Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. Rheological tests revealed that the mechanical properties of double emulsions were dependent on the mass ratio of BW. With the increase in BW content, double emulsions showed a higher resistance against deformation, and lower friction coefficient with a smoother mouthfeel. Turbiscan analysis showed that the addition of BW improved the stability of double emulsions during a 14 days’ storage, under freeze–thawed, and osmotic pressure conditions, but it did not improve the heating stability of double emulsions. The addition of BW contributed to lower air-emulsion partition coefficients of flavor (2,3-diacetyl) compared to those without the addition of BW at 20 °C and 37 °C, respectively. Furthermore, the addition of BW and its mass ratio significantly altered the flavor release behavior during the open-bottle storage of double emulsions. The response value of 0% BW dropped sharply on the first day of opening storage, showing a burst release behavior. While a slow and sustained release behavior was observed in double emulsions with 8.0% BW. In conclusion, gelation of the intermediate oil phase of double emulsions significantly enhanced the stability of double emulsions with tunable oral sensation and flavor release by varying the mass ratio of beeswax.Keywords:Pickering double emulsions;gelation;beeswax;stability;oral sensation;flavor release
Jiale Kuang,Xiaojun Sun,Yan Zhang,Yanfeng Li,Shikun Liu,Shixin Yu,Jingjing Liu
Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol-rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has become a prominent research focus in the food science field. In this study, an in vitro oral tribological method was developed based on a soft–hard friction interface. An oral-like sensory structure was constructed using biomimetic materials to replicate tongue–palate contact. The frictional behavior carried out in this structure is similar to that of the palate-tongue friction contact in the oral cavity. Thus, the structure allows for the detection of the effect of changes in the nature of food in the oral cavity on the tongue and the palate, which can be quantified by the coefficient of friction. Porcine gastric mucin (PGM), which shares functional similarities with salivary proteins, was employed as a model sensory material. This allowed the device to capture the interaction mechanisms between astringent compounds (e.g., tannins) and salivary proteins. A calibration curve was established by fitting friction coefficient data across a range of tannin concentrations. Subsequently, commercial wine samples were tested. The tribological system detected changes at the mucin–wine soft–hard interface, and the measured friction coefficient served as a quantitative indicator of astringency intensity. This study provides a feasible and reproducible experimental approach for the quantification of food astringency.
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