Summary
This in vitro study investigated ultrasound-mediated structural modification of flaxseed gum (FG) as a sole food emulsifier and stabiliser in gel systems. Ultrasound treatment at optimised power-time sequences (250–350 W, 7–25 min) substantially improved FG's functional properties: EAI increased by 43–103% and ESI by 218–313%, whilst water-holding capacity remained high (95–99.7%). Analytical characterisation suggested the mechanism involves reorganisation of FG's macroaggregate structure and enhanced FG–oil interactions, enabling FG to function effectively without additional gelling agents or co-stabilisers.
Regional applicability
The findings have potential application in United Kingdom food manufacturing and reformulation efforts seeking to reduce additives and improve stability of plant-based emulsion gels. However, in vitro functional property data require validation through sensory, shelf-life, and regulatory assessment before industrial adoption in UK food production.
Key measures
Emulsifying activity index (EAI, m²/g); emulsion stability index (ESI, minutes); water-holding capacity (WHC, %); particle size distribution; FTIR spectroscopy; low-field NMR (water mobility); X-ray diffraction; rheological properties (storage modulus G' at 85 °C); confocal laser scanning microscopy (CLSM)
Outcomes reported
The study measured how ultrasound treatment of flaxseed gum affected emulsion gel properties including emulsifying activity index (EAI), emulsion stability index (ESI), water-holding capacity (WHC), and structural characteristics via multiple analytical techniques.
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