Publication:
Effect of Arabic gum, xanthan gum and orange oil contents on zeta-potential, conductivity, stability, size index and pH of orange beverage emulsion

Simple item page
dc.contributor.authorMirhosseini, Hen_US
dc.contributor.authorTana, CPen_US
dc.contributor.authorHamid, NSAen_US
dc.contributor.authorYusof, Sen_US
dc.date.accessioned2024-05-29T02:52:18Z
dc.date.available2024-05-29T02:52:18Z
dc.date.issued2008
dc.description.abstractThe main and interaction effects of main emulsion components namely Arabic gum content (13-20%, w/w,x(1)), xanthan gum content (0.3-0.5%, w/w, x(2)) and orange oil content (10-14%, w/w, x(3)) on beverage emulsion characteristics were studied using the response surface methodology (RSM). The physicochemical properties considered as response variables were: zeta-potential (Y-1), conductivity (Y-2), emulsion stability (Y-3), size index (Y-4) and pH (Y-5). The results indicated that the response surface models were significantly (p < 0.05) fitted for all response variables studied. In contrast with zeta-potential and pH, the independent variables had the most significant (p < 0.05) effect on size index. Regression models describing the variations of the responses variables showed high coefficient of determination (R-2) values ranging from 0.866 to 0.960. The main effect of Arabic gum followed by its interaction with orange oil was observed to be significant (p < 0.05) in most of response surface models. Therefore, the concentration of Arabic gum should be considered as a critical variable for the formulation of orange beverage emulsion in terms of the emulsion characteristics studied. The overall optimum region resulted in a desirable orange beverage emulsion was predicted to be obtained by combined level of 10.78% (w/w) Arabic gum, 0.24% (w/w) xanthan gum and 12.43% (w/w) orange oil. No significant (p > 0.05) difference was found between the experimental and predicted values, thus ensuring the adequacy of the response surface models employed for describing the changes in physicochemical properties as a function of main emulsion component contents. (C) 2007 Elsevier B.V. All rights reserved.
dc.identifier.doi10.1016/j.colsurfa.2007.07.007
dc.identifier.epage56
dc.identifier.issn0927-7757
dc.identifier.issue1-Mar
dc.identifier.scopusWOS:000252840100008
dc.identifier.spage47
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11294
dc.identifier.volume315
dc.languageEnglish
dc.language.isoen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofColloids And Surfaces A-Physicochemical And Engineering Aspects
dc.sourceWeb Of Science (ISI)
dc.subjectArabic gumen_US
dc.subjectxanthan gumen_US
dc.subjectbeverage emulsionen_US
dc.subjectzeta-potentialen_US
dc.subjectconductivityen_US
dc.subjectemulsion stabilityen_US
dc.titleEffect of Arabic gum, xanthan gum and orange oil contents on zeta-potential, conductivity, stability, size index and pH of orange beverage emulsion
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

Web of Science_WoS