Pub Date : 2021-01-01DOI: 10.32732/jfet.2021.10.2.35
S. Cid-Ortega, J. A. Monroy-Rivera, O. González-Ríos
A study of supercritical fluid CO2 extraction of kaempferitrin (KM) and astragalin (KG) from Justicia spicigera (muicle) was conducted. A 33 Box-Behnken design was used to analyze the effects of pressure (200-300 bar), temperature (40-60° C), and co-solvent flow rate (0.5-1.0 mL/min). The highest KM and KG concentration were achieved at a pressure of 300 bar, a temperature of 60° C, and co-solvent flow rate of 1.0 mL/min (ethanol 99.5 %), with a constant CO2 flow rate of 5 mL/min and extraction time of 180 min. Under these conditions, the experimental values for KM and KG (115.08±2.81 and 56.63±9.02 mg/100 g of dry powder, respectively) were similar to those calculated by the models (109.0 and 44.07 mg/100 g of dry powder, respectively). The use of 70 % ethanol as co-solvent in the supercritical extraction process considerably improved the yields of KM and KG (562.71±156.85 and 79.90±18.03 mg/100 g of dry powder, respectively) compared to the 99.5 % ethanol extractions. The conventional extraction showed the highest yields of KM and KG (574.20±65.10 and 113.10±15.06 mg/100 g of dry powder, respectively) at 70° C and extraction time of 120 min. Adequate yields were achieved of KM and KG by supercritical fluid extraction compared with conventional extraction (98 and 70 %, respectively); therefore supercritical fluid extract of J. spicigera could be used in the development of functional foods, as well as its possible use in traditional medicine by the health professionals.
{"title":"Extraction of Kaempferitrin and Astragalin from Justicia Spicigera by Supercritical Fluid Extraction and Its Comparison with Conventional Extraction","authors":"S. Cid-Ortega, J. A. Monroy-Rivera, O. González-Ríos","doi":"10.32732/jfet.2021.10.2.35","DOIUrl":"https://doi.org/10.32732/jfet.2021.10.2.35","url":null,"abstract":"A study of supercritical fluid CO2 extraction of kaempferitrin (KM) and astragalin (KG) from Justicia spicigera (muicle) was conducted. A 33 Box-Behnken design was used to analyze the effects of pressure (200-300 bar), temperature (40-60° C), and co-solvent flow rate (0.5-1.0 mL/min). The highest KM and KG concentration were achieved at a pressure of 300 bar, a temperature of 60° C, and co-solvent flow rate of 1.0 mL/min (ethanol 99.5 %), with a constant CO2 flow rate of 5 mL/min and extraction time of 180 min. Under these conditions, the experimental values for KM and KG (115.08±2.81 and 56.63±9.02 mg/100 g of dry powder, respectively) were similar to those calculated by the models (109.0 and 44.07 mg/100 g of dry powder, respectively). The use of 70 % ethanol as co-solvent in the supercritical extraction process considerably improved the yields of KM and KG (562.71±156.85 and 79.90±18.03 mg/100 g of dry powder, respectively) compared to the 99.5 % ethanol extractions. The conventional extraction showed the highest yields of KM and KG (574.20±65.10 and 113.10±15.06 mg/100 g of dry powder, respectively) at 70° C and extraction time of 120 min. Adequate yields were achieved of KM and KG by supercritical fluid extraction compared with conventional extraction (98 and 70 %, respectively); therefore supercritical fluid extract of J. spicigera could be used in the development of functional foods, as well as its possible use in traditional medicine by the health professionals.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"106 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74845821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.11648/j.ijfet.20210502.19
Ndubuisi Nnahh Wome, Falilat Taiwo Ademiluyi, David Barine Kiin-Kabari
{"title":"Influence of Parboiling Temperature and Time on the Mechanical Properties of African Breadfruit <i>(Treculia africana)</i> Seeds","authors":"Ndubuisi Nnahh Wome, Falilat Taiwo Ademiluyi, David Barine Kiin-Kabari","doi":"10.11648/j.ijfet.20210502.19","DOIUrl":"https://doi.org/10.11648/j.ijfet.20210502.19","url":null,"abstract":"","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85776685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.11648/j.ijfet.20210502.16
Fenet Gemeda
: In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium treatment on quality and shelf life of fresh apple fruit. The experiment was laid out in Completely Randomized Design (CRD) with four level of treatments and three replications. The levels of treatments involved in the experiment were four concentrations of calcium chloride (Control (0%), 1%, 2%, 3%). Data such as fruit firmness, juice yield, pH value, weight loss, Unmarketable (damaged) and marketable (undamaged) were measured at 1,5,10 and 15 days of post-harvest life. Collected data was subjected to analysis of variance (ANOVA), SAS version 9.4. Non-significant difference was observed in fruit pH, while a significant difference was observed in all the remaining studied parameters during storage days. The results showed that fruits treated with 3% CaCl 2 were found to be most acceptable. In general, maximum firmness, TA, TSS and marketability and reduced damage and weight loss was recorded by postharvest treatment of apple fruit by 3% concentration of CaCl 2 . The final result of this research shown that calcium chloride can enhance quality and shelf of apple fruit. Therefore, it can be recommended that farmers and other grower to use 3% CaCl 2 treatment till the study is repeated over years and locations.
