Document Detail


Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology.
MedLine Citation:
PMID:  17708646     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility. The independent variables had the most and least significant ( p < 0.05) effect on viscosity and zeta-potential, respectively. The quadratic effect of orange oil and Arabic gum, the interaction effect of Arabic gum and xanthan gum, and the main effect of Arabic gum were the most significant ( p < 0.05) effects on turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant ( p < 0.05) in all response variables except for turbidity loss rate. The nonlinear regression equations were significantly ( p < 0.05) fitted for all response variables with high R (2) values (>0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant ( p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations.
Authors:
Hamed Mirhosseini; Chin Ping Tan; Nazimah Sheikh Abdul Hamid; Salmah Yusof
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Publication Detail:
Type:  Journal Article     Date:  2007-08-21
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  55     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2007 Sep 
Date Detail:
Created Date:  2007-09-13     Completed Date:  2007-12-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  7659-66     Citation Subset:  IM    
Affiliation:
Departments of Food Technology and Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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MeSH Terms
Descriptor/Qualifier:
Beverages / analysis*
Drug Stability
Electrophoresis / methods
Emulsions / chemistry*
Gum Arabic / chemistry
Linear Models
Models, Chemical
Plant Oils / chemistry
Rheology
Viscosity
Chemical
Reg. No./Substance:
0/Emulsions; 0/Plant Oils; 8008-57-9/orange oil; 9000-01-5/Gum Arabic

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