A comparative study of the emulsifying properties of Malatya apricot gum and gum Arabic
Industrial Crops and Products, cilt.250, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 250
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.indcrop.2026.124044
- Dergi Adı: Industrial Crops and Products
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Geobase, INSPEC, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO)
- Anahtar Kelimeler: Emulsion, Exudate gum, Gum Arabic, Malatya apricot gum, Natural gum, Surfactant
- İnönü Üniversitesi Adresli: Evet
Özet
In this study, the emulsifying activity of Malatya apricot gum (AG), a potential natural emulsifier, was investigated and compared with that of gum Arabic (GA), a widely used plant-derived gum. Oil-in-water emulsions (O/W) were prepared with various concentrations of ethanol-assisted purified AG and commercial GA (1%, 3%, and 5%) and their quality attributes were evaluated. The physical stability of emulsions against changes in ionic strength, pH, and thermal treatment, as well as oxidative stability in accelerated conditions, was also assessed. The mean droplet size of the AG-stabilized emulsions ranged from 0.27 ± 0.02–0.22 ± 0.01 µm, with a zeta (ζ) potential of −39.16 ± 0.66 to −37.56 ± 0.78 mV. These parameters varied from 0.26 ± 0.02–0.35 ± 0.04 µm and from −35.62 ± 0.40 to −34.10 ± 0.98 mV for GA-stabilized emulsion. The emulsion stability index showed a positive correlation with gum concentration, with AG-stabilized emulsions exhibiting higher values than GA-stabilized ones. Both AG- and GA-stabilized emulsions demonstrated no significant changes in droplet size and did not undergo visible creaming in the pH at 3–8, and when heated up to 90 °C. Additionally, all emulsions remained stable when exposed to ionic strength variations of 0–100 mM NaCl at pH 7. Compared to AG-stabilized emulsions, those containing GA showed lower levels of hydroperoxide and TBARS formation during a 4-week storage at 37 °C. These findings demonstrate that Malatya AG has comparable or even superior emulsifying properties to GA, making it a promising alternative natural emulsifier with excellent functionalities.