Psyllium husk gum: An attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions
2013
Gharibzahedi, Seyed Mohammad Taghi | Razavi, Seyed Hadi | Mousavi, Seyed Mohammad
The physical stability of the ultrasonically prepared emulsions containing canthaxanthin (CX) produced by Dietzia natronolimnaea HS-1 strain was maximized using a face central composite design (FCCD) of response surface methodology (RSM). The linear and interaction effects of main emulsion components (whey protein isolate (WPI, 0.4–1.2wt%), psyllium husk gum (PHG, 1.5–4.5wt%) and coconut oil (CO, 5–10wt%)) on the stability were studied. The density, turbidity and droplet size of emulsions were also characterized to interpret the stability data. A significant second-order polynomial model was established (p<0.0001). Maximum stability of 98.8% was predicted at the optimum levels of formulation variables (WPI concentration 1.20wt%, PHG content 3.30wt%, CO concentration 5.43wt%). The results also demonstrated that CO and WPI concentration had greater effect on the droplet size and density values, whereas the PHG:WPI ratio had a rather greater effect on the turbidity values.
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