Enhancing the stability of rice bran oil body microgel emulsions through composite polysaccharides: microstructure, interfacial adsorption kinetics, and in vitro digestive stability

This study aimed to enhance the interfacial stability and structural integrity of rice bran oil body (RBOB). The OB microgel emulsions (OBME) and oleogels (RBOG) were prepared by microgelifying composite polysaccharides of xanthan gum (Xan) and sodium alginate (SA) at different concentrations. The results showed that OBME exhibited optimal performance at a composite polysaccharide concentration of 1.5%. The binding of polysaccharides to RBOB surface proteins promoted the densification of the interfacial layer, reduced droplet size to 342 nm, and enhanced interfacial dynamics. The in vitro digestion results indicated that the free fatty acid (FFA) release rate of this sample was the lowest (17.789%), and the Korsmeyer-Peppas model had the best fit. Meanwhile, when the polysaccharide concentration was 1.5%, RBOG reduced lipid leakage and enhanced thermal stability by forming a cross-linked three-dimensional polysaccharide network. This work provides theoretical support for the further applications of OB oleogels in the food industry.