Research Article | OPEN ACCESS
Influence of the Composition of Coconut-Based Emulsions on the Stability of the Colloidal System
1, 2Lucas Aguirre Juan Carlos, 1Tobón Castrillón Cynthia and 1Cortés Rodríguez Misael
1Universidad Nacional de Colombia-Sede Medellin. Calle 59 A N 63-20, Medellín, Colombia
2Universidad del Quindío-Armenia, Carrera 15 Calle 12 Norte, Colombia
Advance Journal of Food Science and Technology 2018 3:77-92
Received: November 3, 2017 | Accepted: January 18, 2018 | Published: April 25, 2018
Abstract
The object of this research was to determine the influence of the composition of coconut milk-based emulsions on its physical and chemical stability. Coconut represents a highly important product globally and its competitiveness is restricted to its commercialization in the form of cakes, flour and coconut oil mainly to the European Community. The search for new alternatives to diversification of products as raw materials for food, pharmaceutical and cosmetic sectors represents a potential challenge. Coconut Pulp (CP) was milled with its Coconut Water (CW), separating the Coconut Fiber (CF), which was then dried at 40ºC and milled for its use in emulsions and homogenized at 10.000 rpm during 10 min. The surface response methodology was used with a composite central design (21 experiments), considering the independent variables: (CW+H2O)/CP (1.5-2.5); xanthan gum (GXanthan): 0.25-0.75%, CF: 2.5-7.5%; tert-butyl hydroquinone (TBHQ): 100-200 mg/kg. In addition, dairy serum was used as surfactant and salt. The multiple regression method was used to predict the linear and quadratic terms and the interaction of the independent variables in the models. The optimal conditions were: (CW+H2O)/CP: 2.0; GXanthan: 0.5%, CF: 5.0%; TBHQ: 200 mg/kg, reaching potential -ζ: -45.578±2.478 mV, index of stability through spectral absorption (R): 0.851±0.025; viscosity (μ): 741.7±25.5cP, color (L*:67.5±0.7, a*: 3.2±0.2, b*:8.6±0.5), Peroxide index (PI): 0.142±0.038 meqH2O2/kg, particle size (D10:4.3±0.8 (μm, D50:323.7±43.6 (μm and D90:743.0±65.1 (μm) and Total Solids (TS): 19.981±0.303%. The results confer good physicochemical stability in the colloidal system studied, which could guarantee its effective use in the subsequent process, like in spray drying to obtain coconut powder.
Keywords:
Cocos nucifera L., colloids, fiber, physicochemicalstability, peroxide index, potential- &zeta,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|