Effect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.)

Author(s)

Porto, Bruna Castro ^[1] ; Augusto, Pedro E. D. ^[2] ; Terekhov, Anton ^{[3, 4]} ; Hamaker, Bruce R. ^{[3, 4]} ; Cristianini, Marcelo ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, Campinas - Brazil

^[2] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agri Food Ind Food & Nutr LAN, BR-05508 Sao Paulo - Brazil

^[3] Purdue Univ, Whistler Ctr Carbohydrate Res, W Lafayette, IN 47907 - USA

^[4] Purdue Univ, Dept Food Sci, W Lafayette, IN 47907 - USA

• Document type: Journal article
• Source: Carbohydrate Polymers; v. 129, p. 187-193, SEP 20 2015.
• Web of Science Citations: 15

Abstract

Dynamic high pressure (DHP) appears to be an alternative approach to physical modification of polysaccharides aimed improving their technological properties. Therefore, its effect on the functional properties of polysaccharides (i.e., oil absorption capacity, emulsifier, and rheology) needs to be investigated. Cashew tree gum (CG) is a biological macromolecule that has been proposed to be used as an emulsifier in beverage emulsions. To the best of our knowledge, none of the articles in the literature investigates the effect of DHP on the CG properties. This work presents a study on the evaluation of the effects of DHP on functional characteristics of CG, including rheological properties, molecular weight, glycosyl-linkage analysis, solubility, swelling and oil absorption capacity (OAC). The results suggest that DHP is able to modify the technological properties of cashew tree gum (increasing solubility and decreasing apparent viscosity). (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 11/22858-1 - Effect of high pressure homogenization (HPH) on emulsifying and encapsulant capacities of cashew gum
• Grantee: Marcelo Cristianini
• Support Opportunities: Regular Research Grants