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Design of a Rice Amylose–Xanthan Gum Biopolymer Complex for Stabilisation and Encapsulation of α-Tocopherol-Loaded Pickering-Emulsion

Aininu Nafiunisa, Nita Aryanti, Dyah Hesti Wardhani, Alifia Rizki Adina, Feni Mutiara Lasniroha Sagala, Krisan Ayu Lestari

Abstract


The encapsulation of lipophilic bioactives in emulsion systems remains a significant challenge due to limited interfacial stability and the degradation of bioactives during processing. This study elucidates the stabilization and encapsulation mechanisms of a rice amylose–xanthan gum (RAM–XG) complex as a novel pickering emulsion stabilizer for protecting α-tocopherol. FTIR analysis confirmed non-covalent complexation between RAM and XG, forming a polysaccharide network that irreversibly adsorbs at the oil–water interface. This interfacial architecture controls creaming behavior, enabling the formation of stable emulsions with an apparent droplet size of approximately 0.518 µm and stable creaming after one day of storage under optimized conditions (1:9 oil-to-water ratio, 80% ultrasonic amplitude, and 11 min processing time). During spray drying, a mechanistic trade-off between encapsulation efficiency and antioxidant preservation was observed. A higher wall material concentration (40%) enhanced the encapsulation yield (18.955%) by increasing matrix density, whereas lowering the concentration to 30% resulted in better preservation of α-tocopherol bioactivity due to reduced diffusional stress. FTIR and SEM analyses confirmed that the encapsulated α-tocopherol exhibited spherical morphology and reduced antioxidant activity. This study provides mechanistic insights into the formation of polysaccharide complex-stabilized Pickering emulsions through the regulation of particle interfacial behavior, thereby enhancing the preservation of bioactive compounds. It also offers a logical framework and fundamental understanding for designing delivery systems for hydrophobic nutraceuticals.

Keywords



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DOI: 10.14416/j.asep.2026.07.001

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