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E J Vernoncarter - One of the best experts on this subject based on the ideXlab platform.
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spray dried encapsulation of chia essential oil salvia hispanica l in whey protein concentrate polysaccharide matrices
Journal of Food Engineering, 2012Co-Authors: Dulce Anahi Rodeagonzalez, E J Vernoncarter, Angelica Romanguerrero, M E Rodriguezhuezo, Julian Cruzolivares, C PerezalonsoAbstract:Abstract Eight chia essential oil-in-water fresh emulsions (E) variations were prepared using biopolymers blends whey protein concentrate (WPC) with Mesquite Gum (MG) or Gum Arabic (GA), core to wall material ratios ( C o : W a ) of 1:2 and 1:3, and total solids contents (TSC) of 30 and 40 wt%. All E variations displayed volume-weighted mean size ( d 4,3 ) droplet sizes that fell within 2.32 and 3.35 μm and rates of droplet coalescence ( k C ) of 10 −8 s −1 . E variations were spray-dried and the resulting microcapsules (M) had d 4,3 falling within the range of 13.17–28.20 μm. The encapsulation efficiency (EE) was higher than 70% for all M, but those obtained from E with lower TSC and higher C o : W a displayed higher EE and lower surface oil, independently of M particle size. The reconstituted emulsions (RE) exhibited significantly higher d 4,3 and k C values of the same magnitude as E variations.
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rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer protein blends
Carbohydrate Polymers, 2012Co-Authors: H Carrillonavas, E J Vernoncarter, Victor Varelaguerrero, J Cruzolivares, L Alamillabeltran, C PerezalonsoAbstract:Abstract Four water-in-oil-in water (W1/O/W2) double emulsions were made by adding the primary emulsion (W1/O) containing 74% (w/w) of chia essential oil, 6% (w/w) of ascorbic acid, and a 0.2 dispersed phase mass fraction ( φ W 1 / O ) to aqueous solutions (W2) of Mesquite Gum (MG), maltodextrin DE-10 (MD) and whey protein concentrate (WPC) in different proportions (MG66–MD17–WPC17 and MG17–MD66–WPC17), and in a ratio of 1:2.12 and 1:4.12 W1/O to dry biopolymers blends solids. All the double emulsions showed type C morphologies and only slight changes in the volume-weighted mean diameter (d4,3) throughout the storage time, indicative of good stability, despite they presented bimodal size distributions, but the double emulsion formulated with a predominant proportion of MD and ratio 1:2.12 provided a higher stability against droplet coalescence. All the double emulsions displayed viscoelastic character dependent on frequency.
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application and evaluation of Mesquite Gum and its fractions as interfacial film formers and emulsifiers of orange peel oil
Food Hydrocolloids, 2009Co-Authors: Angelica Romanguerrero, J Orozcovillafuerte, J P Perezorozco, F Cruzsosa, R Jimenezalvarado, E J VernoncarterAbstract:Abstract Mesquite Gum was fractionated using hydrophobic interaction chromatography, yielding three fractions ( F 1 , F 2 , F 3 ) whose average molecular masses ranged from 1.81 × 10 4 to 5.23 × 10 5 Da; F 1 had 90% polysaccharide and 1% protein contents, while F 2 and F 3 contained 16 and 46% of protein, respectively. Fractions' ability to form oil–water interfacial films and to stabilize orange peel–oil emulsions was evaluated. The highest interfacial viscosity (321 m Nm −1 ) and highest instantaneous elastic modulus ( E 0 ) = 0.113 × 10 −4 m Nm −1 were exhibited by F 2 and these values were significantly higher than those exhibited by the whole Mesquite Gum. F 1 did not exhibit viscoelastic properties. Emulsions made with F 2 , F 3 , and the whole Mesquite Gum had coalescence rates of the order of 10 −8 s −1 , indicating that these emulsions were very stable. Nevertheless, emulsions made with F 2 were significantly more stable than those made with F 3 and whole Mesquite Gum, and emulsions made with F 1 broke after 1 day aging. These results indicate that there is a close correlation between emulsion stability, interfacial rheological properties, and an adequate relatively high protein/high polysaccharide balance in the fractions.
