مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

611
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

The influence of Basil seed gum concentration on the stability, particle size and rheological properties of oil-in-water emulsion stabilized by sodium caseinate

Pages

  139-156

Abstract

 Background and objectives: Emulsions consist of two immiscible liquids (usually oil and water) where one of the liquids is dispersed in the other in form of small (0. 1-100μ m) spherical droplets. Emulsions are thermodynamically unstable due to the unfavorable contact between oil and water molecules. Proteins and hydrocolloids are natural biopolymers extensively used in many food colloids and emulsions. The interactions between the proteins and hydrocolloids may play a significant role in the structure and stability of emulsions. Sodium caseinate (CN) has been widely used in the formation and stabilization of food emulsions due to its excellent functional and nutritional properties. Basil (ocimum basilicum) is an herbaceous plant popularly grown in India and Iran. Since basil seeds are available in abundance, there is a great potential to utilize the gum of basil seeds as a functional ingredient in the food industry due to its potential uses as a thickening and stabilizing ingredient. Therefore, the aim of this research was to study the emulsifying properties of Basil seed gum when mixed with a CN-stabilized emulsion and to demonstrate the effect of Basil seed gum on the rheological, particle size and stability of CN-stabilized emulsions. Material and methods: To study the effect of Basil seed gum on behavior of stable emulsions with Sodium caseinate, emulsions with a fixed concentration of protein (0. 5 wt%) and different amounts of Basil seed gum (0, 0. 005, 0. 02, 0. 08, 0. 15 and 0. 3% w / w) were prepared in pH 6. 5. The emulsions prepared by using a sonicator with a nominal power output of 150 W and an operating frequency of 20 kHz. Creaming index emulsion through visual observation, the rheological properties by rheometer MCR 301, mean diameter, Particle size distribution, specific surface area and Span was measured with the device master sizer Model 2000. Results: The results of stability showed that after 28 days the highest was related to the emulsion with 0. 3% Basil seed gum (w/w) and the lowest Creaming index was related to 0. 08% and 0. 15% Basil seed gum (w/w). Rheological data showed that all model emulsions exhibit non-Newtonian shear– thinning flow behaviors (n<1). The best model for emulsions without and with 0. 005% and 0. 02% Basil seed gum (w/w) was Ostwald and for the remaining emulsions was Herschel– Bulkley. The consistency coefficient k, which is a reflection of the viscosity, has been significantly increased with the increasing gum concentration. The flow behavior index n, which indicates the extend of shear-thinning behavior is decreased by the increase in Basil seed gum concentration. The results of frequency sweep experiments showed that at low frequency, all emulsions indicated both viscous(G'') and elastic (G') behavior but at high frequency all emulsions only indicated a viscous behavior The results of Particle size distribution showed that the addition of Basil seed gum up to 0. 3% had no significant effect on the particle size. At 0. 3% concentration, over presence non adsorbed polysaccharide result in depletion flocculation and significant increase in particle size. 1 Conclusion: The results showed that Basil seed gum could form small emulsion droplets and stabilize emulsions against phase separation by using as low as 0. 08% and 0. 15% (w/w). Basil seed gum can be categorized as a novel surface active hydrocolloid.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    KHORRAMI, M., HOSSEINI PARVAR, S.H., & MOTAMEDZADEGAN, A.. (2021). The influence of Basil seed gum concentration on the stability, particle size and rheological properties of oil-in-water emulsion stabilized by sodium caseinate. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 139-156. SID. https://sid.ir/paper/376030/en

    Vancouver: Copy

    KHORRAMI M., HOSSEINI PARVAR S.H., MOTAMEDZADEGAN A.. The influence of Basil seed gum concentration on the stability, particle size and rheological properties of oil-in-water emulsion stabilized by sodium caseinate. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):139-156. Available from: https://sid.ir/paper/376030/en

    IEEE: Copy

    M. KHORRAMI, S.H. HOSSEINI PARVAR, and A. MOTAMEDZADEGAN, “The influence of Basil seed gum concentration on the stability, particle size and rheological properties of oil-in-water emulsion stabilized by sodium caseinate,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 139–156, 2021, [Online]. Available: https://sid.ir/paper/376030/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button