{"title":"Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (<i>Malus domestica</i>)","authors":"Fenet Gemeda","doi":"10.11648/j.ijfet.20210502.16","DOIUrl":"https://doi.org/10.11648/j.ijfet.20210502.16","url":null,"abstract":": In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium treatment on quality and shelf life of fresh apple fruit. The experiment was laid out in Completely Randomized Design (CRD) with four level of treatments and three replications. The levels of treatments involved in the experiment were four concentrations of calcium chloride (Control (0%), 1%, 2%, 3%). Data such as fruit firmness, juice yield, pH value, weight loss, Unmarketable (damaged) and marketable (undamaged) were measured at 1,5,10 and 15 days of post-harvest life. Collected data was subjected to analysis of variance (ANOVA), SAS version 9.4. Non-significant difference was observed in fruit pH, while a significant difference was observed in all the remaining studied parameters during storage days. The results showed that fruits treated with 3% CaCl 2 were found to be most acceptable. In general, maximum firmness, TA, TSS and marketability and reduced damage and weight loss was recorded by postharvest treatment of apple fruit by 3% concentration of CaCl 2 . The final result of this research shown that calcium chloride can enhance quality and shelf of apple fruit. Therefore, it can be recommended that farmers and other grower to use 3% CaCl 2 treatment till the study is repeated over years and locations.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87321107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.11648/j.ijfet.20210502.18
A. Salman, Komal Adil, Shehreen Sohail, Rida Zaineb, M. Sajjad, S. Mehmood, Faiqa Shakeel, Arooj Munir, Jahanzaib Ahmad, Fareeha Sohail
{"title":"Effect of Temperature at the Shelf Life of Yogurt and the Role of <i>Listeria monocytogenes</i> and <i>E. coli</i> Inoculated in Unflavoured and Flavoured Yogurts","authors":"A. Salman, Komal Adil, Shehreen Sohail, Rida Zaineb, M. Sajjad, S. Mehmood, Faiqa Shakeel, Arooj Munir, Jahanzaib Ahmad, Fareeha Sohail","doi":"10.11648/j.ijfet.20210502.18","DOIUrl":"https://doi.org/10.11648/j.ijfet.20210502.18","url":null,"abstract":"","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"147 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82271059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.11648/j.ijfet.20210502.13
A. Dara
: In this study, the possibility of using response surface methodology to analyze pea protein extracted (PPE) nanocarrier’s morphology as natural and available polymer by electrospraying. A five-level-four-factor central composite (circumscribed) design (CCD) approach-based response surface methodology (RSM) analysis was applied to statistically specify the effect of important process variables including: PPE concentration (5-15 wt%), applied voltage (7.5-27.5 kV), flow rate (0.5-10.5 mL/h), and nozzle-collector distance (5-25 cm) on the key response process output variables such as average diameter, quality, and uniformity of the nanoparticles. By using this rotatable design, a total of 26 electrospraying experimental data was fitted. The significance of the factors and their interactions were verified by using the analysis of variance (ANOVA) with 95% of confidence level (p < 0.05). According to SEM analysis, nanocarriers had uniform morphology with smooth, bead-free neat structures, the distribution of which was homogenous. The target nanocarriers average diameter (520 nm) was obtained under conditions of: PPE concentration 10 wt%, tip to collector distance 10 cm, flow rate 0.5 mL/h and 27.5 kV applied voltage (kV). In the present work, it was stated that PPE could be capsulated-form by electrospraying effectively, this process can have application in food industry, particularly in fields containing aqueous food matrix.
