*Corresponding author: fjrincon@espam.edu.ec

Fernando Rincón-Acosta

Miryam Elizabeth Félix López

Ernesto Antonio Hurtado

Rocío Guerrero-Castillo

Olga Beltrán

Rev. Fac. Agron. (LUZ). 2023, 40(2): e234013

ISSN 2477-9407

DOI: https://doi.org/10.47280/10.47280/RevFacAgron(LUZ).v40.n2.03

Food Technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela

Keywords:

Surface activity

Interfacial activity

Emulsier

Biopolymer

Hydrocolloids

Surfactant properties and emulsifying activity of the gum exudate of Prosopis juliora (Sw.)

DC.

Propiedades tensoactivas y actividad emulsionante del exudado gomoso de Prosopis juliora (Sw.)

DC.

Propriedades surfactantes e actividade emulsicante do exsudado gomoso de Prosopis juliora

(Sw.) DC.

Escuela Superior Politécnica Agropecuaria de Manabí.

Manuel Félix López, ESPAM-MFL, Campus Politécnico El

Limón, vía Calceta- El Morro, Ecuador.

Centro de Investigaciones en Química de los Productos

Naturales “Dra. Gladys León de Pinto, División de Estudios

para Graduados de la Facultad de Humanidades y Educación,

Universidad del Zulia, Maracaibo, Venezuela.

Received: 19-12-2022

Accepted: 25-03-2023

Published:

11-04-2023

Abstract

Gums exudates are macromolecules consisting of carbohydrates

(majority fraction), proteins and lipids (minority fraction), with variable

concentrations of minerals, polyphenols, avonoids, tannins and other

bioactive phytochemical compounds. These natural products are used as

emulsifying agents in multiple industries. The surfactant properties of a

new source of gum exudate produced by Prosopis juliora

(Sw.) DC. were

evaluated. Additionally, water-oil dispersions prepared with this natural

polymer were tested for their emulsifying capacity and stability. A Du

Noüy ring tensiometer was used to determine the amphipathic behavior of

the investigated gum. The gum exudate of P. juliora tested at 0.5 % m/v,

decreases the values of surface tension (49.35 dyne.cm

-1

) and interfacial

tension (12.78 dyne.cm

-1

), which evidences the potential emulsifying activity

(EA) of this polysaccharide. EA values of 95 % and emulsion stability of 95.8

% were obtained, suggesting that P. juliora gum contributes to improve the

capacity and speed of adsorption of molecules between the dispersed phase

and continues to form a stable emulsion. The surfactant and emulsifying

activity of the investigated gum is associated with the high protein content

(16.89 %) and the presence of methyl groups in its structure. Therefore, the

gum exudate of P. juliora constitutes a promising source of hydrocolloids as

an emulsier that could be evaluated in the manufacture of pharmaceuticals,

food and even cosmetics. Additionally, it constitutes an unexploited natural

resource that would contribute to the development of the South American

regional economies where this species grows.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2023, 40(2): e234013. Abril-Junio. ISSN 2477-9408.

2-6 |

Resumen

Los exudados gomosos son macromoléculas constituidas por

carbohidratos (fracción mayoritaria), proteínas y lípidos (fracción

minoritaria), con concentraciones variables de minerales, polifenoles,

avonoides, taninos y otros compuestos toquímicos bioactivos.

