Emulsifying Properties of Oxidized African Star Apple (Chrysophyllum africanum) Gum (Published)
African star apple gum was oxidized using hydrogen peroxide at 60 ºC for 4 hours. The oil binding capacity, hydrodynamic volume, insoluble gel and flow property of the native and oxidized gums were compared. The XRD analysis of the native and oxidized gums was carried out. The oil binding capacity and hydrodynamic volume of the native gum were 6.83 g and 3117 d.nm respectively. On oxidation, the oil binding capacity and flow properties of the gum increased while the hydrodynamic volume and the insoluble gel reduced. The insoluble gel reduced from 58.61 to 48.32 %. XRD revealed a decrease in crystallinity as the degree of oxidation increased. The emulsification capacity of African star apple gum reduced as oxidation increased.
J. M. Nwaedozie, D. G. Adekanmi, M. D. Faruruwa, A. Shittu & A. E. Adekanmi (2021) Emulsifying Properties of Oxidized African Star Apple (Chrysophyllum africanum) Gum, International Research Journal of Natural Sciences, Vol.9, No.1, pp.1-11
Keywords: African Star apple, Chrysophyllum africanum, Gums, Oxidation, emulsification