Development of emulgels formulated with sweet fennel oil and rhamsan gum, a biological macromolecule produced by Sphingomonas
| Autor: | José Muñoz, Luis A. Trujillo-Cayado, Luis A. Báez, Pablo Ramírez, Jenifer Santos |
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| Rok vydání: | 2019 |
| Předmět: |
02 engineering and technology
Biochemistry law.invention 03 medical and health sciences chemistry.chemical_compound Rheology Structural Biology law Oils Volatile Glycerol Food science Molecular Biology Essential oil Alphaproteobacteria 030304 developmental biology 0303 health sciences Spectrum Analysis Polysaccharides Bacterial Biological macromolecule General Medicine Models Theoretical 021001 nanoscience & nanotechnology Creaming chemistry Emulsion Salting out Emulsions 0210 nano-technology Gels Algorithms Stabilizer (chemistry) |
| Zdroj: | International Journal of Biological Macromolecules. 129:326-332 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2019.01.114 |
| Popis: | In this work, a current application of rhamsan gum, a biological macromolecule which belongs to the sphingans group, as an efficient stabilizer of emulsions and emulgels is investigated. The main objective of this investigation was 1) to study the influence of glycerol and sweet fennel oil concentration on microfluidized emulsion properties; and 2) to develop stable emulgels stabilized with rhamsan gum. The emulsions and emulgels were characterized by droplet size, rheological properties, physical stability and microstructure. An analysis by surface response methodology of the results obtained revealed that essential oil concentration was the most determining factor affecting emulsion mean droplet sizes and rheological properties. An optimal emulsion with minimum d4,3 was obtained for the sample formulated with 10 wt% sweet fennel oil and 0 wt% glycerol. However, all of these emulsions suffered destabilization by creaming. The results of the rheological characterization of emulsions formulated with the biological macromolecule showed that the addition of 0.2 wt% of rhamsan gum allows an emulgel with enhanced physical stability to be obtained. Thus, we provide valuable information concerning the use of rhamsan gum as emulsion stabilizer and the development of stable emulsions and emulgels for use in the food industry. |
| Databáze: | OpenAIRE |
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