Abstract

Polysaccharides interact synergistically to form sedimentation-resistant emulsions. However, data on the effect of polysaccharide combinations on oxidative stability are scarce. Sedimentation and oxidative stability are equally important for fat emulsion products. In fact, emulsions owe their stability to various substances of polysaccharide nature. The research objective was to study the effect of polysaccharides and their combinations on the oxidative and sedimentation stability of direct emulsions during storage.
The study involved direct emulsions of sunflower oil, stabilized polysaccharides, and their combinations. The dispersed phase of sunflower oil was gradually added to the continuous phase of dissolved polysaccharides with intensive stirring. The emulsions were stored at 60°C for eight days. The sedimentation stability was assessed by analyzing sedimentation rate, fractal dimension, lacunarity, and droplet size. The oxidative stability was studied using standard methods for determining the peroxide value and conjugated dienes.
The emulsions had an average particle size from 6.78 ± 2.50 to 12.67 ± 6.53 µm. The samples based on xanthan gum and its combinations with other polysaccharides showed the highest sedimentation stability: exfoliated liquid proportion was 0–5.3%, highly esterified pectin being the only exception. The samples based on locust bean gum and its combination with low esterified pectin demonstrated the highest oxidative stability: peroxide value – 9.85 ± 0.45 mEq/kg. The lowest oxidative stability was found in the sample of locust bean gum with highly esterified pectin: peroxide value – 1.44 ± 0.85 mEq/kg. The combination of locust bean gum and xanthan gum provided satisfactory sedimentation (exfoliated liquid proportion – 2.2%) and oxidative (peroxide value – 11.8 ± 1.1 mEq/kg) stability of the emulsion. The experiment revealed weak correlation (r = – 0.096) between the sedimentary and oxidative stability parameters. Therefore, it was the nature of the polysaccharides themselves that affected these systems. The authors proposed such modes of action as metal chelating, free radical scavenging, and adding polysaccharide phenolic com-pounds.
Combinations of different polysaccharides increased the sedimentation and oxidative stability of direct emulsions. The research results can help food producers to develop new types of stable emulsion-based fat products.

Keywords

Emulsions, locust bean gum, xanthan gum, low esterified pectin, highly esterified pectin, storage

