Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion.
The effect of type and concentration of two hydrocolloids namely pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose (CMC) (0.1, 0.3 and 0.5% w/w) on the physicochemical properties of beverage emulsion was assessed. In most cases, the significant (p < 0.05) changes in physicochemical proper...
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| Format: | Article |
| Language: | English English |
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2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15210/ http://psasir.upm.edu.my/id/eprint/15210/1/Influence%20of%20pectin%20and%20CMC%20content%20on%20physicochemical%20properties%20of%20orange%20beverage%20emulsion.pdf |
| _version_ | 1848842612775059456 |
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| author | Mirhosseini, Hamed Tan, Chin Ping Naghshineh, Mahsa |
| author_facet | Mirhosseini, Hamed Tan, Chin Ping Naghshineh, Mahsa |
| author_sort | Mirhosseini, Hamed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of type and concentration of two hydrocolloids namely pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose (CMC) (0.1, 0.3 and
0.5% w/w) on the physicochemical properties of beverage emulsion was assessed. In most cases, the significant (p < 0.05) changes in physicochemical
properties were more pronounced with the replacement of pectin rather than CMC. In contrast with significant (p < 0.05) effect of pectin on
average droplet size, the substitution of xanthan gum with CMC did not show a significant (p > 0.05) effect on average droplet size. The
replacement of 20% (w/w) Arabic gum with 1.5% (w/w) pectin led to the significant (p < 0.05) decrease in the polydispersity index (PDI),
cloudiness, and emulsion stability as well as significant (p < 0.05) increase in droplet size and size index. Consequently, the increase of pectin
content up to 4.5% (w/w) resulted in the significant increase in the magnitude of physicochemical properties studied except for electrophoretic
mobility. The substitution of 0.3% (w/w) xanthan gum with 0.1% (w/w) CMC resulted in decrease in the degree of all physicochemical properties
except for PDI. Subsequently, the increase in the magnitude of all physicochemical properties was observed as the CMC concentration was
increased. |
| first_indexed | 2025-11-15T08:01:54Z |
| format | Article |
| id | upm-15210 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:01:54Z |
| publishDate | 2010 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-152102015-10-21T03:47:08Z http://psasir.upm.edu.my/id/eprint/15210/ Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. Mirhosseini, Hamed Tan, Chin Ping Naghshineh, Mahsa The effect of type and concentration of two hydrocolloids namely pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose (CMC) (0.1, 0.3 and 0.5% w/w) on the physicochemical properties of beverage emulsion was assessed. In most cases, the significant (p < 0.05) changes in physicochemical properties were more pronounced with the replacement of pectin rather than CMC. In contrast with significant (p < 0.05) effect of pectin on average droplet size, the substitution of xanthan gum with CMC did not show a significant (p > 0.05) effect on average droplet size. The replacement of 20% (w/w) Arabic gum with 1.5% (w/w) pectin led to the significant (p < 0.05) decrease in the polydispersity index (PDI), cloudiness, and emulsion stability as well as significant (p < 0.05) increase in droplet size and size index. Consequently, the increase of pectin content up to 4.5% (w/w) resulted in the significant increase in the magnitude of physicochemical properties studied except for electrophoretic mobility. The substitution of 0.3% (w/w) xanthan gum with 0.1% (w/w) CMC resulted in decrease in the degree of all physicochemical properties except for PDI. Subsequently, the increase in the magnitude of all physicochemical properties was observed as the CMC concentration was increased. 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/15210/1/Influence%20of%20pectin%20and%20CMC%20content%20on%20physicochemical%20properties%20of%20orange%20beverage%20emulsion.pdf Mirhosseini, Hamed and Tan, Chin Ping and Naghshineh, Mahsa (2010) Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. Journal of Food, Agriculture and Environment, 8 (2). pp. 134-139. ISSN 1459-0255 http://www.isfae.org/scientficjournal/2010/issue2/abstracts/abstract25.php English |
| spellingShingle | Mirhosseini, Hamed Tan, Chin Ping Naghshineh, Mahsa Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. |
| title | Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. |
| title_full | Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. |
| title_fullStr | Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. |
| title_full_unstemmed | Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. |
| title_short | Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. |
| title_sort | influence of pectin and cmc content on physicochemical properties of orange beverage emulsion. |
| url | http://psasir.upm.edu.my/id/eprint/15210/ http://psasir.upm.edu.my/id/eprint/15210/ http://psasir.upm.edu.my/id/eprint/15210/1/Influence%20of%20pectin%20and%20CMC%20content%20on%20physicochemical%20properties%20of%20orange%20beverage%20emulsion.pdf |