Tag Archives: Gums

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

African Star Apple (Chrysophyllum Africanum) Gum and Its Oxidized Derivatives as Stabilizer for Water Melon Juice (Published)

The gum obtained from the pulp of Chrysophyllum africanum is highly insoluble. Chemical oxidation through hydrogen peroxide was used to degrade the gum. Physicochemical properties of the native and oxidized gums were determined while Fourier transform Infrared spectroscopy was used to study functional group changes. The amount of recovered gum reduced as the degree of oxidation increased and there was increase in the carboxyl content to a maximum of 57.06 %. Lower moisture content and high ash content were recorded for the oxidized gums. The oxidized gums were more soluble than the native gum. Viscosity reduced as the degree of oxidation increased. The maximum viscosity of the oxidized gum at 1% concentration was 2.385 mP.a.s. Maximum juice clarity and viscosity at 1% gum concentration were 81.56% and 2.974 mPa.s respectively. Oxidation improved the stability of water mellon juice over the storage period and therefore the potentials of the gum as stabilizer in drinks.

Keywords: African Star apple, Chrysophyllum africanum, Gums, Oxidation, physicochemical properties