Baobab polysaccharides as emulsifiers

Katerina Alba, Maria Dimopoulou, Vassilis Kontogiorgos

Research output: Contribution to journalArticlepeer-review

Abstract

Polysaccharides extracted from fruits and leaves of baobab tree (Adansonia digitata) were assessed for their emulsifying capacity. Emulsions were formed at acidic pH (pH 2.0 and ϕ = 0.1) and were investigated by means of droplet size distribution analysis, ζ-potential measurements, and interfacial composition analysis. Despite the macromolecular differences of baobab polysaccharides all emulsions were formulated at concentrations resulting in comparable zero shear viscosity of the continuous phase allowing structure vs. function relationships to be made. Emulsions made with fruit polysaccharides formed finer droplets and exhibited good long term stability than those formulated with leaf polysaccharides. Stability was achieved by formation of thick interfacial layers, as evidenced by the large polysaccharide interfacial loading (Γ polysaccharide 13.8 or 20.7 mg m −2) that created an effective steric barrier against droplet growth, whereas proteins did not seem to play central role. Fruit polysaccharide emulsification performance at acidic pH was attributed to their compact conformation at the interface that is linked to their structure. Conversely, the presence of rhamnogalacturonan segments in leaf polysaccharides resulted in chain desorption and poor emulsion stability. Overall, it has been shown that baobab fruit polysaccharides could be suitable emulsifiers for a range of technological applications that require low pH stability.

Original languageEnglish
Article number111235
JournalLWT - Food Science and Technology
Volume144
DOIs
Publication statusPublished - 3 Mar 2021

Bibliographical note

Funding Information:
The authors would like to thank Dr Kolawole O. Falade and Dr Vivian Offiah for providing the baobab samples.

Publisher Copyright:
© 2021 Elsevier Ltd

Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.

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