatin, ι-carrageenan, pectin, gellan gum and xanthan gum by using the surface tension method (tracker). Similar results were obtained for MIR spectroscopy since CMC values of 70 g/L, 15 g/L, 7 g/L, 5 g/L and 6 g/L were observed, respectively, for gelatin, ι-carrageenan, pectin, gellan gum and xanthan gum. The results presented here clearly demonstrate that it is possible to use MIR spectroscopy as a rapid analytical technique for the CMC determination of the investigated hydrocolloids.
... Hydrocolloids stabilize emulsions by increasing the viscosity of the continuous phase. Consequently, collisions between the droplets of the dispersed phase are less frequent, delaying the phase separation (Cameron et al., 1991; Huang et al., 2001; Benichou et al., 2002; Makri et al., 2005 ). Some natural food hydrocolloids , including pectin, gum arabic, microcrystalline-cellulose, galactomannans and soluble soybean polysaccharides, exhibit emulsifying properties due to the mechanic stabilization effects. ...
... They attributed this effect to the protein residues, the acetyl groups present within the pectin and the nature of the oil used in the emulsion. The droplet size can be smaller if the polysaccharide is present during homogenization and stable emulsions can be obtained as the concentration of gums increases, since both high viscosity and small oil droplet size contribute to emulsion stabilization (Huang et al., 2001; Benichou et al., 2002; Funami et al., 2007; Ercelebi and Ibanoglu, 2007). Contour curves obtained to CI responses (Fig. 1) reinforced the significant and well-known influence of pectin on emulsion stability (Leal-Calderon et al., 2007; Neirynck et al., 2007). ...
The objective of this study was to apply response surface methodology to estimate the emulsifying capacity and stability of mixtures containing isolated and textured soybean proteins combined with pectin and to evaluate if the extrusion process affects these interfacial properties. A simplex-centroid design was applied to the model emulsifying activity index (EAI), average droplet size (D[4,3]) and creaming inhibition (CI%) of the mixtures. All models were significant and able to explain more than 86% of the variation. The high predictive capacity of the models was also confirmed. The mean values for EAI, D[4,3] and CI% observed in all assays were 0.173 ± 0.015 nm, 19.2 ± 1.0 μm and 53.3 ± 2.6%, respectively. No synergism was observed between the three compounds. This result can be attributed to the low soybean protein solubility at pH 6.2 (<35%). Pectin was the most important variable for improving all responses. The emulsifying capacity of the mixture increased 41% after extrusion. Our results showed that pectin could substitute or improve the emulsifying properties of the soybean proteins and that the extrusion brings additional advantage to interfacial properties of this combination.
... Surface and interfacial tension of prepared solution made with 0.1 % (w/w) concentration of BG particles by the so-called ring method Nouy du method (using a data-physics DCAT 21 tensiometer) and at a temperature of 25 • C was measured. For this purpose, the applied force on the ring was measured as it was pulled up (Huang, Kakuda, & Cui, 2001). ...
... The surface tension of 0.5 % fenugreek, pectin, guar, xanthan, gum Arabic, carrageenan, methylcellulose, and basil seed gum solutions are 50.3, 53.6, 55.2, 60.8, 46.9, 65, 52.9, and 57-64 mN.m − 1 , respectively (Huang et al., 2001;Naji-Tabasi et al., 2016). The interfacial tension of BG is between 18.96 and 23.70 mN.m − 1 based on gender and geographical regions. ...
The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and 0.7 % (w/w)). Average size of the particles was 948 nm, and the SEM images confirmed the presence of the particles. Surface and interfacial tension of the BG particles were 48.39 and 15.36 (mN/m), respectively. Contact angle of water- and oil-BG particles was 99° and 42.68°, respectively, which can stabilize oil-in-water emulsions. Increment of the Pickering particles concentration decreased the size of the emulsion droplets and increased the emulsion stability (p ≤ 0.05). The size of emulsion droplets was in the range of 1.65–1.76 μm and the highest zeta potential value was obtained by 0.7 % (w/w) BG particles (−30.02 mV). It can be concluded that increasing BG particles to 0.7 % resulted in creating the most stable emulsion.
... However, the particle size reached 9.22 and 5.26 in emulsion gel in the presence of higher concentration of BSG and XG (0.6%), respectively. Huang et al. (2001) investigated the particle size of emulsions prepared with different hydrocolloids. They reported that the particle size increased with increasing XG concentration from 0.05% to 0.5%. ...
... They reported that the particle size increased with increasing XG concentration from 0.05% to 0.5%. The increasing viscosity may reduce the efficiency of the homogenization process and leads to the formation of larger oil droplets (Huang et al., 2001). ...
Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG)
and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results
illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness
values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC
(3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it
reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability
of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG:
WPC (74%) had the highest level of stability. Increasing gum concentration increased
the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG:
WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa,
respectively. In general, the interaction of WPC solution with hydrocolloids, especially
BSG, is suggested to prepare more stable and elastic emulsion gels.
... Stabilization determination of the alginate-fish oil emulsion that stored at various temperatures was performed with the method of phase separation described by Huang et al. [15] in test tube. The tubes were placed in an incubator (Thermo Fisher Scientific, Waltham, Massachusetts, United States) and were kept at various temperatures (23°C, 30°C, and 40°C). ...
