Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques. (April 2018)

• Record Type: Journal Article
• Authors: Rodrigues, Delane C.; Cunha, Arcelina P.; Silva, Lorena M.A.; Rodrigues, Tigressa H.S.; Gallão, Maria Izabel; Azeredo, Henriette M.C.
• Is Part Of: Food hydrocolloids. Volume 77(2018)
• Page Start: 270
• Page End: 276
• Publication Date: 2018-04
• Subjects: Polysaccharides -- Hemicelluloses -- Edible films -- Ultrasound; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2017.10.003
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Xyloglucans with a glucose:xylose:galactose ratio of 2.78:2.43:1.0 were extracted from tamarind kernels, and used to form emulsion films with different contents of sesame seed oil (SSO), from 0 to 20 wt% (based on xyloglucans). Film forming emulsions were produced by magnetic stirring alone (method C) or followed either by high-shear homogenization (HS) or sonication (US). As SSO contents increased, the oil droplets in the films became larger, and both transparency and tensile strength were impaired, while other properties were improved (elongation, water resistance, water vapor barrier). When compared to the other emulsification methods, the US method produced films with the smallest average diameter of oil droplets, lowest water vapor permeability, highest tensile strength and modulus. No interactions between the xyloglucan matrix and the oil have been evidenced from FTIR spectra. Graphical abstract: Image 1 Highlights: Films were formed from tamarind xyloglucans (TXG) and sesame seed oil (SSO). Emulsification by stirring (C), high-shear (HS), or sonication (US). Higher SSO contents: weaker films, more ductile, more water resistant. US method produced films with best barrier and tensile properties. No covalent interactions were evident between TXG and SSO.