Staff View: Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology

Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology

The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as respons...

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Main Authors:	H, Mirhosseini,, CP, Tan,, NSA, Hamid,, S, Yusof,
Format:	Article
Language:	English
Published:	Amer Chemical Soc 2015
Subjects:	Orange Beverage Emulsion Turbidity Loss Stability Viscosity Fluid Behavior Zeta-Potential Response Surface Methodology Electrophoretic Mobility
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id	my.usim-8314
record_format	dspace
spelling	my.usim-83142017-02-16T13:28:59Z Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology H, Mirhosseini, CP, Tan, NSA, Hamid, S, Yusof, Orange Beverage Emulsion Turbidity Loss Stability Viscosity Fluid Behavior Zeta-Potential Response Surface Methodology Electrophoretic Mobility The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, xi-potential, and electrophoretic mobility. The independent variables had the most and least significant (p < 0.05) effect on viscosity and xi-potential, respectively. The quadratic effect of orange oil and Arabic gum, the interaction effect of Arabic gum and xanthan gum, and the main effect of Arabic gum were the most significant (p < 0.05) effects on turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant (p < 0.05) in all response variables except for turbidity loss rate. The nonlinear regression equations were significantly (p < 0.05) fitted for all response variables with high R-2 values (> 0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant (p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations. 2015-06-10T07:56:14Z 2015-06-10T07:56:14Z 2007 Article 0021-8561 en Amer Chemical Soc
institution	Universiti Sains Islam Malaysia
building	USIM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universit Sains Islam i Malaysia
content_source	USIM Institutional Repository
url_provider	http://ddms.usim.edu.my/
language	English
topic	Orange Beverage Emulsion Turbidity Loss Stability Viscosity Fluid Behavior Zeta-Potential Response Surface Methodology Electrophoretic Mobility
spellingShingle	Orange Beverage Emulsion Turbidity Loss Stability Viscosity Fluid Behavior Zeta-Potential Response Surface Methodology Electrophoretic Mobility H, Mirhosseini, CP, Tan, NSA, Hamid, S, Yusof, Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
description	The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, xi-potential, and electrophoretic mobility. The independent variables had the most and least significant (p < 0.05) effect on viscosity and xi-potential, respectively. The quadratic effect of orange oil and Arabic gum, the interaction effect of Arabic gum and xanthan gum, and the main effect of Arabic gum were the most significant (p < 0.05) effects on turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant (p < 0.05) in all response variables except for turbidity loss rate. The nonlinear regression equations were significantly (p < 0.05) fitted for all response variables with high R-2 values (> 0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant (p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations.
format	Article
author	H, Mirhosseini, CP, Tan, NSA, Hamid, S, Yusof,
author_facet	H, Mirhosseini, CP, Tan, NSA, Hamid, S, Yusof,
author_sort	H, Mirhosseini,
title	Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
title_short	Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
title_full	Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
title_fullStr	Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
title_full_unstemmed	Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
title_sort	modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
publisher	Amer Chemical Soc
publishDate	2015
_version_	1645152391254769664
score	13.211869

Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology

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