Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques

Abstract

Xyloglucans with a glucose:xylose:galactose ratio of 2.78:2.43:1.0 were extracted from tamarind kernels, and used to form emulsion films with different contents of sesame seed oil (SSO), from 0 to 20 wt% (based on xyloglucans). Film forming emulsions were produced by magnetic stirring alone (method C) or followed either by high-shear homogenization (HS) or sonication (US). As SSO contents increased, the oil droplets in the films became larger, and both transparency and tensile strength were impaired, while other properties were improved (elongation, water resistance, water vapor barrier). When compared to the other emulsification methods, the US method produced films with the smallest average diameter of oil droplets, lowest water vapor permeability, highest tensile strength and modulus. No interactions between the xyloglucan matrix and the oil have been evidenced from FTIR spectra