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thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers
Journal of Food Engineering, 2006Co-Authors: C Perezalonso, C I Beristain, C Lobatocalleros, M E Rodriguezhuezo, E J VernoncarterAbstract:Abstract The adsorption isotherms of Gum Arabic (GA), Mesquite Gum (MG), and maltodextrin DE 10 (MD), and a blend of the three Gums (17%GA–66%MG–17%MD) were determined at 25, 35, and 40 °C. All isotherms were fitted using the GAB model and the thermodynamic properties (enthalpies and entropies, differential and integral) were estimated by the Clausius–Clapeyron method. The minimum integral entropy was considered as the point of maximum stability where strong bonds between the adsorbate and adsorbent occurred, and water is less available and likely to participate in spoilage reactions. The point of maximum stability was found between 12.24 and 14.68 kg H 2 O/100 kg d.s. (corresponding to water activity, a w , of 0.32–0.57) for GA, 12.12–14.27 kg H 2 O/100 kg d.s. ( a w = 0.33–0.55) for MG, and 11.37–13.84 kg H 2 O/100 kg d.s. ( a w = 0.28–0.55) for the biopolymer blend, in the temperature range studied.
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interrelationship between the viscoelastic properties and effective moisture diffusivity of emulsions with the water vapor permeability of edible films stabilized by Mesquite Gum chitosan complexes
Carbohydrate Polymers, 2006Co-Authors: J O Ruizramos, E Bosquezmolina, J P Perezorozco, C Perezalonso, Juan G Baezgonzalez, E J VernoncarterAbstract:Abstract White mineral oil-in-water emulsions (WMOE) with a dispersed phase volume fraction of 0.2 were stabilized with different ratios of the oppositely charged polyelectrolytes Mesquite Gum (MG) and chitosan (C), which interacted electrostatically. A higher proportion of C in the biopolymer blend increased the pH, mean volume average droplet diameter ( d 30 ), and the storage ( G ′) and loss ( G ″) moduli of the WMOE ( G ′ being always larger than G ″). The rate of droplet coalescence ( K c ) of the emulsions incorporating C was first-order of magnitude lower (10 −8 s −1 ) than that of the WMOE made with only MG (10 −7 s −1 ). The WMOE exhibiting highest G ′ and G ″ was that made up with 10% MG–0.6% C ( E 10MG–0.6C ) and was modified by adding anhydrous glycerol (AG) and/or candelilla wax (CW) to the continuous and/or dispersed phases, respectively. All the modified emulsions (ME) exhibited lower d 30 over time than E 10MG–0.6C . K c of all the ME had a magnitude of 10 −8 s −1 . The ME exhibiting highest G ′ and G ″ values was that whose dispersed phase was modified with CW. In all the ME, G ′ and G ″ remained quite stable over time. The activation energy of the ME was determined in order to evaluate the difficulty of water to diffuse through the films biopolymer matrix. The emulsions where the continuous phase or the dispersed phase (not both) was modified exhibited significantly higher E a , and these emulsions also exhibited lowest water vapor permeability (WPV).
C Perezalonso - One of the best experts on this subject based on the ideXlab platform.
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effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using Mesquite Gum chia mucilage mixtures
Food Research International, 2019Co-Authors: Stefani Cortescamargo, Angelica Romanguerrero, Pedro Estanislao Acunaavila, M E Rodriguezhuezo, Victor Varelaguerrero, C PerezalonsoAbstract:Abstract Lemon essential oil (LEO) emulsions were prepared using Mesquite Gum (MG) - chia mucilage (CM) mixtures (90-10 and 80-20 MG-CM weight ratios) and MG as control sample, LEO emulsions were thenspray dried for obtaining the respective microcapsules.LEO emulsions were analyzed by mean droplet size and apparent viscosity, while microcapsules were characterized through mean particle size, morphology, volatile oil retention (≤51.5%), encapsulation efficiency (≥96.9%), as well asoxidation and release kinetics of LEO. TheLEO oxidation kinetics showed that 90–10 and 80–20MG-CM microcapsules displayed maximum peroxide values of 91.6 and 90.5 meq hydroperoxides kg−1 of oil, respectively, without significant differences between them (p > .05).MG-CM microcapsules provided better protection to LEO against oxidation than those formed with MG; where the oxidation kinetics were well adjusted to zero-order (r2 ≥ 0.94).The LEO release kinetics from microcapsules were carried out at differentpH (2.5 and 6.5) and temperature (37 °C and 65 °C) and four mathematical models (zero-order, first-order, Higuchi and Peppas) were used to evaluate the experimental data; the release kinetics indicated that the 80-20 MG-CM microcapsules had a longer delay in LEO release rate, followed by 90-10 MG-CM and MG microcapsules, hence, CM addition in MG-CM microcapsules contributed to delay the LEO release rate. This work clearly demonstrates that use of a relatively small amount of CM mixed with MGimproves oxidative stability and delays the release rate of encapsulated LEO regarding MG microcapsules, therefore, MG-CM mixtures are interesting additives systems suitable for being applied in food industry.
