Discrimination of orange beverage emulsions with different formulations using multivariate analysis

Area of Science:

• Food Science
• Emulsion Technology
• Beverage Science

Background:

• Food emulsion properties are determined by physical and chemical interactions between constituents.
• Understanding these interactions is crucial for developing stable and palatable food products.

Purpose of the Study:

• To investigate the impact of individual components on beverage emulsion characteristics.
• To optimize the formulation of orange beverage emulsions for desirable properties.

Main Methods:

• Utilized second-order polynomial regression models to analyze component effects.
• Evaluated physico-chemical and organoleptic properties of beverage emulsions.

Main Results:

• Regression models with high adjusted R(2) values (0.851-0.996) effectively explained emulsion properties.
• Gum arabic concentration significantly influenced all tested response regression models (P < 0.05).

Conclusions:

• Optimized orange beverage emulsion formulation: 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum, 152.7 g kg(-1) orange oil.
• Gum arabic concentration is a critical factor in orange beverage emulsion formulation.
• Xanthan gum and orange oil interaction significantly affected most physicochemical properties.