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Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions

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Abstract

The addition of gum tragacanth (GT) as an emulsifier in oil in water systems can reduce the interfacial tension and stabilize emulsions. The major goal of this study was to investigate the particle size distribution, stability and rheological properties of 10% w/w oil in water emulsion at different pH conditions (2.5, 4, and 5.4) as affected by the addition of 0.5% w/w of previously irradiated (0, 1.5, and 3 kGy) GT. Irradiation treatment affected the stability of emulsions by changing rheological properties and parameters describing particle size. The extent of these differences was dose-dependent. Results indicated that using 1.5 kGy irradiated GT was more effective in providing optimum values of particle size and maximum emulsion stability. The least consistency coefficient (0.38 Pa s) and the most unstable emulsion were achieved in samples with pH 2.5 and the irradiated dose of 3 kGy. There was an increasing trend in the flow behavior index with the increasing irradiation dosage. Emulsions were less stable at pH 2.5 than at higher pH levels (4.5 and 5.5).

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Acknowledgements

The authors would like to express their thanks to the Research Vice Chancellor of Tabriz University of Medical Sciences for the financial support (MS Thesis No. 28/A/T) of this study.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

    Hoda Godarzi, Aziz Homayouni Rad & Haniyeh Rasouli Pirouzian

  2. Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Soltofts Plads, 2800, Kgs. Lyngby, Denmark

    Mohammad Amin Mohammadifar

  3. Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran

    Fereshteh Ansari

  4. Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran

    Fereshteh Ansari

  5. Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran

    Fereshteh Ansari

  6. Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran

    Hadi Pourjafar

  7. Department of Food Sciences, Maragheh University of Medical Sciences, Maragheh, Iran

    Hadi Pourjafar

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  1. Hoda Godarzi
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Godarzi, H., Mohammadifar, M.A., Rad, A.H. et al. Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions. Food Measure 15, 4735–4746 (2021). https://doi.org/10.1007/s11694-021-01052-z

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  • DOI: https://doi.org/10.1007/s11694-021-01052-z

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