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dc.contributor.author
Vasile, Franco Emanuel
dc.contributor.author
Martinez, María Julia
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Pizones Ruiz Henestrosa, Víctor Manuel
dc.contributor.author
Judis, Maria Alicia
dc.contributor.author
Mazzobre, Maria Florencia
dc.date.available
2018-03-05T18:46:51Z
dc.date.issued
2016-05
dc.identifier.citation
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
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/37808
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Emulsifying Properties
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Exudate Gum
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Interfacial Activity
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Prosopis Alba
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Otras Ciencias Químicas
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-01T13:51:04Z
dc.journal.volume
56
dc.journal.pagination
245-253
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Vasile, Franco Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; Argentina
dc.description.fil
Fil: Martinez, María Julia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; Argentina
dc.description.fil
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2015.12.016
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15301831