Discrimination of orange beverage emulsions with different formulations using multivariate analysis

作者：Mirhosseini Hamed; Tan Chin Ping^*

来源：Journal of the Science of Food and Agriculture, 2010, 90(8): 1308-1316.

DOI：10.1002/jsfa.3928

• turbidity
• average droplet size
• polydispersity index
• apparent viscosity
• beverage emulsion

BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties.
RESULTS: In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R-2, 0.851-0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models.
CONCLUSION: Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density.

• 出版日期2010-6