Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion

Yi Luan; Qingling Wang; Songnan Li; Chen Gu; Rui Liu; Qingfeng Ge; Hai Yu; Mangang Wu

doi:10.1016/j.fochx.2023.100974

Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion

Food Chem X. 2023 Oct 31:20:100974. doi: 10.1016/j.fochx.2023.100974. eCollection 2023 Dec 30.

Authors

Yi Luan¹, Qingling Wang¹, Songnan Li², Chen Gu¹, Rui Liu¹, Qingfeng Ge¹, Hai Yu¹, Mangang Wu¹

Affiliations

¹ College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
² Joint International Research Laboratory of Agriculture and Agri-Product Safety, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu, 225009, China.

Abstract

Three kinds of phenolic acids: ferulic acid (FA), caffeic acid (CA), and gallic acid (GA) with different chemical structures were individually grafted onto Arabic gum (AG) via a laccase mediated method, and their roles in stabilizing o/w emulsions were evaluated. The total phenolic content in modified AG increased from 2.7 ± 0.2 to 18.7 ± 0.2, 19.8 ± 0.6, 22.4 ± 0.8 mg/g after 4 h of laccase catalysis, respectively. FTIR spectra of modified AGs exhibited additional phenolic characteristics, revealing the successful grafting of phenolic acids to AG structure. Compared with natural AG, modified AGs showed remarkably enhanced thermal stability, as well as antioxidant capacity in an order of gallic acid > caffeic acid > ferulic acid. The incorporation of phenolic acids into AG dramatically improved its emulsification performance. Herein, gallic acid-modified AG evinced up to 17.6 % and 12.6 % increments in emulsifying activity and emulsion stability relative to natural AG, respectively. Moreover, the oxidative stability of AG emulsions was pronouncedly meliorated by the introduced phenolic acids, especially gallic acid, as manifested by the suppressed production of primary and secondary oxidation products.

Keywords: Antioxidant; Arabic gum; Laccase; Oxidative stability; Phenolic acid.