Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil-in-water emulsions

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2024-02-11 DOI:10.1002/aocs.12822

Houria Bouziane, Soumia Seddari, Fatiha Boudjema, Nadji Moulai-Mostefa

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Abstract

In this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases with NaCn concentration. In addition, the ST of NaCn/XG is higher than that of NaCn solution indicating interactions between NaCn and XG. In addition, the turbidity of the dispersions increases while ST decreases with NaCn concentration. Fourier transform spectroscopy (FTIR) spectra confirmed the formation of a complex between NaCn and XG through electrostatic interactions. Structural analyses demonstrated that the morphologies of the complex particles are different compared to the pure biopolymer ones. Furthermore, the oil-in-water (O/W) emulsions based on NaCn/XG complexes formed into acid conditions were studied. The obtained results showed that the stability, the average diameter of the droplets, and the rheological behavior of the formulated emulsions depend on the NaCn:XG ratio. Emulsion formulated with 0.5:1, 1:1, 1.5:1, 2:1 NaCn:XG ratio presented good creaming stability during 1 month of storage at 25°C. On the other hand, samples formulated with a 1:1 ratio of NaCn/XG exhibited the best stability. Their average diameter (29.026 μm) remained constant during the storage. Emulsions formulated with higher ration PR:PS (2.5:1, 3:1) were unstable and have larger droplets. Also, all formulations showed a shear-thinning and elastic behavior.

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酸性条件下酪蛋白酸钠/黄原胶复合物的制备和表征及其在稳定水包油型乳液中的应用

在这项工作中，对酪蛋白酸钠（NaCn）和黄原胶（XG）形成的复合物作为新型天然稳定剂进行了测试。在 pH 值为 4 的条件下，使用恒定浓度的 XG（0.4%）和不同浓度的 NaCn 制备复合物。然后，对它们的浊度、表面张力（ST）和流变性进行了表征。所得结果表明，NaCn 溶液和 NaCn/XG 分散液的 ST 随 NaCn 浓度的增加而降低。此外，NaCn/XG 的 ST 比 NaCn 溶液的 ST 高，这表明 NaCn 和 XG 之间存在相互作用。此外，分散液的浊度随着 NaCn 浓度的增加而增加，而 ST 则随着 NaCn 浓度的增加而降低。傅立叶变换光谱（FTIR）光谱证实 NaCn 和 XG 通过静电作用形成了复合物。结构分析表明，复合物颗粒的形态与纯生物聚合物颗粒不同。此外，还研究了在酸性条件下形成的基于 NaCn/XG 复合物的水包油（O/W）乳液。研究结果表明，配制乳液的稳定性、液滴平均直径和流变行为取决于 NaCn:XG 的比例。以 0.5:1、1:1、1.5:1 和 2:1 的 NaCn:XG 比例配制的乳液在 25°C 下储存 1 个月期间具有良好的起泡稳定性。另一方面，以 1:1 的 NaCn/XG 比例配制的样品稳定性最好。它们的平均直径（29.026 μm）在储存期间保持不变。用较高比例的 PR:PS （2.5:1、3:1）配制的乳液不稳定，液滴较大。此外，所有配方都表现出剪切稀化和弹性行为。

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.