... Fig. 2 shows the effect of homogenization temperature on emulsion stability. The most stable emulsion was the one that homogenized at 30 o C. Homogenization at higher temperature allowed molecules of emulsion to have higher energy from the heat resulted in less viscous emulsion that is easy to flow [15]. Higher flow of molecules through the interfaces could increase collision rate between droplets [13,14]. ...
Humans require omega 3 as an anti-inflammatory and anti-clotting agent. One of the main sources of this fatty acid is fish oil. Due to its double bonds, this fatty acid is sensitive to be oxidized. Encapsulation is applied to reduce the oil oxidation. This method required a stable emulsion prior the encapsulation process. Alginate has a potency to be used as an alternative emulsifier to stabilize an emulsion. Modification of alginate using Dodecenyl Succinic Anhydride (DSA) helps in improving hydrophobic characteristic of alginate, hence its modification could act as emulsifier. This research aimed to determine fish oil emulsion stability as a function of oil-modified alginate ratio, homogenization temperature, stirring speed, and storage temperature. Phase separation was determined to represent the emulsion stability. The results showed higher ratio of oil-alginate, homogenization temperature, and storage temperature led the emulsion to be unstable. However, increasing stirring speed improved the emulsion stability. The most stable emulsion was obtained using 1:1 (v/w) of oil-alginate which was stirred at 30°C as temperature of homogenization using 20,000 rpm and was stored at 23°C.
... They can readily synergize with galactose in fenugreek gum, forming covalently bonded polysaccharide molecular chains, which help to enhance the integrity and mechanical strength of the solidified film formed by the dust suppressant. 21,22 Therefore, industrial sucrose (abbreviated as ZT) was chosen as the moisturizing functional component. In summary, FG, OP, and ZT are preferred as functional components of the dust suppressant. ...
In addressing the inadequacies of bonded dust suppressants employed in mining road applications, a novel approach is proposed for the research and development of a multifunctional road surface dust suppressant. A moisturizing functional component was added to enhance the fluidity and penetration capabilities of the dust suppressant; it can improve the coupling efficiency between the dust suppressant and the dust particles and then enhance the strength and thickness of the cemented layer of the dust suppressant. Fenugreek gum is selected as the bonding functional component due to its abundance in hydrophilic groups, facilitating enhanced coupling compatibility among the functional components and improving the coupling strength and crush-resistant performance of the dust suppressant cemented layer. The test method was proposed to simulate the action of vehicle roll, and the parameter of the abrasive resistance ratio is used to assess this effect. The optimized ratio of the multifunctional dust suppressant was obtained through laboratory experiments, and the results showed that the wind erosion rate was 36.0% at a wind speed of 8.0 m/s, and the abrasive resistance ratio was 72.9%. A field test was carried out in a metal mine, and the results show that the 24-h total dust suppression efficiency of the underground ramp without car and with car passage is 94.43% and 82.96%, respectively, which indicates that the dust suppressant has a certain performance resistance to vehicle rolling. By analyzing the microphotographs of dust samples, because of the synergistic effect of different functional components, the dust clusters in the solidified layer after treatment are interconnected to form a large number of curved and folded three-dimensional network coupling structures, and the wind erosion resistance and wear resistance are significantly improved.
... Higher emulsion capacity and stability do not prove that MA gum possesses a higher surface activity than acacia since the particle size of emulsions produced with MA gum increased as concentration was increased. Huang et al. [33] made similar observations for emulsions prepared with various gums that did not contain an emulsifying agent. Te observation in this work may be attributed to a relatively lower protein quality in the MA gum. ...
Naturally occurring hydrophilic colloids are versatile excipients in drug delivery systems. They are often used as coating materials, disintegrating agents, binders, emulsion stabilizers, and other applications. This study sought to investigate the physicochemical and emulsifying properties of gum extracted from Melia azedarach (MA). The gum was harvested, authenticated, and purified using ethanol precipitation. Physicochemical, microbial, and proximate analyses were performed on the purified gum. Oil of olive emulsions containing different amounts (5–15%w/v) of the gum as emulsifiers were prepared by homogenization. The zeta potential, creaming index, and average droplet size of products were assessed. The effects of pH changes, temperature, and monovalent and divalent electrolytes on the stability of the emulsions were also investigated. The yield of the gum after purification was 68.3%w/w. The gum has low moisture content and good swelling properties. Lead, copper, cadmium, and mercury were not detected. Emulsions containing 15%w/v of acacia or MA gum had the smallest average (Z-average) droplet size (acacia: 1.837 ± 0.420 μm; MA gum: 2.791 ± 0.694 μm) and the highest zeta potential (acacia: −30.45 mV; MA gum: −32.867 mV). Increasing the concentration of the gums increased the emulsion viscosity with MA gum emulsions being more viscous than corresponding acacia emulsions. MA gum emulsions had higher emulsion capacity and stability but lower creaming index relative to acacia gum emulsions of similar concentrations. Potassium chloride (KCl) reduced zeta potential but increased Z-average for emulsions prepared with either gum. Calcium chloride (CaCl2) produced a similar but more pronounced effect. When the pH was decreased from 10 to 2, the zeta potential of the droplets was reduced, but the droplet size of emulsions prepared from either gum was increased. Increasing temperature from 25 to 90°C produced no significant (p value >0.9999) change in droplet size. These findings suggest that MA gum is a capable emulsifying agent at 15%w/v.
