Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques

• Published in: Food hydrocolloids Vol. 77; pp. 270 - 276
• Main Authors: Rodrigues, Delane C., Cunha, Arcelina P., Silva, Lorena M.A., Rodrigues, Tigressa H.S., Gallão, Maria Izabel, Azeredo, Henriette M.C.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2018
• Subjects: Edible films; Hemicelluloses; Polysaccharides; Ultrasound; Polysaccharides; Hemicelluloses; Ultrasound; Edible films
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2017.10.003

Xyloglucans with a glucose:xylose:galactose ratio of 2.78:2.43:1.0 were extracted from tamarind kernels, and used to form emulsion films with different contents of sesame seed oil (SSO), from 0 to 20 wt% (based on xyloglucans). Film forming emulsions were produced by magnetic stirring alone (method C) or followed either by high-shear homogenization (HS) or sonication (US). As SSO contents increased, the oil droplets in the films became larger, and both transparency and tensile strength were impaired, while other properties were improved (elongation, water resistance, water vapor barrier). When compared to the other emulsification methods, the US method produced films with the smallest average diameter of oil droplets, lowest water vapor permeability, highest tensile strength and modulus. No interactions between the xyloglucan matrix and the oil have been evidenced from FTIR spectra. [Display omitted] •Films were formed from tamarind xyloglucans (TXG) and sesame seed oil (SSO).•Emulsification by stirring (C), high-shear (HS), or sonication (US).•Higher SSO contents: weaker films, more ductile, more water resistant.•US method produced films with best barrier and tensile properties.•No covalent interactions were evident between TXG and SSO.