Effect of dynamic high pressure on emulsifying and encapsulant properties of cashew tree gum

Author(s)

Porto, Bruna Castro ^{[1, 2]} ; Cristianini, Marcelo ^[2]

Affiliation

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

^[2] Fed Inst North Minas Gerais IFNMG, Fac Food Engn, Montes Claros - Brazil

• Document type: Journal article
• Source: Carbohydrate Polymers; v. 186, p. 350-357, APR 15 2018.
• Web of Science Citations: 2

Abstract

Dynamic high pressure (DHP) has been applied in the physical modification of biopolymers as polysaccharides, proteins and gums. It is known that DHP is able to promote degradation of polysaccharides (e.g. molecular weight reduction). However, few studies have assessed the effect of DHP on the emulsifying and encapsulating properties of polysaccharides. Thus, this study aimed to investigate the effect of DHP on the emulsifying (average droplet size and particle size distribution, optical and confocal scanning laser microscopy, rheology, zeta potential and electric conductivity, creaming index, and turbidity) and encapsulating (scanning electronic microscopy, flavor retention, average droplet size, and particle size distribution) properties of cashew tree gum (CG). The application of DHP process improved the emulsifying capacity of cashew tree gum (CG) by reducing the medium droplet size (D3,2 and D4,3), increasing the turbidity and improving the emulsion stability. However, no effect of DHP was observed on the encapsulating capacity of CG. (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