Naji-Tabasi Sara, Emadzadeh Bahareh, Mousavi Seyedeh Fatemeh, Shahbazizadeh Saeedeh, Damavandi Zahra
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Heliyon. 2025 Jan 10;11(2):e41896. doi: 10.1016/j.heliyon.2025.e41896. eCollection 2025 Jan 30.
Creating innovation in the production of beverage products has always been one of the goals of this industry. This investigation studied the fabrication of an instant biopolymeric structured powder to suspend flixweed seeds in a beverage. A mixture of carboxymethyl cellulose (CMC) and xanthan (XG) hydrocolloids in different ratios (CMC at 0.17-0.20 and xanthan XG at 0-0.03) and pH (4.0, 6.5, and 9.0) with sucrose sugar were used to create the instant structured system. Then, the best-structured system in neutral pH was studied along with different sweetener (sucrose, stevia and xylitol). The suspending environment had shear thinning behavior. The viscosity and yield stress of the samples increased by increasing xanthan concentration. pH of the environment had no significant effect on the rheological properties of the solutions (P > 0.05). However, it affected the formation time of the suspending system. The highest percentage of stable suspended seeds and the lowest fractal dimension change during storage time confirmed the samples containing 0.17 % CMC-0.03 % XG had the highest stability. The sensory results also confirmed that increasing the level of XG increased appearance attractiveness score. The low-calorie sweeteners significantly affected the rheological behavior and stability of the suspension system (p < 0.05). The shortest formation time of the structured system was observed in the presence of sucrose. The xylitol samples had the lowest stability and overall acceptance. The results of this study confirm the suitability of the CMC-XG suspending system to be applied for the rapid suspension of various particles.
在饮料产品生产中创造创新一直是该行业的目标之一。本研究调查了一种用于在饮料中悬浮离子草种子的速溶生物聚合物结构化粉末的制备。使用不同比例（羧甲基纤维素（CMC）为0.17 - 0.20，黄原胶（XG）为0 - 0.03）和pH值（4.0、6.5和9.0）的羧甲基纤维素（CMC）和黄原胶（XG）水胶体与蔗糖的混合物来创建速溶结构化体系。然后，研究了中性pH下最佳结构化体系以及不同甜味剂（蔗糖、甜菊糖苷和木糖醇）的情况。悬浮环境具有剪切变稀行为。样品的粘度和屈服应力随着黄原胶浓度的增加而增加。环境的pH值对溶液的流变学性质没有显著影响（P > 0.05）。然而，它影响了悬浮体系的形成时间。在储存期间，稳定悬浮种子的最高百分比和分形维数的最低变化证实了含有0.17% CMC - 0.03% XG的样品具有最高的稳定性。感官结果也证实，增加XG的水平会提高外观吸引力得分。低热量甜味剂显著影响了悬浮体系的流变行为和稳定性（p < 0.05）。在蔗糖存在的情况下观察到结构化体系的形成时间最短。木糖醇样品的稳定性和总体接受度最低。本研究结果证实了CMC - XG悬浮体系适用于快速悬浮各种颗粒。