... Mannans functions as an immunostimulatory agent that can activate bone marrow dendritic cells in vitro, resulting in the release of inflammatory cytokines like TNF-α and IL-1β. It has also been demonstrated that manan causes the production of IFNγ, IL-2, and IL-12, which are signs of a Th1 response (4). Antibodies such as IgA, IgG1, and IgG2a are generated in the serum, along with IgA in various mucosal areas like saliva, tear ducts, lungs, and vagina. ...
Background and Objectives
Lipoarabinomannan is one of the components of the significant structural cell surfaces of mycobacteria and serves as an immunostimulatory factor. TNF-α and IL-12 are two examples of the anti-bacterial inflammatory cytokines that are activated and induced during infection.
Materials and Methods
In this study, mannan was extracted and processed, and then Bulb/c female mice were used in three groups, one group was given BCG vaccine, the other group was given BCG vaccine with mannan adjuvant, and a non-injected group was used as a control group. Inflammatory factors interleukin-12, TNF-α, IgG and IgM were measured in mouse serum.
Results
The levels of the inflammatory factors interleukin-12 and TNF-α in the serum isolated from mice receiving the BCG vaccine with mannan adjuvant showed a significant difference compared to the group that received only the BCG vaccine and the control group [IL-12] and , with P≤0.05.The examination of the level of IgG immune factors in these three groups revealed a significant difference. The group that received the BCG vaccine with mannan adjuvant showed a marked contrast compared to the group that received only the BCG vaccine and the control group, with P≤0.05. The level of IgM was higher in the group that received the BCG vaccine alone compared to the adjuvant vaccine group and the control group, with P≤0.05.
Conclusion
Our results indicated that mice receiving the BCG vaccine with mannan adjuvant had significantly higher serum levels of IL-12, TNF-α, and IgG than the group receiving BCG alone.
... Te surface activity of hydrocolloids is attributed to the existence of proteinaceous moiety, the polysaccharide complex, and its hydrophobicity [43]. A surface tension of fenugreek, pectin, guar, xanthan, Arabic gum, and methyl cellulose at 0.5% concentration was 50.3, 53.6, 55.2, 60.8, 46.9, and 52.9 mN/m [44]. Furthermore, Koocheki et al. [45] reported that low molecular polysaccharides reduce the surface tension more than bigger polysaccharides. ...
Tarangabin manna (TM) is a resinous substance having a yellowish sticky character with a reasonably sweet taste. It is largely collected in Iran and Afghanistan. This study for the first time presents a comprehensive investigation of the techno-functional, rheological, and interfacial characteristics of water-soluble components for TM. The composition analysis revealed protein, moisture, fat, ash, and carbohydrate contents of 1.58, 2.98, 0.51, 2.04, and 92.90%, respectively. The effects of TM concentration on the physicochemical, structural, rheological, interfacial, emulsion, and foaming ability and stability were evaluated. X-ray diffraction analysis showed an amorphous structure for the purified sample and a crystalline structure for the raw sample. TM solutions exhibited Newtonian behavior, with the apparent viscosity decreasing as temperature increased, fitting well with the Arrhenius model. The TM solutions exhibited weak viscoelastic properties, primarily demonstrating a dominant viscous character. The surface tension and interfacial tension of the TM solution prepared at a concentration of 50% were measured at 45.23 mN/m and 7.74 mN/m, respectively. The contact angle of the dry thin layer of TM was determined to be 31.74°. Remarkably, the TM solution at a concentration of 50% exhibited the highest foaming ability (76.80%), foaming stability (91.92%), and emulsifying activity index (24.53%). The findings, coupled with TM appropriate foaming ability and stability, sweetness, and characteristic flavor, suggest that TM holds potential as a special food ingredient.
... However, research studies that compare the functional properties of FM with other gums intra-experimentally are quite scarce. As an example, FM provides similar stability of emulsion (40% at 0.5% gum content) compared to gum Arabic (41%) but much higher than other widely used gums like pectin (30%), guar (12%), locust bean (2%) xanthan (8%) or carrageenan (4%) (Huang et al., 2001). Another study described that cupcakes fortified by flaxseed sprouts powder containing flaxseed polysaccharides may improve specific volume, porosity or lower hardness and chewiness of cupcakes more than xanthan gum (Cakmak et al., 2021). ...
Flaxseed mucilage (FM) is a hydrocolloid heteropolysaccharide comprised of a variable ratio of neutral and acidic monosaccharides. It possesses emulsifying, thickening, gelling and water−/oil‐binding properties. Due to these properties, it is highly applicable in foods as a functional agent to improve their physical and sensory parameters, thus representing an alternative to common plant gums. The most recent research is focused on the potential of FM for food treatments as a functional component. FM is usable in coatings and films. Combining with chitosan, bioactive proteins and peptides, or other compounds improves the quality of food products. FM may serve as a structural agent of novel gel materials, like oleogels, cryogels and aerogels. It can also be utilised within dietary applications to encapsulate living probiotics or bioactive compounds or serve as a prebiotic agent. Complexing of FM with proteins can lead to the improvement of their functional properties. The versatility of FM and unique properties, on the other hand, reveal its potential for further study and predetermine its use in a broad range of food and related applications in the future.
... The viscosity was measured by Brookfield viscometer (LV DV-II+ Pro, Brookfield Engineering Laboratories, USA) with spindle 61 at 100 rpm (26). The emulsion stability was measured by separation of serum layer (27). For this, 10 ml emulsion was poured in 15 mL centrifuge tubes and kept for 7 days at 24 °C to evaluate its stability. ...
Research background
Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying.
