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KMID : 1007520220310121537
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Food Science and Biotechnology
2022 Volume.31 No. 12 p.1537 ~ p.1546
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Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron
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Atefi Mohsen
Zargaraan Azizollaah
Nayebzadeh Kooshan
Mahmoudzadeh Maryam
Ghani Ali
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Abstract
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This study aimed to investigate the physicochemical properties of beverage emulsions containing crocetin as a functional ingredient. The effect of different concentrations of gum Arabic (GA; 1?4%), various types of oils (10% sunflower or sesame oil containing 0.1% of crocetin) in the presence of xanthan gum (XG; 0.1%) were studied using a general full factorial design. The dependent variables were pH, opacity, size index, stability index (determined in accelerated and storage conditions), particle size, and steady shear rheological measurements. The main effects of GA concentration were significant (p?
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KEYWORD
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Beverage emulsions, Gum Arabic, Sesame oil, Sunflower oil, Crocetin
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