Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage |
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Authors: | A. S. Zarena Suvendu Bhattacharya Udaya Sankar Kadimi |
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Affiliation: | 1. Food Engineering Department, Central Food Technological Research Institute Council of Scientific and Industrial Research, Mysore, 570020, India
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Abstract: | The rheological properties and physical stability of mangosteen (Garcinia mangostana L.) extract in oil-in-water (MIO/W) emulsions were investigated. Rheological study on the emulsions exhibited Newtonian flow behavior. The 20?wt.% emulsion showed higher apparent viscosity than 10?wt.% MIO/W sample. The effects of salt (NaCl) concentration (0, 50, 100, and 200?mM) and heat treatment (70?°C) on the stability of the emulsions were also examined. Heat (70?°C)- and NaCl (100 and 200?mM)-treated emulsions showed creaming and droplet aggregation on storage for a period of 60?days. The 10?wt.% MIO/W emulsions stored at 4?°C showed a homogeneous distribution of oil droplets with good stability to creaming and viscosity independent of shear stress (i.e., a Newtonian liquid). |
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