Effect of high pressure homogenization (HPH) on emulsifying and encapsulant capacities of cashew gum

• Grant number: 11/22858-1
• Support type: Regular Research Grants
• Duration: April 01, 2012 - March 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Marcelo Cristianini
• Grantee: Marcelo Cristianini
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The extensive biodiversity that Brazil has, with its satisfactory characteristics of soil and climate makes it an energetic producer of natural substances, such as gums exsudated of trees or shrubs such as cashew gum. In assessing the size in area planted with cashew, its average density and the amount of exsudate produced per plant/year appears that Brazil has a production capacity of cashew gum in amount greater than the country imports of gum Arabic. Several researchers have studied the cashew gum in order to evaluate its applicability as a thickening agent, drying, emulsifying, encapsulating, gelling, stabilizing and film forming in foods. The UHPH is a famously technology used to produce fine emulsions for possessing ability to reduce the size of the material dispersed in the emulsion, allowing greater retention of the core to obtain microcapsules by spray drying. In addition, recent studies showed an increase in hydrophobic content of natural polymers, an important factor in the formation of emulsions. The main limitations in the production of microcapsules are the size of the particles and, when we turn specifically to encapsulation by spray-dryer, we have a particle size distribution (PSD) very uneven. The UHPH is a technique aimed to reduce the particle size and provide more homogeneous PSD in emulsions. Thus, we aimed to study the effect of UHPH in solution, emulsification and microencapsulation of cashew gum in order to get a Brazilian gum with better functional features for the food industry, and produce more stable emulsions and microcapsules with smaller size and more homogenous PSD. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

PORTO, BRUNA CASTRO; CRISTIANINI, MARCELO. Effect of dynamic high pressure on emulsifying and encapsulant properties of cashew tree gum. Carbohydrate Polymers, v. 186, p. 350-357, APR 15 2018. Web of Science Citations: 2.

PORTO, BRUNA CASTRO; AUGUSTO, PEDRO E. D.; TEREKHOV, ANTON; HAMAKER, BRUCE R.; CRISTIANINI, MARCELO. Effect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.). Carbohydrate Polymers, v. 129, p. 187-193, SEP 20 2015. Web of Science Citations: 15.

PORTO, BRUNA CASTRO; DUARTE AUGUSTO, PEDRO ESTEVES; CRISTIANINI, MARCELO. A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum. JOURNAL OF POLYMERS AND THE ENVIRONMENT, v. 23, n. 3, p. 392-399, SEP 2015. Web of Science Citations: 4.

PORTO, BRUNA CASTRO; CRISTIANINI, MARCELO. Evaluation of cashew tree gum (Anacardium occidentale L.) emulsifying properties. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 59, n. 2, 2, SI, p. 1325-1331, DEC 2014. Web of Science Citations: 18.