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exploring the potential of Mesquite Gum nopal mucilage mixtures physicochemical and functional properties
Journal of Food Science, 2018Co-Authors: Stefani Cortescamargo, Angelica Romanguerrero, Raquel Gallardorivera, Blanca E Barraganhuerta, Octavio Dublangarcia, C PerezalonsoAbstract:: In this work the physicochemical and functional properties of Mesquite Gum (MG) and nopal mucilage (NM) mixtures (75-25, 50-50, 25-75) were evaluated and compared with those of the individual biopolymers. MG-NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75-25 MG-NM showing the most negative value (-14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual Gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid-like viscoelastic behavior where the loss modulus predominated over the storage modulus (G″>G'). Differential Scanning Calorimetry revealed that MG, NM, and MG-NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6 °C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG-NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG-NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations. PRACTICAL APPLICATION: Mesquite Gum (MG) and nopal mucilage (NM) are promising raw materials with excellent functional properties whose use has been largely neglected by the food industry. This work demonstrates MG-NM mixtures acquired additional functional properties regarding the individual biopolymers, making these mixtures multifunctional ingredients for the food industry.
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microencapsulation by spray drying of lemon essential oil evaluation of mixtures of Mesquite Gum nopal mucilage as new wall materials
Journal of Microencapsulation, 2017Co-Authors: Stefani Cortescamargo, Angelica Romanguerrero, Blanca E Barraganhuerta, Octavio Dublangarcia, J Cruzolivares, C PerezalonsoAbstract:AbstractMesquite Gum (MG) and nopal mucilage (NM) mixtures were used for microencapsulation of lemon essential oil (LEO) by spray drying. Emulsions of MG, NM and MG–NM mixtures (25–75, 50–50, 75–25) were evaluated according to the droplet size (1.49–9.16 μm), viscosity and zeta potential (−16.07 to −20.13 mV), and microcapsules were characterised in particle size (11.9–44.4 μm), morphology, volatile oil retention (VOR) (45.9–74.4%), encapsulation efficiency (EE) (70.9–90.6%), oxidative stability and thermal analysis. The higher concentration of MG led to smaller droplet sizes and lower viscosity in the emulsions, and smaller particle sizes with the highest VOR in microcapsules. The higher concentration of NM induced to higher viscosity in the emulsions, and larger particle sizes with the highest values of EE and oxidative stability in microcapsules. This work shows evidence that MG–NM mixtures can have synergic effect in desirable characteristics such as retention and shelf life extension of LEO in microc...
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oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate polysaccharide matrix
Journal of Food Engineering, 2016Co-Authors: L A Escalonagarcia, R Pedrozaislas, M E Rodriguezhuezo, Reyna Natividad, H Carrillonavas, C PerezalonsoAbstract:Abstract The oxidation kinetics of chia oil (CO) in bulk and microencapsulated by spray-drying in a biopolymer matrix of whey protein concentrate (WPC) with Mesquite Gum (MG) (67:33 w/w ratio) stored at 25, 35 and 40 °C at different water activities ( a w ) were determined. Oxidation was described by a zero-order kinetic equation of the autocatalytic type in all cases. The oxidation of CO within microcapsules was slower than in bulk, independently of the storage temperature. The kinetics parameters, rate constant and activation energy, decreased as a w increased. In the a w range between 0.614 and 0.654 both kinetic parameters presented the lowest values, which corresponded to the minimum integral entropy (ΔS int ) T zone. The (ΔS int ) T zone is considered as the zone of maximum stability as less water is available to participate in degradation reactions, acting as plasticizer in the polymeric matrix and hindering oxygen diffusion through the pores, retarding the oxidation process.
