scholarly journals Development of Nano-Emulsions of Essential Citrus Oil Stabilized with Mesquite Gum

2019 ◽  
Author(s):  
Maira Berenice Moreno-Trejo ◽  
Arturo Adrián Rodríguez-Rodríguez ◽  
Ángela Suarez-Jacobo ◽  
Margarita Sánchez-Domínguez
Keyword(s):  
Mesquite Gum

Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan

2009 ◽  
pp. 495-534 ◽  
Author(s):  
Y. López-Franco ◽  
I. Higuera-Ciapara ◽  
F.M. Goycoolea ◽  
W. Wang
Keyword(s):  
Mesquite Gum

Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings

2003 ◽  
Vol 36 (9-10) ◽  
pp. 885-893 ◽  
Author(s):  
E. Bosquez-Molina ◽  
I. Guerrero-Legarreta ◽  
E.J. Vernon-Carter
Keyword(s):  
Barrier Properties ◽  
Moisture Barrier ◽  
Mesquite Gum ◽  
Candelilla Wax

Note. Mesquite gum (Prosopis juliflora) and maltodextrin blends as wall materials for spray-dried encapsulated orange peel oil / Nota. Mezclas de goma de mezquite (Prosopis juliflora) y maltodextrina como material encapsulante de aceite esencial de naranja secado por aspersion

1999 ◽  
Vol 5 (4) ◽  
pp. 353-356 ◽  
Author(s):  
C.I. Beristain ◽  
H.S. García ◽  
E.J. Vernon-Carter
Keyword(s):  
Gum Arabic ◽  
Orange Peel ◽  
Prosopis Juliflora ◽  
Wall Material ◽  
Laboratory Unit ◽  
Oil Retention ◽  
Orange Peel Oil ◽  
Spray Dried ◽  
Mesquite Gum ◽  
Peel Oil

The performance of mesquite gum and maltodextrin mixtures in the preparation of encapsulated orange peel oil was evaluated. Emulsions of orange peel oil were prepared using an emulsifier for mulated with 1:4, 2:3, 3:2 and 4:1 (w/w) ratios of maltodextrins:mesquite gum solutions (30 %) and spray dried with a laboratory unit. The highest rate of oil encapsulation, 84.6 %, was achieved with the 3:2 ratio of maltodextrin:mesquite. Results showed no statistical difference ( p ≤ .05) in flavor intensity between samples prepared with all mesquite:maltodextrins mixtures and microcapsules made with gum Arabic only as wall material. The mixtures provided acceptable oil retention and could be an economic alternative to conventional encapsulating agents.

Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil

2009 ◽  
Vol 23 (3) ◽  
pp. 708-713 ◽  
Author(s):  
A. Román-Guerrero ◽  
J. Orozco-Villafuerte ◽  
J.P. Pérez-Orozco ◽  
F. Cruz-Sosa ◽  
R. Jiménez-Alvarado ◽  
...  
Keyword(s):  
Orange Peel ◽  
Interfacial Film ◽  
Orange Peel Oil ◽  
Mesquite Gum ◽  
Peel Oil

scholarly journals Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying

Processes ◽  
2019 ◽  
Vol 7 (10) ◽  
pp. 734
Author(s):  
Miriam Granados-Vallejo ◽  
Hugo Espinosa-Andrews ◽  
Guadalupe M. Guatemala-Morales ◽  
Hugo Esquivel-Solis ◽  
Enrique Arriola-Guevara
Keyword(s):  
Zeta Potential ◽  
Oxidative Stability ◽  
Spray Drying ◽  
Coffea Arabica ◽  
Wall Material ◽  
Green Coffee ◽  
Osa Starch ◽  
Coffee Oil ◽  
The Impact ◽  
Mesquite Gum

In the search for oils of commercial interest that serve as new sources for the generation of cosmetic, pharmaceutical, or nutraceutical products, the green coffee beans oil (Coffea arabica L.) was studied. This research aimed to evaluate the oxidative stability of microencapsulated green coffee oil (Coffea arabica) by spray drying. The green coffee oil emulsions were produced by microfluidization using mesquite gum and octenyl succinic anhydride modified starches (OSA-starch) as wall-material. The particle size, polydispersity, and zeta potential on the microfluidized emulsions were optimized. The results showed that microfluidization had positive effects on the reduction of the emulsion droplets and the zeta potential, developing stable emulsions for both polymers. Then, the optimal microfluidization conditions were used to evaluate the impact of the spray drying conditions on the microencapsulation efficiency, morphology, and oxidation stability of the green coffee oil microcapsules under accelerated storage conditions (32% relative humidity (RH) at 25 °C). The microencapsulation efficiency was approximately 98% for both wall-materials. The morphology of the microcapsules showed spherical shapes and polydisperse sizes, a typical characteristic of spray-dried powders. The oxidative stability of the microcapsules was lower than the bulk green coffee oil (87.39 meq of O2/kg of oil), reaching values of 60.83 meq of O2/kg of oil for mesquite gum and 70.67 meq of O2/kg of oil for OSA-starch. The microcapsules produced have good potential for the development of nutraceutical foods or cosmetic formulations with adequate stability.

Effect of layer (calcium phosphate–chitosan)-by-layer (mesquite gum) matrix on carotenoids-in-water-emulsion properties

2015 ◽  
Vol 43 ◽  
pp. 451-458 ◽  
Author(s):  
Eristeo García-Márquez ◽  
Angélica Román-Guerrero ◽  
Francisco Cruz-Sosa ◽  
Consuelo Lobato-Calleros ◽  
Jesús Álvarez-Ramírez ◽  
...  
Keyword(s):  
Calcium Phosphate ◽  
Water Emulsion ◽  
Mesquite Gum
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