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Showing 3 results for Emulsifying Properties
Volume 10, Issue 40 (7-2013)
Abstract
In present study, the chemical (ash, protein, fat, minerals, and pH) and functional (ability in stabilizing emulsions and producing edible films) properties of the soluble and insoluble fractions of Persian gum were evaluated. The O/W emulsions were prepared using the soluble fraction at various concentrations vs. oil content. In order to prepare edible films, the soluble and insoluble fractions as well as whole gum were used at constant concentration (3 w/v%) in the presence of glycerol ( up to 8 wt % based on the gum weight) at pH 8. According to the findings, the Persian gum was consisted of 70 and 30 wt% of insoluble and soluble fractions respectively; where their protein content was negligible (0.062 and 0.146 wt%). The emulsion E4 containing 2 w/v% of soluble fraction and 1 w/v% of oil had the maximum (~99% at room temperature) emulsifying stability index (ESI) up to 5 weeks which was even higher than gum Arabic as control. Moreover, these findings were proven by the optical density and particle size distribution data. In terms of filmability, our findings showed that the edible film containing 3 w/v% of soluble fraction and 4 w/w% of glycerol at pH 8 had the most acceptable characteristics regarding appearance and mechanical properties.
Mehdi Alboofetileh,
Volume 13, Issue 4 (11-2024)
Abstract
| Purpose of present study was extraction of fucoidan from Sargassum ilicifolium using hot water (HWM) and enzymatic-ultrasonic (EUM) methods and evaluation of its properties. The yield, FT-IR spectra, antioxidant (DPPH radical scavenging and reducing power) and emulsifying properties of extracted fucoidan were evaluated. Results showed that the yield of fucoidan extracted by EUM (11.49%) was higher than those extracted by HWM (9.15%). The FT-IR spectra of both polysaccharides were similar and confirmed the presence of sulphate, hydroxyl and carboxyl groups. Polysaccharides extracted by HWM method showed higher DPPH radical scavenging (36.27-49.81%) and reducing power (0.114-0.173 Abs) activities than those extracted by EUM (23.20-38.83% and 0.126-0.169 Abs). Results also showed that both of the extracted fucoidan were able to emulsify the sunflower, corn, and canola oils. In this regards, fucoidan extracted by HWM showed higher emulsification index (E24) in sunflower (34.93%) and corn oils (30.49%). However, fucoidan extracted by EUM showed higher E24 in canola oil (38.82%). The results of the present study showed that the extracted fucoidan possess biological and functional properties and therefore it can be used as an active component in the formulation of nutraceuticals supplements and functional food products. |
Volume 14, Issue 62 (4-2017)
Abstract
Charkhak (Launaea acanthodes) is one of the most common species of medical herbs in central Iran. In this study, the gum was extracted by alcoholic extraction method with 90% ethanol that the yield percentage was 40.4%. Then, emulsifying properties of the extracted gum were investigated. To do so, soybean oil emulsions (10% w/w) were prepared using 1, 2, 4, and 6% gum. Following tests were done for all emulsions: surface and interfacial tension, stability testing, particle size distribution, observing by light microscope and viscosity of the emulsion. Altogether, it was illustrated that polysaccharide efficiency of Launaea acanthodes gum is higher than other national gums in Iran. According to the results, increasing the gum concentration in emulsion led to decrease in surface and interfacial tension but an increase in viscosity. The particle size distribution reduced with increasing the concentration of gum in emulsion. Moreover, the gum had good overall stability in the past two months.
