Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

Abstract

Abstract The main and interaction effects of main emulsion components namely Arabic gum content (13–20%, w/w, x 1 ), xanthan gum content (0.3–0.5%, w/w, x 2 ) and orange oil content (10–14%, w/w, x 3 ) on beverage emulsion characteristics were studied using the response surface methodology (RSM). The physicochemical properties considered as response variables were: ζ -potential ( Y 1 ), conductivity ( Y 2 ), emulsion stability ( Y 3 ), size index ( Y 4 ) and pH ( Y 5 ). The results indicated that the response surface models were significantly ( p ζ -potential and pH, the independent variables had the most significant ( p R 2 ) values ranging from 0.866 to 0.960. The main effect of Arabic gum followed by its interaction with orange oil was observed to be significant ( p p > 0.05) difference was found between the experimental and predicted values, thus ensuring the adequacy of the response surface models employed for describing the changes in physicochemical properties as a function of main emulsion component contents.