The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Figures & data

Table 1. Chemical composition of GA and PG.

	Gum type
Composition (%)	GA	PG
Moisture	7.71 ± 0.17^b	8.55 ± 0.62^a
Protein	0.95 ± 0.22^a	0.69 ± 0.08^b
Fat	Trace	Trace
Ash	4.90 ± 0.08^a	2.59 ± 0.06^b
Total carbohydrate	86.44 ± 0.11^a	87.17 ± 0.23^a
Calcium (Ca^2+)	1.07 ± 0.02^a	0.43 ± 0.02^b
Magnesium (Mg^2+)	0.14 ± 0.01^a	0.19 ± 0.01^a
Potassium (K^+)	0.22 ± 0.01^a	0.06 ± 0.01^b
Sodium (Na^+)	0.45 ± 0.01^a	0.14 ± 0.01^b

All measurements were carried out in triplicate and the results are reported as the mean±SD.

Similar letters (within the row) are not significantly different at p < 0.05.

Figure 1. EA, ES, and CI of PG- and GA-stabilized emulsions at different concentrations.

– For each parameter (EA, EC, and CI), similar letters for each gum are not significantly different at p < 0.05.

Figure 2. Apparent viscosity of PG- and GA-stabilized emulsions as a function of various shear rates.

Figure 3. Cumulative droplet size distributions of the PG- and GA-stabilized emulsions at different gum concentrations.

Figure 4. Effect of gum concentration on the mean diameter (D₃₂) and median (D_0.5) (A-1 and A-2), interfacial tension (B-1 and B-2), and zeta potential (C-1 and C-2) of PG (A-, B-, and C-1) and GA (A-, B-, and C-2) stabilized emulsions.

Figure 5. Droplet size distribution curves of PG emulsions at different gum concentrations.

Figure 6. Effect of pH on the mean diameter (D₃₂), interfacial tension and zeta potential of PG- and GA-stabilized emulsions.

– For each gum, similar letters of each parameter are not significantly different at p < 0.05.

Figure 7. Effect of NaCl on the mean diameter (D₃₂), interfacial tension, and zeta potential of PG- and GA-stabilized emulsions (pH = 4.50 ± 0.05).

– For each gum, similar letters of each parameter are not significantly different at p < 0.05.

Figure 8. Effect of CaCl₂ on the mean diameter (D₃₂), interfacial tension, and zeta potential of PG- and GA-stabilized emulsions (pH = 4.50 ± 0.05).

– For each gum, similar letters of each parameter are not significantly different at p < 0.05.

Figure 9. Effect of heat treatment on the mean diameter (D₃₂) of PG- and GA-stabilized emulsions (gray: GA, white: PG).

– For each gum, similar letters are not significantly different at p < 0.05.

Figure 10. Microstructures of fresh PG and GA emulsions. GA2.5%; GA7.5%; GA15%; PG0.5%; PG1.5%; PG3%; GA15%-pH = 2; GA15%-300 mM NaCl; GA15%-300 mM CaCl₂ PG1.5%-pH = 2; PG1.5%-300 mM NaCl; PG1.5%-300 mM CaCl. Scale bar = 10 µm.