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spray dried encapsulation of chia essential oil salvia hispanica l in whey protein concentrate polysaccharide matrices
Journal of Food Engineering, 2012Co-Authors: Dulce Anahi Rodeagonzalez, E J Vernoncarter, Angelica Romanguerrero, M E Rodriguezhuezo, Julian Cruzolivares, C PerezalonsoAbstract:Abstract Eight chia essential oil-in-water fresh emulsions (E) variations were prepared using biopolymers blends whey protein concentrate (WPC) with Mesquite Gum (MG) or Gum Arabic (GA), core to wall material ratios ( C o : W a ) of 1:2 and 1:3, and total solids contents (TSC) of 30 and 40 wt%. All E variations displayed volume-weighted mean size ( d 4,3 ) droplet sizes that fell within 2.32 and 3.35 μm and rates of droplet coalescence ( k C ) of 10 −8 s −1 . E variations were spray-dried and the resulting microcapsules (M) had d 4,3 falling within the range of 13.17–28.20 μm. The encapsulation efficiency (EE) was higher than 70% for all M, but those obtained from E with lower TSC and higher C o : W a displayed higher EE and lower surface oil, independently of M particle size. The reconstituted emulsions (RE) exhibited significantly higher d 4,3 and k C values of the same magnitude as E variations.
E Bosquezmolina - One of the best experts on this subject based on the ideXlab platform.
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inhibitory effect of essential oils against colletotrichum gloeosporioides and rhizopus stolonifer in stored papaya fruit and their possible application in coatings
Postharvest Biology and Technology, 2010Co-Authors: E Bosquezmolina, Ronquillode E Jesus, J R Verdecalvo, Silvia Bautistabanos, J MoraleslopezAbstract:Abstract The aim of this study was to evaluate the fungicidal effect of the thyme and Mexican lime essential oils studies against Colletotrichum gloeosporioides and Rhizopus stolonifer, and to determine the possibility of incorporating them in edible coatings to control postharvest diseases of papaya fruits. For in vitro studies, both essential oils were tested to evaluate their effect on mycelial growth of C. gloeosporioides and R. stolonifer during given incubation times. For in vivo tests, fruit were dipped in the thyme and Mexican lime essential oils before and after inoculation. Non-inoculated fruits were similarly treated. A further experiment was carried out by dipping papayas in a coating formulated with both essential oils. Results indicated that the fungicidal effect was more evident with essential thyme than with Mexican lime oil. For the essential thyme oil, concentrations up to 0.060% stopped mycelial growth for both C. gloeosporioides and R. stolonifer. Papaya fruit dipped in both the essential oils experienced reduced decay caused by C. gloeosporioides and R. stolonifer by up to 50% and 40%, respectively, compared with the 100% infection observed in non-treated papayas. It was also observed that concentration was not a key factor in reducing the development of these two fungi as it occurred in in vitro studies. In papayas immersed in Mesquite Gum emulsion and formulated with both the essential oils, it was possible to reduce the disease incidence caused by C. gloeosporioides by 100% with the thyme and Mexican lime essential oils at 0.1% and 0.5%, respectively. Conclusion Thyme and Mexican lime essential oils demonstrated inhibitory effects against C. gloeosporioides and R. stolonifer growth in in vitro evaluations and over development of storage rots in papaya fruit. Incorporation of these two oils in Mesquite Gum-based coating gave excellent control of these two postharvest diseases. Significance and Impact of the Study Control of postharvest diseases of papayas by using synthetic fungicides is becoming increasingly difficult. Thyme and Mexican lime essential oils are considered as GRAS compounds. This investigation highlights the potential of using these two essential oils to control anthracnose disease and Rhizopus rot of papaya. We also confirmed that the Mesquite-based Gum coating formulated with thyme and Mexican lime oils accomplished what is expected in a film material: microorganism inhibition and shelf-life extension of papayas.
