The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

Abdolmaleki, Khadije; Mohammadifar, Mohammad Amin; Mohammadi, Reza; Fadavi, Ghasem; Mollakhalili‐Meybodi, Neda

doi:10.1016/j.carbpol.2015.12.081

Cited by 89 publications

(38 citation statements)

References 19 publications

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“…It should be noted that the zeta potential of PG and GA remained negative in all ranges of pH values, possibly because of the negatively charged (COO -) groups on the acidic polysaccharide. The results above are in agreement with the previous observation by Abdolmaleki et al [2016,35] Interestingly, the GA had a much higher negative charge than the PG at all pH values, which may be related to the higher charge density of the GA molecules compared to PG. This phenomenon is very important for the interactions of biopolymer-coated oil droplets with other charged groups, such as metal ions that promote lipid oxidation.…”

Section: Effect Of Phsupporting

confidence: 83%

“…In addition, it is steric hindrance rather than electrostatic repulsion that is the main stabilizing mechanism independent of pH for gum. [14] Abdolmaleki et al [35] similarly reported the instability for sunflower oil-in-water emulsions prepared with tragacanth at pH = 4. Hosseini-Parvar et al [3] showed that the Basil seed gum-stabilized emulsions were more sensitive to low pHs (≤6.0), than to the alkaline conditions (pH>7.0).…”

Section: Effect Of Phmentioning

confidence: 99%

“…The hydrocolloid concentration dependency of the apparent viscosity of emulsions has been previously reported by some authors. [35,36] While GA did not have a significant impact on the apparent viscosity. For example, the 15% w/v GA emulsion had the same apparent viscosity as the 2% w/v PG emulsion (Fig.…”

Section: Apparent Viscosity Of Emulsionmentioning

confidence: 99%

“…Abdolmaleki et al [35] reported that the interfacial tension of an emulsion prepared with tragacanth gum was increased at acidic pH. [35] The effect of pH on the zeta potential of oil-in-water emulsions stabilized by PG and GA is presented in Fig. 6.…”

Section: Effect Of Phmentioning

confidence: 99%

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The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Golkar

Taghavi

Dehnavi

2018

International Journal of Food Properties

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The current study compares the emulsifying properties of Persian gum (PG) and gum Arabic (GA) in emulsions. The effects of concentration (0.5-3% w/v PG, 2.5-15% w/v PG), pH (2-7), ionic strength [NaCl, CaCl 2 (0-300 mM)], and temperature (40-90°C) were investigated. The surface-volume mean diameter (D 32 ) of the emulsions showed that the minimum values were 9.89 ± 0.68 and 4.52 ± 0.03 µm for emulsions containing 1.5% w/v PG and 15% w/v GA, respectively. In addition, the zeta potential of PG and GA emulsion changed from −23.5 to −39.5 and −30.5 to −46.0 mV, respectively. The interfacial tensions of PG and GA emulsions were varied in the ranges of 34.0-15.0 and 29.0-9.0 mN/m, respectively. Changes in the D 32 value of GA emulsions showed were not significantly different (p > 0.05) with respect to the effects of pH, NaCl, CaCl 2, and temperature. The NaCl concentration had no significant effect on D 32 ; but its value decreased from 13.11 to 5.70 µm as the CaCl 2 concentration increased. The interfacial tension of PG significantly increased with decreasing pH 7-2 and increasing 0-300 mM salts. After heating (25-90°C), the D 32 values of PG and GA emulsions changed to 11.04-14.54 and 4.21-4.21 μm, respectively. The results of this study can be useful for the application of PG as an emulsifier in beverage emulsions. ARTICLE HISTORY

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Section: Effect Of Phsupporting

confidence: 83%

Section: Effect Of Phmentioning

confidence: 99%

Section: Apparent Viscosity Of Emulsionmentioning

confidence: 99%

Section: Effect Of Phmentioning

confidence: 99%

See 2 more Smart Citations

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Golkar

Taghavi

Dehnavi

2018

International Journal of Food Properties

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“…1. According to that figure, when pH gets close to 1, the ζ potential reaches values close to 0 mV, which may cause instability in the gum's dispersion (Abdolmaleki et al, 2016). In turn, at pH > 2, the dispersion's ζ potential drastically drops and reaches a value of approximately -20 mV at pH 4.…”

Section: Bg ζ Potentialmentioning

confidence: 99%

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

2017

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The temperature, concentration and pH variables influence the aqueous dispersion of the gum properties. In this context, the aims of this research were to characterize the gum obtained from the buriti tree (Mauritia Flexuosa) trunk exudate, as well as to evaluate the colloidal and rheological behavior of the aqueous dispersions of this gum. Thus, the centesimal composition, absolute zeta (ζ) potential as a function of pH (1.2 to 4.0), particle size distribution, as well as the rheological properties of the gum at different temperatures (15, 20, 25, 30, and 40 °C) and concentrations (4, 5, 8, and 10% (m/v)) were studied. In addition, the Newton, Power Law, and Herschel-Bulkley models were fitted to the rheological data. Buriti tree gum (BG) was found to have 10.43% moisture, 5.05% ashes, 0.68% lipids, 3.09% proteins, and 80.76% carbohydrate. The aqueous dispersion of the gum (1%) had a ζ value of -17.1 mV with a tendency for greater stability at pH < 4 and polydisperse particle size distribution (45 nm to 648.1 nm diameter) with PDI (polydispersity index) of 1. The aqueous dispersion with 4 and 5% gum had typical Newtonian fluid behavior and became pseudoplastic at concentrations of 8 and 10%. The Herschel-Bulkley model had the best fit to the rheological data (r2 > 0.99). Gum dispersion viscosity decreased with higher temperature and lower concentration. The activation energy (Ea) value for gum dispersion ranged from 9.07 to 17.35 kJ/mol.

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Gum Tragacanth (Astragalus gummiferLabillardiere)

Emam‐Djomeh

Fathi

Askari

2019

Emerging Natural Hydrocolloids

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Astragalus verus is one of best species for tragacanth production. The aim of this study was optimization of cell suspension culture in this plant. Materials and methodsFirst, the callus production was optimized then optimization of cell suspension was performed. The callus production experiment was conducted in a factorial arrangement with explants of root, hypocotyl and cotyledon in MS medium containing BAP in combination with 2,4-D and NAA. In experiment of cell suspension optimization, callus that derived from medium containing NAA and 2, 4-D were investigated using 16 hormonal treatments and three replications in a completely randomized design. Also, it was investigated the application of dark treatments, ascorbic acid, poly-vinyl pyrrolidone and EDTA iron chelate to avoid phenolic compounds. ‫)دوره‬ ‫ﮐﺸﺎورزي‬ ‫ﺑﯿﻮﺗﮑﻨﻮﻟﻮژي‬ ‫ﻣﺠﻠﻪ‬ 10 ‫ﺷﻤﺎره‬ ، 4 ، ‫زﻣﺴﺘﺎن‬ 1397 ( ٢

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The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

Cited by 89 publications

References 19 publications

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

Gum Tragacanth (Astragalus gummiferLabillardiere)

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