Emulsion properties of Asafoetida gum: Effect of oil concentration on stability and rheological properties

被引：19
|
作者：
Saeidy, Sima [1 ,2 ]
Nasirpour, Ali [1 ]
Djelveh, Gholamreza [2 ]
Ursu, Alina-Violeta [2 ]
Delattre, Cedric [2 ]
Pierre, Guillaume [2 ]
Michaud, Philippe [2 ]
机构：
[1] Isfahan Univ Technol, Coll Agr, Dept Food Sci & Technol, Esfahan 8415683111, Iran
[2] Univ Clermont Auvergne, CNRS, SIGMA Clermont, Inst Pascal, F-63000 Clermont Ferrand, France
来源：
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2019年 / 560卷
关键词：
Emulsion; Ferules assa foetida; Arabinogalactan; Gum; Rheology; DROPLET SIZE DISTRIBUTION; MIXER-TYPE RHEOMETER; EMULSIFYING PROPERTIES; XANTHAN GUM; WATER; PH;
D O I：
10.1016/j.colsurfa.2018.10.018
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Solutions of Asafoetida gum (2% w/w) were used to prepare oil in water emulsion with various oil/gum solution ratios (0.5, 1.0, 2.0, 3.0 and 4.0 v/v). Stability and rheological properties of the emulsions were examined over 28 days of storage at 20 degrees C. It was revealed that increasing oil volume fraction enhanced the emulsion stability. The results of creaming test showed that emulsions containing oil/gum solution ratio of more than 2.0 (v/v) displayed suitable emulsion stability. Droplet size measurements and microscopic images were representative of flocculation and coalescence with increasing oil volume fraction and time of storage. Emulsion droplet size was increased from 11.11 +/- 0.99 mu m to 64.01 +/- 0.47 mu m by increasing oil/gum solution from 0.5 to 4.0. Viscosity got higher values with increasing in oil volume fraction but reduced during the storage time. According to Herschel-Bulkely model, shear thinning behavior was determined for all emulsion samples.
引用
收藏
页码：114 / 121
页数：8
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