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interrelationship between the viscoelastic properties and effective moisture diffusivity of emulsions with the water vapor permeability of edible films stabilized by Mesquite Gum chitosan complexes
Carbohydrate Polymers, 2006Co-Authors: J O Ruizramos, E Bosquezmolina, J P Perezorozco, C Perezalonso, Juan G Baezgonzalez, E J VernoncarterAbstract:Abstract White mineral oil-in-water emulsions (WMOE) with a dispersed phase volume fraction of 0.2 were stabilized with different ratios of the oppositely charged polyelectrolytes Mesquite Gum (MG) and chitosan (C), which interacted electrostatically. A higher proportion of C in the biopolymer blend increased the pH, mean volume average droplet diameter ( d 30 ), and the storage ( G ′) and loss ( G ″) moduli of the WMOE ( G ′ being always larger than G ″). The rate of droplet coalescence ( K c ) of the emulsions incorporating C was first-order of magnitude lower (10 −8 s −1 ) than that of the WMOE made with only MG (10 −7 s −1 ). The WMOE exhibiting highest G ′ and G ″ was that made up with 10% MG–0.6% C ( E 10MG–0.6C ) and was modified by adding anhydrous glycerol (AG) and/or candelilla wax (CW) to the continuous and/or dispersed phases, respectively. All the modified emulsions (ME) exhibited lower d 30 over time than E 10MG–0.6C . K c of all the ME had a magnitude of 10 −8 s −1 . The ME exhibiting highest G ′ and G ″ values was that whose dispersed phase was modified with CW. In all the ME, G ′ and G ″ remained quite stable over time. The activation energy of the ME was determined in order to evaluate the difficulty of water to diffuse through the films biopolymer matrix. The emulsions where the continuous phase or the dispersed phase (not both) was modified exhibited significantly higher E a , and these emulsions also exhibited lowest water vapor permeability (WPV).
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effects of Mesquite Gum candelilla wax based edible coatings on the quality of guava fruit psidium guajava l
Journal De Physique Iv, 2005Co-Authors: S. A. Tomás, S. Stolik, E Bosquezmolina, F SanchezAbstract:The ability of composite edible coatings to preserve the quality of guava fruit (Psidium guqjava L.) at 20°C was studied for a period of 15 days. The edible coatings were formulated with candelilla wax blended with white mineral oil as the lipid phase and Mesquite Gum as the structural material. The use of edible coatings prolonged the shelf life of treated fruits by retarding ethylene emission and enhancing texture as compared to control samples. At the sixth day, the ethylene produced by the control samples was fivefold higher than the ethylene produced by the coated samples. In addition, the physiological weight loss of coated fruits was nearly 30% lower than the control samples.
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moisture barrier properties and morphology of Mesquite Gum candelilla wax based edible emulsion coatings
Food Research International, 2003Co-Authors: E Bosquezmolina, Isabel Guerrerolegarreta, E J VernoncarterAbstract:Abstract Composite edible coatings were formulated with candelilla wax alone, and candelilla wax blended with beeswax, white mineral oil and oleic acid (2:1 ratios) as the lipid phase, and Mesquite Gum as the structural material and their corrected water vapor permeability (WVPc) were determined. The coatings were applied to Persian limes and their effect upon physiological weight loss, color and chemical composition changes were evaluated. Addition of the blend of candelilla wax–mineral oil improved the WVPc ( P
C I Beristain - One of the best experts on this subject based on the ideXlab platform.
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thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers
Journal of Food Engineering, 2006Co-Authors: C Perezalonso, C I Beristain, C Lobatocalleros, M E Rodriguezhuezo, E J VernoncarterAbstract:Abstract The adsorption isotherms of Gum Arabic (GA), Mesquite Gum (MG), and maltodextrin DE 10 (MD), and a blend of the three Gums (17%GA–66%MG–17%MD) were determined at 25, 35, and 40 °C. All isotherms were fitted using the GAB model and the thermodynamic properties (enthalpies and entropies, differential and integral) were estimated by the Clausius–Clapeyron method. The minimum integral entropy was considered as the point of maximum stability where strong bonds between the adsorbate and adsorbent occurred, and water is less available and likely to participate in spoilage reactions. The point of maximum stability was found between 12.24 and 14.68 kg H 2 O/100 kg d.s. (corresponding to water activity, a w , of 0.32–0.57) for GA, 12.12–14.27 kg H 2 O/100 kg d.s. ( a w = 0.33–0.55) for MG, and 11.37–13.84 kg H 2 O/100 kg d.s. ( a w = 0.28–0.55) for the biopolymer blend, in the temperature range studied.
