title: Psyllium husk gum: an attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions.
abstract: The physical stability of the ultrasonically prepared emulsions containing canthaxanthin (CX) produced by Dietzia natronolimnaea HS-1 strain was maximized using a face central composite design (FCCD) of response surface methodology (RSM). The linear and interaction effects of main emulsion components (whey protein isolate (WPI, 0.4-1.2 wt%), psyllium husk gum (PHG, 1.5-4.5 wt%) and coconut oil (CO, 5-10 wt%)) on the stability were studied. The density, turbidity and droplet size of emulsions were also characterized to interpret the stability data. A significant second-order polynomial model was established (p<0.0001). Maximum stability of 98.8% was predicted at the optimum levels of formulation variables (WPI concentration 1.20 wt%, PHG content 3.30 wt%, CO concentration 5.43 wt%). The results also demonstrated that CO and WPI concentration had greater effect on the droplet size and density values, whereas the PHG:WPI ratio had a rather greater effect on the turbidity values.
authors: Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran.
authors: Seyed Mohammad Taghi
authors: SM
authors: Gharibzahedi
authors: Seyed Hadi
authors: SH
authors: Razavi
authors: Seyed Mohammad
authors: SM
authors: Mousavi
mesh_terms: D016644:Canthaxanthin / Q000737:chemistry*; D004655:Emulsions; D011134:Polysaccharides / Q000737:chemistry*; D011620:Psyllium / Q000737:chemistry*
chemical_list: D004655:Emulsions; D011134:Polysaccharides; D016644:Canthaxanthin; D011620:Psyllium