title: Effect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.).
abstract: Dynamic high pressure (DHP) appears to be an alternative approach to physical modification of polysaccharides aimed improving their technological properties. Therefore, its effect on the functional properties of polysaccharides (i.e., oil absorption capacity, emulsifier, and rheology) needs to be investigated. Cashew tree gum (CG) is a biological macromolecule that has been proposed to be used as an emulsifier in beverage emulsions. To the best of our knowledge, none of the articles in the literature investigates the effect of DHP on the CG properties. This work presents a study on the evaluation of the effects of DHP on functional characteristics of CG, including rheological properties, molecular weight, glycosyl-linkage analysis, solubility, swelling and oil absorption capacity (OAC). The results suggest that DHP is able to modify the technological properties of cashew tree gum (increasing solubility and decreasing apparent viscosity).
authors.affiliation: Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Brazil. Electronic address: portocbruna@gmail.com.
authors.forename: Bruna Castro
authors.initials: BC
authors.lastname: Porto
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Brazil.
authors.forename: Pedro E D
authors.initials: PE
authors.lastname: Augusto
authors.affiliation: Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, United States.
authors.forename: Anton
authors.initials: A
authors.lastname: Terekhov
authors.affiliation: Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, United States.
authors.forename: Bruce R
authors.initials: BR
authors.lastname: Hamaker
authors.affiliation: Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Brazil.
authors.forename: Marcelo
authors.initials: M
authors.lastname: Cristianini
mesh_terms: D065966:Absorption, Physicochemical; D031021:Anacardium / Q000737:chemistry*; D006027:Glycosides / Q000737:chemistry; D008970:Molecular Weight; D009821:Oils / Q000737:chemistry; D053149:Plant Gums / Q000737:chemistry*; D011312:Pressure; D012212:Rheology; D012995:Solubility; D013696:Temperature; D014197:Trees / Q000737:chemistry*
chemical_list: D006027:Glycosides; D009821:Oils; D053149:Plant Gums
keywords: Cashew tree gum; High pressure homogenization; Rheology; Solubility; Swelling; Water absorption capacity