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Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum |
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| Authors: | Seid Mahdi Jafari Peyman BeheshtiElham Assadpoor |
| Affiliation: | a Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran b Islamic Azad University, Science and Research Branch, Tehran, Iran c Department of Food Science and Technology, Baharan Institute, Gorgan, Iran |
| Abstract: | Our goal was to evaluate emulsion stability, droplet size analysis and rheological behavior of the emulsions prepared by a native biopolymer namely Angum gum (An) compared with Arabic gum (Ar) stabilized emulsions. After gum extraction, gum dispersions with maltodextrin were prepared in water (in 1-5% concentrations) and emulsified with 5% and 10% d-limonene using high pressure homogenization. Statistical analysis revealed a significant influence of gum type and gum concentration on emulsion stability at α = 0.05. Flavor level was not important statistically in emulsion stability but it was the only factor with a significant influence (P < 0.05) on surface tension of the emulsions. The results showed that Angum gum was superior to Arabic gum in stabilizing emulsions during storage. Also, rheological data revealed that Angum gum-emulsions’ behavior was following the Herschel-Bulkley model with higher viscosities compared to Arabic gum emulsions, which could be the main reason of higher emulsion stabilities with this novel hydrocolloid. |
| Keywords: | Emulsion viscosity Stability smallcaps" >d-Limonene Angum gum Droplet size Rheological models |
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