Artículos regulares/Ingeniería de alimentos

 

Stabilizing oil-in-water emulsions with yam bean (Pachyrhizus erosus L. urban) solids

 

Estabilización de emulsiones aceite-en-agua con sólidos de jícama (Pachyrhizus erosus L. urban)

 

Y. Carrera¹, E. García-Márquez², E. Aguirre-Mandujano³, M.E. Rodríguez-Huezo⁴* and J. Álvarez-Ramírez¹

 

¹ Departamento de Ingeniería de Procesos e Hidráulica. Universidad Autónoma Metropolitana-Iztapalapa. Apartado Postal 55-534, Iztapalapa, 09340 México.

² Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia, en Tecnología y Diseño del Estado de Jalisco, A.C. Av. Normalistas 800, Guadalajara, Jalisco 44270, México.

³ Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Km 38.5 Carretera México-Texcoco, 56230 Texcoco, México.

⁴ Depto. Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico s/n esq. Av. Central, Col. Valle de Anáhuac, 55210, Ecatepec, México. *Corresponding author. E-mail: eva_rodriguez_huezo@hotmail.com.

 

Received April 11, 2014.
Accepted May 24, 2014.

 

Abstract

Yam bean (Pachyrhizus erosus L. Urban) solids (YS) were used at concentrations of 3, 5 and 7 % w/w for stabilizing oil-in-water emulsions with a 0.15 mass fraction (E₃, E₅ and E₇). Higher YS concentrations produced emulsions with smaller average particle size distribution, more marked shear thinning behaviour, and higher solid-like (tan δ < 1) viscoelastic properties. Optical micrographs revealed that the rheological properties, particle size distribution, and stability of the emulsions were predominantly associated to the formation of 3-D particles network in the continuous phase that immobilized the emulsion droplets. The micrographs also showed small sized YS fragments adsorbed at the oil-water interface, contributing with a steric stabilization term to emulsions stability. Variations in the rheological properties of the emulsions with aging time (14 days) were less pronounced when using higher YS concentrations.

Keywords: yam bean solids, solids network formation, oil-in-water emulsions, stability, rheology.

 

Resumen

Se usaron sólidos (YS) de jícama (Pachyrhizus erosus L. Urban) en concentraciones de 3, 5 y 7 % p/p para estabilizar emulsiones aceite-en-agua con una fracción másica de 0.15 (E₃, E₅ y E₇). Mayores concentraciones de YS produjeron emulsiones con tamaño de distribución de partícula menor, un comportamiento reoadelgazante más pronunciado, y propiedades viscoelásticas sólidas mayores (tan δ < 1). Micrografías ópticas develaron que las propiedades reológicas, el tamaño de distribución de partícula y la estabilidad de las emulsiones estuvieron predominantemente asociadas a la formación de una estructura entrelazada 3-D de las partículas en la fase continua que inmovilizaron las gotas de la emulsión. Las micrografias también mostraron la adsorción de pequeños fragmentos de YS en la interfase aceite-agua, que contribuyeron a estabilizar la emulsión con un potencial de repulsión de origen estérico. Las variaciones en las propiedades reológicas respecto al tiempo de almacenamiento (14 días) fueron menores al usarse concentraciones de YS mayores.

Palabras clave: sólidos de jícama, formación de una estructura entrelazada de sólidos, emulsiones aceite-en-agua, estabilidad, reología.

 

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Acknowledgment

Authors thank for financial support through SAGARPA grant 109799.

 

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