naa a22 4500 510726984 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0763-8 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0763-8 Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut-Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects [Elektronische Daten] [Seyed Gharibzahedi, Seyed Mousavi, Manouchehr Hamedi, Faramarz Khodaiyan] The application of walnut oil (WO) as a functional component in the production of beverage emulsion was investigated using response surface methodology (RSM). The effects of three critical structuring components (considered as independent variables), namely gum arabic (GA; 6-10% (w/w)), xanthan gum (XG; 0.10-0.30% (w/w)), and WO (3.5-6.5% (w/w)) on the turbidity loss rate, stability, size index, opacity, and pH (considered as dependent variables) of these emulsions, were studied. For each response parameter, a second-order polynomial model versus independent variables was determined and statistically obtained with high coefficient of determination values (R 2 > 0.96). Most significant (p < 0.0001) effect was attributed to the linear function of WO in all reduced models. Numerical optimization defined the optimum formulation where the highest stability and opacity and the lowest turbidity loss rate, size index, and pH (GA content 10.0% (w/w), XG content 0.13% (w/w), and WO concentration 5.09% (w/w)) were expected. Under the optimum condition, the corresponding predicted response values for turbidity loss rate, stability, size index, opacity, and pH were predicted to be 0.366Å/day, 99.40%, 0.599, 1.034, and 3.69, respectively. RSM analysis indicated good correlation between experimental and predicted values. Springer Science+Business Media, LLC, 2011 Beverage emulsions nationallicence Walnut oil nationallicence Gum arabic nationallicence Xanthan gum nationallicence Emulsion stability nationallicence Optimization nationallicence Gharibzahedi Seyed Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 31587-77871, Karaj, Iran aut Mousavi Seyed Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 31587-77871, Karaj, Iran aut Hamedi Manouchehr Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 31587-77871, Karaj, Iran aut Khodaiyan Faramarz Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 31587-77871, Karaj, Iran aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 456-469 1935-5130 6:2<456 2013 6 11947 https://doi.org/10.1007/s11947-011-0763-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0763-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gharibzahedi Seyed Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 31587-77871, Karaj, Iran aut NATIONALLICENCE 700 1- Mousavi Seyed Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 31587-77871, Karaj, Iran aut NATIONALLICENCE 700 1- Hamedi Manouchehr Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 31587-77871, Karaj, Iran aut NATIONALLICENCE 700 1- Khodaiyan Faramarz Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 31587-77871, Karaj, Iran aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 456-469 1935-5130 6:2<456 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer