Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy)

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dc.contributor.affiliationInstituto Universitario de Ciencia y Tecnología Animal
dc.contributor.authorRamírez-Brewer, Davides_ES
dc.contributor.authorMéndez-Reyes, Daniel Alexander
dc.contributor.authorGarcia-Zapateiro, Luis A.es_ES
dc.contributor.authorLópez-Rubio, Amparoes_ES
dc.contributor.authorFabra, Maria Josées_ES
dc.contributor.funderAgencia Estatal de Investigaciónes_ES
dc.contributor.funderMinisterio de Ciencia e Innovación, Colombiaes_ES
dc.date.accessioned2026-06-11T11:59:33Z
dc.date.available2026-06-11T11:59:33Z
dc.date.issued2024-02-15es_ES
dc.description.abstract[EN] In the present work, the emulsification capacity of the mango kernel starch var Sugar (Sg) and Tommy (To) was investigated. Oil-in-water emulsions were elaborated with Sg and To starch. The chemical composition of the Sg and To showed significant differences (p < 0.05) in the phenolic compounds, proteins and amylose content. The microstructure of the emulsions for each concentration of Sg and To (1.5, 3.5 and 6%w/v) showed a packing of the oil droplets and a reduction in their size with increasing oil content. A phase separation was observed for a Sg and To concentration of 1.5%w/v and an oil concentration of 40 and 60%v/v, indicating that there was not a good integration of the oil within the starch gel matrix. The emulsions showed pseudoplastic behaviour (n < 1). The consistency index, apparent viscosity, firmness, stickiness and spreadability were higher for the emulsions prepared with the highest oil content. The results obtained provide information on the composition of Sg and To and its capacity for the stabilisation of O/W emulsions, showing an advantage over other starches, which have to be modified to improve their emulsification capacity, thus indicating the great potential of these starches for the development and formulation of new food productses_ES
dc.description.accrualMethodSes_ES
dc.description.bibliographicCitationRamírez-Brewer, D.; Méndez-Reyes, Daniel Alexander; Garcia-Zapateiro, LA.; López-Rubio, A.; Fabra, MJ. (2024). Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy). LWT - Food Science & Technology (Online). 194. https://doi.org/10.1016/j.lwt.2024.115802es_ES
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dc.description.sponsorshipDavid Ramirez Brewer and Luis Garcia Zapateiro are thankful to be supported by the Ministry of Science, Technology and Innovation, MinCiencias (Contract 368-2019, Research Project No. 110780864755; and a high-level human capital training programme (Minciencias - Doctoral Excellence Scholarships) with resources from the Colombian government. The Accreditation as Center of Excellence Severo Ochoa CEX 2021-001189-S funded by MCIN/AEI/10.13039/501100011033 is also fully acknowledged. David Ramirez Brewer acknowledged the Institute of Agrochemistry and Food Technology of Valencia-IATA-CSIC for a Doctoral Internship.es_ES
dc.description.volume194es_ES
dc.identifier.doi10.1016/j.lwt.2024.115802es_ES
dc.identifier.eissn1096-1127es_ES
dc.identifier.urihttps://riunet.upv.es/handle/10251/236060
dc.languageIngléses_ES
dc.publisherElsevieres_ES
dc.relation.ispartofLWT - Food Science & Technology (Online)es_ES
dc.relation.pasarelaS\530078es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI//CEX2021-001189-S/es_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.lwt.2024.115802es_ES
dc.rightsReconocimiento - No comercial - Sin obra derivada (by-nc-nd)es_ES
dc.rights.accessRightsAbiertoes_ES
dc.subjectStarches_ES
dc.subjectEmulsionses_ES
dc.subjectRheologyes_ES
dc.subjectMicrostructurees_ES
dc.subjectTexturees_ES
dc.titleRheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy)es_ES
dc.typeArtículoes_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dspace.entity.typePublication
person.identifier803223
person.identifier.orcid0000-0001-6414-305X
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