Experimental approach
The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0–5 %), ultrasonication time (0–10 min) and microwave power (150–750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, viz. viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr’s Index (CI)) were recorded and analysed to optimize the independent variables.
Results and conclusions
The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82–74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81–72.62 % and 0.042–0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94–8.70 %, 46.5–58.3°, 1.117–1.246 and 10.48–22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power.
Novelty and scientific contribution
The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery.
... Ten milliliters of glucomannan emulsion was prepared by homogenizing 0.1 ml of fish oil and the glucomannan solution (1%) using a homogenizer (IKA RW homogenizer, Staufenim Breisgau, Germany) at 12000 rpm for 10 min in an ambient condition. The emulsion stability was determined by observing the height of the cream-serum separation (28). Meanwhile, the optical micrograph of the fresh emulsion was captured using a digital camera connected to a binocular microscope (Sinher XSZ-107BN, Ningbo Beilun Fangyuan Photoelectric Ltd., Zhejiang, China) at 40× objective lens magnification. ...
... The PGA solution (positive control) showed a surface tension of 44.7 mN/m at a PGA content of 2.0%, and the surface tension increased to 62.8 mN/m as the PGA content decreased to 0.001%. Huang et al. (2001) reported a similar surface tension for PGA solution (47.8 mN/ m at 0.5% PGA content). ...
This study investigated the surface tension and foaming properties of the hot-water extracts of pumpkin leaf and chickpea, as well as the effects of the plant hot-water extracts on white pan bread baking. Propylene glycol alginate (PGA), a synthetic emulsifier widely used in bakery, was used as a control. Pumpkin leaf water extract showed lower surface tension and comparable foaming capacity, compared with chickpea water extract and PGA solution when total solid ³ 0.15% (w/w). Chickpea water extract showed the highest foam stability when total solid ³ 0.15% (w/w). The dough was found to have a weak gel structure, and its viscoelastic properties were not significantly influenced by adding 0.05% or 0.15% (w/w) (based on total solid content) plant water extracts or PGA. The specific volume of the bread increased, and the baking loss was reduced by adding the two plant water extracts of total solid 0.15% (w/w). The hardness and chewiness of the bread crumb were reduced to a level comparable to the crumb containing 0.05% (w/w) PGA. The results showed that the pumpkin leaf water extract could be an effective natural emulsifier with a high phenolic content for bakery products.
... To evaluate the DEs stability during storage, opaque cream layer of emulsion samples 28 days after preparation at 25 • C was measured. To this end, 10 ml of each emulsion samples were stored at room temperature and then the emulsion stability was determined through, the ratio of the volume (or height) of the serum layer to the volume (or height) of the emulsions in the tube (Huang, Kakuda, & Cui, 2001). ...
... To monitor the creaming, sedimentation, flocculation, and coalescence of the loaded emulsions, we followed phase separation visually (Suppl. Fig. S4A-C) 43 . Consistent with the disulfiram stability results, formulation F3 (the 62:38 ratio) was the most stable over the week at RT and at 4 °C, with barely noticeable phase separation before day 2, which increased until day 6. ...
Neuroblastoma, the most common type of pediatric extracranial solid tumor, causes 10% of childhood cancer deaths. Despite intensive multimodal treatment, the outcomes of high-risk neuroblastoma remain poor. We urgently need to develop new therapies with safe long-term toxicity profiles for rapid testing in clinical trials. Drug repurposing is a promising approach to meet these needs. Here, we investigated disulfiram, a safe and successful chronic alcoholism treatment with known anticancer and epigenetic effects. Disulfiram efficiently induced cell cycle arrest and decreased the viability of six human neuroblastoma cell lines at half-maximal inhibitory concentrations up to 20 times lower than its peak clinical plasma level in patients treated for chronic alcoholism. Disulfiram shifted neuroblastoma transcriptome, decreasing MYCN levels and activating neuronal differentiation. Consistently, disulfiram significantly reduced the protein level of lysine acetyltransferase 2A (KAT2A), drastically reducing acetylation of its target residues on histone H3. To investigate disulfiram’s anticancer effects in an in vivo model of high-risk neuroblastoma, we developed a disulfiram-loaded emulsion to deliver the highly liposoluble drug. Treatment with the emulsion significantly delayed neuroblastoma progression in mice. These results identify KAT2A as a novel target of disulfiram, which directly impacts neuroblastoma epigenetics and is a promising candidate for repurposing to treat pediatric neuroblastoma.
... Particle size intensity-Gaussian distributions and corresponding indices of apple gum and non-apple gum to soybean oilwater emulsions are shown in Figure 3 and Figure 4. The addition of gum appears to cover a larger surface area and results in the formation of a greater number of small particles [21]. ...
Emulsions are systems in which two immiscible substances, such as oil and water, are dispersed together with the help of an emulsifying agent. This study has aimed to investigate the effect of apple gum exudate as an emulsifier on the stability and physicochemical properties of soybean oil-in-water emulsions. The stability of apple gum has been investigated in terms of gum concentration and sodium chloride (NaCl) concentration in oil-in-water (O/W) emulsions. The presence of electrolytes has been evaluated under different environmental conditions to determine whether apple gum could increase the emulsion's resistance to destabilizing factors. The surface and interface tension of the gum under different conditions, the particle size of the prepared emulsions, and the emulsion stability index have been characterized. The results of this study revealed that apple exudate gum has the potential to be used as a natural emulsifier in various fields, especially in the food industry, but it needs to be developed by examining more parameters.
