Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability

다국어 초록 (Multilingual Abstract)

The effects of xanthan gum (XG) (0, 0.3, 0.6wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GGmixtures (0.3–0.3, 0.3–0.6, 0.6–0.3 and 0.6–0.6 wt%) onthe physical stability of sodium caseinate (CN) stabilizedconcentrated O/W emulsions (uoil = 0.6) were examined.
The emulsion stability, microstructure, droplets size distribution,and rheological properties were evaluated. Thefindings showed that with increasing total gum concentrationup to 0.6% droplets size and emulsion instabilitysignificantly decreased (p\0.05). The emulsion containinga ternary mixture of CN:XG:GG at total gum concentration(0.6%) with a mixing ratio of 0.3:0.3 XG:GGexhibited the best stability with the highest ESI value(98.3%). Above the critical concentration, an excessiveincrease in storage modulus led to a significant increase indroplet size and emulsion instability. In brief, concentratedemulsions stabilized by binary and ternary mixtures (CN/XG/GG) may be applicable in special food like heavycream and as a template for fabricating oleogels.

참고문헌 (Reference)

1 Petri DF, "Xanthan gum: A versatile biopolymer for biomedical and technological applications" 132 : 2015

2 Liu X, "Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers" 77 : 168-175, 2018

3 Toker OS, "Three interval thixotropy test(3ITT)in food applications : A novel technique to determine structural regeneration of mayonnaise under different shear conditions" 70 : 125-133, 2015

4 Tavernier I, "The Potential of Waxes to Alter the Microstructural Properties of Emulsion-Templated Oleogels" 120 : 1700393-, 2018

5 Liu L, "Sodium caseinate/xanthan gum interactions in aqueous solution : Effect on protein adsorption at the oil–water interface" 27 : 339-346, 2012

6 Zhao Q, "Sodium caseinate/flaxseed gum interactions at oil–water interfac[e : Effect on protein adsorption and functions in oil-in-water emulsion" 43 : 137-145, 2015

7 Long Z, "Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion" 49 : 545-552, 2012

8 Erc¸elebi EA, "Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum" 229 : 281-286, 2009

9 Patel AR, "Polysaccharide-based oleogels prepared with an emulsion-templated approach" 15 : 3435-3439, 2014

10 Liang Y, "Physical stability, microstructure and rheology of sodiumcaseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides" 36 : 245-255, 2014

11 Do VH, "Novel formulation of low-fat spread using rice starch modified by 4-aglucanotransferase" 208 : 132-141, 2016

12 Lorenzo G, "Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures" 41 : 487-494, 2008

13 Long Z, "Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions" 32 (32): 123-129, 2013

14 Khouryieh H, "Influence of mixing temperature on xanthan conformation and interaction of xanthan–guar gum in dilute aqueous solutions" 39 : 964-973, 2006

15 Wijaya W, "High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes : effect of pH and polymer concentration" 8 : 584-594, 2017

16 Thombare N, "Guar gum as a promising starting material for diverse applications : A review" 88 : 361-372, 2016

17 McClements DJ, "Food emulsions: principles, practices, and techniques" CRC press 2015

18 Evans M, "Emulsion stabilisation using polysaccharide–protein complexes" 18 : 272-282, 2013

19 Khouryieh H, "Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions" 167 : 340-348, 2015

20 Hu H-Y, "Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate" 52 : 38-46, 2016

21 Chivero P, "Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions" 70 : 7-14, 2015

22 Caporaso N, "Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology" 61 : 66-76, 2016

23 Papalamprou EM, "Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins" 85 : 1967-1973, 2005

24 Lv R, "Effect of guar gum on stability and physical properties of orange juice" 98 : 565-574, 2017

25 Anvari M, "Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions" 102 : 1-7, 2017

26 Anvari M, "Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties" 79 : 518-525, 2018

27 Bak J, "Effect of CMC addition on steady and dynamic shear rheological properties of binary systems of xanthan gum and guar gum" 115 : 124-128, 2018

28 Liu L, "Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface" 25 : 921-927, 2011

29 Patel AR, "Comparative evaluation of structured oil systems : Shellac oleogel, HPMC oleogel, and HIPE gel" 117 : 1772-1781, 2015

30 Alizadeh L, "Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions : Effect of mixing ratio, concentration and wax addition" 128 : 796-803, 2019

31 Patel AR, "Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates" 31 : 2065-2073, 2014

32 Tadros T, "Application of rheology for assessment and prediction of the long-term physical stability of emulsions" 108 : 227-258, 2004

33 Rather SA, "Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions" 53 : 2876-2886, 2016