REFERENCES

1. Kouhi M, Prabhakaran MP, Ramakrishna S. Edible polymers: An insight into its application in food, biomedicine and cosmetics. Trends in Food Science and Technology. 2020;103:248–263. https://doi.org/10.1016/j.tifs.2020.05.025
2. Jindal N, Khattar JS. Microbial polysaccharides in food industry. In: Grumezescu AM, Holban AM, editors. Biopolymers for food design. Academic Press; 2018. pp. 95–123. https://doi.org/10.1016/B978-0-12-811449-0.00004-9
3. Muthukumar J, Chidambaram R, Sukumaran S. Sulfated polysaccharides and its commercial applications in food industries – A review. Journal of Food Science and Technology. 2021;58(7):2453–2466. https://doi.org/10.1007/s13197-020-04837-0
4. Delgado LL, Masuelli MA. Polysaccharides: concepts and classification. Evolution in Polymer Technology Journal. 2019;2(2).
5. Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science and Technology. 2020;102:1–15. https://doi.org/10.1016/j.tifs.2020.05.020
6. Bilal M, Gul I, Basharat A, Qamar SA. Polysaccharides-based bio-nanostructures and their potential food applications. International Journal of Biological Macromolecules. 2021;176:540–557. https://doi.org/10.1016/j.ijbiomac.2021.02.107
7. Srivastava N, Richa, Choudhury AR. Recent advances in composite hydrogels prepared solely from polysaccharides. Colloids and Surfaces B: Biointerfaces. 2021;205. https://doi.org/10.1016/j.colsurfb.2021.111891
8. Yang X, Li A, Li D, Guo Y, Sun L. Applications of mixed polysaccharide-protein systems in fabricating multistructures of binary food gels – A review. Trends in Food Science and Technology. 2021;109:197–210. https://doi.org/10.1016/j.tifs.2021.01.002
9. Li X, de Vries R. Interfacial stabilization using complexes of plant proteins and polysaccharides. Current Opinion in Food Science. 2018;21:51–56. https://doi.org/10.1016/j.cofs.2018.05.012
10. Wang Y, Ghosh S, Nickerson MT. Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties. Food Chemistry. 2019;298. https://doi.org/10.1016/j.foodchem.2019.125023
11. Li R, Peng S, Zhang R, Dai T, Fu G, Wan Y, et al. Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan. Food Research International. 2019;123:266–275. https://doi.org/10.1016/j.foodres.2019.05.005
12. Petitjean M, Isasi JR. Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds. International Journal of Biological Macromolecules. 2021;180:570–577. https://doi.org/10.1016/j.ijbiomac.2021.03.098
13. Zhu B-J, Zayed MZ, Zhu H-X, Zhao J, Li S-P. Functional polysaccharides of carob fruit: a review. Chinese Medicine. 2019;14(1). https://doi.org/10.1186/s13020-019-0261-x
14. Abdolmaleki K, Alizadeh L, Hosseini SM, Nayebzadeh K. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability. Food Science and Biotechnology. 2020;29(12):1685–1693. https://doi.org/10.1007/s10068-020-00836-1
15. Owens C, Griffin K, Khouryieh H, Williams K. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH. Food Chemistry. 2018;239:314–322. https://doi.org/10.1016/j.foodchem.2017.06.096
16. Zdunek A, Pieczywek PM, Cybulska J. The primary, secondary, and structures of higher levels of pectin polysaccharides. Comprehensive Reviews in Food Science and Food Safety. 2021;20(1):1101–1117. https://doi.org/10.1111/1541-4337.12689
17. Barnes WJ, Koj S, Black IM, Archer-Hartmann SA, Azadi P, Urbanowicz BR, et al. Protocols for isolating and characterizing polysaccharides from plant cell walls: a case study using rhamnogalacturonan-II. Biotechnology for Biofuels. 2021;14(1). https://doi.org/10.1186/s13068-021-01992-0
18. Cui J, Zhao C, Feng L, Han Y, Du H, Xiao H, et al. Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional proper-ties. Trends in Food Science and Technology. 2021;110:39–54. https://doi.org/10.1016/j.tifs.2021.01.077
19. Muñoz-Almagro N, Montilla A, Villamiel M. Role of pectin in the current trends towards low-glycaemic food consumption. Food Research International. 2021;140. https://doi.org/10.1016/j.foodres.2020.109851
20. Benkadri S, Salvador A, Sanz T, Nasreddine Zidoune M. Optimization of xanthan and locust bean gum in a gluten-free infant biscuit based on rice-chickpea flour using response surface methodology. Foods. 2021;10(1). https://doi.org/10.3390/foods10010012
21. Prajapati VD, Maheriya PM, Roy SD. Locust bean gum-derived hydrogels. In: Giri TK, Ghosh B, editors. Plant and algal hydrogels for drug delivery and regenerative medicine. Woodhead Publishing; 2021. pp. 217–260. https://doi.org/10.1016/B978-0-12-821649-1.00016-7
22. Sworn G. Xanthan gum. In: Phillips GO, Williams PA, editors. Handbook of hydrocolloids. Third Edition. Woodhead Publishing; 2021. pp. 833–853. https://doi.org/10.1016/B978-0-12-820104-6.00004-8
23. Shao P, Feng J, Sun P, Xiang N, Lu B, Qiu D. Recent advances in improving stability of food emulsion by plant polysaccharides. Food Research International. 2020;137. https://doi.org/10.1016/j.foodres.2020.109376
24. Wang C, Sun C, Lu W, Gul K, Mata A, Fang Y. Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids. Comprehensive Reviews in Food Science and Food Safety. 2020;19(6):2955–2971. https://doi.org/10.1111/1541-4337.12621
