Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic

Autores
Vasile, Franco Emanuel; Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Judis, Maria Alicia; Mazzobre, Maria Florencia
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Physicochemical and emulsifying properties of a novel exudate gum from Prosopis alba (G) were assessed in comparison with the well-known arabic gum (GA). Compositional analysis, intrinsic viscosity and structural characterization as well as gum emulsifying properties (evaluated in terms of mean droplet size distribution of o/w emulsions, ζ-potential, polidispersity and creaming indexes), were performed and related to the dynamic interfacial tension and rheological behavior of the films formed at oil/water interface. Both gums closely resemble in composition with carbohydrates representing the higher fraction (62 and 65% d.b. for G and GA, respectively). The major difference was observed in the protein content which was higher in P. alba gum and largely explains its better interfacial properties. FTIR analysis further supported that the gums share essentially a similar chemical nature. P. alba gum was able to stabilize emulsions better than GA based on its lower droplet size distributions, higher ζ-potential, higher interfacial film elasticity and lower values of the polidispersity and creaming indexes during storage. Furthermore, the formation of stronger viscoelastic films at the oil/water interface as well as the charge distribution of the adsorbed G fractions could contribute to understand the higher stability of G emulsions. Present results provide the first approach to the composition of P. alba gum and evidence its similar or even better emulsifying properties than GA.
Fil: Vasile, Franco Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; Argentina
Fil: Martinez, María Julia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; Argentina
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Emulsifying Properties
Exudate Gum
Interfacial Activity
Prosopis Alba
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37808
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37808
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabicVasile, Franco EmanuelMartinez, María JuliaPizones Ruiz Henestrosa, Víctor ManuelJudis, Maria AliciaMazzobre, Maria FlorenciaEmulsifying PropertiesExudate GumInterfacial ActivityProsopis Albahttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Physicochemical and emulsifying properties of a novel exudate gum from Prosopis alba (G) were assessed in comparison with the well-known arabic gum (GA). Compositional analysis, intrinsic viscosity and structural characterization as well as gum emulsifying properties (evaluated in terms of mean droplet size distribution of o/w emulsions, ζ-potential, polidispersity and creaming indexes), were performed and related to the dynamic interfacial tension and rheological behavior of the films formed at oil/water interface. Both gums closely resemble in composition with carbohydrates representing the higher fraction (62 and 65% d.b. for G and GA, respectively). The major difference was observed in the protein content which was higher in P. alba gum and largely explains its better interfacial properties. FTIR analysis further supported that the gums share essentially a similar chemical nature. P. alba gum was able to stabilize emulsions better than GA based on its lower droplet size distributions, higher ζ-potential, higher interfacial film elasticity and lower values of the polidispersity and creaming indexes during storage. Furthermore, the formation of stronger viscoelastic films at the oil/water interface as well as the charge distribution of the adsorbed G fractions could contribute to understand the higher stability of G emulsions. Present results provide the first approach to the composition of P. alba gum and evidence its similar or even better emulsifying properties than GA.Fil: Vasile, Franco Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; ArgentinaFil: Martinez, María Julia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2016-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37808Vasile, Franco Emanuel; Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Judis, Maria Alicia; Mazzobre, Maria Florencia; Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic; Elsevier; Food Hydrocolloids; 56; 5-2016; 245-2530268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.12.016info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15301831info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:13Zoai:ri.conicet.gov.ar:11336/37808instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:14.111CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
title Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
spellingShingle Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
Vasile, Franco Emanuel
Emulsifying Properties
Exudate Gum
Interfacial Activity
Prosopis Alba
title_short Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
title_full Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
title_fullStr Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
title_full_unstemmed Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
title_sort Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
dc.creator.none.fl_str_mv Vasile, Franco Emanuel
Martinez, María Julia
Pizones Ruiz Henestrosa, Víctor Manuel
Judis, Maria Alicia
Mazzobre, Maria Florencia
author Vasile, Franco Emanuel
author_facet Vasile, Franco Emanuel
Martinez, María Julia
Pizones Ruiz Henestrosa, Víctor Manuel
Judis, Maria Alicia
Mazzobre, Maria Florencia
author_role author
author2 Martinez, María Julia
Pizones Ruiz Henestrosa, Víctor Manuel
Judis, Maria Alicia
Mazzobre, Maria Florencia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Emulsifying Properties
Exudate Gum
Interfacial Activity
Prosopis Alba
topic Emulsifying Properties
Exudate Gum
Interfacial Activity
Prosopis Alba
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Physicochemical and emulsifying properties of a novel exudate gum from Prosopis alba (G) were assessed in comparison with the well-known arabic gum (GA). Compositional analysis, intrinsic viscosity and structural characterization as well as gum emulsifying properties (evaluated in terms of mean droplet size distribution of o/w emulsions, ζ-potential, polidispersity and creaming indexes), were performed and related to the dynamic interfacial tension and rheological behavior of the films formed at oil/water interface. Both gums closely resemble in composition with carbohydrates representing the higher fraction (62 and 65% d.b. for G and GA, respectively). The major difference was observed in the protein content which was higher in P. alba gum and largely explains its better interfacial properties. FTIR analysis further supported that the gums share essentially a similar chemical nature. P. alba gum was able to stabilize emulsions better than GA based on its lower droplet size distributions, higher ζ-potential, higher interfacial film elasticity and lower values of the polidispersity and creaming indexes during storage. Furthermore, the formation of stronger viscoelastic films at the oil/water interface as well as the charge distribution of the adsorbed G fractions could contribute to understand the higher stability of G emulsions. Present results provide the first approach to the composition of P. alba gum and evidence its similar or even better emulsifying properties than GA.
Fil: Vasile, Franco Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; Argentina
Fil: Martinez, María Julia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; Argentina
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Physicochemical and emulsifying properties of a novel exudate gum from Prosopis alba (G) were assessed in comparison with the well-known arabic gum (GA). Compositional analysis, intrinsic viscosity and structural characterization as well as gum emulsifying properties (evaluated in terms of mean droplet size distribution of o/w emulsions, ζ-potential, polidispersity and creaming indexes), were performed and related to the dynamic interfacial tension and rheological behavior of the films formed at oil/water interface. Both gums closely resemble in composition with carbohydrates representing the higher fraction (62 and 65% d.b. for G and GA, respectively). The major difference was observed in the protein content which was higher in P. alba gum and largely explains its better interfacial properties. FTIR analysis further supported that the gums share essentially a similar chemical nature. P. alba gum was able to stabilize emulsions better than GA based on its lower droplet size distributions, higher ζ-potential, higher interfacial film elasticity and lower values of the polidispersity and creaming indexes during storage. Furthermore, the formation of stronger viscoelastic films at the oil/water interface as well as the charge distribution of the adsorbed G fractions could contribute to understand the higher stability of G emulsions. Present results provide the first approach to the composition of P. alba gum and evidence its similar or even better emulsifying properties than GA.
publishDate 2016
dc.date.none.fl_str_mv 2016-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37808
Vasile, Franco Emanuel; Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Judis, Maria Alicia; Mazzobre, Maria Florencia; Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic; Elsevier; Food Hydrocolloids; 56; 5-2016; 245-253
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37808
identifier_str_mv Vasile, Franco Emanuel; Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Judis, Maria Alicia; Mazzobre, Maria Florencia; Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic; Elsevier; Food Hydrocolloids; 56; 5-2016; 245-253
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.12.016
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15301831
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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