Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions. (July 2021)

• Record Type: Journal Article
• Authors: Yao, Ye-Tong; Wang, Wen-Yue; Liu, Hua-Min; Hou, Li-Xia; Wang, Xue-De
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 147(2021)
• Publication Date: 2021-07
• Subjects: Chinese quince seed gum -- Commercial food gums -- Emulsifier; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111560
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The stability of Chinese quince seed gum (CQSG) in oil-in-water (O/W) emulsions was investigated in terms of three factors: gum concentration, pH, and NaCl concentration. The surface interfacial tension of the gum under different conditions and the particle size, zeta potential, microstructure, and emulsion stability index of the prepared emulsion were characterized. The results revealed that all three factors influenced the CQSG emulsions. The CQSG can not only minimize gravity creaming effects but also increase the spatial repulsion between emulsion droplets. CQSG demonstrated an ability to reduce the surface and interfacial tension. The stability index of the emulsion showed that the stability of the emulsion increased with increasing CQSG concentration, and the addition of NaCl was not conducive to the stability of the emulsion. Both acidic and alkaline environments weakened the emulsification stability of the CQSG. CQSG exhibited the same excellent emulsifying stability as flaxseed gum when stored in a hot oven at 60 °C for 30 days. The results obtained indicate that CQSG is a suitable emulsifier for the food industry and thus could contribute to the development of Chinese quince seed, which is an important waste material in the processing of Chinese quince. Highlights: Emulsifying properties of the novel natural gum (CQSG) were studied for the first time. CQSG exhibited more excellent emulsifying properties than pectin, gum Arabic and guar gum. The emulsion stabled by only 0.3% CQSG (w/v) exhibited no phase separation in 60 °C for 30 days.