Abstract
[Objective] To address the volatile and water-insoluble nature of menthol. [Methods] Various concentrations of gellan gum (ranging from 0% to 1% w/w) and whey protein isolate were adopted to formulate oil-in-water emulsions encapsulating menthol. The effects of gellan gum concentration on the emulsions ’ microstructure, particle size, zeta potential, menthol encapsulation efficiency, and interfacial rheological properties were examined. The enhancement effects of incorporating gellan gum on the pH stability, centrifugal stability, and storage stability of the menthol-loaded oil-in-water emulsions were elaborated. [Results] Gellan gum was adsorbed onto the emulsion droplet surfaces, forming a three-dimensional network within the aqueous phase and resulting in an increase in emulsion particle size and an improved menthol encapsulation efficiency. Furthermore, gellan gum led to an elevation in emulsion viscosity and a reduction in interfacial tension, demonstrating a dose-dependent relationship. Stability analysis indicated that the emulsion formulated with 0.75% w/w gellan gum exhibited superior stability, the lowest centrifugal instability index (approaching zero), and the highest menthol retention rate during storage [(92.8±0.34)%]. [Conclusion] Gellan gum can effectively enhance the stability of the menthol-loaded oil-in-water emulsions.
Publication Date
9-25-2025
First Page
32
Last Page
38
DOI
10.13652/j.spjx.1003.5788.2024.81292
Recommended Citation
Yulei, WEI; Wei, GONG; Zengyu, WANG; Mingyi, YAN; Jianhong, SUN; and Liqiang, ZOU
(2025)
"Improvement of stability of menthol-loaded oil-in-water emulsions with gellan gum,"
Food and Machinery: Vol. 41:
Iss.
8, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2024.81292
Available at:
https://www.ifoodmm.cn/journal/vol41/iss8/4
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