A Study on Stability and Physicochemical Properties of Soybean Oil-in-Water Emulsions Prepared with Exudate Apple Gum
Abstract views: 142
/ 
PDF downloads: 80
DOI:
https://doi.org/10.59287/ijanser.1442Keywords:
Soybean Oil-In-Water, Natural Emulsifier, Surface Tension, Exudate Apple GumAbstract
Emulsions are systems in which two immiscible substances, such as oil and water, are dispersed together with the help of an emulsifying agent. This study has aimed to investigate the effect of apple gum exudate as an emulsifier on the stability and physicochemical properties of soybean oil-in-water emulsions. The stability of apple gum has been investigated in terms of gum concentration and sodium chloride (NaCl) concentration in oil-in-water (O/W) emulsions. The presence of electrolytes has been evaluated under different environmental conditions to determine whether apple gum could increase the emulsion's resistance to destabilizing factors. The surface and interface tension of the gum under different conditions, the particle size of the prepared emulsions, and the emulsion stability index have been characterized. The results of this study revealed that apple exudate gum has the potential to be used as a natural emulsifier in various fields, especially in the food industry, but it needs to be developed by examining more parameters.
Downloads
References
Sjöblom, J., Stenius, P., Simon, S., Grimes, B.A., Emulsion Stabilization. Encyclopedia of Colloid and Interface Science. Springer, Berlin, Heidelberg, 2013.
McClements, D. J., Jafari, S.M., Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Advances in Colloid and Interface Science, 2018: 251, 55– 79.
Piacentini, E., Emulsion. In: Drioli, E., Giorno, L., Encyclopedia of Membranes. Springer, Berlin, Heidelberg, 2016.
Maphosa Y., Jideani V.A. Factors affecting the stability of emulsions stabilized by biopolymers. Science and Technology behind nanoemulsions, 2018: 65-81.
Ribes S., Fuentes A., Barat J.M., Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry, 2019: 295, 630-636.
Tekin, Z.H., Avci E., Karasu S., Toker O.S., Rapid Determination of Emulsion Stability by Rheology-based Thermal Loop Test. LWT - Food Sci. Technol., 2020, 122, 109037.
Karthik, P., Ezhilarasi P.N., Anandharamakrishnan, C., Challenges associated in stability of food grade nanoemulsions. Critical Reviews in Food Science and Nutrition, 2017: 57(7), 1435-1450.
Capek I., Degradation of kinetically-stable o/w emulsions. Adv Colloid Interface Sci, 2004, 107, 125-155.
Kumar, N., Mandal, A., Surfactant Stabilized Oil-in-Water Nanoemulsion: Stability, Interfacial Tension, and Rheology Study for Enhanced Oil Recovery Application. Energy & Fuels, 2018: 32(6), 6452-6466.
Tadros, T., Izquierdo P., Esquena J., Solans C., Formation and stability of nano-emulsions. Advances in Colloid and Interface Science, 2004: 108–109, 303-318.
André, V., Willenbacher, N., Debus, H., Börger, L., Fernandez, P., Frechen, T. et al., Prediction of emulsion stability: Facts and myth. Cosmetics and Toiletries Manufacture Worldwide, 2003: 102-109.
Chung, C., Sher, A., Rousset, P., McClements, D. J., Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions. Food Hydrocolloids, 2017: 67, 111– 119.
Hosseini, A., Jafari, S.M., Mirzaei, H., Asghari, A., Akhavan, S., Application of image processing to assess emulsion stability and emulsification properties of Arabic gum. Carbohydr. Polym., 2015: 126, 1-8.
Shamsara, O., Jafari, S.M., Muhidinov, Z.K., Fabrication, characterization and stability of oil in water nano-emulsions produced by apricot gum-pectin complexes. International Journal of Biological Macromolecules, 2017: 103, 1285-1293.
Bouyer, E., Mekhloufi, G., Rosilio, V., Grossiord, J.L., Agnely, F., Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field. Int. J. Pharm., 2012: 436, 359–378.
Yao, Y.T., Wang, W.Y., Liu, H.M., Hou, L.X., Wang X.D., Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions. Lebensmittel-Wissenschaft & Technologie, 2021: 147, 111560.
Tang, Q., Huang, G., Improving method, properties and application of polysaccharide as emulsifier. Food Chem., 2022: 376, 131937.
Kulmyrzaev, A., Chanamai, R., McClements, D.J., Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions. Food Res. Int., 2000: 33, 15-20.
Bai, L., Huan, S., Li Z., McClements, D.J., Comparison of Emulsifying Properties of Food-Grade Polysaccharides in Oil-In-Water Emulsions: Gum Arabic, Beet Pectin, and Corn Fiber Gum. Food Hydrocolloids, 2017: 66, 144– 153.
Vasile, F.E., Martinez, M.J., Ruiz-Henestrosa, V.M.P., Judis, M.A., Mazzobre, M.F., Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic. Food Hydrocolloids, 2016: 56, 245-253.
Huang, X., Kakuda, Y., Cui, W., Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids, 2001: 15, (4–6), 533-542.