Estos productos naturales son usados como agentes emulsionantes

en múltiples industrias. Se evaluó las propiedades tensoactivas

de una nueva fuente de exudado gomoso producido por Prosopis

juliora (Sw.) DC. Adicionalmente, a las dispersiones preparadas

agua-aceite con este polímero natural, se les determinó la capacidad

emulsionante y su estabilidad. Se empleó un tensiómetro con anillo

Du Noüy para determinar el comportamiento anpático de la goma

investigada. El exudado gomoso de P. juliora ensayado a 0,5 %

m/v, disminuye los valores de tensión supercial (49,35 dinas.cm

-1

) e

interfacial (12,78 dinas.cm

-1

), lo cual evidencia la potencial actividad

emulsionante (EA) de este polisacárido. Se obtuvieron valores de

EA del 95 % y de estabilidad de la emulsión del 95,8 %, lo cual

sugiere que la goma de P. juliora contribuye a mejorar la capacidad

y velocidad de adsorción de las moléculas entre la fase dispersa y

continúa, formando una emulsión estable. La actividad tensoactiva y

emulsionante de la goma investigada se asocia con el alto contenido

proteico (16,89 %) y la presencia de grupos metilos en su estructura.

Por lo tanto, el exudado gomoso de P. juliora, constituye una fuente

promisoria de hidrocoloides como emulsionante que podría evaluarse

en la fabricación de fármacos, alimentos e incluso cosméticos.

Adicionalmente, constituye un recurso natural sin explotar que

contribuiría al desarrollo de las economías regionales sudamericanas

donde crece está especie.

Palabras clave: actividad supercial, actividad interfacial,

emulsionante, biopolímero, hidrocoloides.

Resumo

Exsudados gomosos são macromoléculas que consistem em

carboidratos (fração maioritária), proteínas e lipídios (fração

minoritária), com concentrações variáveis de minerais, polifenóis,

avonóides, taninos e outros compostos bioativos toquímicos.

Estes produtos naturais são usados como agentes emulsicantes

em muitas indústrias. Estes produtos naturais são usados como

agentes emulsicantes em múltiplas indústrias. Foram avaliadas

as propriedades surfactantes de uma nova fonte de exsudato

gomoso produzido por Prosopis juliora

(Sw.) DC. Além disso, as

dispersões de água-óleo preparadas com este polímero natural foram

testadas quanto à sua capacidade de emulsicação e estabilidade.

Um tensiómetro de anel Du Noüy foi utilizado para determinar

o comportamento anfíbio da goma investigada. O exsudado de

P. juliora testado a 0,5 % m/v, diminui os valores de tensão

supercial (49,35 dyne.cm

-1

) e tensão interfacial (12,78 dyne.cm

-1

o que evidencia a potencial actividade emulsicadora (EA) deste

polissacarídeo. Foram obtidos valores de EA de 95 % e estabilidade

de emulsão de 95,8 %, sugerindo que a goma P. juliora contribui

para melhorar a capacidade e velocidade de adsorção das moléculas

entre a fase dispersa e continua a formar uma emulsão estável. A

actividade surfactante e emulsionante da goma investigada está

associada ao elevado conteúdo proteico (16,89 %) e à presença de

grupos metilo na sua estrutura Por conseguinte, o exsudado de goma

de Prosopis juliora constitui uma fonte promissora de hidrocolóides

como emulsionante que poderia ser avaliada no fabrico de produtos

farmacêuticos, alimentares e até cosméticos. Além disso, constitui um

recurso natural inexplorado que contribuiria para o desenvolvimento

das economias regionais da América do Sul onde esta espécie cresce.

Palavras-chave: actividade supercial, actividade interfacial,

emulsicante, biopolímero, hidrocoloides.

Introduction

Gum exudates are high molar mass and structurally complex

macromolecules, consisting of carbohydrates (majority fraction),

proteins and lipids (minority fraction), with variable concentrations

of minerals, polyphenols, avonoids, tannins and other bioactive

compounds (Licá et al., 2018; Vasile et al., 2016).

These polysaccharides are widely used as natural additives

in various industries, they exhibit multiple functionality such as:

emulsiers, foaming agents, lm formers, llers, coating material,

even as a vehicle to optimize nutrient absorption (Prajapati et al.,

2013).

Gum arabic produced by Acacia senegal is the additive used

par excellence in the formulation and preparation of emulsions in

multiple industries. The excellent emulsifying activity exhibited

by this natural polymer has been associated with the content of

arabinogalactan-protein complexes (AGP) in its structure (Williams

and Phillips, 2021).

