Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

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2018-11-22
Author
Hernández-Morales, M. A.
Maldonado-Astudillo, Y.I.
Jiménez-Hernández, J.
Salazar, R.
Ramírez-Sucre, M.O.
Ibarz Ribas, Alberto
Utrilla-Coello, R.G.
Ortuño-Pineda, C.
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Hernández-Morales, M. A.; Maldonado-Astudillo, Y.I.; Jiménez-Hernández, J.; Salazar, R.; Ramírez-Sucre, M.O.; Ibarz Ribas, Alberto; ... Ortuño-Pineda, C.. (2018) . Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.. Cyta-Journal Of Food, 2018, vol. 16, núm. 1, p. 986-994. https://doi.org/10.1080/19476337.2018.1513955.
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Abstract
The 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.
URI
http://hdl.handle.net/10459.1/65202
DOI
https://doi.org/10.1080/19476337.2018.1513955
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Cyta-Journal Of Food, 2018, vol. 16, núm. 1, p. 986-994
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cc-by, (c) Hernández-Morales et al., 2018
Except where otherwise noted, this item's license is described as cc-by, (c) Hernández-Morales et al., 2018