Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions,Food Chemistry: X

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Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions
Food Chemistry: X ( IF 6.5 ) Pub Date : 2024-01-11 , DOI: 10.1016/j.fochx.2023.101111
Sara Naji-Tabasi ₁ , Monir-Sadat Shakeri ₁ , Atena Modiri-Dovom ₂ , Saeedeh Shahbazizadeh ₂

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The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and 0.7 % (w/w)). Average size of the particles was 948 nm, and the SEM images confirmed the presence of the particles. Surface and interfacial tension of the BG particles were 48.39 and 15.36 (mN/m), respectively. Contact angle of water- and oil-BG particles was 99° and 42.68°, respectively, which can stabilize oil-in-water emulsions. Increment of the Pickering particles concentration decreased the size of the emulsion droplets and increased the emulsion stability (p ≤ 0.05). The size of emulsion droplets was in the range of 1.65–1.76 μm and the highest zeta potential value was obtained by 0.7 % (w/w) BG particles (−30.02 mV). It can be concluded that increasing BG particles to 0.7 % resulted in creating the most stable emulsion.

中文翻译：

研究 Baneh （Pistacia atlantica）胶的特性并应用其颗粒稳定 Pickering 乳液

本研究的目的是研究 Baneh 胶（BG）特性并制备由不同浓度（0.1、0.3、0.5 和 0.7 % （w/w））的 BG 颗粒稳定的 Pickering 乳液。颗粒的平均尺寸为 948 nm，SEM 图像证实了颗粒的存在。BG 颗粒的表面张力和界面张力分别为 48.39 和 15.36 （mN/m）。水和油BG颗粒的接触角分别为99°和42.68°，可以稳定水包油乳液。Pickering 颗粒浓度的增加减小了乳液液滴的大小并增加了乳液稳定性（p ≤ 0.05）。乳化液滴的大小在 1.65-1.76 μm 范围内，0.7 % （w/w） BG 颗粒（-30.02 mV）获得最高的 zeta 电位值。可以得出结论，将 BG 颗粒增加到 0.7% 可产生最稳定的乳液。

更新日期：2024-01-11

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