Abstract
This work aimed to study the influence of date palm sex on the surface properties of date palm sap (DPS) (Phoenix dactylifera L.) during the collection period. The behavior at the interface and foaming properties were evaluated via equilibrium surface tension (drop volume) and bubbling method, respectively. Unlike male sap, the female sap was unable to produce foam due to its low rate of adsorption, low average hydrophobicity values, and low bulk viscosity values throughout the collection period. For male sap, there are significant differences (p < 0.05) on foaming properties throughout the collection period. In fact, the last 3 weeks of sap collection were characterized by a decrease pace of surface tension which explains the enhancement of both foam capacity and stability. The last week of collection period present the best foam power (0.9). To explain these differences, the interactions of several factors and their affects on foaming properties were examined. Results showed a positive correlation between foam capacity and average hydrophobicity values. In the other hand, foam stability exhibits a positive correlation with the increase of protein concentration and bulk viscosity.
Similar content being viewed by others
References
FAO, Agro-statistics database. Food and Agriculture Organization of the United Nations Rome. (http://www.faostat.fao.org), (2008)
W.H. Barreveld, Date palms products (FAO, Rome, 1993), p. 101
I. Ben Thabet, H. Attia, S. Besbes, C. Deroanne, F. Francis, N.E. Drira, C. Blecker, Food. Biophys. 2, 76–82 (2007)
I. Ben Thabet, S. Besbes, H. Attia, C. Deroanne, F. Francis, N.E. Drira, C. Blecker, Food Sci. Technol. Int. 12, 659–670 (2009)
E. Dickinson, An introduction to food colloids (University Press, Oxford, 1992)
S. Damodaran, Protein-stabilized foams and emulsions, in Food Proteins and Their Applications, ed. by S. Damodaran, A. Paraf (Marcel Dekker, New York, 1997), pp. 57–110
A. Medrano, C. Abirached, A.C. Araujo, L.A. Panizzolo, P. Moyna, M.C. Añón, Food. Sci. Technol. Int. 18(2), 187–193 (2012)
S. Damodaran, J. Food Sci. 70(3), 55–66 (2005)
V.P. Ruíz-Henestrosa, C.C. Sánchez, J.J. Pedroche, F. Millán, J.R.M. Patino, Food Hydrocoll. 23, 377–386 (2009)
A. Fains, D. Bertrand, A. Baniel, Y. Popineau, Food Hydrocoll. 11, 63–69 (1997)
J.M. Rodríguez Patino, M.R. Rodríguez Ninõ, J.M. Ălvarez, Food Hydrocoll. 11, 49–58 (1997)
H.L.H. Razafindralambo, Contribution à l’étude des propriétés tensioactives des lipopeptides de Bacillus subtilis. Ph.D Thesis, Faculté Universitaire des Sciences Agronomiques de Gembloux, Belgique, 200, (1996)
AFNOR, NF V 04–207, In: Lait et produits laitiers Vol. 1 pp 137–138 (1999)
AFNOR, NF V 04–211, In: Lait et produits laitiers vol. 1 pp 195–198 (1999)
C.C. Bigelow, J. Theor. Biol. 16(2), 187–211 (1967)
O. Kilincceker, I.S. Dogan, E. Kucukoner, LWT Food Sci. Technol. Int. 42, 868–873 (2009)
J.M.R. Patino, C.C. Sanchez, M.R.R. Nino, Adv. Colloid Interf. Sci. 140(2), 95–113 (2008)
M.A. Boss, Colloids Surf. B 31, 95–105 (2003)
P.A. Wierenga, H. Gruppen, Curr. Opin. Colloid. Interface 15, 365–373 (2010)
K.G. Marinova, E.S. Basheva, B. Nenova, M. Temelska, A.Y. Mirarefi, B. Campbell, Food Hydrocoll. 23(7), 1864–1876 (2009)
K. Kalischewski, K. Schugerl, Colloid Polym. Sci. 257(10), 1099–1110 (1979)
S. Rouimi, C. Schorsch, C. Valentini, S. Vaslin, Food Hydrocoll. 19, 467–478 (2005)
A.C.C. Alleoni, Sci. Agric. (Piracicaba, Braz.) 63(3), 291–298 (2006)
K.O. Adebowale, O.S. Lawalb, Food Chem. 83, 237–246 (2003)
G.K. Chandi, D.S. Sogi, J. Food Eng. 79, 592–597 (2007)
L. Razumovsky, S. Damodaran, Langmuir 15, 1392–1399 (1999)
G. Munger, Détermination du poids moléculaire de protéines à l’interface air/eau par un nouveau système à faible pression de surface. Phd. Université de Quebec à trois rivieres, Canada, (1996)
A. Kato, Y. Osako, N. Matsudomi, K. Kobayashi, Agric. Biol. Chem. 47, 33–38 (1983)
J.C. Salgado, I. Rapaport, J.A. Asenjo, J. Chromatogr. A 1075, 133–143 (2005)
H. Zhu, S. Damodaran, J. Food Sci. 59, 554–560 (1994)
E.A. Foegeding, P.J. Luck, J.P. Davis, Food Hydrocoll. 20, 284–292 (2006)
E.A. Makri, G.I. Doxastakis, Food Chem. 101, 37–48 (2007)
S.P. Eugénie, F. Ducept, G. Cuvelier, S. Mezdour, Food Hydrocoll. 34, 104–111 (2014)
Acknowledgments
The authors would like to thank Dr. Anouar Smaoui from the English Language Unit for his valuable proofreading and language polishing services.
Conflict of Interest
There is no conflict interest.
Author information
Authors and Affiliations
Corresponding authors
Rights and permissions
About this article
Cite this article
Makhlouf-gafsi, I., Mokni-ghribi, A., Bchir, B. et al. Foamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period. Food Biophysics 10, 360–367 (2015). https://doi.org/10.1007/s11483-015-9400-9
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-015-9400-9