Thermal and microstructural stability of a powdered gum derived from Pereskia aculeata Miller leaves

Abstract:

In this report, the thermal and microstructural stability of a powdered product derived from Pereskia aculeata Miller (the Barbados gooseberry), popularly known in Brazil as ora-pro-nobis (OPN), was characterized. Using optimized processing conditions, a gum was prepared, and its proximate composition, mineral content, thermal stability (using differential scanning calorimeter, DSC and thermogravimetry, TG), microstructure (using scanning electron microscopy, SEM), energy-dispersive x-ray spectrum and emulsion-formation capacity (using optical microscopy) were determined. The stability of various emulsions was evaluated at room temperature and at 80 °C. The powdered product had high protein and mineral contents. The DSC thermal profile of the OPN powdered product showed endothermic and exothermic events that reflected the organizational system and sample destruction, respectively. The TG curves …

Año de publicación:

2014

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Fuente:

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