• Y. Carrera Departamento de Ingeniería de Procesos e Hidráulica. Universidad Autónoma Metropolitana-Iztapalapa
  • E. García-Márquez Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco
  • E. Aguirre-Mandujano Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo
  • M.E. Rodríguez-Huezo Depto. Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec
  • J. Alvarez-Ramirez Departamento de Ingeniería de Procesos e Hidráulica. Universidad Autónoma Metropolitana-Iztapalapa
Keywords: yam bean solids, solids network formation, oil-in-water emulsions, stability, rheology


Yam bean (Pachyrhizus erosus L. Urban) solids (YS) were used at concentrations of 3, 5 and 7 % w/w for stabilizing oil-inwater emulsions with a 0.15 mass fraction (E3, E5 and E7). Higher YS concentrations produced emulsions with smaller average particle size distribution, more marked shear thinning behaviour, and higher solid-like (tan δ < 1) viscoelastic properties. Optical micrographs revealed that the rheological properties, particle size distribution, and stability of the emulsions were predominantly associated to the formation of 3-D particles network in the continuous phase that immobilized the emulsion droplets. The micrographs also showed small sized YS fragments adsorbed at the oil-water interface, contributing with a steric stabilization term to emulsions stability. Variations in the rheological properties of the emulsions with aging time (14 days) were less pronounced when using higher YS concentrations.


Amaya-Llano, S.L., Martínez-Alegría, A.L., Zazueta-Morales, J.J. and Martínez-Bustos, F. (2008). Acid thinned jicama and maize starches as fat substitute in yogurt. LWT-Food Science and Technology 41, 1274-1281.

AOAC. (1995). Association of Official Analytical Chemists (16th ed.). Arlington, USA.

Bhandari, M. R., Kasai, T. and Kawabata, J. (2003). Nutritional evaluation of wild yam (Dioscorea spp.) tubers from Nepal. Food Chemistry 82, 619-623.

Chanamai, R. A. D. J. M. and McClements, D. J. (2002). Comparison of gum Arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature. Journal of Food Science 67, 120- 125.

Chevalier, Y. and Bolzinger, M.A. (2013). Emulsions stabilized with solid nanoparticles: Pickering emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 439, 23-34.

Colin, V.L., Pereira, C.E., Villegas, L.B., Amoroso, M.J. and Abate, C.M. (2013). Production and partial characterization of bioemulsifier from a chromium-resistant actinobacteria. Chemosphere 90, 1372.

Dias, A.B., Müller, C.M.O., Larotonda, D.S.F. and Laurindo, J.B. (2010). Biodegradables films based on rice and rice flour. Journal of Cereal Science 51, 213-219.

Dickinson, E. (2010). Food emulsions and foams: Stabilization by particles. Current Opinion in Colloid & Interface Science 15, 40-49.

Dickinson E. (2012). Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets. Food Hydrocolloids 28, 224-241.

Dzul-Cauich, J.G., Lobato-Calleros, C., Pérez- Orozco, J.P., Alvarez-Ramirez, J. and Vernon-Carter, E.J. (2013). Stability of water-inoil-in-water multiple emulsions: Influence of the interfacial properties of milk fat globule membrane. Revista Mexicana de Ingeniería Química 12, 425-436.

Fouconnier, B., Roman-Guerrero, A. and Vernon-Carter, E.J. (2012). Effect of [CTAB]- [SiO] ratio on the formation and stability of hexadecane/water emulsions in the presence of NaCl. Colloids and Surfaces A: Physicochemical and Engineering Aspects 400, 10-17.

Golemanov, K., Tcholakova, S., Denkov, N., Pelan, E. and Stoyanov, S.D. (2012). Surface shear rheology of saponin adsorption layers. Langmuir 28, 12071-12084.

Jones, O.G. and McClements, D.J. (2010). Functional biopolymer particles: design, fabrication, and applications. Comprehensive Reviews in Food Science and Food Safety 9, 374-397.

Kragel, J. and Derkatch, S.R. (2010). Interfacial shear rheology. Current Opinion in Colloid & Interface Science 15, 246-255.

