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Artículo

Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic

Vasile, Franco EmanuelIcon ; Martinez, María JuliaIcon ; Pizones Ruiz Henestrosa, Víctor ManuelIcon ; Judis, Maria Alicia; Mazzobre, Maria FlorenciaIcon
Fecha de publicación: 05/2016
Editorial: Elsevier
Revista: Food Hydrocolloids
ISSN: 0268-005X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Químicas

Resumen

Physicochemical and emulsifying properties of a novel exudate gum from Prosopis alba (G) were assessed in comparison with the well-known arabic gum (GA). Compositional analysis, intrinsic viscosity and structural characterization as well as gum emulsifying properties (evaluated in terms of mean droplet size distribution of o/w emulsions, ζ-potential, polidispersity and creaming indexes), were performed and related to the dynamic interfacial tension and rheological behavior of the films formed at oil/water interface. Both gums closely resemble in composition with carbohydrates representing the higher fraction (62 and 65% d.b. for G and GA, respectively). The major difference was observed in the protein content which was higher in P. alba gum and largely explains its better interfacial properties. FTIR analysis further supported that the gums share essentially a similar chemical nature. P. alba gum was able to stabilize emulsions better than GA based on its lower droplet size distributions, higher ζ-potential, higher interfacial film elasticity and lower values of the polidispersity and creaming indexes during storage. Furthermore, the formation of stronger viscoelastic films at the oil/water interface as well as the charge distribution of the adsorbed G fractions could contribute to understand the higher stability of G emulsions. Present results provide the first approach to the composition of P. alba gum and evidence its similar or even better emulsifying properties than GA.
Palabras clave: Emulsifying Properties , Exudate Gum , Interfacial Activity , Prosopis Alba
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/37808
DOI: http://dx.doi.org/10.1016/j.foodhyd.2015.12.016
URL: https://www.sciencedirect.com/science/article/pii/S0268005X15301831
Colecciones
Articulos(CCT - NORDESTE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NORDESTE
Citación
Vasile, Franco Emanuel; Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Judis, Maria Alicia; Mazzobre, Maria Florencia; Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic; Elsevier; Food Hydrocolloids; 56; 5-2016; 245-253
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