Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
Mango is a popular tropical fruit known worldwide and mango peel is a waste product worthy of valorization. This study explores the stabilizing effect of hydrocolloids extracted from mango peel in dressing-type emulsions (DE). Emulsions stabilized with different ratios of mango (Mangifera indica) pe...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001926 |
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| author | Ronald Marsiglia-Fuentes José M. Franco Luis A. García-Zapateiro |
| author_facet | Ronald Marsiglia-Fuentes José M. Franco Luis A. García-Zapateiro |
| author_sort | Ronald Marsiglia-Fuentes |
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| description | Mango is a popular tropical fruit known worldwide and mango peel is a waste product worthy of valorization. This study explores the stabilizing effect of hydrocolloids extracted from mango peel in dressing-type emulsions (DE). Emulsions stabilized with different ratios of mango (Mangifera indica) peel-derived hydrocolloids (PE) and guar gum (1 % wt. total concentration) were prepared and characterized: DE1 (0.25/075), DE2 (0.5/0.5), DE3 (0.75/0.25) and DE4 (1/0). Particle size distribution, ζ-potential, proximal composition, color, microstructure, and rheological properties were evaluated. All the samples showed similar proximal compositions. However, PE/guar gum ratio influences color parameters. For the microstructural analysis, Sauter's mean droplet size ranged from 6.41 to 11.11 µm. The ζ- potential values ranged from −18.03±0.21 to −16.97 mV. Emulsions exhibited shear thinning responses that can be well described by the Williamson model, and gel-like viscoelastic character with G’ higher than G”. The activation energy values (Eα) deduced from the application of an Arrhenius model to the viscous flow behaviour of the emulsions ranged from 108.46 to 143.44 Kj/mol. From the microstructural analysis and the rheological characterization, it can be inferred that PE favors the flocculation of the emulsion droplet in high concentrations. Overall, this research contributes to the sustainable exploitation of a mango waste material, such as the peel, in food emulsions. |
| format | Article |
| id | doaj-art-797e3ae39edc448fb6eb834d548a4af1 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
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| series | Applied Food Research |
| spelling | doaj-art-797e3ae39edc448fb6eb834d548a4af12025-08-20T02:48:57ZengElsevierApplied Food Research2772-50222024-12-014210058210.1016/j.afres.2024.100582Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peelRonald Marsiglia-Fuentes0José M. Franco1Luis A. García-Zapateiro2Research Group in Complex Fluid Engineering and Food Rheology (IFCRA) University of Cartagena, Faculty of Engineering, Department of Food Engineering. Consulate Avenue, St. 30 No 48-152. Cartagena, Bolívar, ColombiaPro2TecS – Chemical Process and Product Technology Research Center, Dept. Ingeniería Química, ETSI, Campus de “El Carmen”, Universidad de Huelva, 21071, Huelva, SpainResearch Group in Complex Fluid Engineering and Food Rheology (IFCRA) University of Cartagena, Faculty of Engineering, Department of Food Engineering. Consulate Avenue, St. 30 No 48-152. Cartagena, Bolívar, Colombia; Corresponding author at: Food Engineering, Universidad de Cartagena, Piedra de Bolívar - Consulate Av., Cartagena de Indias, ColombiaMango is a popular tropical fruit known worldwide and mango peel is a waste product worthy of valorization. This study explores the stabilizing effect of hydrocolloids extracted from mango peel in dressing-type emulsions (DE). Emulsions stabilized with different ratios of mango (Mangifera indica) peel-derived hydrocolloids (PE) and guar gum (1 % wt. total concentration) were prepared and characterized: DE1 (0.25/075), DE2 (0.5/0.5), DE3 (0.75/0.25) and DE4 (1/0). Particle size distribution, ζ-potential, proximal composition, color, microstructure, and rheological properties were evaluated. All the samples showed similar proximal compositions. However, PE/guar gum ratio influences color parameters. For the microstructural analysis, Sauter's mean droplet size ranged from 6.41 to 11.11 µm. The ζ- potential values ranged from −18.03±0.21 to −16.97 mV. Emulsions exhibited shear thinning responses that can be well described by the Williamson model, and gel-like viscoelastic character with G’ higher than G”. The activation energy values (Eα) deduced from the application of an Arrhenius model to the viscous flow behaviour of the emulsions ranged from 108.46 to 143.44 Kj/mol. From the microstructural analysis and the rheological characterization, it can be inferred that PE favors the flocculation of the emulsion droplet in high concentrations. Overall, this research contributes to the sustainable exploitation of a mango waste material, such as the peel, in food emulsions.http://www.sciencedirect.com/science/article/pii/S2772502224001926Mango (mangifera indica) peelhydrocolloidsrheological behaviorultrasoundwaste materials |
| spellingShingle | Ronald Marsiglia-Fuentes José M. Franco Luis A. García-Zapateiro Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel Applied Food Research Mango (mangifera indica) peel hydrocolloids rheological behavior ultrasound waste materials |
| title | Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel |
| title_full | Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel |
| title_fullStr | Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel |
| title_full_unstemmed | Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel |
| title_short | Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel |
| title_sort | preparation and characterization of dressing type emulsions formulated with hydrocolloids from the mango mangifera indica peel |
| topic | Mango (mangifera indica) peel hydrocolloids rheological behavior ultrasound waste materials |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001926 |
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