The scarcity and price instability of gum arabic has prompted the

search for novel sources of gum. The functionality of gum exudates

from Acacia catechu (Sharma et al., 2021), Pithecellobium dulce

(Bushan et al., 2020); Prosopis spp. (Mubgil and Barak, 2020),

Prosopis alba (Vasile et al., 2019; Vasile et al., 2016), Soymida

febrifuga (Bhushett and Annapure, 2018), Prosopis spp. (Lopez-

Franco et al., 2015; López-Franco et al., 2012), Acacia mearnsii

de Wild (Grein et al., 2013), have been investigated with the aim of

assessing their potential emulsifying capacity, microencapsulant and

as raw material in lm formation.

In recent years, the potential use of gums obtained from the

Prosopis genus has been evidenced. The antioxidant activity of the

gum exudate of Prosopis alba has been reported, which would extend

its use as a preservative, especially in the processing of foods, drugs

and cosmetics, containing easily oxidizable oils, evaluating these

natural products as encapsulants and/or emulsiers (Vasile et al.,

2019).

On the other hand, the low viscosity presented by the exudate of

Prosopis spp., suggests its use in the elaboration of coating lms for

fresh fruits, coadjuvant in the fruit dehydration process, stabilizing

the foam formed during this process; as a binder in the manufacture

of tablets and emulsier/stabilizer of suspensions (Mubgil and

Barak, 2020). Additionally, the gums of the genus Prosopis have a

high dietary ber content, which could be used in the formulation of

functional foods (Mubgil and Barak, 2020; Rincón et al., 2020).

Prosopis juliora (Sw.) DC. (Mimosaceae), a species disseminated

in the state of Zulia-Venezuela, produces a brownish-colored, water-

soluble exudate at the trunk level with high yield (Clamens et al.,

2000). The objective of this study was to evaluate the surfactant

properties and emulsifying activity of the gum exudate of P. juliora

as a potential emulsifying agent.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rincón-Acosta et al. Rev. Fac. Agron. (LUZ). 2023 40(2): e2340133-6 |

Materials and methods

Location and identication of Prosopis juliora specimens

The gum exudate of Prosopis juliora (Sw.) DC. (Mimosaceae)

was obtained from 30 trees located at 10º40’33’’ north latitude and

71º38’29’’ west longitude at 32 masl in Maracaibo, Zulia, Venezuela.

The botanical identication of the species was certied by MSc.

Carmen Clamens, Botanist Taxonomist of the University of Zulia.

Obtaining and purication of the gum exudate of P. juliora

Wounding practices were performed at the trunk level of P.

juliora trees in order to stimulate the gum exudation process,

which was collected in the non-rainy period (January-April, 2019).

Subsequently, it was cleaned of tangible impurities (sand and

remaining bark) and subjected to heating (40 ºC, 5 h) in an oven

(Model 348, Fisher Scientic brand), in order to minimize moisture

and facilitate grinding. A pulverizer (Model Tittan 100) was used,

equipped with a motor (3 HP) and two sieves with pore sizes of 0.31

mm and 0.60 mm. The method described by Muñoz et al. (2007) was

applied to obtain the pure polymer, which was dried in a freeze dryer

(LABCONCO Freezone 6), at -40 ºC and 133 x 10

-3

mBar. The yield

obtained from the puried polymer is 49.4 %.

Protein content

It was determined by applying the Kjeldahl method. The protein

value was obtained with: N x 6.25.

Determination of the surfactant properties of the gum exudate

of Prosopis juliora

Aqueous dispersions of the gum exudate P. juliora were prepared

at dierent concentrations (0.03 - 1.2 % m/v), and their surface and

interfacial activity was measured. A tensiometer (CSC Scientic

Company) was used. The Du Noüy ring method was applied. The

measurements were carried out 30 min after the sample was added

to the vessel at a temperature of 25 °C. Isopropyl myristate was

evaluated as a hydrophobic medium (Chávez-Narváez et al., 2009).

