Emulsification of mint essential oil in aqueous solution of Basil seed gum and Arabic gum using ultrasonication

  • سال انتشار: 1393
  • محل انتشار: اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا
  • کد COI اختصاصی: HYDROCOLLOIS01_085
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 344
دانلود فایل این مقاله

نویسندگان

Ehsan Alimardani

Department of Food Science and Technology, Science and Research Ayatollah Amoli Branch Islamic Azad University Amol, Iran,

Seyed H. Hosseini-Parvar

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Khazar Abad Road Sari, Iran

Seyed Ahmad Shahidi

Department of Food Science and Technology, Science and Research Ayatollah Amoli Branch, Islamic Azad University,Amol, Iran

Ali Motamedzadegan

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Khazar Abad Road Sari, Iran

چکیده

One of the novel food hydrocolloid is basil seed gum (BSG) which is extracted from Ocimum basilicum L seed. At present study, the effect of ultrasonication time (120, 180 and 240 s) mint essential oil level (MEO) (0.05, 0.1 and 0.15%) and concentration of BSG (0.1, 0.2 and 0.3% w/w) and gum Arabic (GA) (0.3, 2.5, 5 and 7.5% w/w) on the particle size distribution, zeta potential and creaming index (CI) of the emulsions were investigated at constant ultrasound power (150 W), amplitude (100%) and frequency (20 kHz). The results showed that a stable emulsion using BSG only observed in the sample with 0.3% (w/w) BSG and 0.05% (w/w) MEO. CI measurement revealed the higher stability of BSG emulsions than the GA emulsions. This phenomenon may be explained by viscoelastic properties of BSG. Zeta potential measurement of the MEO emulsions contain 0.3% BSG/GA showed the same average value (< – 44 mV). However, MEO emulsions contain BSG were more stable than GA emulsions during one month storage

کلیدواژه ها

Ultrasonication, Creaming index, Basil seed gum, Arabic Gum

مقالات مرتبط جدید

اطلاعات بیشتر در مورد COI

COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.

کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.