Although recognized as a "gold standard" emulsifier in food industry, gum arabic (GA) is characterized by high dosage consumption and inconsistent emulsification performance. This work aimed to solve the above shortcomings by crosslinking GA with genipin. The resulting genipin-crosslinked GA (G-GA) had larger molecular weight (1596 kg/mol) and mean radius of gyration (64.9 nm) than the control GA (denoted as C-GA; 529 kg/mol and 19.2 nm), featuring a more compact conformation. More importantly, the proportion of the arabinogalactan protein (AGP) component of G-GA increased, endowing G-GA with enhanced emulsifying stability. The dosage required for emulsification were less for G-GA (7.5 %) than C-GA (15 %) in 20 % oil emulsion. The G-GA-stabilized emulsions sterilized (110 °C for 30 min) or treated at 60 °C for 10 d were more stable. Overall, this study demonstrates that genipin crosslinking is a suitable strategy providing GA with enhanced emulsification properties while saving the emulsifier dosage.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.carbpol.2021.117880 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Microencapsulation of by Emulsion Technique and Evaluation of Microparticle Properties and Bacterial Viability Under Storage, Processing, and Digestive System Conditions.
Food Sci Nutr
December 2024
Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran.
In this research, the emulsification method was used to encapsulate in microparticles of whey protein concentrate (WPC) at different levels (1%, 2%, and 4%) and gum Arabic (GA) at three levels (0/5%, 1%, and 1/5%) and a constant level of sunflower oil (5%). The results showed that emulsions with higher quantities of wall materials exhibited better encapsulation efficiency (67%/57%) and preservation ability at different temperatures, different pH, and presence of 1% bile salt. During the storage time, the droplet size of the emulsion increased more than two times (from 2.
View Article and Find Full Text PDFEnhancing Viability of BG24 Through Optimized Spray Drying: Insights Into Process Parameters, Carrier Agents, Comparative Analysis With Freeze Drying, and Storage Condition Influences.
Food Sci Nutr
December 2024
Department of Food Engineering, Faculty of Engineering Ege University İzmir Turkey.
This study investigated the survival dynamics of BG24, a probiotic strain, within reconstituted skim milk (RSM) and yeast extract (YE) matrices during the spray-drying (SD) process, encompassing of inlet/outlet air temperatures. Notably, optimum SD parameters were found to be an inlet air temperature of 150°C and outlet air temperature of 83°C, that achieving high viability (92.23%), and reducing both moisture content (MC) (3.
View Article and Find Full Text PDFGum arabic-stabilized emulsion systems: Underlying mechanisms for enhancing storage and digestion stability of curcumin.
Int J Biol Macromol
December 2024
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China. Electronic address:
Although the benefits of gum arabic (GA) in developing emulsion systems are well known, the mechanism underlying its stability-enhancing effect of GA in emulsion systems stabilized with curcumin remains unclear. This study used GA-stabilized emulsion system, containing 10 wt% medium-chain triglycerides and 0.1 % curcumin.
View Article and Find Full Text PDFCosmetic emulsions containing innovative complex coacervates: A cross-sectional study.
Int J Cosmet Sci
December 2024
Normandie Univ, URCOM UR 3221, Université Le Havre Normandi, Le Havre, France.
Objective: Vitamin E, in the form of α-tocopherol (TOCO), is an essential lipophilic antioxidant widely used in topical formulations. However, incorporating pure TOCO into skincare products poses significant challenges due to its limited solubility and high sensitivity to heat, light and oxidation. The present cross-sectional study aimed to innovate by encapsulating TOCO using non-animal sustainable biopolymers through complex coacervation and to investigate the interaction of these coacervates with cosmetic emulsions, focusing on their impact on the emulsions' physicochemical properties and stability.
View Article and Find Full Text PDFSea buckthorn Flavonols extract co-loaded Zein/gum Arabic nanoparticles: Evaluating cellular absorption in Caco-2 cells and antioxidant activity in HepG2 cells.
Food Chem
December 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, Hubei 430070, PR China. Electronic address:
Improving sea buckthorn flavonoids (SF) stability and bioacccessibility is of more practical significance for evaluating the total bioacccessibility of such foods. Therefore, we prepared nanoparticles using zein and gum Arabic (GA) by anti-solvent precipitation to encapsulate SF. Nanoparticles were characterized and assessed for their effect on the stability, release, bioaccessibility, absorption, and antioxidant properties of SF in the in vitro digestion and cell line.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!