Skip to main content
SpringerLink
Log in

Temperature dependence of stability, steady and dynamic rheological properties of oil-in-water emulsions stabilized by gum tragacanth

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

In this paper, the effects of four different temperatures (5, 25, 37 and 50 °C) on the physical stability and the dynamic and steady-state shear rheological properties of sunflower oil-in-water emulsions prepared with gum tragacanth were investigated. Emulsions showed excellent stability against various instability mechanisms after 150 days storage at 5 and 25 °C. The experimental data had the best fit with power law model (R2 > 0.99). The effect of temperature on power law parameters was determined. The increase of temperature from 5 to 50 °C resulted in 4 times decrease in the flow consistency index, whereas the flow behavior index slightly enhanced with temperature (0.49–0.58). For all samples loss modulus (G″) was higher than the storage modulus (G′) in the low frequency range and G′ increased faster than G″ with frequency enhancement. A modified Cox–Merz rule was valid to emulsion samples using shift factors.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. M.A. Mohammadifar, S.M. Musavi, A. Kiumarsi, P.A. Williams, Int. J. Biol. Macromol. 38,31–39(2006)

    Article  CAS  Google Scholar 

  2. G.O. Phillips, P.A. Williams (eds.), Handbook of Hydrocolloids (Woodhead Publishing Ltd., Cambridge, 2009), pp. 496–498

    Google Scholar 

  3. S. Balaghi, M.A. Mohammadifar, A. Zargaraan, H.A. Gavlighi, M. Mohammadi, Food Hydrocoll. 25, 1775–1784 (2011)

    Article  CAS  Google Scholar 

  4. N. Mollakhalili Meybodi, M.A. Mohammadifar, M. Farhoodi, J.L. Skytte, K. Abdolmaleki. J. Dispers. Sci. Technol. 38(6), 909–916 (2017)

    Article  CAS  Google Scholar 

  5. M. Hatami, M. Nejatian, M.A. Mohammadifar, H. Pourmand, Carbohydr. Polym. 101, 1068–1073 (2014)

    Article  CAS  Google Scholar 

  6. S. Friberg, K. Larsson, J. Sjoblom, Food Emulsions (CRC Press, Boca Raton, 2003)

    Book  Google Scholar 

  7. D. Guzey, D.J. McClements, Adv. Colloid Interface Sci. 128, 227–248 (2006)

    Article  Google Scholar 

  8. D. McClements, Food Emulsions: Principlles, Practises and Techniques (CRC Press, Boca Raton, 2015)

    Book  Google Scholar 

  9. E. Dickinson, Ann. Rev. Food Sci. Technol. 6, 211–233 (2015)

    Article  CAS  Google Scholar 

  10. T.F. Tadros, Emulsion Formation and Stability (Wiley, Weinheim, 2013)

    Book  Google Scholar 

  11. M. Farzi, Z. Emam-Djomeh, M.A. Mohammadifar, Int. J. Biol. Macromol. 57, 76–82 (2013)

    Article  CAS  Google Scholar 

  12. H.A. Gavlighi, A.S. Meyer, D.N. Zaidel, M.A. Mohammadifar, J.D. Mikkelsen, Food Hydrocoll. 31, 5–14 (2013)

    Article  CAS  Google Scholar 

  13. N. Karimi, M.A. Mohammadifar, Food Hydrocoll. 37, 124–133 (2014)

    Article  CAS  Google Scholar 

  14. R. Speers, M. Tung, JFS 51, 96–98 (1986)

    Article  CAS  Google Scholar 

  15. O.S. Toker, S. Karaman, F. Yuksel, M. Dogan, A. Kayacier, M.T. Yilmaz, Food Bioprocess Technol. 6(11), 2974–2985 (2013)

