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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12780

Title: Emulsifying properties of Ghanaian grewia gum
Authors: Kpodo, Fidelis Mawunyo
Agbenorhevi, Jacob K.
Alba, Katerina
Kontogiorgos, Vassilis
Keywords: Emulsion
Grewia mollis
polysaccharide
viscosity
Issue Date: 2019
Publisher: Institute of Food Science and Technology
Abstract: Grewia 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. PBstabilised 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.
Description: An article published by Institute of Food Science and Technology and also available at doi:10.1111/ijfs.14389
URI: http://hdl.handle.net/123456789/12780
Appears in Collections:College of Science

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