title: Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums.
abstract: There is interest in incorporating canthaxanthin (CTX) into food emulsions due to its high potential health benefits. The used CTX in this study was produced by the bacterium of Dietzia natronolimnaea HS-1. Then, the influence of main emulsion components (gum arabic (GA), xanthan gum (XG) and coconut oil (CO)) on the surface-weighted mean diameter (D32), polydispersity index (PDI), specific surface area (SSA) of droplets and density of the emulsions containing CTX was optimized using response surface methodology (RSM). Polynomial equations between the responses and independent variables were derived. The linear effect of GA had a significant (p<0.0001) term in all reduced models. The optimal formulation for emulsions was composed of GA content of 9.85% (w/w), XG content of 0.13% (w/w) and CO concentration of 3.50% (w/w). This optimum formulation yielded D32 of 0.752 μm, PDI of 1.533, SSA of 9.995 m(2)/ml and density of 1.0357 g/cm(3).
authors.affiliation: 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.forename: Seyed Mohammad Taghi
authors.initials: SM
authors.lastname: Gharibzahedi
authors.forename: Seyed Hadi
authors.initials: SH
authors.lastname: Razavi
authors.forename: Seyed Mohammad
authors.initials: SM
authors.lastname: Mousavi
mesh_terms: D000192:Actinomycetales; D016644:Canthaxanthin / Q000737:chemistry*; D000074263:Coconut Oil; D004655:Emulsions; D006170:Gum Arabic / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D013010:Sonication
chemical_list: D004655:Emulsions; D010938:Plant Oils; D011135:Polysaccharides, Bacterial; D016644:Canthaxanthin; D006170:Gum Arabic; D000074263:Coconut Oil; C002563:xanthan gum