... The addition of the gums as ingredients is expected to generate different results in the product. In literature was reported the average diameter surface volume (d3.2) for emulsions of commercial gums dispersed in distilled water at a concentration level of 0.5% w/w with 0.05% potassium sorbate, the results had a variation according to the type of gum added, namely: xanthan gum (2.61 μm), arabica (2.48 μm), pectin (2.49 μm), guar (1.14 μm), carrageenan (1.26 μm), and fenugreek (0.72 μm) [17]. ...
Plant-based beverages in substitution of milk are used in coffee preparation, the product may be destabilized due to the heating or coffee addition. The aim of this work was to study commercial UHT plant-based beverages applying heat treatment and adding coffee to understand the effects on the physical and thermal stability. Commercial plant-based beverages of five different vegetables sources were analyzed under three conditions: Treatment 0 (25.0 ± 1.5 °C), Treatment 1 (85.0 ± 1.5 °C, 5 min), and Treatment 2 (85.0 ± 1.5 °C, 5 min, instant coffee added). Studied parameters were pH, heat coagulation time (HCT), optical microscope and particle size distribution. The pH ranged from 6.4 to 7.9; HCT between 1 and 13 min; particle size parameters between 65 and 95% (> 1 µm), 1–30% (< 1 µm), 0–2 µm (Dv10), and 10–50 µm (Dv90). The addition of coffee had a significant impact on the pH and the application of Treatment 1 did not have a significant impact in physicochemical stability. It was verified that commercial plant-based beverages are formulated with a large amount of ingredients and cannot be considered clean label. Moreover, the presence of hydrocolloids as ingredients could influence the thermal stability of the samples. Variations in optical microscopy were associated to the vegetable material. It was concluded that the variability of ingredients and the addition of soluble coffee could affects results in the finalization of culinary dishes regarding sensory or nutritional characteristics.
... Complex particulate systems are an important and widely studied feature of many industrial processes (Black et al., 1996;Gianinoni et al., 2003;Honkanen et al., 2010) and research projects (Clift et al., 2005;Poelma, 2020). These systems are generally defined as mixtures of two or more substances where one is suspended in another, either a gas in a liquid (bubble flow) (Juliá et al., 2005;Karn et al., 2015;Lau et al., 2013), a solid in a liquid (Kavanaugh et al., 1980;Yu et al., 2009), or one immiscible liquid in another (emulsions) (Huang et al., 2001;Maaß et al., 2011). ...
Measuring the morphological properties of complex multiphase systems is a crucial problem in many areas of science and industry and is particularly difficult in dense environments with limited optical access. This paper presents a new approach capable of extracting three-dimensional (3D) information from spherical particle systems based solely on two-dimensional (2D) projections of the system. Synthetic images of the system are generated using a stochastic geometrical model from a simulated 3D particle system with the same geometrical features as the studied system, which is projected into 2D images labeled with the appropriate 3D information. These images are then fed to a convolutional neural network (CNN) for training before being tested on synthetic and experimental images. Validation results show that this technique successfully predicts the mean features of the studied systems, even for dense environments with overlapping particles, with high computational efficiency.
... The highly branched structure makes them water soluble. Such gums are able to enhance the viscosity of emulsions by increasing the density of the water (Huang et al., 2001;Ma & Boye, 2013). For example, in gelled milk desserts, even low levels of GG will form a solid milk gel. ...
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
... Even though CP10 had 15% higher protein than CP8, the latter showed significantly higher surface activity. This paradoxical phenomenon was elucidated by Huang, Kakuda, and Cui (2001), stating that surface activity depends not only on total protein concentration but also on the amphiphilic protein content. This explains that the native state of the protein extracted at pH 8 is better preserved and contains more amphiphilic protein than at pH 9 and 10. ...
Hemp (Cannabis Sativa L.) is an annual crop cultivated mainly for its use as medicinal, food, oil, and fiber sources. Hempseeds contain about 30% protein, 30% oil, and 25% fiber. The objective of this study is to obtain a high protein concentrate with controlled use of mechanochemical process such as ball milling in combination with extraction pH. Use of ball milling reduced the particle size and broke open the plant cell wall, which was previously reported to increase the yield, solubility, foaming capacity, and hydrophobicity. In our study, the defatted hempseeds were ball milled, and the protein was extracted at pH 8, 9, and 10 followed by isoelectric point precipitation at pH 4.5. The extraction pH and ball milling introduced a significant change in yield and protein functional properties such as surface activity, solubility, hydrophobicity, zeta potential, droplet size, emulsion stability, water holding capacity, and oil holding capacity. According to the surface activity results, the amount of amphiphilic protein decreased with increasing extraction pH. The results indicated that ball milling significantly improved the solubility of proteins extracted at pH 8. As the extraction pH increased, the water holding capacity was increased due to reduced particle size and higher solubility. This study shows that adjustment of extraction parameters can increase the yield and optimize functionality by using ball milling. Depending on the designated use of hemp seed protein, the extraction process can be designed to target the most profitable functional properties.
... However, O-linked mannoproteins exhibit high solubility at acidic pH due to their higher heterogeneity, leading to a low charge variation [10]. Nevertheless, xanthan gum was the emulsifier which yielded the emulsions of higher consistency, a feature related to the high thickening properties characteristic of this polysaccharide [25]. For all the other extracts, the similarity of the emulsions' texture towards the reference emulsifiers makes them all highly valuable candidates for the replacement of egg yolks and modified starch in food emulsions. ...