{"title":"Modelling and Optimization Electro Spraying Process of Pea Protein Extracted Nanocarriers Developed by Response Surface Methodology","authors":"A. Dara","doi":"10.11648/j.ijfet.20210502.13","DOIUrl":"https://doi.org/10.11648/j.ijfet.20210502.13","url":null,"abstract":": In this study, the possibility of using response surface methodology to analyze pea protein extracted (PPE) nanocarrier’s morphology as natural and available polymer by electrospraying. A five-level-four-factor central composite (circumscribed) design (CCD) approach-based response surface methodology (RSM) analysis was applied to statistically specify the effect of important process variables including: PPE concentration (5-15 wt%), applied voltage (7.5-27.5 kV), flow rate (0.5-10.5 mL/h), and nozzle-collector distance (5-25 cm) on the key response process output variables such as average diameter, quality, and uniformity of the nanoparticles. By using this rotatable design, a total of 26 electrospraying experimental data was fitted. The significance of the factors and their interactions were verified by using the analysis of variance (ANOVA) with 95% of confidence level (p < 0.05). According to SEM analysis, nanocarriers had uniform morphology with smooth, bead-free neat structures, the distribution of which was homogenous. The target nanocarriers average diameter (520 nm) was obtained under conditions of: PPE concentration 10 wt%, tip to collector distance 10 cm, flow rate 0.5 mL/h and 27.5 kV applied voltage (kV). In the present work, it was stated that PPE could be capsulated-form by electrospraying effectively, this process can have application in food industry, particularly in fields containing aqueous food matrix.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89276542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.11648/j.ijfet.20210502.11
Gemechu Beri Abdeta
{"title":"Status and Determinant of Food Insecurity in Girar Jarso Woreda of North Showa Zones, Oromia, Ethiopia","authors":"Gemechu Beri Abdeta","doi":"10.11648/j.ijfet.20210502.11","DOIUrl":"https://doi.org/10.11648/j.ijfet.20210502.11","url":null,"abstract":"","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77418482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.11648/j.ijfet.20210502.17
Fikadu Hailemichael
: Proteases are one of the predominant groups of industrial enzymes and it represents for about 65% of the total global enzyme market. Proteases of microbial origin have great importance over plant sources because they minimize industrial production costs, increase characteristics of the desired products and widely used in biotechnological process. Among the protease enzymes, aspartic proteases are the most important groups of proteolytic enzymes which are mainly produced by plants, animals and many microorganisms to degrade large polypeptides into peptides and amino acids. Microorganisms are also mainly preferred in the production of aspartic protease since they have most of the characteristics desired for biotechnological application rather than plant protease. Aspartic proteases produced from microbial sources are widely used in pharmaceutical, protein hydrolysis, detergent, cheese-making, photographic, baking, meat, leather, food and beverage industries. Although acid protease is vital to enhance the demands of many food and other industries, there are factors affecting the production of aspartic protease. Hence, aspartic protease production using microorganisms is highly affected by various carbon and nitrogen substrates, divalent metal ions, pH, incubation temperature, time, agitation speeds, age of inoculum and density. This review highlights on the production and applications of microbial aspartic proteases.
