Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods

Autor:	Luciana Affonso Junqueira, Tatiana Nunes Amaral, Natália Leite Oliveira, Mônica Elisabeth Torres Prado, Jaime Vilela de Resende
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Droplets Rheology Microstructure Concentration Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 21, Iss 1, Pp 21-35 (2018)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2018.1437177
Popis:	Hydrocolloid powders from Pereskia aculeata Miller were obtained by using drying in a vacuum oven and freeze-drying at different concentrations (0.5–3.0 g of hydrocolloids/100 g of aqueous phase) to produce oil-in-water emulsions. The rheological characteristics of the emulsions and their microstructures were determined. The freeze-dried hydrocolloids and higher hydrocolloid concentrations resulted in emulsions with higher viscosities. The drying method and hydrocolloid concentration influenced the thixotropic behavior, and the resulting emulsions exhibited shear-thinning behavior. Microstructural analysis showed that with increasing freeze-dried hydrocolloid concentration, the emulsions had droplets with lower average diameters and greater uniformity, suggesting greater system stability.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/9511e8356a5a41cea41fa7365fd93021 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
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