Brewer's spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/function relationships. This work aimed to attest the use of extracted BSY mannoproteins as a clean label and vegan source of ingredients for the replacement of food additives and protein from animal sources. To achieve this, structure/function relationships were performed by isolating polysaccharides with distinct structural features from BSY, either by using alkaline extraction (mild treatment) or subcritical water extraction (SWE) using microwave technology (hard treatment), and assessment of their emulsifying properties. Alkaline extractions solubilized mostly highly branched mannoproteins (N-linked type; 75%) and glycogen (25%), while SWE solubilized mannoproteins with short mannan chains (O-linked type; 55%) and (1→4)- and (β1→3)-linked glucans, 33 and 12%, respectively. Extracts with high protein content yielded the most stable emulsions obtained by hand shaking, while the extracts composed of short chain mannans and β-glucans yielded the best emulsions by using ultraturrax stirring. β-Glucans and O-linked mannoproteins were found to contribute to emulsion stability by preventing Ostwald ripening. When applied in mayonnaise model emulsions, BSY extracts presented higher stability and yet similar texture properties as the reference emulsifiers. When used in a mayonnaise formulation, the BSY extracts were also able to replace egg yolk and modified starch (E1422) at 1/3 of their concentration. This shows that BSY alkali soluble mannoproteins and subcritical water extracted β-glucans can be used as replacers of animal protein and additives in sauces.
... The centrifugation stability of samples was measured based on the method of Huang, Kakuda, and Cui (2001) with slight modifications. In brief, HIPEs (30 g) were placed into a plastic test tube (30 × 115 mm) and centrifuged at 8400 g for 15 min at 25 • C. ...
Food-grade colloidal network oleogels prepared by high internal phase emulsion (HIPE) templates are innovative systems in the field of solid fat mimetics. However, finding a colloidal stabilizer with outstanding interfacial activity that can stabilize the oleogels throughout storage (without oil-off) is still an uphill task. Herein, conjugates were prepared via sonothermal glycation of sodium caseinate (SC) with κappa-carrageenan (kC) or Alyssum homolocarpum seed gum (AHSG) and then successfully utilized in the stabilization of HIPEs. Emulsions were then oven-dried to obtain the oleogels. It was observed that HIPE stabilized by SC-AHSG conjugate prepared by 30 min sonication pretreatment (SC-AHSG30) resulted in the lowest mean droplet size (1.75 ± 0.01 μm) and polydispersity (0.47 ± 0.04) as well as the highest zeta potential (− 33.43 ± 0.12 mV), centrifugal stability (82.20 ± 0.43%) and storage stability. This was justified by the highest glycation degree and interfacial activity of SC-AHSG30 conjugate. Likewise, the HIPE-templated oleogel stabilized by SC-AHSG30 conjugate revealed the highest apparent viscosity, gel strength (complex modulus = 621.80 ± 4.68 kPa), melting temperature (115.45 ± 0.65 • C), induction period of oxidation (25.14 ± 0.05 days) and was ultra-stable throughout 30-days of storage (no oil-off was noticed). This research confirms that sonothermally-glycated food hydrocolloids can be utilized as superb liquid oil structurants.
Preservation of perishable fruits and vegetables through edible coatings having functional roles, has gained importance now a days. The present study was designed to investigate the effect of water chestnut powder-based edible coatings on the quality and shelf life of apples (Kala kullu). Two treatments, T1 and T2, were developed by utilizing two different concentrations of heated water chestnut powder (2% and 2.5%, respectively). Whereas, 2% guar gum (T0+) was accustomed as positive control, and uncoated apples as negative control (T0−). Before developing emulsions, water chestnut powder was subjected to chemical, functional and structural analysis, after that emulsions developed were used to coat apples, which were investigated for physicochemical and sensory parameters, during 80 days storage at 20 °C. The findings indicated that emulsion capacity, emulsion stability, foaming capacity and viscosity of the coatings was significantly high (p ≤ 0.05) for T2, as compared to T1. During the storage of apples, significant (p ≤ 0.05) decrease in the weight loss and decay percentage was observed in T2. Increased pH and decrease in titratable acidity were also noted in T2. Coated apples (both T2 and T1) maintained the firmness of apples during storage duration, as compared to the uncoated ones. Significantly high (p ≤ 0.05) total phenolic contents and antioxidant capacity was shown by T2 as compared to other treatments, as during storage a comparatively lesser decrease in the values of these parameters was observed for T2. Sensory analysis results showed that T2 was given high scores for color, texture, taste, flavor and overall acceptability, as compared to other treatments. It was noted that T2 showed better outcomes in terms of sensory and physiochemical attributes, thus edible coatings having 2.5% water chestnut powder could be used to increase the shelf life of fruits.
