Xanthan gum-stabilized cocoa butter emulsion: characterization, molecular interactions, physicochemical stability, and bioaccessibility of α-mangostin

α-mangostin (αM), a poorly soluble xanthone, was encapsulated in cocoa butter emulsions stabilized by xanthan gum (XG; 0–0.5%) to enhance its stability and control its gastrointestinal release. The emulsions exhibited high encapsulation efficiency (77–85%) with submicron droplet sizes (440–540 nm), low polydispersity index (<0.3), and negative zeta potential (> −20 mV). Increasing XG concentration enhanced viscosity, shear-thinning behavior, centrifugal stability, and thermal resistance, while ensuring excellent stability over 21 days of storage without oxidative/microbial degradation. Structural analyses (FTIR, XRD) confirmed successful αM encapsulation in a semi-crystalline matrix (crystallinity >60%). Microscopy (CLSM, FESEM) revealed near-spherical droplets with reduced porosity. During simulated digestion, XG-stabilized emulsions provided concentration-dependent control over droplet behavior, αM bioaccessibility, and antioxidant retention, attributed to increased aqueous-phase viscosity and steric hindrance. These findings establish xanthan gum-stabilized cocoa butter emulsions as a promising vehicle for enhancing the stability and controlled intestinal delivery of hydrophobic bioactives like αM.