INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, vol.164, pp.2051-2061, 2020 (SCI-Expanded)
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural-emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xanthan gum (XG) as stabilizers. The objective of the study was to show the emulsifying power of QSP in emulsions and their hydrogels using Time Domain (TD) NMR Relaxometry and Magnetic Resonance Imaging (MRI). Rheology and mean particle size measurements for emulsions and scanning electron microscope (SEM) experiments for hydrogelswere further conducted as complementary methods. QSP containing emulsions were found to have longer T-2 relaxation times than XG samples (p < 0.05). Addition of either QSP or XG produced a more pseudoplastic flow behavior (p < 0.05) on the emulsions. Relaxation times were also obtained by MR images through T-2 maps. Relaxation decay curves showed the presence of two proton compartments in hydrogels; protons associated with the polymermatrix and protons interacting with the oil phase. The contribution of the first proton pools was the largest in QSP hydrogels confirmed by the lowest standard deviation in the T-2 maps. This behavior was explained by the emulsification ability of QSP. Results showed that NMR Relaxometry and MR images could be used to understand the emulsifying nature of QSP and many other hydrocolloids. (C) 2020 Elsevier B.V. All rights reserved.