Graphical abstract
Dacryodes edulis is traditionally used in treating skin infections, wounds, parasitic worms, acute malaria, elephantiasis, and as an astringent. The global integration of medicinal plants into new pharmaceutical products is significantly increasing for improved health and wellbeing of man. This study formulated creams from the leaf extract of D. edulis following standard procedures and assessed the organoleptic properties, density, extruding time, spreading time, pH, diffusion rate, globule size, viscosity, antimicrobial, stability, and sub-acute toxicity using mice. The smooth formulated creams vary from light green to dark green in colour with density of 0.90 ± 0.02 to 0.95 ± 0.02 g/cm 3 , extruding time of 5.57 ± 0.64 to 5.87 ± 0.78 sec, spreading time of 6.09 ± 0.07 to 7.49 ± 0.05 sec, pH of 3.46 ± 0.09 to 4.52 ± 0.08, diffusion rate of 1.58 to 3.33 mm/hr, globule size of 29.12 ± 15.00 to 53.21 ± 35.02 μm, and viscosity of 360.00 ± 16.33 to 1815.00 ± 148.49 mPa-s. The microbial inhibition zones (mm) were 11.0 ± 1.0 to 27.0 ± 1.0 for bacteria and 15.7 ± 0.6 to 22.0 ± 2.0 for fungi. The creams were stable at a lower temperature (29 ± 4 o C) for 120 days. The skin of the mice showed no oedema or erythema when the cream formulations were applied. FDe1 had completely acceptable physicochemical properties, active against some microorganisms causing skin infections, and could be improved for commercial application.
The global aging population has brought about a pressing health concern: dysphagia. To effectively address this issue, we must develop specialized diets, such as thickened fluids made with polysaccharide-dextrin (e.g., water, milk, juices, and soups), which are crucial for managing swallowing-related problems like aspiration and choking for people with dysphagia. Understanding the flow behaviors of these thickened fluids is paramount, and it enables us to establish methods for evaluating their suitability for individuals with dysphagia. This review focuses on the shear and extensional flow properties (e.g., viscosity, yield stress, and viscoelasticity) and tribology (e.g., coefficient of friction) of polysaccharide-dextrin-based thickened fluids and highlights how dextrin inclusion influences fluid flow behaviors considering molecular interactions and chain dynamics. The flow behaviors can be integrated into the development of diverse evaluation methods that assess aspects such as flow velocity, risk of aspiration, and remaining fluid volume. In this context, the key in-vivo (e.g., clinical examination and animal model), in-vitro (e.g., the Cambridge Throat), and in-silico (e.g., Hamiltonian moving particles semi-implicit) evaluation methods are summarized. In addition, we explore the potential for establishing realistic assessment methods to evaluate the swallowing performance of thickened fluids, offering promising prospects for the future.
The properties of adsorbed protein layers have a crucial influence on the stability of food emulsions. Creaming and flocculation of oil-in-water emulsions are also affected by the nature and strength of biopolymer-biopolymer and biopolymer-surfactant interactions in the aqueous phase and at the interface. Overall stability is determined by a delicate balance of structural, thermodynamic and rheological considerations. In systems containing protein-coated droplets, the addition of small quantities of calcium ions or polysaccharides can have a profound effect on stability behaviour.
Etherification of cellulose provides a broad spectrum of products that includes low-substituted alkyl ethers that are insoluble in water and organic solvents, alkyl ethers of intermediate substitution that are water soluble, and highly substituted ethers that are soluble in organic solvents but not in water. The methylcellulose and its derivative gums are those that are water soluble and classified as hydrophilic industrial gums. Methylcellulose gums are chemically described as modified β-D-glucans in which some of the available hydroxyl groups are etherified. The commercial process for etherification converts cellulose to alkali cellulose by reaction with sodium hydroxide, followed by reaction with methyl chloride, and in the case of the hydroxyalkylmethylcellulose products, an alkylene oxide. This chapter presents the manufacture, properties, and applications of methylcellulose gums.
The adsorption of β- and κ-casein at the air/water interface from solutions containing concentrations ranging from 10–5 to 10–1 weight % has been monitored using both radiotracer and ellipsometric techniques. The surface pressure and dilatational modulus have also been measured both during the adsorption process and at steady state conditions. Differences between the surface properties of β- and κ-casein are related to the structures of the molecules. The adsorption data cannot be described by Gibbs' adsorption equation. The adsorption isotherms and film thicknesses are discussed in terms of the distribution of amino-acid residues between trains and loops. At low surface coverage where loop formation is not pronounced, theories based on polymer statistics describe the relationships between film pressure, dilatational modulus and surface coverage satisfactorily. At low surface concentrations of protein the dilatational modulus is purely elastic whereas at higher surface concentrations it has both elastic and viscous components.
Water-soluble yellow mustard (Sinapis alba L.) mucilage was found to exhibit pronounced shear thinning behaviour at polymer concentrations between 0.3 and 2.0% at 22.0°C. Isolation and fractionation by hexadecyltrimethylammonium bromide (CTAB) precipitation and ion exchange chromatography produced a number of polysaccharide fractions. This permitted a closer examination of both structural features and rheological properties of yellow mustard polysaccharides. CTAB-precipitated fraction (WSCP) was found to be the major component which contributed more to the weak gel-like properties of the water-soluble yellow mustard polysaccharides than the CTAB soluble fraction (WSCS). Of the ten fractions separated from WSCP and WSCS by ion exchange chromatography, only two fractions from the WSCP (WSCP-I and WSCP-III) and one fraction from WSCS (WSCS-I) appeared responsible for the pronounced shear thinning behaviour of water-soluble yellow mustard mucilage. WSCP-I and WSCS-I were mainly composed of 1, 4-linked β-D-glucans as revealed by methylation analysis and/or NMR spectroscopy. WSCP-III was identified as a pectic polysaccharide containing 1, 6-linked galactose, 1, 2-linked and 1, 2, 4-linked rhamnose, 1, 4-linked galacturonic acid and non-reducing end glucuronic acid. Partial structure of WSCP-III was elucidated by one and two dimensional NMR spectroscopy of the oligosaccharides isolated from the partial hydrolysates.
