Abstract
ABSTRACTThe aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5–20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5–2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.
Highlights
Hydrocolloids are long chain polymers with high molecular weight, which dissolve in water providing viscosity to aqueous systems
Emulsifying capacity (EC) and stability The results showed that the emulsifying capacity of seed hydrocolloids (SH), pulp hydrocolloids (PH) and guar gum (GG) increases with the hydrocolloid concentration (Figure 2)
This study provides relevant information on hydrocolloids extracted from pulp and seed of the Hymenaea courbaril fruit, harvested in Mexico
Summary
Hydrocolloids are long chain polymers with high molecular weight, which dissolve in water providing viscosity to aqueous systems. They are used in the food industry as texture modifiers, stabilizers in emulsions and suspensions (Rodríguez, Sandoval, & Ayala, 2003). One under study is coapinole or jatoba (Hymenaea courbaril L.), which grows abundantly throughout the Pacific coast (Tamayo, González, & Garcés, 2008). The studies on this hydrocolloid have focused on the elucidation of its chemical composition, composed of monomeric units of glucose:xylose:galactose:arabinose (glu:xyl:gal:ara) in a ratio of 4:3:2:1%. There is information about the chemical composition and rheological behavior of the hydrocolloid extracted from Hymenaea seeds; there is little information about their functional properties
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