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

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Carbohydrate Polymers; v. 186, p. 350-357, APR 15 2018.
• Citações Web of Science: 2

Resumo

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)

• 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