Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
BACKGROUND
The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties.


RESULTS
In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R(2), 0.851-0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models.


CONCLUSIONS
Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density.
Mirhosseini
Hamed
H
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Tan
Chin Ping
CP
D001628:Beverages; D032084:Citrus sinensis; D004655:Emulsions / Q000737:chemistry*; D005524:Food Technology; D005638:Fruit; D006170:Gum Arabic; D015999:Multivariate Analysis; D010938:Plant Oils; D028321:Plant Preparations / Q000737:chemistry*; D012044:Regression Analysis
D004655:Emulsions; D010938:Plant Oils; D028321:Plant Preparations; D006170:Gum Arabic