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estimation of the activation energy of carbohydrate polymers blends as selection criteria for their use as wall material for spray dried microcapsules
Carbohydrate Polymers, 2003Co-Authors: C Perezalonso, E J Vernoncarter, C I Beristain, Juan G Baezgonzalez, M G VizcarramendozaAbstract:A quantitative method for selecting the most suitable biopolymers blends for lipid materials microencapsulation is proposed. Aqueous solutions of carbohydrate polymers blends (Gum arabic (GA), Mesquite Gum (MG) and maltodextrin DE 10 (MD)) were prepared in accordance to a Simplex Centroid experimental design, and a drop of each blend was dried isothermally at 50, 60 and 80 °C in a thermogravimetric analyzer. The effective diffusivity was dependent on moisture content, drop volume shrinkage, and temperature. Drop shrinkage was estimated from polynomial models reported for GA, MG and MD, assuming additive volumes of the blend constituents. Activation energies were calculated considering that the average effective diffusivity followed an Arrhenius-type relationship. The pure biopolymer exhibiting the highest activation energy was MD, followed by MG and GA, respectively. Blends containing 66%GA-17%MG-17%MD and 17%GA-66%MG-17%MD showed higher activation energies than MD, MG and GA suggesting that they better suited for protecting microencapsulated lipids against oxidation.
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effect of water activity on the stability to oxidation of spray dried encapsulated orange peel oil using Mesquite Gum prosopis juliflora as wall material
Journal of Food Science, 2002Co-Authors: C I Beristain, E Azuara, E J VernoncarterAbstract:Mesquite Gum solutions (30% w/v) were used to emulsify orange peel oil in an oil-Gum solids ratio of 0,25. Emuisions were spray dried in laboratory scale equipment. The powders were stored in a w (s) from 0.108 to 0.743 at 35 °C. Quantitative analysis of limonene oxide indicated that the sample at 0.628 showed a very good stability against oxidation after thirty d, without caking and stickiness occurring. At this water activity the system was within rubbery state, and the moisture content corresponded to that of the minimum integral entropy. Des solutions de gomme de Mesquite (Prosopis juliflora) sont utilisees pour emulsifier de l'huile d'ecorce d'orange. Les emulsions sont ensuite atomisees. La poudre est entreposee. La stabilite est estimee par mesure de l'oxyde de limoneme a differentes valeurs de a w .La meilleure stabilite est obtenue pour une a w de 0,628.
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spray dried encapsulation of cardamom elettaria cardamomum essential oil with Mesquite prosopis juliflora Gum
Lwt - Food Science and Technology, 2001Co-Authors: C I Beristain, Hugo S Garcia, E J VernoncarterAbstract:Abstract About 40 g of oil/kg seed were extracted from cardamom seeds by steam distillation. Emulsions with oil: Gum ratios of 1:5, 1:4 and 1:3 w/w were prepared by homogenizing 300 g of Mesquite Gum/kg in deionized water with the essential oil. Microcapsules were produced by spray drying. Total oil retention, surface oil, moisture content, and bulk and particle density were analysed in the microcapsules. The greatest encapsulation efficiency reached was 83.6% for an oil: Gum ratio of 1:4, with a surface oil concentration of 2590 mg/kg powder. Moisture content was similar for the three ratios tested (20–25 g/kg powder).
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stability of capsicum annuum oleoresin in water emulsions containing prosopis and acacia Gums
Journal of Texture Studies, 1998Co-Authors: E J Vernoncarter, R Pedrozaislas, C I BeristainAbstract:Chilli oleoresin-in-water emulsions were stabilized with very low concentrations of Mesquite (Prosopis juliflora), arabic (Acacia Senegal) and acacia (Acacia spp.) Gums at different pH values in order to establish which polysaccharide had the best emulsifying capacity and provided the best stability against droplet coalescence and pigment degradation. Mesquite Gum was the best emulsifying and stabilizing agent, followed by Gum arabic and acacia Gum. In all cases, pH had a dramatic effect on the emulsion stability against droplet coalescence and color degradation. The stabilizing mechanisms governing these two deteriorative processes were opposite. While coalescence kinetics was hindered at high pH values, color degradation kinetics took place at a higher rate, while the opposite effect occurred at lower pH values. A number of factors were important in determining the emulsifying capacity, the droplet coalescence stability and the color degradation stability of the Gums among them, the protein content, the molecular weight, the surface charge and the steric configuration adopted at different pH values.
