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Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage

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dc.citedby69
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorMirhosseini H.en_US
dc.contributor.authorTan C.P.en_US
dc.contributor.authorAghlara A.en_US
dc.contributor.authorHamid N.S.A.en_US
dc.contributor.authorYusof S.en_US
dc.contributor.authorChern B.H.en_US
dc.date.accessioned2024-05-29T01:56:05Z
dc.date.available2024-05-29T01:56:05Z
dc.date.issued2008
dc.description.abstractIn the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion was investigated during six months storage. From the turbidity loss rate results, the orange beverage emulsions containing 4.5% and 1.5% (w/w) pectin showed the highest and least storage stability, respectively. In contrast to the first two months storage, the replacement of both supplementary emulsion components resulted in a significant (p < 0.05) increase in turbidity loss rate of all orange beverage emulsions, thus indicating a decrease in capability of beverage emulsion to maintain the cloudiness during storage. The cloudiness of all samples significantly (p < 0.05) decreased during storage. The differences between the volatile release behaviors of target volatile compounds from orange beverage emulsions having different formulations indicated that the overall volatile flavor release was strongly influenced by the emulsion composition. This finding may be explained by the interactions between emulsion matrix and volatile flavor compounds. The release contents of most of target flavor compounds were significantly (p < 0.05) decreased during storage, especially for the aldehyde compounds studied (i.e. octanal, decanal, neral, geranial). � 2007 Elsevier Ltd. All rights reserved.
dc.description.natureFinalen_US
dc.identifier.CODENCAPOD
dc.identifier.doi10.1016/j.carbpol.2007.11.002
dc.identifier.epage91
dc.identifier.issn1448617
dc.identifier.issue1
dc.identifier.scopus2-s2.0-40849142372
dc.identifier.spage83
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-40849142372&doi=10.1016%2fj.carbpol.2007.11.002&partnerID=40&md5=172605f5b3d3606798518a83a02a76e0
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9792
dc.identifier.volume73
dc.languageEnglish
dc.language.isoen_US
dc.relation.ispartofCarbohydrate Polymers
dc.sourceScopus
dc.subjectBeverage emulsionen_US
dc.subjectCloudinessen_US
dc.subjectCMCen_US
dc.subjectFlavor releaseen_US
dc.subjectPectinen_US
dc.subjectPhysical stabilityen_US
dc.subjectSupplementary emulsion componentsen_US
dc.subjectTurbidity lossen_US
dc.subjectAldehydesen_US
dc.subjectConcentration (process)en_US
dc.subjectEmulsionsen_US
dc.subjectTurbidityen_US
dc.subjectBeverage emulsionen_US
dc.subjectPectinen_US
dc.subjectPhysical stabilityen_US
dc.subjectSupplementary emulsion componentsen_US
dc.subjectBeveragesen_US
dc.titleInfluence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage
dc.typeArticleen_US
dspace.entity.typePublication

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