Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan

Xi Yang; Tian Gong; Dan Li; Anqi Li; Lijun Sun; Yurong Guo

doi:10.1016/j.carbpol.2019.115278

Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan

Carbohydr Polym. 2019 Dec 15:226:115278. doi: 10.1016/j.carbpol.2019.115278. Epub 2019 Sep 14.

Authors

Xi Yang¹, Tian Gong¹, Dan Li¹, Anqi Li¹, Lijun Sun², Yurong Guo³

Affiliations

¹ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, PR China.
² College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, PR China. Electronic address: l.sun1@uq.edu.au.
³ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, PR China; National Research & Development Center of Apple Processing Technology, PR China. Electronic address: yrguo730@snnu.edu.cn.

PMID: 31582087
DOI: 10.1016/j.carbpol.2019.115278

Abstract

In the study, a facile methodology for fabricating high viscoelastic emulsion gels has been proposed, which is based on the synergistic gelation mechanism of xanthan and konjac glucomannan (KGM). The effects of preparation strategies, oil contents and simulated sterilization conditions (121 °C, 30 min) on the emulsion gels were systemically investigated. All emulsion gels exhibited similar gelation temperature (T_gel) and gel melting temperature (T_melt), indicating that the gelling continuous phase played a predominant role in the emulsion gel formation. However, the viscoelasticity of the emulsion gels was different depending on preparation strategies and oil phase fractions. When a low concentration of tween-80 (<1.0 %, v/v) was incorporated during emulsification process, the resultant emulsion gels showed satisfactory thermal stability and could undergo simulated sterilization conditions without discernible oil droplet coalescence observed. Conclusively, these results demonstrate the potentials of co-utilization of xanthan and KGM in designing novel food products.

Keywords: Emulsions gel; Konjac glucomannan; Thermal stability; Viscoelasticity; Xanthan.