Psyllium husk gum: An attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions

被引:49
作者
Gharibzahedi, Seyed Mohammad Taghi [1 ]
Razavi, Seyed Hadi [1 ]
Mousavi, Seyed Mohammad [1 ]
机构
[1] Univ Tehran, Bioproc Engn Lab BPEL, Dept Food Sci Engn & Technol, Fac Agr Engn & Technol, Karaj 3158777871, Iran
关键词
Emulsion stability; Power ultrasound; Whey protein isolate; Psyllium husk gum; Response surface optimization (RSM); Canthaxanthin; WHEY-PROTEIN ISOLATE; DIETZIA-NATRONOLIMNAEA HS-1; RESPONSE-SURFACE METHODOLOGY; WALNUT-BEVERAGE EMULSIONS; PLANTAGO-OVATA FORSK; IN-WATER EMULSIONS; FED-BATCH PROCESS; XANTHAN GUM; RHEOLOGICAL PROPERTIES; PARTICLE-SIZE;
D O I
10.1016/j.carbpol.2012.11.083
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The physical stability of the ultrasonically prepared emulsions containing canthaxanthin (CX) produced by Dietzia natronolimnaea HS-1 strain was maximized using a face central composite design (FCCD) of response surface methodology (RSM). The linear and interaction effects of main emulsion components (whey protein isolate (WPI, wt%), psyllium husk gum (PHG, 1.5-4.5 wt%) and coconut oil (CO, 5-10 wt%)) on the stability were studied. The density, turbidity and droplet size of emulsions were also characterized to interpret the stability data. A significant second-order polynomial model was established (p < 0.0001). Maximum stability of 98.8% was predicted at the optimum levels of formulation variables (WPI concentration 1.20 wt%, PHG content 3.30 wt%, CO concentration 5.43 wt%). The results also demonstrated that CO and WPI concentration had greater effect on the droplet size and density values, whereas the PHG:WPI ratio had a rather greater effect on the turbidity values. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:2002 / 2011
页数:10
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