A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum

Autor(es)

Porto, Bruna Castro ^[1] ; Duarte Augusto, Pedro Esteves ^[2] ; Cristianini, Marcelo ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, BR-13083862 Campinas, SP - Brazil

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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF POLYMERS AND THE ENVIRONMENT; v. 23, n. 3, p. 392-399, SEP 2015.
• Citações Web of Science: 4

Resumo

Arabic gum (AG) is the most common emulsifier used for beverage emulsions. Cashew tree gum (CG) is a biological macromolecule that has been proposed as a substitute for the AG, although their technological properties comparison is still necessary. The aim of this study was to evaluate an isolation method for CG, and then evaluate CG technological properties in comparison to AG. The CG isolation methodology was improved using a small solvent amount. CG zeta-potential ranged from +8.0 mV (pH 2) to -9.7 mV (pH 5), while the electric charge in solution of AG ranged from -2.7 mV (pH 2) to -28.6 mV (pH 6). As compared to AG, the CG showed a 50 % higher swelling, a 36 % lower oil absorption capacity, a slightly lower (4-8 %) solubility and lower consistency. CG is a feasible polyelectrolyte, promotes lower consistency solutions, and exhibits good swelling property. (AU)

• Processo FAPESP: 11/22858-1 - Efeito da homogeneização a alta pressão (HAP) nas capacidades emulsificante e encapsulante da goma do cajueiro
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular