Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-07 DOI:10.1016/j.foodhyd.2025.111414

Jaehyun Jeong , Jiwon Kwon , Jiseon Lee , Jochen Weiss , Mi-Jung Choi

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Abstract

This study investigated the impact of incorporating a xanthan gum (XG)/locust bean gum (LBG) complex into the inner water phase and varying oil types, such as canola and medium-chain triglyceride (MCT) oils, on the physicochemical, rheological, digestive, and sensory properties of water-in-oil-in-water (W₁/O/W₂) and gel-in-oil-in-water (G/O/W) double emulsions designed to modulate saltiness and bitterness perception. Systematic variation of the XG/LBG concentration and oil type led to a more uniform particle structure with decreased droplet size as the gum concentration increased, while all emulsions exhibited encapsulation efficiencies above 80 % and ζ-potentials approaching 30 mV, confirming their stability. Rheological properties indicated that increasing the gum complex concentration enhanced both viscosity and the storage modulus, with canola oil-based formulations generally exhibiting higher viscosity compared to those prepared with MCT oil. In vitro digestion studies revealed that MCT oil-based emulsions promoted a more rapid release of potassium ions, whereas canola oil-based systems provided a more gradual release. Sensory analysis further demonstrated that both the gelled inner phase and the oil type significantly influenced sensory perception, with G/O/W emulsions yielding a prolonged perception of saltiness and reduced bitterness relative to conventional W₁/O/W₂ systems. Collectively, these results highlight the key role of the XG/LBG complex and oil type in modulating texture, release kinetics, and sensory attributes, providing insights for developing functional foods with balanced taste.

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黄原胶/刺槐豆胶配合物及油型对油中水凝胶（G/O/W）双乳液流变性能和感官特性的影响

本研究研究了黄原胶(XG)/槐树豆胶（LBG）配合物加入到内水相和不同类型的油，如菜籽油和中链甘油三酯（MCT）油，对水包油（W1/O/W2）和油包水凝胶（G/O/W）双乳液的物理化学，流变学，消化和感官特性的影响，以调节咸味和苦味感知。随着胶浓度的增加，XG/LBG浓度和油类型的系统变化导致颗粒结构更加均匀，液滴尺寸减小，而所有乳液的包封效率都在80%以上，ζ电位接近30 mV，证实了它们的稳定性。流变学性质表明，增加胶配合物的浓度可以提高粘度和储存模量，与MCT油制备的配方相比，菜籽油基配方通常具有更高的粘度。体外消化研究表明，MCT油基乳剂促进钾离子的更快释放，而菜籽油为基础的系统提供了更缓慢的释放。感官分析进一步表明，凝胶化的内相和油类型都显著影响感官知觉，与常规的W1/O/W2体系相比，G/O/W乳液产生的咸味感觉延长，苦味减少。总的来说，这些结果强调了XG/LBG复合物和油类型在调节质地、释放动力学和感官属性方面的关键作用，为开发口味平衡的功能食品提供了见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.