Premium
Retracted: Potentiality of Neem ( A zadirachta indica ) Powder in Rheology Modification of Oil‐in‐Water Emulsion
Author(s) -
Khan Nasir Mehmood,
Khan Farman Ali,
Mu TaiHua,
Khan Zia Ullah,
Khan Midrarullah,
Ahmad Shujaat,
Behram Tayyeba
Publication year - 2015
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12132
Subject(s) - rheology , emulsion , viscosity , materials science , food science , chemistry , chemical engineering , composite material , organic chemistry , engineering
Rheology modification of the complex fluids has been addressed using the competency of the selected natural materials. This article reports the efficacy of the microparticles of the naturally available material neem ( A zadirachta indica ) powder as rheology modifier, which in turn offers better consistency, firmness, as well as nutrient value to the emulsions containing juice of A loe barbadenis M iller , which can be effectively used for the preparation of foods, pharmaceuticals and personal care products. These results showed that the oil–water emulsions containing aloe vera juice emulsified with coconut milk protein exhibited useful dynamic viscoelastic behavior, with improved consistency and rheology because of the addition of microparticles of neem. Neem microparticles offered higher yield stress and apparent viscosity. This rheology modifier material can potentially eliminate or reduce the use of synthetic chemical thickeners, texturizers, etc. Practical Applications The present work on neem powder application in emulsion production provides a new direction for further fundamental research to explore the mechanism of interactions of such particles with the main phase of emulsions. Present findings demonstrate the design of novel emulsions, which offers additional value because of the high therapeutic, nutrient and medicinal characteristics of such materials of natural origin.