Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high conten...

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Autores: Hernández-Morales, M. A., Maldonado-Astudillo, Y.I., Jiménez-Hernández, J., Salazar, R., Ramírez-Sucre, M.O., Ibarz Ribas, Alberto, Utrilla-Coello, R.G., Ortuño-Pineda, C.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/65202
Acceso en línea:https://doi.org/10.1080/19476337.2018.1513955
http://hdl.handle.net/10459.1/65202
Access Level:acceso abierto
Palabra clave:Rheology
emulsifying properties
fiber
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spelling Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.Hernández-Morales, M. A.Maldonado-Astudillo, Y.I.Jiménez-Hernández, J.Salazar, R.Ramírez-Sucre, M.O.Ibarz Ribas, AlbertoUtrilla-Coello, R.G.Ortuño-Pineda, C.Rheologyemulsifying propertiesfiberThe aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5–20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5–2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.Los hidrocoloides son utilizados como aditivos alimentarios, obtenidos de endospermos de semillas de dicotiledóneas. Una interesante alternativa para su uso como fuente biológica del estado de Guerrero es la extracción de hidrocoloides de pulpa (PH) y semilla (SH) del fruto de Hymenaea corbaril L. El objetivo de este trabajo fue aislar hidrocoloides de pulpa y semilla y determinar sus propiedades químicas, funcionales y reológicas para proponerlos como un nuevo producto atractivo con aplicación a los sistemas alimenticios. Los resultados fisicoquímicos mostraron que ambos hidrocoloides poseen un alto contenido en carbohidratos, minerales y fibra. La solubilidad del PH es mayor con 94.1%. Se observó buena estabilización de emulsiones con tamaños de gota de 5- 20 μm. Las emulsiones de PH y SH al 1% mostraron mayor estabilidad que GG debido a que mostraron un descenso más lento en el índice de cremado durante los tres días de almacenamiento a 35 y 40°C. Ambos hidrocoloides muestran comportamientos de tipo pseudoplástico n<1 a las concentraciones del 0.5-2%. El comportamiento elástico sugiere aplicaciones en la formación de películas comestibles, mientras que el comportamiento viscoso sugiere su incorporación en sistemas alimentarios.The authors would like to thank the scholarship awarded (745978) at Hernández-Morales, M. A. to study for a master´s degree by Consejo Nacional de Ciencia y Tecnología (CONACyT) and FOMIX project number 249611 by the financial support for realizing research stay.Taylor & Francis2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.1080/19476337.2018.1513955http://hdl.handle.net/10459.1/65202reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.1080/19476337.2018.1513955Cyta-Journal Of Food, 2018, vol. 16, núm. 1, p. 986-994cc-by, (c) Hernández-Morales et al., 2018info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/652022026-05-29T05:05:01Z
dc.title.none.fl_str_mv Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
title Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
spellingShingle Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
Hernández-Morales, M. A.
Rheology
emulsifying properties
fiber
title_short Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
title_full Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
title_fullStr Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
title_full_unstemmed Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
title_sort Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
dc.creator.none.fl_str_mv Hernández-Morales, M. A.
Maldonado-Astudillo, Y.I.
Jiménez-Hernández, J.
Salazar, R.
Ramírez-Sucre, M.O.
Ibarz Ribas, Alberto
Utrilla-Coello, R.G.
Ortuño-Pineda, C.
author Hernández-Morales, M. A.
author_facet Hernández-Morales, M. A.
Maldonado-Astudillo, Y.I.
Jiménez-Hernández, J.
Salazar, R.
Ramírez-Sucre, M.O.
Ibarz Ribas, Alberto
Utrilla-Coello, R.G.
Ortuño-Pineda, C.
author_role author
author2 Maldonado-Astudillo, Y.I.
Jiménez-Hernández, J.
Salazar, R.
Ramírez-Sucre, M.O.
Ibarz Ribas, Alberto
Utrilla-Coello, R.G.
Ortuño-Pineda, C.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Rheology
emulsifying properties
fiber
topic Rheology
emulsifying properties
fiber
description The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5–20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5–2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1080/19476337.2018.1513955
http://hdl.handle.net/10459.1/65202
url https://doi.org/10.1080/19476337.2018.1513955
http://hdl.handle.net/10459.1/65202
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1080/19476337.2018.1513955
Cyta-Journal Of Food, 2018, vol. 16, núm. 1, p. 986-994
dc.rights.none.fl_str_mv cc-by, (c) Hernández-Morales et al., 2018
info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by, (c) Hernández-Morales et al., 2018
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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