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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. © 2015 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
Autor:Vasile, F.E.; Martinez, M.J.; Pizones Ruiz-Henestrosa, V.M.; Judis, M.A.; Mazzobre, M.F.
Filiación:Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, 3700, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pabellón Industrias, Buenos Aires, 1428, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Palabras clave:Emulsifying properties; Exudate gum; Interfacial activity; Prosopis alba
Año:2016
Volumen:56
Página de inicio:245
Página de fin:253
DOI: http://dx.doi.org/10.1016/j.foodhyd.2015.12.016
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v56_n_p245_Vasile

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Citas:

---------- APA ----------
Vasile, F.E., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Judis, M.A. & Mazzobre, M.F. (2016) . Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic. Food Hydrocolloids, 56, 245-253.
http://dx.doi.org/10.1016/j.foodhyd.2015.12.016
---------- CHICAGO ----------
Vasile, F.E., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., 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 56 (2016) : 245-253.
http://dx.doi.org/10.1016/j.foodhyd.2015.12.016
---------- MLA ----------
Vasile, F.E., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., 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, vol. 56, 2016, pp. 245-253.
http://dx.doi.org/10.1016/j.foodhyd.2015.12.016
---------- VANCOUVER ----------
Vasile, F.E., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., 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.
http://dx.doi.org/10.1016/j.foodhyd.2015.12.016