The results were expressed in dynes.cm

-1

and are the average of three

(3) measurements.

Preparation of the emulsied water-oil dispersions

The emulsions (200 mL) prepared contained gum exudate of P.

juliora at the following concentrations (0.1; 0.25; 0.5; 1.0 % 1.5 and

2 % m/v), the pH of the dispersions was adjusted to 7 with a buer-

bicarbonate solution. Subsequently, 20 mL of corn oil was added. A

homogenizer (BOECO, Model OSD-20) was used with the following

conditions (agitation 2 min.10.000 rpm) to form the emulsions.

Emulsifying Activity (EA) and Emulsion Stability (ES)

The prepared emulsied dispersions were subjected to dierent

temperatures (60 and 80 °C), for 30 min, then centrifuged (4000 rpm,

8 min), in order to measure the eect of temperature on ES. The EA

and ES were determined by applying the methodology described by

Naji et al. (2012).

Stability of emulsions prepared with P. juliora gum during

storage

Water-oil emulsied dispersions containing gum exudate of P.

juliora were prepared at 0.5 % m/v, concentration that evidenced the

highest emulsifying power of the evaluated gum, were hermetically

stored at 25 ºC in glass jars with lids. The absorbance measurements

were carried out through turbidimetric tests every 48 hours for 15

days, using a spectrophotometer (Thermo Fisher Scientic, model

Genesys-10S). The measurements were made at 650 nm in glass cells

with a capacity of 2.5 mL.

Results and discussion

Surfactant properties of P. juliora gum

Figure 1, shows that increasing the concentration of P. juliora

gum decreased the surface tension reaching its saturation point at 0.5

% m/v.

Figure 1. Eect of Prosopis juliora gum exudate concentration

on surface tension.

The result obtained in the present study (49.35 dynes.cm

-1

0.5% m/v) is comparable to those reported by Garti et al. (1999) for

Portulaca oleracea (47 mN.m

-1

, 0.6% m/v) and Acacia senegal (45

mN.m

-1

, 0.5 % m/v) gums, as well as by Muñoz et al. (2007) for

Acacia tortuosa (42.6 mN.m

-1

, 0.5% m/v). However, they are lower

than the values published by Huang et al. (2001) for carrageenans

(65.0 dyne.cm

-1

, 0.5 % m/m), xanthan gum (60.8 dyne.cm

-1

, 0.5 %

m/m), guar gum (55.2 dyne.cm

-1

, 0.5 % m/m), fenugreek gum (53.6

dyne.cm

-1

, 0.5 % m/m), methylcellulose (52.9 dynes.cm

-1

, 0.5 %

m/m), and to those obtained by Pérez-Mosqueda et al. (2013) on

Sterculia apetala (56.10 mN m

-1

) and by Grein et al. (2013) on Acacia

mearnsii from Wild (56.70 mN.m

-1

Prosopis juliora gum evaluated at dierent concentrations

showed interfacial activity (gure 2), evidencing the ability to adsorb

at the water-oil interface reducing the interfacial tension (12.78

dynes.cm

-1

, 0.5% m/v).

Figure 2. Eect of Prosopis juliora gum exudate concentration

on interfacial tension.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2023, 40(2): e234013. Abril-Junio. ISSN 2477-9408.

4-6 |

This value is analogous to those published for Sterculia

apetala gum (12.80 dyne.cm

-1

, 0.5 % m/v) (Rincón et al., 2018)

in xanthan produced by Xanthomonas campestris, (12.0 dyne.

-1

, 0.5 % m/m), pectins (12.40 dyne.cm

-1

, 0.5 % m/m) and in

synthetic polymers such as methylcellulose (12.1 dyne.cm

-1

, 0.5 %

m/m) (Huang et al., 2001); but relatively higher than those observed

by Huang et al. (2001) for Trigonella foenum-graecum gum (7.9

dyne.cm

-1

, 0.5 % m/m), for Cyamopsis tetragonolobus (8.3 dyne.

