Ribeiro Samara, Almeida Renata, Batista Leonardo, Lima Janaina, Sarinho Ana, Nascimento Amanda, Lisboa Hugo
Unidade Académica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande 58400-900, Paraiba, Brazil.
Foods. 2024 Mar 7;13(6):816. doi: 10.3390/foods13060816.
This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions. We systematically characterized six emulsions with varying GG and XG ratios, employing spray-drying techniques for the encapsulation process. The stability of the emulsions was quantitatively analyzed, revealing a marked decrease in stability rates correlated with higher initial emulsion activity (zero-order kinetic constant r = -0.972). Furthermore, this study demonstrated that emulsions with carefully optimized hydrocolloid ratios could achieve high encapsulation efficiency (74%) and controlled release profiles. Kinetic modeling and diffusion analyses elucidated that increased XG concentrations tend to reduce diffusivity, thereby enhancing emulsion stability. The effective diffusivity of the thyme oil within the emulsion matrix was determined to be within a range of 0.7 to 2.4 × 10 m/s, significantly influencing release kinetics. The Pearson correlation matrix underlined a substantial negative association between emulsion activity and effective diffusivity (r = -0.740), indicating that denser hydrocolloid networks impede oil mobility. The findings conclusively establish that the interplay of GG and XG concentrations is pivotal in dictating the emulsion's physicochemical properties, with denser networks formed by higher XG content leading to slower oil release rates and enhanced stability. This research provides critical insights for the design of encapsulated food and pharmaceutical products, highlighting the imperative of strategic hydrocolloid selection to realize specific functional attributes and performance criteria.
本研究探讨了瓜尔豆胶（GG）和黄原胶（XG）之间的水胶体相互作用对百里香精油乳液稳定性和释放动力学的影响。我们系统地表征了六种GG和XG比例不同的乳液，在包封过程中采用喷雾干燥技术。对乳液的稳定性进行了定量分析，结果表明稳定性速率显著降低，这与较高的初始乳液活性相关（零级动力学常数r = -0.972）。此外，本研究表明，具有精心优化的水胶体比例的乳液可以实现高包封效率（74%）和可控的释放曲线。动力学建模和扩散分析表明，XG浓度的增加往往会降低扩散率，从而提高乳液稳定性。确定百里香精油在乳液基质中的有效扩散率在0.7至2.4×10 m/s范围内，这对释放动力学有显著影响。皮尔逊相关矩阵强调了乳液活性与有效扩散率之间存在显著的负相关（r = -0.740），表明更致密的水胶体网络会阻碍油的流动性。研究结果最终确定，GG和XG浓度的相互作用对于决定乳液的物理化学性质至关重要，较高XG含量形成的更致密网络导致油释放速率减慢和稳定性增强。这项研究为包封食品和药品的设计提供了关键见解，强调了战略性选择水胶体以实现特定功能属性和性能标准的必要性。
