Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties

Jiawei Lin; Zhiming Wang; Hecheng Meng; Xiaoming Guo

doi:10.1016/j.carbpol.2021.117880

Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties

Carbohydr Polym. 2021 Jun 1:261:117880. doi: 10.1016/j.carbpol.2021.117880. Epub 2021 Mar 3.

Authors

Jiawei Lin¹, Zhiming Wang², Hecheng Meng³, Xiaoming Guo⁴

Affiliations

¹ School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
² School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
³ School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China. Electronic address: femenghc@scut.edu.cn.
⁴ School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Bioengineering Institute (Guangzhou Sugarcane Industry Research Institute), Guangzhou 510316, China. Electronic address: fexmguo@gmail.com.

PMID: 33766367
DOI: 10.1016/j.carbpol.2021.117880

Abstract

Although recognized as a "gold standard" emulsifier in food industry, gum arabic (GA) is characterized by high dosage consumption and inconsistent emulsification performance. This work aimed to solve the above shortcomings by crosslinking GA with genipin. The resulting genipin-crosslinked GA (G-GA) had larger molecular weight (1596 kg/mol) and mean radius of gyration (64.9 nm) than the control GA (denoted as C-GA; 529 kg/mol and 19.2 nm), featuring a more compact conformation. More importantly, the proportion of the arabinogalactan protein (AGP) component of G-GA increased, endowing G-GA with enhanced emulsifying stability. The dosage required for emulsification were less for G-GA (7.5 %) than C-GA (15 %) in 20 % oil emulsion. The G-GA-stabilized emulsions sterilized (110 °C for 30 min) or treated at 60 °C for 10 d were more stable. Overall, this study demonstrates that genipin crosslinking is a suitable strategy providing GA with enhanced emulsification properties while saving the emulsifier dosage.

Keywords: Citric acid (Compound CID: 22230); Crosslinking; Emulsifying stability; Ethanol (Compound CID: 702); Genipin; Genipin (Compound CID: 442424); Gum arabic; Hydrochloric acid (Compound CID: 313); Polystyrene resin (Compound CID: 24755); Sodium azide (Compound CID: 33557); Sodium dihydrogen phosphate (Compound CID: 23672064); Sodium hydroxide (Compound CID: 14798); Sodium nitrate (Compound CID: 24268).