-1

, 0.5 % m/m), and in microcrystalline cellulose (9.5 dyne.cm

-1

0.5 % m/m). The result obtained in this study suggests the potential

ability of P. juliora gum in the formation of protective lms

around the oil droplets guaranteeing the homogeneity and stability

of the emulsions. The interfacial ability of these natural polymers

has been associated with their amphipathic nature, with hydrophilic

groups (OH

and COOH

) with partially negative charges belonging

to neutral and acidic sugars, which interact with water molecules

by breaking hydrogen bonds. While the mostly hydrophobic groups

of the amino acid side chains present in its protein fraction interact

with the hydrophobic groups of the lipids present in the oil (Al-

Assaf et al., 2009).

The excellent surfactant activity observed for the gum exudate

of P. juliora evidences the potential emulsifying capacity of this

natural polymer. Analogous results have been published for gums

exudates from Prosopis spp. (López-Franco et al., 2015; López-

Franco et al., 2012), Prosopis alba (Vasile et al., 2016), Acacia

catechu (Sharma et al., 2021) and Pithecellobium dulce (Busham

et al., 2020).

The surfactant properties exhibited by the studied gum are

probably due to the presence of arabinogalactan-protein complexes

in its structure, which has been widely described for gum exudates

of Prosopis spp. (López-Franco et al., 2015; López-Franco et al.,

2008). The emulsifying activity of gum arabic produced by Acacia

senegal, an additive widely used as an emulsier at the industrial

level, has been mainly associated with the protein fraction present

in the structure of these heteropolysaccharides (arabinogalactan-

protein type II) (Lee and McClements 2010, Dickinson, 2011;

Williams and Phillips 2021).

Emulsifying activity (EA) and emulsion stability (ES)

Figure 3, shows that 95 % emulsication values were obtained

at a concentration of 0.5 % m/v, evidencing no signicant dierence

(p> 0.05) when compared to 1 %. However, at a higher concentration

(1.5 % m/v) there were statistical dierences (p<0.05), obtaining

values of 98 %. A suitable concentration (0.5 % m/v) was selected

for testing in gum exudates as emulsifying agents.

Figure 3. Eect of Prosopis juliora gum exudate concentration

on emulsifying activity.

The EA (95 %) obtained by the studied gum is higher than that

observed for gum Arabic (92 %, 0.5 % m/m) (Vasile et al., 2016)

and comparable to the range reported for Prosopis spp. gums (93-96

%, 0.5 % m/v) (Vasile et al., 2016; López-Franco et al 2015; López-

Franco et al., 2008). This property has been linked to the ability to

increase viscoelastic properties at the water-oil interface (Sharma et

al., 2021, Bhushan et al., 2020; Vasile et al., 2016; Pérez-Mosqueda

et al., 2013; López-Franco et al., 2012), which contributes to

improve the adsorption capacity and speed of molecules at the

interface and as a consequence, increases emulsion stability.

Functionality that has been mainly associated to the formation of

AGPs complexes in the structure of these natural polymers (Al-

Assaf et al., 2009), as well as, to the presence of methyl groups in

the periphery of these hydrocolloids (López-Franco et al., 2015;

López-Franco et al., 2012).

The emulsions prepared with P. juliora gum, present excellent

emulsion stability (ES) (95.8 %), at low concentration (0.5 % m/v),

at 60 °C, comparable with the rest of the evaluated concentrations

(Figure, 4). It has been reported that emulsions prepared with

Prosopis spp. gum have ES values of 97 % higher than those

obtained with those prepared with gum arabic and other species

of the genus Acacia, which range between 93 and 94 % (López-

Franco et al., 2015; López-Franco et al., 2008). The high molar

mass of the complex (AGPs), the degree of polydispersity and the

accessibility or structural conformation of the amino acid group

of these complexes, constitute factors that aect the decrease in

interfacial tension, which is determinant in the stability of emulsions

(Dickinson, 2009; Dickinson, 2011).

