Influence of xanthan gum and guar gum on the gelation and structural properties of carboxylated cellulose nanofibers-based emulsion gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-23 DOI:10.1016/j.foodhyd.2025.111694

Yanyan Cheng, Jieqiong Lin, Yi Luo, Jinzhou Xiao, Weiqi Fei, Jiajun Song, Huiliang Wen, Jianhua Xie

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Abstract

This study investigated the use of carboxylated cellulose nanofibers (CCNF) as stabilizers, for fabricating emulsion gels and the effects of adding hydrophilic colloids (xanthan gum, XG and guar gum, GG) on the properties of the CCNF emulsion. XG and GG are anionic and neutral polysaccharides, respectively. As anionic cellulose derivatives, CCNF has a synergistic effect with XG through electrostatic attraction and hydrogen bonding, whereas interactions with GG are formed mainly through hydrogen bonding and physical entanglement. These two different molecular interaction mechanisms result in a composite emulsion gel system with a stable three-dimensional network structure. Results indicated that the addition of XG/GG significantly enhanced the storage modulus (G′) and loss modulus (G″), and improved the gel strength, hardness and fracture elongation. The emulsion gels exhibited markedly improved water-holding capacity (WHC) and freeze-thaw (F-T) stability, and the WHC after freezing and thawing increased to 78 %–97 % with the addition of XG and GG at various concentrations. These findings demonstrated the promising potential of CCNF-stabilized emulsion gels incorporating XG and GG and provide a basis for expanding the use of CCNF emulsion gels.

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黄原胶和瓜尔胶对羧化纤维素纳米纤维乳液凝胶的凝胶化和结构性能的影响

研究了羧化纤维素纳米纤维（CCNF）作为稳定剂制备乳液凝胶，以及添加亲水性胶体（黄原胶，XG和瓜尔胶，GG）对CCNF乳液性能的影响。XG和GG分别为阴离子和中性多糖。作为阴离子纤维素衍生物，CCNF通过静电吸引和氢键与XG产生协同作用，而与GG主要通过氢键和物理纠缠形成相互作用。这两种不同的分子相互作用机制形成了具有稳定三维网络结构的复合乳液凝胶体系。结果表明，XG/GG的加入显著提高了储模量（G′）和损耗模量（G″），提高了凝胶强度、硬度和断裂伸长率。添加不同浓度的XG和GG后，乳液凝胶的保水能力（WHC）和冻融稳定性（F-T）均有显著提高，冻融后的WHC可达78% ~ 97%。这些研究结果表明，含XG和GG的CCNF稳定乳液凝胶具有良好的潜力，并为CCNF乳液凝胶的扩大使用提供了基础。

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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.