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Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage.

Zarena, A. S. and Suvendu, Bhattacharya and Udaya Sankar, K. (2012) Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage. Food and Bioprocess Technology, 5. pp. 3007-3013.

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Abstract

The rheological properties and physical stability of mangosteen (Garcinia mangostana L.) extract in oil-inwater (MIO/W) emulsions were investigated. Rheological study on the emulsions exhibited Newtonian flow behavior. The 20 wt.% emulsion showed higher apparent viscosity than 10 wt.% MIO/W sample. The effects of salt (NaCl) concentration (0, 50, 100, and 200 mM) and heat treatment (70 °C) on the stability of the emulsions were also examined. Heat (70 °C)- and NaCl (100 and 200 mM)-treated emulsions showed creaming and droplet aggregation on storage for a period of 60 days. The 10 wt.% MIO/W emulsions stored at 4 °C showed a homogeneous distribution of oil droplets with good stability to creaming and viscosity independent of shear stress (i.e., a Newtonian liquid).

Item Type: Article
Uncontrolled Keywords: Emulsion Microstructure Mangosteen Rheology Creaming index
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Nov 2012 11:36
Last Modified: 17 Oct 2018 10:46
URI: http://ir.cftri.com/id/eprint/11024

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