Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions

The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and 0.7 % (w/w)). Average size of the particles was 948 nm, and the SEM images confirmed the presence of the particles. Surface and interfacial tension of the BG particles were 48.39 and 15.36 (mN/m), respectively. Contact angle of water- and oil-BG particles was 99 and 42.68, respectively, which can stabilize oil-in-water emulsions. Increment of the Pickering particles concentration decreased the size of the emulsion droplets and increased the emulsion stability (p <= 0.05). The size of emulsion droplets was in the range of 1.65-1.76 mu m and the highest zeta potential value was obtained by 0.7 % (w/w) BG particles (-30.02 mV). It can be concluded that increasing BG particles to 0.7 % resulted in creating the most stable emulsion.