POTENTIALITY OF NEEM (AZADIRACHTA INDICA) POWDER IN RHEOLOGY MODIFICATION OF OIL-IN-WATER EMULSION

文献类型： 外文期刊

第一作者： Khan, Nasir Mehmood

作者： Khan, Nasir Mehmood;Khan, Midrarullah;Behram, Tayyeba;Khan, Farman Ali;Ahmad, Shujaat;Khan, Nasir Mehmood;Mu, Tai-Hua;Khan, Zia Ullah

作者机构：

期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING （ 影响因子：2.356； 五年影响因子：2.417 ）

ISSN： 0145-8876

年卷期： 2015 年 38 卷 2 期

页码：

收录情况： SCI

摘要： Rheology modification of the complex fluids has been addressed using the competency of the selected natural materials. This article reports the efficacy of the microparticles of the naturally available material neem (Azadirachta indica) powder as rheology modifier, which in turn offers better consistency, firmness, as well as nutrient value to the emulsions containing juice of Aloe barbadenisMiller, which can be effectively used for the preparation of foods, pharmaceuticals and personal care products. These results showed that the oil-water emulsions containing aloe vera juice emulsified with coconut milk protein exhibited useful dynamic viscoelastic behavior, with improved consistency and rheology because of the addition of microparticles of neem. Neem microparticles offered higher yield stress and apparent viscosity. This rheology modifier material can potentially eliminate or reduce the use of synthetic chemical thickeners, texturizers, etc. Practical ApplicationsThe present work on neem powder application in emulsion production provides a new direction for further fundamental research to explore the mechanism of interactions of such particles with the main phase of emulsions. Present findings demonstrate the design of novel emulsions, which offers additional value because of the high therapeutic, nutrient and medicinal characteristics of such materials of natural origin.

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