{"title":"Production and Industrial Application of Microbial Aspartic Protease: A Review","authors":"Fikadu Hailemichael","doi":"10.11648/j.ijfet.20210502.17","DOIUrl":"https://doi.org/10.11648/j.ijfet.20210502.17","url":null,"abstract":": Proteases are one of the predominant groups of industrial enzymes and it represents for about 65% of the total global enzyme market. Proteases of microbial origin have great importance over plant sources because they minimize industrial production costs, increase characteristics of the desired products and widely used in biotechnological process. Among the protease enzymes, aspartic proteases are the most important groups of proteolytic enzymes which are mainly produced by plants, animals and many microorganisms to degrade large polypeptides into peptides and amino acids. Microorganisms are also mainly preferred in the production of aspartic protease since they have most of the characteristics desired for biotechnological application rather than plant protease. Aspartic proteases produced from microbial sources are widely used in pharmaceutical, protein hydrolysis, detergent, cheese-making, photographic, baking, meat, leather, food and beverage industries. Although acid protease is vital to enhance the demands of many food and other industries, there are factors affecting the production of aspartic protease. Hence, aspartic protease production using microorganisms is highly affected by various carbon and nitrogen substrates, divalent metal ions, pH, incubation temperature, time, agitation speeds, age of inoculum and density. This review highlights on the production and applications of microbial aspartic proteases.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83955887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.11648/j.ijfet.20210502.15
M. Aminu, A. Bashir, A. Lawan, Amaza Bagudu Iliya, Sudik Samuel David, Makinde John Olayinka
The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P<0.05) by the different processing methods. Most of the carcass characteristics measured were affected (P<0.05) by the different processing methods. The hematological parameters were not affected by the different processing methods. (P>0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.
{"title":"Nutritional Evaluation of Different Processing Methods of Bambaranut (<i>Vigna subterranean</i> (L.) Verdc.) on Performance of Broiler Chickens","authors":"M. Aminu, A. Bashir, A. Lawan, Amaza Bagudu Iliya, Sudik Samuel David, Makinde John Olayinka","doi":"10.11648/j.ijfet.20210502.15","DOIUrl":"https://doi.org/10.11648/j.ijfet.20210502.15","url":null,"abstract":"The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P<0.05) by the different processing methods. Most of the carcass characteristics measured were affected (P<0.05) by the different processing methods. The hematological parameters were not affected by the different processing methods. (P>0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89519142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.11648/j.ijfet.20210502.14
Theresa Siebert
{"title":"Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums","authors":"Theresa Siebert","doi":"10.11648/j.ijfet.20210502.14","DOIUrl":"https://doi.org/10.11648/j.ijfet.20210502.14","url":null,"abstract":"","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86526838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-15DOI: 10.32732/jfet.2020.9.2.57
Kaouther Ezzeroug, N. Moulai-Mostefa
Simple emulsions (o/w) stabilized by octenyl succinic anhydrous (OSA) starch were studied. They were characterized by the evaluation of the rheological and physicochemical properties and, the observation under the light microscope in combination with granulometric analysis after formulation. The obtained results demonstrated the effects of the amount of OSA starch on the variation of the diameter of particles, stability of emulsions and their rheological behavior. The best characteristics were found in the emulsion with a ratio 40/60 (o/w) at high OSA starch concentration, because the substitution of the oil phase by the network created by the chains of the modified polysaccharides which could be the major factor in stabilisation of emulsions.
{"title":"Design, Rheology and Physicochemical Characterizations of Oil-in-water Emulsions Stabilized by Waxy Starch Derivatives","authors":"Kaouther Ezzeroug, N. Moulai-Mostefa","doi":"10.32732/jfet.2020.9.2.57","DOIUrl":"https://doi.org/10.32732/jfet.2020.9.2.57","url":null,"abstract":"Simple emulsions (o/w) stabilized by octenyl succinic anhydrous (OSA) starch were studied. They were characterized by the evaluation of the rheological and physicochemical properties and, the observation under the light microscope in combination with granulometric analysis after formulation. The obtained results demonstrated the effects of the amount of OSA starch on the variation of the diameter of particles, stability of emulsions and their rheological behavior. The best characteristics were found in the emulsion with a ratio 40/60 (o/w) at high OSA starch concentration, because the substitution of the oil phase by the network created by the chains of the modified polysaccharides which could be the major factor in stabilisation of emulsions.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"115 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74870806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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