25. Wang D, Fan W, Guan Y, Huang H, Yi T, Ji J. Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage. LWT. 2018;98:268–275. https://doi.org/10.1016/j.lwt.2018.08.055
26. Zang X, Wang J, Yu G, Cheng J. Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions. LWT. 2019;111:573–581. https://doi.org/10.1016/j.lwt.2019.04.020
27. Kishk YFM, Al-Sayed HMA. Free-radical scavenging and antioxidative activities of some polysaccharides in emulsions. LWT – Food Science and Technology. 2007;40(2):270–277. https://doi.org/10.1016/j.lwt.2005.11.004
28. Katsuda MS, McClements DJ, Miglioranza LHS, Decker EA. Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin. Journal of Agricultural and Food Chemistry. 2008;56(14):5926–5931. https://doi.org/10.1021/jf800574s
29. Zhang Y, Dong M, Zhang X, Hu Y, Han M, Xu X, et al. Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study. Food Hydrocolloids. 2020;108. https://doi.org/10.1016/j.foodhyd.2020.105974.
30. García-Armenta E, Picos-Corrales LA, Gutiérrez-López GF, Gutiérrez-Dorado R, Perales-Sánchez JXK, GarcíaPinilla S, et al. Preparation of surfactant-free emulsions using amaranth starch modified by reactive extrusion. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2021;608. https://doi.org/10.1016/j.colsurfa.2020.125550
31. Mcclements DJ. Critical review of techniques and methodologies for characterization of emulsion stability. Critical Reviews in Food Science and Nutrition. 2007;47(7):611–649. https://doi.org/10.1080/10408390701289292
32. Hara A, Radin NS. Lipid extraction of tissues with a low-toxicity solvent. Analytical Biochemistry. 1978;90(1):420–426. https://doi.org/10.1016/0003-2697(78)90046-5
33. Nieto-Calvache JE, Gerschenson LN, de Escalada Pla MF. Papaya by-products for providing stability and antioxidant activity to oil in water emulsions. Journal of Food Science and Technology. 2021;58(5):1693–1702. https://doi.org/10.1007/s13197-020-04679-w
34. Hwang H-S, Fhaner M, Winkler-Moser JK, Liu SX. Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil. European Journal of Lipid Science and Technology. 2018;120(5). https://doi.org/10.1002/ejlt.201700378
35. Kumar M, Tomar M, Saurabh V, Sasi M, Punia S, Potkule J, et al. Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides. Carbohydrate Polymers. 2021;269. https://doi.org/10.1016/j.carbpol.2021.118319
36. Evelson L, Lukuttsova N. Some practical aspects of fractal simulation of structure of nano-modified concrete. International Journal of Applied Engineering Research. 2015;10(19):40454–40456.
37. Valle F, Brucale M, Chiodini S, Bystrenova E, Albonetti C. Nanoscale morphological analysis of soft matter aggregates with fractal dimension ranging from 1 to 3. Micron. 2017;100:60–72. https://doi.org/10.1016/j.micron.2017.04.013
38. Dàvila E, Parés D. Structure of heat-induced plasma protein gels studied by fractal and lacunarity analysis. Food Hydrocolloids. 2007;21(2):147–153. https://doi.org/10.1016/j.foodhyd.2006.02.004
39. Goodarzi F, Zendehboudi S. A comprehensive review on emulsions and emulsion stability in chemical and energy industries. Canadian Journal of Chemical Engineering. 2019;97(1):281–309. https://doi.org/10.1002/cjce.23336
40. Nakaya K, Ushio H, Matsukawa S, Shimizu M, Ohshima T. Effects of droplet size on the oxidative stability of oil-in-water emulsions. Lipids. 2005;40(5):501–507. https://doi.org/10.1007/s11745-005-1410-4
41. Boonlao N, Shrestha S, Sadiq MB, Anal AK. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin. Journal of Food Engineering. 2020;272. https://doi.org/10.1016/j.jfoodeng.2019.109859
42. Makarenko MA, Malinkin AD, Bessonov VV, Sarkisyan VA, Kochetkova AA. Secondary lipid oxidation products. Human health risks evaluation (article 1). Problems of Nutrition. 2018;87(6):125–138. (In Russ.). https://doi.org/10.24411/0042-8833-2018-10074
43. Zhao Q, Wang M, Zhang W, Zhao W, Yang RJ. Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil. Food Chemistry. 2020;311. https://doi.org/10.1016/j.foodchem.2019.125962
44. Goritschnig J, Tadus K, Konig J, Pignitter M. Free radical scavenging activity of carbonyl-amine adducts formed in soybean oil fortified with phosphatidylethanolamine. Molecules. 2020;25(2). https://doi.org/10.3390/molecules25020373
45. Hamdani AM, Wani IA. Guar and Locust bean gum: Composition, total phenolic content, antioxidant and antinutritional characterization. Bioactive Carbohydrates and Dietary Fibre. 2017;11:53–59. https://doi.org/10.1016/j.bcdf.2017.07.004
46. Qiu C, Zhao M, Decker EA, McClements DJ. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. Food Research International. 2015;74:131–139. https://doi.org/10.1016/j.foodres.2015.04.022
47. Vicente J, Pereira LJB, Bastos LPH, de Carvalho MG, Garcia-Rojas EE. Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability. International Journal of Biological Macromolecules. 2018;120:339–345. https://doi.org/10.1016/j.ijbiomac.2018.08.041
48. Friberg SE. Emulsion stability. In: Friberg SE, Larsson K, editors. Food Emulsions, 3rd edn. New York: Marcel Dekker; 1997. pp. 1–55.
49. Costa M, Freiría-Gándara J, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability. Journal of Colloid and Interface Science. 2020;562:352–362. https://doi.org/10.1016/j.jcis.2019.12.011