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

سال انتشار: 1393
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 334

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شناسه ملی سند علمی:

HYDROCOLLOIS01_085

تاریخ نمایه سازی: 29 فروردین 1397

چکیده مقاله:

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

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