Stabilization of milk–sour cherry juice mixture using Persian gum and gum tragacanth: efficiency and mechanism

One of the major issues concerning acidified milk–fruit juice mixtures is their phase separation which occurs during formulation and storage due to the aggregation of caseins at low pH. Therefore, in the present study, the capability of Persian gum (PG) and gum tragacanth (GT) on stabilization of milk–sour cherry juice mixture was investigated. Moreover, rheological tests, zeta potential measurements, as well as microstructural observations applied to find out their stabilization mechanisms. According to our findings, PG and GT effectively prevented any phase separation at 2.2 and 0.2 wt%, respectively. Moreover, our findings showed that their soluble fractions acted effectively on stabilizing more likely due to their adsorbing natures. In addition, the zeta potential data and microstructural observations likely verified the stabilization via electrostatic and steric repulsions. As a result, these observations strongly confirmed the potential capability of PG and GT particularly their soluble fractions as effective stabilizing agents in food industry.

کلیدواژه ها:

Acidified milk ، stabilization ، Persian gum ، Gum tragacanth ، Rheology