Angelica Romanguerrero - One of the best experts on this subject based on the ideXlab platform.
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effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using Mesquite Gum chia mucilage mixtures
Food Research International, 2019Co-Authors: Stefani Cortescamargo, Angelica Romanguerrero, Pedro Estanislao Acunaavila, M E Rodriguezhuezo, Victor Varelaguerrero, C PerezalonsoAbstract:Abstract Lemon essential oil (LEO) emulsions were prepared using Mesquite Gum (MG) - chia mucilage (CM) mixtures (90-10 and 80-20 MG-CM weight ratios) and MG as control sample, LEO emulsions were thenspray dried for obtaining the respective microcapsules.LEO emulsions were analyzed by mean droplet size and apparent viscosity, while microcapsules were characterized through mean particle size, morphology, volatile oil retention (≤51.5%), encapsulation efficiency (≥96.9%), as well asoxidation and release kinetics of LEO. TheLEO oxidation kinetics showed that 90–10 and 80–20MG-CM microcapsules displayed maximum peroxide values of 91.6 and 90.5 meq hydroperoxides kg−1 of oil, respectively, without significant differences between them (p > .05).MG-CM microcapsules provided better protection to LEO against oxidation than those formed with MG; where the oxidation kinetics were well adjusted to zero-order (r2 ≥ 0.94).The LEO release kinetics from microcapsules were carried out at differentpH (2.5 and 6.5) and temperature (37 °C and 65 °C) and four mathematical models (zero-order, first-order, Higuchi and Peppas) were used to evaluate the experimental data; the release kinetics indicated that the 80-20 MG-CM microcapsules had a longer delay in LEO release rate, followed by 90-10 MG-CM and MG microcapsules, hence, CM addition in MG-CM microcapsules contributed to delay the LEO release rate. This work clearly demonstrates that use of a relatively small amount of CM mixed with MGimproves oxidative stability and delays the release rate of encapsulated LEO regarding MG microcapsules, therefore, MG-CM mixtures are interesting additives systems suitable for being applied in food industry.
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exploring the potential of Mesquite Gum nopal mucilage mixtures physicochemical and functional properties
Journal of Food Science, 2018Co-Authors: Stefani Cortescamargo, Angelica Romanguerrero, Raquel Gallardorivera, Blanca E Barraganhuerta, Octavio Dublangarcia, C PerezalonsoAbstract:: In this work the physicochemical and functional properties of Mesquite Gum (MG) and nopal mucilage (NM) mixtures (75-25, 50-50, 25-75) were evaluated and compared with those of the individual biopolymers. MG-NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75-25 MG-NM showing the most negative value (-14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual Gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid-like viscoelastic behavior where the loss modulus predominated over the storage modulus (G″>G'). Differential Scanning Calorimetry revealed that MG, NM, and MG-NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6 °C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG-NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG-NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations. PRACTICAL APPLICATION: Mesquite Gum (MG) and nopal mucilage (NM) are promising raw materials with excellent functional properties whose use has been largely neglected by the food industry. This work demonstrates MG-NM mixtures acquired additional functional properties regarding the individual biopolymers, making these mixtures multifunctional ingredients for the food industry.
