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

Area of Science:

• Food Science and Technology
• Biomaterials Engineering
• Colloid and Surface Chemistry

Background:

• Gum arabic (GA) is a widely used food emulsifier but suffers from high usage rates and variable performance.
• Existing limitations of GA necessitate the development of improved emulsifying agents for the food industry.

Purpose of the Study:

• To enhance the emulsification properties of gum arabic (GA) by crosslinking it with genipin.
• To reduce the required dosage and improve the stability of GA-based emulsions.

Main Methods:

• Genipin was used to crosslink GA, creating genipin-crosslinked GA (G-GA).
• Physicochemical properties (molecular weight, radius of gyration, AGP content) of G-GA and control GA (C-GA) were analyzed.
• Emulsification performance and stability of G-GA and C-GA were evaluated in oil-in-water emulsions under various conditions (sterilization, extended storage).

Main Results:

• G-GA exhibited significantly higher molecular weight (1596 kg/mol) and radius of gyration (64.9 nm) compared to C-GA (529 kg/mol, 19.2 nm), indicating a more compact structure.
• The proportion of arabinogalactan protein (AGP) increased in G-GA, leading to enhanced emulsifying stability.
• G-GA required a lower dosage (7.5%) for emulsification compared to C-GA (15%) in a 20% oil emulsion.
• Emulsions stabilized by G-GA demonstrated superior stability after heat sterilization and prolonged storage at elevated temperatures.

Conclusions:

• Genipin crosslinking is an effective strategy to improve the emulsification performance of gum arabic.
• G-GA offers enhanced emulsifying stability and allows for reduced dosage, addressing key limitations of native GA.
• This approach provides a promising method for developing superior emulsifiers for food applications.