Effects of high-hydrostatic pressure and pH treatments on the emulsification properties of gum arabic

Ma, Fuqiu; Bell, Alan; Davis, Fred J.

doi:10.1016/j.foodchem.2015.03.075

Cited by 31 publications

(15 citation statements)

References 32 publications

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“…The consequence is that the whole gum would collapse leading to a reduced surface accessibility. These conformational changes with the pH together with the branching nature of the carbohydrate blocks were also recently reported by Ma, Bell, and Davis [61] to explain the differences in the emulsification properties of A. senegal and seyal gums. From the SPR and QCM-D data, it is possible to calculate the hydration state of adsorbed films.…”

Section: Discussionsupporting

confidence: 81%

Adsorption of Hyperbranched Arabinogalactan-Proteins from Plant Exudate at the Solid–Liquid Interface

Davantès

Nigen

Sánchez

et al. 2019

Colloids and Interfaces

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Adsorption of hyperbranched arabinogalactan-proteins (AGPs) from two plant exudates, A. senegal and A. seyal, was thoroughly studied at the solid–liquid interface using quartz crystal microbalance with dissipation monitoring (QCM-D), surface plasmon resonance (SPR), and atomic force microscopy (AFM). Isotherms of the adsorption reveal that 3.3 fold more AGPs from A. seyal (500 ppm) are needed to cover the gold surface compared to A. senegal (150 ppm). The pH and salt concentration of the environment greatly affected the adsorption behavior of both gums, with the surface density ranging from 0.92 to 3.83 mg m−2 using SPR (i.e., “dry” mass) and from 1.16 to 19.07 mg m−2 using QCM-D (wet mass). Surprisingly, the mass adsorbed was the highest in conditions of strong electrostatic repulsions between the gold substrate and AGPs, i.e., pH 7.0, highlighting the contribution of other interactions involved in the adsorption process. Structural changes of AGPs induced by pH would result in swelling of the polysaccharide blocks and conformational changes of the polypeptide backbone, therefore increasing the protein accessibility and hydrophobic interactions and/or hydrogen bonds with the gold substrate.

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Section: Discussionsupporting

confidence: 81%

Adsorption of Hyperbranched Arabinogalactan-Proteins from Plant Exudate at the Solid–Liquid Interface

Davantès

Nigen

Sánchez

et al. 2019

Colloids and Interfaces

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“…As previously described by Ma et al (2015), DOM was dispersed (10% w/v) by adding the required amount of sample to deionised water with gentle stirring at room temperature (20 °C). The solutions were further degassed under vacuum to remove any entrapped air bubbles.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Gum arabic (GA), one of the most extensively used exudate gums, is a naturallyoccurring complex polysaccharide with small amount of protein (2%-3%), which displays both emulsifying and emulsion stabilising properties (McClements, 2005;Ma et al, 2015). Therefore, the aim of this study was to determine the chemical composition and examine the emulsification properties of DOM in an oil-in-water emulsion with GA, in order to identify the main chemical components that contribute to the emulsifying property.…”

Section: Introductionmentioning

confidence: 99%

Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb

Zhang

Yao

et al. 2017

Food Chemistry

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The properties of mucilage obtained from Dioscorea opposita, generated during industrial manufacturing were investigated in this study. Characteristics such as monosaccharide content, amino acid content, molecular weight, and structural features were measured, whereas morphology was observed using a scanning/transmission electron microscope. Additionally, emulsification properties at different concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) and under acidic and basic pH (5.0 and 9.0) conditions were studied. The results showed that emulsions prepared from mucilage and medium-chain triglycerides presented more effective emulsifying functions and higher stability, especially at low concentrations. Both, acidic and basic conditions improved the overall emulsification properties, which suggested that the isoelectric point of amino acids may be involved in the emulsification properties. The results of this study show that mucilage from Dioscorea opposita can be considered as a sustainable resource of a natural emulsifier obtained from industrial waste.

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“…HHP can inactivate foodborne pathogens, spoilage bacteria, yeasts, and molds with minimal changes in texture, color, flavor, and nutritional quality, as compared to conventional preservation technologies (Medina-Meza, Barnaba, Villani, & Barbosa-Canovas, 2015;Montiel, Martin-Cabrejas, & Medina, 2015). An advantage of HHP is that it mainly acts on noncovalent bonds, with a limited effect on covalent bonds within biological matter (Ma, Bell, & Davis, 2015;Vazquez-Gutierrez, Hernandez-Carrion, Quiles, Hernando, & Perez-Munuera, 2012), thereby exerting a bactericidal activity while preserving the integrity of the BCs present. Zheng et al (2014) reports that a fermented litchi juice treated with HHP showed an increase in organoleptic and sensorial properties like color, flavor, and overall acceptance.…”

Section: High-hydrostatic Pressurementioning

confidence: 99%

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

Domínguez-Ávila

Medrano

Pardo

et al. 2017

J Food Process Preserv

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Functional beverages (FBs) can be made from fruits and/or vegetables, and serve as a healthier alternative to sugar‐rich beverages. Their periodic consumption can increase the daily intake of bioactive micronutrients like polyphenolic compounds or vitamins, which can be health promoting. However, some thermal processing methods can promote their degradation. Nonthermal methods can complement or substitute thermal ones, particularly, high‐intensity pulsed electric fields, high‐hydrostatic pressure, ultrasound, ultraviolet C treatment, molecular entrapment, and active packaging are promising options in this regard. These methods yield optimum results if the operational parameters are fine‐tuned, with the aid of response surface methodology or similar studies. Therefore, the object of the present work is to provide an overview on the main nonthermal methods that can be used to produce FBs of good sensorial qualities, while also preserving bioactive compounds and favoring their bioaccessibility, bioavailability, and health effects. Practical applications The use of nonthermal methods in the production of functional beverages can be used to simultaneously prevent the degradation and increase the bioaccessibility and bioavailability of health‐promoting vitamins (A, C, and E) and polyphenolic compounds present in the raw fruit/vegetable ingredients. While generally safe and effective, studies that focus on processing methods only consider in vitro data, which suggests the need for experiments that validate the effects of processing method on the consumer. Their continued use and study will permit their use in substitution of traditional thermal methods or in tandem to minimize their destructive effects on the molecules of interest.

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Effects of high-hydrostatic pressure and pH treatments on the emulsification properties of gum arabic

Cited by 31 publications

References 32 publications

Adsorption of Hyperbranched Arabinogalactan-Proteins from Plant Exudate at the Solid–Liquid Interface

Adsorption of Hyperbranched Arabinogalactan-Proteins from Plant Exudate at the Solid–Liquid Interface

Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

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