Influence of gum arabic and homogenization process on the physicochemical stability of strawberry suspensions

The generation of value from the strawberry agro-chain requires in some cases disintegration structure and formulation fruit, resulting suspensions that behave as thermodynamically unstable colloidal systems are affected by various forces, such Van der Waals, electrostatic, steric, hydration, hydrophobic, phase separation. aim this research was to evaluate influence homogenization process concentration gum arabic (GA) on stability strawberry-based suspensions. Strawberries with a 9% solid content were used centralized-composite central design proposed (pressure (P) 4.14-10.34 MPa), time (t) (3-5 min), GA (0.2-0.4%)) dependent variables zeta potential (ζ), spectral absorption index (R), viscosity (μ), particle size evaluated. ζ R-index not GA; suspension stabilized increase due t, effect, t-GA interaction. Particle P but whereas mainly D [3,2], [4,3], D90. results indicate use hydrocolloid confer chemo-physical suspension.