Abstract
This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of different emulsifiers or a mixture of emulsifiers has a significant (p < 0.05) effect on the response variables studied. The addition of PGA had a significant (p < 0.05) effect on the creaming index at 55 °C, while PGA-stabilized (PGA1) emulsions showed low creaming stability at both 25 °C and 55 °C. Conversely, the utilization of PGA either as a mixture or sole emulsifier, showed significantly (p < 0.05) higher cloudiness, as larger average droplet size will affect the refractive index of the oil and aqueous phases. Additionally, the cloudiness was directly proportional to the mean droplet size of the dispersed phase. The inclusion of PGA into the formulation could have disrupted the properties of the interfacial film, thus resulting in larger droplet size. While unadsorbed ionized PGA could have contributed to higher conductivity of emulsions prepared at low pH. Generally, emulsions prepared using sucrose monoesters or as a mixture with modified starch emulsions have significantly (p < 0.05) lower creaming index and conductivity values, but higher cloudiness and average droplet size.
Highlights
Soursop (Annona muricata) is a tropical fruit native to and common in tropical America and theWest Indies, it is grown in several other countries, including Sri Lanka [1]
The results showed a significant (p < 0.05) effect of propylene glycol alginate (PGA) and sucrose esters on the physicochemical properties of soursop beverage emulsions, whether used as the sole emulsifier or in combination with modified starch
The results indicated that PGA may be used in combination with modified starch to modulate the physical stability of emulsion at low and room temperatures
Summary
West Indies, it is grown in several other countries, including Sri Lanka [1]. Today, it is widely distributed, from southeastern China to Australia and the warm lowlands of eastern and western. Of the 60 or more species of the genus Annona, family Annonaceae, only five species, namely soursop, custard apple, cherimoya, bullock’s heart and atemoya are of commercial importance and have contributed to significant economic growth of certain tropical countries, namely tropical America, northern South America, Australia, Africa and Malaysia [2,3]. The unique soursop flavor implies that the fruit itself or its processed products would have great potential to compete in the international market [6].
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