    Article  CAS  Google Scholar 

  16. M.A. Rao, Rheology of Fluid, Semisolid, and Solid Foods (Springer, Boston, 2014), pp. 8–130

    Book  Google Scholar 

  17. S. Naji-Tabasi, S.M.A. Razavi, Food Hydrocoll. 67, 243–250 (2017)

    Article  CAS  Google Scholar 

  18. W. Cox, E. Merz, Int. J. Polym. Sci. 28, 619–622 (1958)

    Article  CAS  Google Scholar 

  19. T. Winuprasith, M. Suphantharika, Food Hydrocoll. 43, 690–699 (2015)

    Article  CAS  Google Scholar 

  20. B.P. Binks, A. Rocher, J. Colloid Interface Sci. 335, 94–104 (2009)

    Article  CAS  Google Scholar 

  21. M. Soleimanpour, A. Koocheki, R. Kadkhodaee, Food Hydrocoll. 30, 292–301 (2013)

    Article  CAS  Google Scholar 

  22. W. Sittikijyothin, D. Torres, M. Gonçalves, Carbohydr. Polym. 59, 339–350 (2005)

    Article  CAS  Google Scholar 

  23. K. Abdolmaleki, M.A. Mohammadifar, R. Mohammadi, G. Fadavi, N.M. Meybodi, Carbohydr. Polym. 140, 342–348 (2016)

    Article  CAS  Google Scholar 

  24. C. Silva, M. Torres, F. Chenlo, R. Moreira, Food Hydrocoll. 69, 293–300 (2017)

    Article  CAS  Google Scholar 

  25. S. Holdsworth, J. Texture Stud. 2, 393–418 (1971)

    Article  CAS  Google Scholar 

  26. W.W. Kim, B. Yoo, Int. J. Food Sci. Technol. 44, 503–509 (2009)

    Article  CAS  Google Scholar 

  27. T.G. Mezger, The Rheology Handbook: For Users of Rotational and Oscillatory Rheometers (Vincentz Network GmbH & Co KG, Hanover, 2006)

    Google Scholar 

  28. V. Samavati, Z. Emam-Djomeh, M.A. Mohammadifar, M. Omid, A. Mehdinia, IJCCE 31, 71–83 (2012)

    CAS  Google Scholar 

  29. V.D. Alves, F. Freitas, N. Costa, M. Carvalheira, R. Oliveira, M.P. Gonçalves, M.A. Reis, Carbohydr. Polym. 79, 981–988 (2010)

    Article  CAS  Google Scholar 

  30. S. Karaman, M.T. Yilmaz, M. Dogan, H. Yetim, A. Kayacier, J. Food Eng. 107, 241–252 (2011)

    Article  CAS  Google Scholar 

  31. M.T. Yılmaz, S. Karaman, H. Cankurt, A. Kayacier, O. Sagdic, J. Food Eng. 103, 197–210 (2011)

    Article  Google Scholar 

  32. S. Ross-Murphy, H. Chan, Crit. Rep. Appl. Chem. 5, 138 (1984)

    Google Scholar 

  33. M.A. Rao, H.J. Cooley, J. Texture Stud. 23, 415–425 (1992)

    Article  Google Scholar 

  34. S.M. Razavi, A. Alghooneh, F. Behrouzian, J. Dispers. Sci. Technol. 39(7), 982–995 (2018)

    Article  CAS  Google Scholar 

  35. S. Razmkhah, S.M.A. Razavi, M.A. Mohammadifar, Food Hydrocoll. 63, 404–413 (2017)

    Article  CAS  Google Scholar 

  36. M. Anvari, H.S. Joyner, Food Res. Int. 102, 1–7 (2017)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This research is linked to the project with number of 1396/62421 from Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. We thank the “Student Research Committee” for their financial support of this study.

Author information

Authors and Affiliations

  1. Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Khadije Abdolmaleki

  2. Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Khadije Abdolmaleki

  3. Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Leyla Alizadeh & Kooshan Nayebzadeh

Authors
  1. Khadije Abdolmaleki
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Leyla Alizadeh
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kooshan Nayebzadeh
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kooshan Nayebzadeh.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Abdolmaleki, K., Alizadeh, L. & Nayebzadeh, K. Temperature dependence of stability, steady and dynamic rheological properties of oil-in-water emulsions stabilized by gum tragacanth. Food Measure 13, 1627–1635 (2019). https://doi.org/10.1007/s11694-019-00079-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-019-00079-7

Keywords

Search

Navigation