Incorporation of Hydrocolloids and Aloe Vera Gel on Tree Tomato Beverages ( Cyphomandrabetacea S.) Part II: Physicochemical Properties and Colloidal Stability

The aim of this study was to assess the effect of the incorporation of hydrocolloids and aloe vera on the physicochemical properties and the degree of stability of Tree Tomato Beverages (TTB). The addition of hydrocolloids was used to control the phenomenon of phase separation in TTB during storage. Concentrations of Xanthan Gum (XG) and carboxymethylcellulose (CMC)  0.05% were appropriate in beverage physical stability due to the reduction in sedimentation velocities and high values of zeta potential (ζ>30 mV), without significantly affecting the physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected the pH and titratable acidity (p>0.05), but its effect on physical instability was not significant. The results suggest that due to the hydrophilic and anionic character of the hydrocolloids, they are useful in the processes of steric and electrostatic stability of TTB.