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formation of biopolymer complexes composed of pea protein and Mesquite Gum impact of quercetin addition on their physical and chemical stability
Food Hydrocolloids, 2017Co-Authors: Angelica Romanguerrero, C Lobatocalleros, Jaime E Vernoncarter, Juan C Cuevasbernardino, Francisco M A Leyvagutierrez, Gabriel DavidovpardoAbstract:Abstract The purpose of this study was to prepare and evaluate the chemical and physical properties of protein-polyphenol-polysaccharide ternary soluble complexes composed of pea protein isolate (PPI), quercetin (Q) and Mesquite Gum (MG). PPI and MG were mixed in varying ratios at pH 5.0 and hydrodynamic diameter, ζ-potential, turbidity and soluble complexes yield were used to identify the optimal PPI:MG ratio (1:3 PPI:MG). A pH range of 3.0–7.0 was tested to find the optimal pH to form the soluble complexes using the previously mentioned ratio. Turbidity, hydrodynamic diameter and ζ-potential measurements were used for establishing the optimal pH (5.0) leading to the formation of soluble complexes which exhibited a hydrodynamic diameter of 333 ± 15 nm and ζ-potential of −19.00 ± 0.20 mV. The binding constant and number of binding sites of Q with PPI determined by fluorescence were 10.007 × 104 M−1 and 1.095 at 25 °C, respectively. Ternary complexes between PPI-Q-MG had a hydrodynamic diameter of 134 ± 7 nm, ζ-potential of −19.65 ± 0.21 mV, encapsulation efficiency of 89.83 ± 0.24%, scavenging activity of 36.09 ± 1.38% measured by ABTS, provided strong protection against UV-light degradation, and exhibited high physical stability during 28 days at 4 °C. The present work revealed that ternary complexes could be an effective delivery system for bioactive compounds with applications in a wide range of functional foods and beverages.
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microencapsulation by spray drying of lemon essential oil evaluation of mixtures of Mesquite Gum nopal mucilage as new wall materials
Journal of Microencapsulation, 2017Co-Authors: Stefani Cortescamargo, Angelica Romanguerrero, Blanca E Barraganhuerta, Octavio Dublangarcia, J Cruzolivares, C PerezalonsoAbstract:AbstractMesquite Gum (MG) and nopal mucilage (NM) mixtures were used for microencapsulation of lemon essential oil (LEO) by spray drying. Emulsions of MG, NM and MG–NM mixtures (25–75, 50–50, 75–25) were evaluated according to the droplet size (1.49–9.16 μm), viscosity and zeta potential (−16.07 to −20.13 mV), and microcapsules were characterised in particle size (11.9–44.4 μm), morphology, volatile oil retention (VOR) (45.9–74.4%), encapsulation efficiency (EE) (70.9–90.6%), oxidative stability and thermal analysis. The higher concentration of MG led to smaller droplet sizes and lower viscosity in the emulsions, and smaller particle sizes with the highest VOR in microcapsules. The higher concentration of NM induced to higher viscosity in the emulsions, and larger particle sizes with the highest values of EE and oxidative stability in microcapsules. This work shows evidence that MG–NM mixtures can have synergic effect in desirable characteristics such as retention and shelf life extension of LEO in microc...
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effect of layer calcium phosphate chitosan by layer Mesquite Gum matrix on carotenoids in water emulsion properties
Food Hydrocolloids, 2015Co-Authors: E Garciamarquez, Angelica Romanguerrero, F Cruzsosa, C Lobatocalleros, Jesus Alvarezramirez, Jaime E Vernoncarter, Hugo EspinosaandrewsAbstract:Abstract Layer-by-layer calcium phosphate (CP)–chitosan (Ch)/Mesquite Gum (MG) matrixes were designed for protecting and stabilizing red chili oleoresin-in-water emulsions. Potentiometric titration, turbidity and ζ -potential measurements were used for establishing the interaction windows for obtaining CP–Ch complexes. The CP–Ch mass ratio of 1.24 showed the maximum soluble complex formation and a positive charge (∼18.5 mV) for allow the interaction with MG. Then, red chili oleoresin-in-water emulsions were formed by a layer-by-layer deposition of MG/CP–Ch complexes (C/W RMG/CP–Ch ). The results show that high mass ratio of MG was required to form a dense interfacial layer to improve the stability of the system. The droplet size distribution remained unchanged up to 720 h. Rheological measurements of C/W RMG/CP–Ch indicate that both, the storage ( G ′) and loss ( G ″) moduli showed increasing values with frequency (∼0.4–11.0 Hz) independently of shear strain applied (1, 5, 10%), attributed to the formation of MG/CP–Ch interlinked network in the continuous phase. The emulsion providing best stability and protection against carotenoid degradation was that made with CP–Ch mass ratio of 1.24 and MG/CP–Ch mass ratio of 10. The mean half-time life of the C/W 10 was 502 days compared to 0.24 days for the free unprotected carotenoids.