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Figure captions
Fig 1. Contour plots showing the effects of time, temperature, ethanol to gum ratio (E/G) and pH on depended variables of Asafoetida gum extraction.
Fig 2. 3D response surface showing the effects of time, temperature, ethanol to gum ratio (E/G) and pH on depended variables of Asafoetida gum extraction.
Fig 3. Effect of Asafoeitida gum concentration (5-20 %w/v) on emulsion whey off over 28 days of storage.
Fig 4. Volume weighted mean of emulsion prepared with 5-20 % (w/v) Asafoetida gum solution over 28 days of storage.
Fig 5. Particle distribution in emulsions prepared with 5-20 % (w/v) solutions of Asafoetida gum: (A) immediately after production and (B) after 28 days.
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Table 1. Independent variables and value of levels.
Independent variables Coded factor levels
-2 -1 0 1 2
X1: Extraction time (h) 2 3.5 5 6.5 8
X2: Extraction temperature (°C) 46 54 62 70 78
X3: Ethanol to solid gum ratio (E/G) 5 15 25 35 45
X4: pH 3.5 5 6.5 8 9.5
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Table 2. R2, p-value, F-value and lack of fit of the independent variables and F-value and p-value of extraction variables obtained using ANOVA.
Variable Purity (%,Y1) Protein content (%,Y2)
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X1X2 12.28 0.0032* 6.07 0.03* 3.06 0.10 30.34 <0.0001* 0.03 0.87 1.38 0.26 1.84 0.20
X1X3 3.06 0.10 0.78 0.39 1.75 0.21 7.89 0.01* 3.58 0.08 0.12 0.74 0.09 0.78
X1X4 0.70 0.42 3.59 0.08 0.36 0.56 0.33 0.58 1.22 0.29 0.67 0.43 1.09 0.31
X2X3 2.35 0.15 0.02 0.89 1.00 0.33 0.95 0.34 3.13 0.10 0.41 0.53 1.13 0.30
X2X4 0.16 0.90 7.59 0.02* 5.25 0.04* 15.25 0.0014* 3.87 0.07 1.13 0.30 0.45 0.51
X3X4 0.19 0.67 0.45 0.51 0.33 0.57 0.59 0.45 0.10 0.76 0.76 0.40 3.28 0.09
R2 0.92 0.95 0.93 0.94 0.97 0.90 0.93
p-value of model
<0.0001* <0.0001* <0.0001* <0.0001* <0.0001* <0.0001* <0.0001*
F-value of model
11.56 18.64 13.68 16.11 32.24 9.86 13.54
Lack of fit of model
0.33 0.06 0.10 0.08 0.06 0.05 0.06
*p-values less than 0.05 indicate model terms are significant.
Xi, Xii and XiXj represent linear, quadratic and interaction effects of variables, respectively. X1: Extraction time; X2: Extraction temperature; X3: Ethanol to gum ratio (E/G); X4: pH.
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Table 3. Numerical optimization using desirable function.
Goal Lower limit Upper limit Optimum
theoritical point
Optimum experimental data
Time (h) is in range 3.5 6.5 6.50
Temperature (ºC) is in range 54 70 70
E/G ratio is in range 15 35 35
pH is in range 5 8 5.42
Purity (%) maximize 55.54 76.35 73.56
Protein content (%) maximize 5.20 12.70 11.82 12.30
Solubility (%) maximize 19 96 94.74 92.51
D3,4 (μm) is in range 100.20 900 900 818.20
Span minimized 0.60 5.39 0.60 0.57
FC (%) maximize 20.21 115.38 105.23 111.20
FS (%) maximize 12.73 111.54 101.75 110.83
Desirability 0.92
R2 1
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Table 4. Viscosity of emulsions prepared by different concentrations of gum solution during 28 days.
Gum concentration (%,w/v)
Time (day)
0 1 3 7 14 21 28
5 12.70 ± 0.35 9.85 ± 0.50 9.85 ± 0.50 10.50 ± 0.70 18.00 ± 0.70 21.75 ± 0.35 22.55 ± 0.35
10 22.50 ± 0.70 18.75 ± 1.80 19.00 ± 0.70 20.00 ± 0.35 34.00 ± 0 36.75 ± 0.35 37.70 ± 0.40
15 34.00 ± 2.80 26.75 ± 1.80 27.50 ± 0.70 29.25 ± 1.80 46.25 ± 1.80 57.00 ± 1.40 61.60 ± 0.85
20 57.25 ± 1.80 43.90 ± 1.60 45.50 ± 2.80 45.35 ± 1.60 85.00 ± 1.40 89.00 ± 2.80 92.80 ± 1.00
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Fig. 1
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Fig. 2
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Fig 3
0 5 10 15 20 25 30
0 10 20 30 40 50
Whey o ff (%)
Time (day)
5%
10%
15%
20%
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Fig. 4
0 5 10 15 20 25 30
0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0 2.2 2.4
D 4,3 (m)
Time (day)
5%
10%
15%
20%
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Graphical abstract
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Conflict of interest:
The authors declare no conflict of interest.
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Highlights:
Physicochemical properties of Asafoetida gum were affected by extraction variables.
Time, temperature, ethanol/gum ratio and pH were studied as extraction parameters.
Ethanol/gum ratio was the most effective factor.
Emulsions contained 80:20 of Asafoetida gum solution (20 %w/v) to oil were stable.