Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

Research output: Contribution to journalJournal articlepeer-review

  • Sajad Ghaderi
  • Mohammad Ali Hesarinejad
  • Elhamalsadat Shekarforoush
  • Seyyed Mahdi Mirzababaee
  • Farzad Karimpour

The ability to modify food and increase the shelf life by enhanced stability using nonthermal process is of interest to many food companies. Here, we investigate the effects of high hydrostatic pressure (HHP), as a nonthermal process, at various pressure levels (200, 400, and 600 MPa for 30 min) on the functional properties of aqueous dispersions ofAlyssum homolocarpumseed gum (AHSG). In this regard, the rheological properties, foam stability, and emulsion stability of the HHP-treated gums were analyzed and compared. Dynamic oscillatory test indicated that the HHP-treated gums had more gel-like behavior than viscous-like behavior (storage modulus > loss modulus) at designated pressures. When AHSG was treated by HHP, both elastic (G ') and viscous (G '') moduli were increased compared to the native AHSG. The native- and HHP-treated gums exhibited a shear-thinning (pseudoplastic) behavior. Furthermore, the pressure levels have a significant effect on consistency coefficient, flow behavior index, and yield stress (p <.05) of AHSG. The results showed that the HHP-treated gums lead to improve the foam and emulsion stability of AHSG. Finally, we assume that HHP-treated AHSG improves texture in the food materials.

Original languageEnglish
JournalFood Science & Nutrition
Volume8
Issue number10
Pages (from-to)5571-5579
Number of pages9
ISSN2048-7177
DOIs
Publication statusPublished - 2020

    Research areas

  • Alyssum homolocarpumseed gum, functional properties, high hydrostatic pressure, hydrocolloid, rheology, FUNCTIONAL-PROPERTIES, PARTICLE-SIZE, XANTHAN GUM, FOAMING PROPERTIES, HOMOGENIZATION, HYDROCOLLOIDS, OPTIMIZATION, EXTRACTION, MILK, VISCOSITY

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