Título Development of emulgels formulated with sweet fennel oil and rhamsan gum, a biological macromolecule produced by Sphingomonas
Autores Baez, Luis A. , SANTOS GARCÍA, JENIFER, Ramirez, Pablo , Trujillo-Cayado, Luis A. , Munoz, Jose
Publicación externa Si
Alcance Article
Naturaleza Científica
Cuartil JCR 1
Cuartil SJR 1
Impacto JCR 5.16200
Impacto SJR 0.97200
Fecha de publicacion 15/05/2019
ISI 466621200034
DOI 10.1016/j.ijbiomac.2019.01.114
Abstract In this work a current application of rhamsan gum, a biological macromolecule which belongs to the sphingans group, as an efficient stabilizer of emulsions and emulgels is investigated. The main objective of this investigation was 1) to study the influence of glycerol and sweet fennel oil concentration on microfluidized emulsion properties; and 2) to develop stable emulgels stabilized with rhamsan gum. The emulsions and emulgels were characterized by droplet size, rheological properties, physical stability and microstructure. An analysis by surface response methodology of the results obtained revealed that essential oil concentration was the most determining factor affecting emulsion mean droplet sizes and rheological properties. An optimal emulsion with minimum d(4,3) was obtained for the sample formulated with 10 wt% sweet fennel oil and 0 wt% glycerol. However, all of these emulsions suffered destabilization by creaming. The results of the rheological characterization of emulsions formulated with the biological macromolecule showed that the addition of 0.2 wt% of rhamsan gum allows an emulgel with enhanced physical stability to be obtained. Thus, we provide valuable information concerning the use of rhamsan gum as emulsion stabilizer and the development of stable emulsions and emulgels for use in the food industry. (C) 2019 Elsevier B.V. All rights reserved.
Palabras clave Emulsion; Rhamsan gum; Salting out effect
Miembros de la Universidad Loyola

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