The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

Carbohydrate Polymers
Khadije AbdolmalekiNeda Mollakhalili Meybodi

Abstract

The effect of pH (2.5, 4.0 and 5.4) and salt concentration (0.0, 0.5 and 1.0wt%) on the physical stability of oil-in-water emulsions stabilized with gum tragacanth were investigated during 150 days of storage. Mean droplet diameter, zeta-potential, interfacial tension and steady-shear and dynamic rheological properties were determined to achieve more information about the likely stability mechanisms. The results showed that increasing salt concentration did not have a significant effect on emulsion stability. Emulsions were highly unstable at pH 2.5, with their emulsion-stability index declining almost three times more than that of other emulsions during the storage time. Based on the size distribution data, a direct correlation was not observed between droplet size distribution and emulsion stability. Rheological analysis revealed that pH 2.5 had the lowest apparent viscosity, storage modulus, energy of cohesion (EC) and a-value, and the highest tanδ and b-value.

References

Jan 7, 2004·Journal of Agricultural and Food Chemistry·Fanny Guyomarc'hDouglas G Dalgleish
Apr 10, 2004·Advances in Colloid and Interface Science·Tharwat Tadros
Feb 14, 2006·International Journal of Biological Macromolecules·Mohammad Amin MohammadifarPeter A Williams
Mar 19, 2013·International Journal of Biological Macromolecules·Mina FarziMohammad Amin Mohammadifar

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Citations

Sep 21, 2016·Critical Reviews in Food Science and Nutrition·S Sivapratha, Preetam Sarkar
Apr 1, 2020·Physical Chemistry Chemical Physics : PCCP·Yanjie ShenXiao-Ying Yu
Jan 6, 2021·Soft Matter·Tatiana Porto SantosPatrick Tabeling
Jul 22, 2019·The Science of the Total Environment·Jared ChurchDanielle M Paynter
Jan 26, 2020·Food Chemistry·Cibéli MartinsJosiane de Fátima Gaspari Dias
Nov 13, 2021·Journal of Food Science·Qiufeng SongLuyun Cai

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