Hydrocolloids are water-soluble biopolymers consisting of high molecular weight polysaccharides. For generations, these biopolymers were also termed gums or stabilizers imparting viscosity, gelification and long-term stability to food systems.Some hydrocolloids were also considered as emulsifying agents, since they help to form and stabilize oil-in-water emulsions. Only in the last two decades questions have been raised as to the mode of their action in low viscosity and low concentrations dispersed systems consisting of oil and water.Gum Arabic is the only gum in use in dilute emulsion systems which was proved to be a good emulsifier - adsorbing onto oil-water interfaces and imparting steric stabilization.However, other gums have been known to reduce surface and interfacial tensions, to adsorb onto solid surfaces and to improve stability of oil-in-water emulsions. Only recently attention has been paid to the structure-surface activity relationship between the gums and their emulsification abilities. Galactomannans, xanthans, pectins, etc. are being considered as emulsifying agents, and correlation between their internal composition and activity are being studied.This review will discuss the drawbacks and prospects of hydrocolloids as food emulsifying agents, as native hydrocolloids and as modified (chemically, enzymatically) macrobiopolymeric amphiphiles.
Fenugreek gum was extracted from fenugreek seeds and evaluated for its surface activity. This unique galactomannan has a mannose backbone grafted with galactose units at an average ratio of one. The purified fenugreek gum was found to reduce surface tension to values lower than guar gum (42 and 55 mN/m, respectively). The interfacial activity was surprisingly better than other galactomannans (interfacial tension was reduced to 2 mN/m in vegetable oils) which led to the formation of oil-in-water emulsions with small droplet size (2–3 μm) and long-term stability. The fenugreek gum was found to adsorb (or ‘precipitate’) on the oil interface forming a relatively thick interfacial film. The emulsions are more stable than any equivalent emulsions stabilized by other galactomannan gums. No flocculation was observed in emulsions stabilized with fenugreek concentrations sufficient for a good coverage of the oil interface as expressed by the coverage index (Rc) correlated to the gum/oil weight ratio (Rc>12).
Soyabean oil-water emulsions were studied. In oil-water emulsions (up to 60% oil) xanthan is essential to prevent creaming. A yield stress arises primarily from the polysaccharide liquid crystalline structure. In concentrated systems where the oil droplets interact strongly there is a significant contribution to the yield stress arising from the need to modify individual droplet shapes when shear is applied to the system. Studies of droplet sizes suggest that the xanthan gum can also modify the equilibrium droplet size by lowering the oil-water interfacial tension.
Surface and interfacial tensions of numerous hydrocolloid solutions are presented. The surface activity of different types of Methocels, methylcellulose (Methocel A) and hydroxypropyl methylcelluloses (Methocels E, F and K), having similar molecular weights (and hence similar viscosities) increases slightly in the following order: Methocel A < Methocel K < Methocel F < Methocel E. In terms of interfacial activity, the methylcellulose (Methocel A) is less active than the hydroxypropyl methylcelluloses (Methocels E, F and K). Accordingly, oil-in-water (O/W) emulsions prepared using Methocels E, F and K had similar but smaller oil droplets and similar centrifugal stability compared to that prepared using Methocel A due to the presence of hydroxypropyl groups. In a given type, e.g. Methocel E, the surface and interfacial activities seem to be practically unaffected by the molecular weight. The same is true in the case of propylene glycol alginate (PGA). Emulsion results showed that, at a similar interfacial activity, as the molecular weight (and hence the viscosity) increased the emulsion became slightly more stable. Although PGAs are interfacially less active than the Methocels, they yielded more stable O/W emulsions—indicating the importance of functional groups in providing stability to the O/W emulsions. The interfacial activity observed in the case of some of the non-surface active hydrocolloids, such as guar gum and locust-bean gum, was ascribed to the presence of residual surface-active impurities in them.
Photomicrographs of emulsion prepared with 0.5% fenugreek gum under bright ®eld illumination (40 £ ) The width of the bar corresponds to 50 mm. Fig. 7. Photomicrographs of emulsion prepared with 0.5% xanthan gum under bright ®eld illumination
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Fig. 8. Photomicrographs of emulsion prepared with 0.5% fenugreek gum under bright ®eld illumination (40 £ ). The width of the bar corresponds to 50 mm. Fig. 7. Photomicrographs of emulsion prepared with 0.5% xanthan gum under bright ®eld illumination (40 £ ). The width of the bar to 50 mm.
Emulsion stability Advances in Food Emulsion and Foams (pp. 1±44) Methocel food grade gums
- E Dickinson
- G Stainsby
Dickinson, E., & Stainsby, G. (1988). Emulsion stability. In E. Dickinson & G. Stainsby, Advances in Food Emulsion and Foams (pp. 1±44), London: Elsevier Applied Science. Dow Chemical Company (1999). Methocel food grade gums.
Characterization of hydrocolloids-surface activity and interactions with monomeric emulsifier at the interface
- D Reichman
Reichman, D. (1992). Characterization of hydrocolloids-surface activity and interactions with monomeric emulsi®er at the interface. PhD Thesis, The Hebrew University of Jerusalem, Israel.
Methocel food grade gums
- Company Dow Chemical
Extraction Process and use of yellow mustard gum
- W Cui
- M N A Eskin
- N F Han
- Z Z Duan
- X Zhang