The hydrocolloid extracted from Plantago major seed: Effects on emulsifying and foaming properties

Abstract

The emulsifying and foaming properties of the Plantago major seed (PMS) gum were investigated in O/W emulsions and whey protein concentrate (WPC) solutions, respectively. By increasing PMS gum concentration from 0.3 to 1% w/v, Z-average and poly dispersity index (PDI) values of the emulsions were reduced from 769.5 to 619.3 nm and 0.45 to 0.23, respectively. Also, the Zeta potential increased from -19.9 to -43.8 mv and emulsifying capacity and emulsion stability (during various conditions) were considerably improved. On the other hand, the foaming stability and foaming capacity of the WPC solutions increased (from 25.88 to 50.22%) and decreased (from 23.36 to 15.78%), respectively. Adding of 0.5% w/v PMS gum decreased the surface tension value of the solutions from 81.23 mN/m to 43.34 mN/m.

Graphical Abstract

Keywords:

• Plantago major seed gum
• Emulsifying properties
• Foaming properties

Disclosure statement

The authors declare that they do not have any conflict of interest.

Ethical review

This study does not involve any human or animal testing.

Informed consent

Written informed consent was obtained from all study participants