However, at 80 °C temperature, a signicant decrease (p<0.05)

of the ES values is observed in comparison with 60 °C temperature

(gure 4), which at the concentrations of 0.5; 1.0 and 1.5 % m/v

are close to 90 %, suggesting that the prepared emulsions tend to

destabilize, and this behavior is mostly marked in the emulsions

prepared with P. juliora gum at concentrations lower than 0.5 %

m/v (85.8 %).

Figure 4. Eect of temperature on the stability of emulsions

prepared at dierent concentrations of Prosopis

juliora gum.

The high kinetic energy generated at high temperatures allows

the established intermolecular attractions (hydrogen bridges) to

be easily overcome, which aects the stability of heterogeneous

dispersed systems (Dickinson, 2011). It has been evidenced that

emulsions prepared with gum arabic and subjected to temperatures

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rincón-Acosta et al. Rev. Fac. Agron. (LUZ). 2023 40(2): e2340135-6 |

higher than 75 °C, signicantly decrease their stability; reported ES

values are in the order of 85 % (López-Franco et al., 2015; Vasile et

al., 2016). This eect has also been evidenced in emulsions prepared

with commercial galactomannans (Wu et al., 2009) and obtained

from Prosopis spp. (López-Franco et al., 2013).

Stability of emulsions as a function of storage days.

Figure 5 shows a progressive decrease in absorbance values as

a function of days of storage. A signicant decrease in absorbance

(0.84) was observed on day 10, with respect to those obtained at 0

hours (1.10) and 48 hours (1.02), respectively; suggesting emulsion

destabilization causing emulsion rupture.

Figure 5. Emulsifying activity of Prosopis juliora gum exudate as

a function of storage time.

The behavior obtained in the present study (gure 5), is comparable

to those reported for emulsions prepared with Prosopis spp. gum and

formulated with gum arabic (0.5 % m/v) (López-Franco et al., 2015;

Vasile et al., 2016), which corroborates the potential emulsifying

capacity of the gum studied.

The protein content in the gums/hydrocolloids is determinant in the

potential emulsifying capacity of these natural polymers. The protein

present in the gum exudate of P. juliora (16.89 + 0.51 %) is higher

than that reported for the Prosopis spp. gum (6.98 + 0.13 %) (López-

Franco et al., 2012), Prosopis alba (13.81 + 0.33 %) (Vasile et al.,

2016), and signicantly higher than that presented by Acacia senegal

(1.37 + 0.04 %) (López-Franco et al., 2012). The protein fraction

associated with the polysaccharide acts as a hydrophobic group

(anchoring or binding point), responsible for the emulsifying activity

(Dickinson, 2011; Dickinson, 2012). On the other hand, preliminary

studies of the polysaccharide isolated from the exudate of P. juliora,

showed a large proportion of methyl groups (methylated glucuronic

acid residues) at the periphery of the structure of this polymer, as

has been reported for most Prosopis spp. gums (Vasile et al., 2016;

López-Franco et al., 2015; López-Franco et al., 2012; López-Franco

et al 2008), which would increase its emulsifying power.

Conclusions

The gum exudate of P. juliora studied at 0.5 % m/v, decreases the

surface and interfacial tension values, which evidences the potential

emulsifying activity (EA) of this polysaccharide. The obtained values

of EA and emulsion stability indicate that P. juliora gum contributes

to improve the capacity and speed of adsorption of molecules between

the dispersed phase and continues to form a stable emulsion. The

surfactant and emulsifying activity of the gum studied is associated

with the high protein content and the presence of methyl groups in its

structure. Therefore, the gum exudate of Prosopis juliora constitutes

a promising source of hydrocolloids as an emulsier that could be

evaluated in the manufacture of pharmaceuticals, food, and even

cosmetics. Additionally, it constitutes an unexploited natural resource

that would contribute to the development of the South American

regional economies where this species grows.

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