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Optimization of Asafoetida gum extraction and assessments of emulsion stability

Saeidy, Sima, Nasirpour, Ali, Keramat, Javad, Rahimmalek, Mehdi, Djelveh, Gholamreza, Michaud, Philippe
Bioresource technology reports 2019 v.6 pp. 103-112
Ferula assa-foetida, creaming, droplet size, emulsions, ethanol, foams, pH, particle size, particle size distribution, protein content, response surface methodology, solubility, temperature, viscosity
Response surface methodology was applied for optimization of alcoholic extraction of Asafoetida gum from Ferula assa-foetida L. The effects of time, temperature, ethanol to gum ratio and pH on the purity and physico-chemical properties of that gum were investigated. Extraction parameters significantly affected purity (ranged from 55.5 to 76.4%), protein content (between 5.2 and 12.7%), solubility (19 to 96%), particle size (100 to 900 μm), particle size distribution (span) (0.6 to 5.4), foam capacity (20–115%) and foam stability (13–111%) of the gum. Effect of different concentration (5, 10, 15 and 20% w/v) of optimum extracted gum on stability and viscosity of emulsions was studied over 28 days. The concentrations below 20% w/v showed creaming after 4 weeks. Particle size, span and microscopic analysis confirmed droplet size reduction. No significant alteration in emulsion stability and droplet size was observed over storage due to viscosity enhancement.