Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel

Mango is a popular tropical fruit known worldwide and mango peel is a waste product worthy of valorization. This study explores the stabilizing effect of hydrocolloids extracted from mango peel in dressing-type emulsions (DE). Emulsions stabilized with different ratios of mango (Mangifera indica) pe...

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Detalles Bibliográficos
Autores: Marsiglia Fuentes, Ronald, Franco Gómez, José María, García Zapateiro, Luis Alberto
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad de Huelva (UHU)
Repositorio:Arias Montano. Repositorio Institucional de la Universidad de Huelva
Idioma:inglés
OAI Identifier:oai:ariasmontano.uhu.es:10272/25149
Acceso en línea:https://hdl.handle.net/10272/25149
Access Level:acceso abierto
Palabra clave:Mango (mangifera indica) peel
Hydrocolloids
Rheological behavior
Ultrasound
Waste materials
3309 Tecnología de Los Alimentos
3303 Ingeniería y Tecnología Químicas
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spelling Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peelMarsiglia Fuentes, RonaldFranco Gómez, José MaríaGarcía Zapateiro, Luis AlbertoMango (mangifera indica) peelHydrocolloidsRheological behaviorUltrasoundWaste materials3309 Tecnología de Los Alimentos3303 Ingeniería y Tecnología QuímicasMango is a popular tropical fruit known worldwide and mango peel is a waste product worthy of valorization. This study explores the stabilizing effect of hydrocolloids extracted from mango peel in dressing-type emulsions (DE). Emulsions stabilized with different ratios of mango (Mangifera indica) peel-derived hydrocolloids (PE) and guar gum (1 % wt. total concentration) were prepared and characterized: DE1 (0.25/075), DE2 (0.5/0.5), DE3 (0.75/0.25) and DE4 (1/0). Particle size distribution, zeta-potential, proximal composition, color, microstructure, and rheological properties were evaluated. All the samples showed similar proximal compositions. However, PE/ guar gum ratio influences color parameters. For the microstructural analysis, Sauter’s mean droplet size ranged from 6.41 to 11.11 μm. The zeta- potential values ranged from -18.03±0.21 to -16.97 mV. Emulsions exhibited shear thinning responses that can be well described by the Williamson model, and gel-like viscoelastic character with G’ higher than G”. The activation energy values (Eα) deduced from the application of an Arrhenius model to the viscous flow behaviour of the emulsions ranged from 108.46 to 143.44 Kj/mol. From the microstructural analysis and the rheological characterization, it can be inferred that PE favors the flocculation of the emulsion droplet in high concentrations. Overall, this research contributes to the sustainable exploitation of a mango waste material, such as the peel, in food emulsions.20242024-01-0120242024-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10272/25149reponame:Arias Montano. Repositorio Institucional de la Universidad de Huelvainstname:Universidad de Huelva (UHU)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Atribución-NoComercial-SinDerivadas 3.0 Españahttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:ariasmontano.uhu.es:10272/251492026-06-02T14:58:11Z
dc.title.none.fl_str_mv Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
title Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
spellingShingle Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
Marsiglia Fuentes, Ronald
Mango (mangifera indica) peel
Hydrocolloids
Rheological behavior
Ultrasound
Waste materials
3309 Tecnología de Los Alimentos
3303 Ingeniería y Tecnología Químicas
title_short Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
title_full Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
title_fullStr Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
title_full_unstemmed Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
title_sort Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
dc.creator.none.fl_str_mv Marsiglia Fuentes, Ronald
Franco Gómez, José María
García Zapateiro, Luis Alberto
author Marsiglia Fuentes, Ronald
author_facet Marsiglia Fuentes, Ronald
Franco Gómez, José María
García Zapateiro, Luis Alberto
author_role author
author2 Franco Gómez, José María
García Zapateiro, Luis Alberto
author2_role author
author
dc.contributor.none.fl_str_mv
dc.subject.none.fl_str_mv Mango (mangifera indica) peel
Hydrocolloids
Rheological behavior
Ultrasound
Waste materials
3309 Tecnología de Los Alimentos
3303 Ingeniería y Tecnología Químicas
topic Mango (mangifera indica) peel
Hydrocolloids
Rheological behavior
Ultrasound
Waste materials
3309 Tecnología de Los Alimentos
3303 Ingeniería y Tecnología Químicas
description Mango is a popular tropical fruit known worldwide and mango peel is a waste product worthy of valorization. This study explores the stabilizing effect of hydrocolloids extracted from mango peel in dressing-type emulsions (DE). Emulsions stabilized with different ratios of mango (Mangifera indica) peel-derived hydrocolloids (PE) and guar gum (1 % wt. total concentration) were prepared and characterized: DE1 (0.25/075), DE2 (0.5/0.5), DE3 (0.75/0.25) and DE4 (1/0). Particle size distribution, zeta-potential, proximal composition, color, microstructure, and rheological properties were evaluated. All the samples showed similar proximal compositions. However, PE/ guar gum ratio influences color parameters. For the microstructural analysis, Sauter’s mean droplet size ranged from 6.41 to 11.11 μm. The zeta- potential values ranged from -18.03±0.21 to -16.97 mV. Emulsions exhibited shear thinning responses that can be well described by the Williamson model, and gel-like viscoelastic character with G’ higher than G”. The activation energy values (Eα) deduced from the application of an Arrhenius model to the viscous flow behaviour of the emulsions ranged from 108.46 to 143.44 Kj/mol. From the microstructural analysis and the rheological characterization, it can be inferred that PE favors the flocculation of the emulsion droplet in high concentrations. Overall, this research contributes to the sustainable exploitation of a mango waste material, such as the peel, in food emulsions.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-01-01
2024
2024-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10272/25149
url https://hdl.handle.net/10272/25149
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 3.0 España
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 3.0 España
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Arias Montano. Repositorio Institucional de la Universidad de Huelva
instname:Universidad de Huelva (UHU)
instname_str Universidad de Huelva (UHU)
reponame_str Arias Montano. Repositorio Institucional de la Universidad de Huelva
collection Arias Montano. Repositorio Institucional de la Universidad de Huelva
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869408487237222400
score 15,198674

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