Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron.

Abstract

This study aimed to investigate the physicochemical properties of beverage emulsions containing crocetin as a functional ingredient. The effect of different concentrations of gum Arabic (GA; 1-4%), various types of oils (10% sunflower or sesame oil containing 0.1% of crocetin) in the presence of xanthan gum (XG; 0.1%) were studied using a general full factorial design. The dependent variables were pH, opacity, size index, stability index (determined in accelerated and storage conditions), particle size, and steady shear rheological measurements. The main effects of GA concentration were significant (p < 0.001) on all of the physicochemical characteristics. However main effects of oil types were only significant (p < 0.001) on the mean diameter size, size index, and consistency coefficient (k) of prepared crocetin beverage emulsions. Results suggested sunflower oil may be more suitable for formulating a beverage emulsion containing crocetin because of the smaller mean particle size and lower size index.