Lorenzo, G., Zaritzky, N. and Califano, A. (2013). Rheological analysis of emulsion-filled gels based on high acyl gellan gum. Food Hydrocolloids 30, 672-680.

Makkar, R. S., Cameotra, S. S. and Banat, I. M. (2011). Advances in utilization of renewable substrates for biosurfactant production. AMB Express 1, 1-19.

Mali, S., Grossmann, M. V. E., Garcia, M. A., Martino, M. N. and Zaritzky, N. E. (2004). Barrier, mechanical and optical properties of plasticized yam starch films. Carbohydrate Polymers 56, 129-135.
McClements, D.J. (2005). Food emulsions: Principles, practices, and techniques (2nd ed.). CRC Press, Boca Raton.

Morse, E. E. (1947). Anthrone in estimating low concentrations of sucrose. Analytical Chemistry 19, 1012-1013.

Murray, B.S., Durga, K., Yusoff, A. and Stoyanov, S.D. (2011). Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Food Hydrocolloids 25, 627-638.

Nadine, M., Rousseau, D. and Ghosh, S. (2014). Fat crystal-stabilized water-in-oil emulsions as controlled release systems. LWT - Food Science and Technology 56, 248-255.

N’da Kouamé, V., Handschin, S., Derungs, M., Amani, G. and Conde-Petit, B. (2011). Thermal properties of new varieties of yam starches. Starch/Stärke 63, 747.

Nindjin, C., Amani, G.N. and Sindic, M. (2011). Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohydrate Polymers 86, 1637-1645.

Pal, R. (1996). Rheology of emulsions containing polymeric liquids. In: Encyclopedia of Emulsion Technology Vol. 4, (P. Becher, ed.), Pp. 93-264. CRC Press, New York.

Puncha-Arnon, S. and Uttapap, D. (2013). Rice starch vs. rice flour: Differences in their properties when modified by heat-moisture treatment. Carbohydrate Polymers 91, 85.

Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E. J. and Alvarez-Ramírez, J. (2010). Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering 101, 229-235.

Ramos-de-la-Peña, A.M., Renard, C.M.G.C., Wicker, L. and Contreras-Esquivel, J.C. (2013). Advances and perspectives of Pachyrhizus spp. in food science and biotechnology. Trends in Food Science and Technology 29, 44-54.

Rayner, M., Timgren, A., Sjöö, M. and Dejmek, P. (2012). Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions. Journal of the Science of Food and Agriculture 92, 1841-1847.

Sherman, P. (1968). General properties of emulsions and their constituents. In: Emulsion Science, (P. Sherman, ed.), Pp. 217-351. Academic Press, London.

Schoeler, B., Poptoshev, E. andCaruso, F. (2003). Growth of multilayer films of fixed and variable charge density polyelectrolytes: effect of mutual charge and secondary interactions. Macromolecules 36, 5258-5264.

Stevenson, D. G., Jane, J., & Inglett, G. E. (2007). Characterisation of Jícama (Mexican Potato) (Pachyrhizus erosus L. Urban) Starch From Taproots Grown in USA and Mexico. Starch/Starke 59, 132-140.

Vignati, E., Piazza, R. and Lockhart, T. P. (2003). Pickering emulsions: interfacial tension, colloidal layer morphology, and trapped-particle motion. Langmuir 19, 6650-6656.

Winuprasith, T. and Suphantharika, M. (2013). Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocolloids 32, 383-394.

Zinoviadou, K. G., Scholten, E., Moschakis, T. and Biliaderis, C. G. (2012). Properties of emulsions stabilised by sodium caseinatechitosan complexes. International Dairy Journal 26, 94-101.
How to Cite
Carrera, Y., García-Márquez, E., Aguirre-Mandujano, E., Rodríguez-Huezo, M., & Alvarez-Ramirez, J. (2020). STABILIZING OIL-IN-WATER EMULSIONS WITH YAM BEAN (Pachyrhizus erosus L. URBAN) SOLIDS. Revista Mexicana De Ingeniería Química, 13(2), 447-456. Retrieved from
Food Engineering

Most read articles by the same author(s)