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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention

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Author(s):
Pereira, Gustavo Araujo [1] ; Silva, Eric Keven [2] ; Peixoto Araujo, Nayara Macedo [1] ; Arruda, Henrique Silvano [1] ; Meireles, M. Angela A. [2] ; Pastore, Glaucia Maria [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Bioflavors & Bioact Cpds Lab, UNICAMP, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, UNICAMP, Sch Food Engn, LASEFI, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 97, DEC 2019.
Web of Science Citations: 1
Abstract

We studied the use of a novel polysaccharide obtained from mutamba (Guazuma ulmifolia Lam.) seeds as an emulsifying agent. Orange peel oil-in-water emulsions stabilized by mutamba seed mucilage (MSM), gum acacia, and modified starches were produced by high-intensity ultrasound. The structural feature and interfacial tension data demonstrated the MSM has emulsifying property. MSM was able to stabilize an oil-in-water emulsion and retained effectively the volatile compounds from orange peel oil. Furthermore, the emulsion stabilized by MSM decreased the loss of limonene, myrcene, alpha-pinene, and linalool during the storage. MSM was able to increase the continuous phase viscosity, which improved the emulsion stability and delayed the volatile compounds release by decreasing the oil droplet motion. Additionally, the ability of MSM to adsorb rapidly into the oil-water interface aided to stabilize the emulsion. The emulsion stabilized by MSM showed better stability and control release than emulsions stabilized by gum acacia and modified starches. In conclusion, the MSM can be used as a natural emulsifying and thickening agent to prepare stable emulsions with high encapsulation efficiency of volatile compounds. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
Grantee:Glaucia Maria Pastore
Support Opportunities: Research Projects - Thematic Grants