Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology

Article ID	Journal	Published Year	Pages	File Type
10603065	Carbohydrate Polymers	2012	9 Pages	PDF

Abstract

âº Lipid oxidation of walnut oil (WO)-in-water beverage emulsions was studied. âº The main components of the emulsions were gum arabic, xanthan gum (XG) and WO. âº Response surface methodology (RSM) is used well to determine optimal conditions. âº Optimum formulation to maximize oxidative stability of the emulsions was obtained. âº Xanthan gum had a strong inhibition effect on the oxidation of WO in the emulsions.

Keywords

Peroxide value Droplet size Lipid oxidation Response surface methodology (RSM)Xanthan gum

Related Topics

Physical Sciences and Engineering Chemistry Organic Chemistry

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Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology

Authors

Seyed Mohammad Taghi Gharibzahedi, Seyed Mohammad Mousavi, Manouchehr Hamedi, Faramarz Khodaiyan, Seyed Hadi Razavi,