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

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2018-11-22Author
Hernández-Morales, M. A.
Maldonado-Astudillo, Y.I.
Jiménez-Hernández, J.
Salazar, R.
Ramírez-Sucre, M.O.
Utrilla-Coello, R.G.
Ortuño-Pineda, C.
Suggested citation
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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Show full item recordAbstract
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.