Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion
International Journal of Biological Macromolecules, ISSN: 0141-8130, Vol: 135, Page: 445-452
2019
- 24Citations
- 35Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations24
- Citation Indexes24
- 24
- CrossRef8
- Captures35
- Readers35
- 35
Article Description
In the present investigation, emulsifying potential of galactan exopolysaccharide (EPS) extracted from Weissella confusa KR780676 has been evaluated with various food grade flavours (vanilla, cardamom and pineapple). Concentration of EPS was optimized as 1% with these flavours, in addition to the effect of salinity (NaCl), monovalent ion (KCl) and temperature on emulsion activity (EA), and emulsion stability (ES) was also inspected. Filter paper wetting test exhibited water-in-oil-in-water (w/o/w) and oil-in-water (o/w) type emulsions. The extent in granule disintegration and the retrogradation process of flavour emulsions were studied with pasting properties. Electron micrography and particle size analysis revealed the morphology and the size of emulsion droplets. Thermal stability of emulsions has found 100% at various temperatures (−20 to 60 °C) for vanilla and pineapple flavour, whereas, it was varying for cardamom as per the temperature disparity. Emulsion stability of vanilla and pineapple flavour was retained as such for various concentrations of NaCl whereas decreased for cardamom in direct proportion. In case of KCl all the three flavours showed greater stability. These emulsifying properties indicate that galactan EPS can be a prospective alternative to commercial biopolymers in food and pharmaceuticals industries.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0141813019324225; http://dx.doi.org/10.1016/j.ijbiomac.2019.05.199; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85066311310&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/31145958; https://linkinghub.elsevier.com/retrieve/pii/S0141813019324225; https://dx.doi.org/10.1016/j.ijbiomac.2019.05.199
Elsevier BV
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