Physiochemical and rheological characterization of pithecellobium dulce (Roxb.) benth gum exudate as a potential wall material for the encapsulation of rosemary oil.

Abstract

Exudate gums are the naturally occurring polymers found abundantly, and their low cost makes them preferred choice for use in food and pharmaceutical industry. The gum obtained from Pithecellobium dulce (Roxb.) Benth (locally named as Vilayti chinch) has medicinal benefits and being used from ancient times. This study reveals the physical, chemical, thermal, and functional properties of gum with the application as microencapsulating material. Monosaccharide analysis by HPLC showed the presence of arabinose, galactose, glucose, and rhamnose with a concentration of 27.98, 26.30, 7.16, and 2.77%, respectively. SEM, Particle size analysis, XRD, TGA, DSC, FTIR, Elemental, and rheological analysis were used to characterize the gum sample. Emulsions were prepared with gum solutions with different concentrations and Rosemary oil. The resulting emulsions were subsequently spray-dried to produce powders and analyzed. The gum can be further explored as an encapsulating material for spray drying processes.

Keywords

• Pithecellobium dulce (roxb.) benth gum
• Rheology
• Microencapsulation