Emulsifying properties of Ghanaian grewia gum

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dc.contributor.authorKpodo, Fidelis M.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorAlba, Katerina
dc.contributor.authorKontogiorgos, Vassilis
dc.contributor.orcid0000-0002-7949-0502
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0001-7943-3412
dc.date.accessioned2024-02-29T11:13:24Z
dc.date.available2024-02-29T11:13:24Z
dc.date.issued2020
dc.descriptionThis is an article published in International Journal of Food Science and Technology 2020, 55, 1909–1915; doi:10.1111/ijfs.14389
dc.description.abstractGrewia gums were extracted with phosphate (PB) and sodium metabisulphite buffers (SMB) and their emulsification properties in acidic oil-in-water emulsions on ageing were studied by means of droplet size distribution, f-potential measurements, interfacial composition analysis and viscometry. PB extracts showed smaller droplet sizes (~10 lm) than SMB isolates (>35 lm) and greater long-term stability. PB stabilised emulsions also demonstrated the least polysaccharide (~0.6 mg m 2 ) and protein (~0.2 mg m 2) interfacial coverage compared with SMB counterparts (~1.5 mg m 2 for polysaccharide and ~ 1 mg m 2 for protein). f-Potential measurements revealed negative interfacial charge for all emulsions confirming the presence of polysaccharide-laden interfaces. Droplet size distribution also varied among emulsions during ageing indicating a complex relationship between interfacial composition and stability. The present work shows that different emulsifying properties may be obtained depending on the extraction technique employed that could be exploited in preparation of emulsions for flavour or bioactive-delivery applications.
dc.description.sponsorshipKNUST
dc.identifier.citationGrewia gums were extracted with phosphate (PB) and sodium metabisulphite buffers (SMB) and their emulsification properties in acidic oil-in-water emulsions on ageing were studied by means of droplet size distribution, f-potential measurements, interfacial composition analysis and viscometry. PB extracts showed smaller droplet sizes (~10 lm) than SMB isolates (>35 lm) and greater long-term stability. PB stabilised emulsions also demonstrated the least polysaccharide (~0.6 mg m 2 ) and protein (~0.2 mg m 2 ) interfacial coverage compared with SMB counterparts (~1.5 mg m 2 for polysaccharide and ~ 1 mg m 2 for protein). f-Potential measurements revealed negative interfacial charge for all emulsions confirming the presence of polysaccharide-laden interfaces. Droplet size distribution also varied among emulsions during ageing indicating a complex relationship between interfacial composition and stability. The present work shows that different emulsifying properties may be obtained depending on the extraction technique employed that could be exploited in preparation of emulsions for flavour or bioactive-delivery applica tions.
dc.identifier.uridoi:10.1111/ijfs.14389
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15596
dc.language.isoen
dc.publisherInternational Journal of Food Science and Technology
dc.titleEmulsifying properties of Ghanaian grewia gum
dc.typeArticle
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