Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention

We studied the use of a novel polysaccharide obtained from mutamba (Guazuma ulmifolia Lam.) seeds as an emulsifying agent. Orange peel oil-in-water emulsions stabilized by mutamba seed mucilage (MSM), gum acacia, and modified starches were produced by high-intensity ultrasound. The structural feature and interfacial tension data demonstrated the MSM has emulsifying property. MSM was able to stabilize an oil-in-water emulsion and retained effectively the volatile compounds from orange peel oil. Furthermore, the emulsion stabilized by MSM decreased the loss of limonene, myrcene, alpha-pinene, and linalool during the storage. MSM was able to increase the continuous phase viscosity, which improved the emulsion stability and delayed the volatile compounds release by decreasing the oil droplet motion. Additionally, the ability of MSM to adsorb rapidly into the oil-water interface aided to stabilize the emulsion. The emulsion stabilized by MSM showed better stability and control release than emulsions stabilized by gum acacia and modified starches. In conclusion, the MSM can be used as a natural emulsifying and thickening agent to prepare stable emulsions with high encapsulation efficiency of volatile compounds.