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Structure-function relationship of licorice (Glycyrrhiza glabra) root extract-xanthan/guar gum mixture in a high sugar content system.

BACKGROUND
Foam-gels are one of the most important multicomponent-model systems in the aerated confectionary for which investigating their microstructure seems necessary. In this research, the structure-function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high sugar medium. Foam-gel systems were prepared at 4:10% to 8:20% ratios LEP to biopolymer.


RESULTS
The results showed that increasing the LEP content reduced both the melting point and enthalpy, probably due to the higher overrun and the weaker junctions. Boosting the XG/GG ratio led the mechanical properties to enhance, whereas increasing the LEP concentration weakened all textural parameters, which could be due to the poor structure of the network in the presence of the foaming agent, increased moisture content and overrun. In the whipped mixture samples containing 10 g kg-1 XG/GG, higher foaming capacity was observed. By increasing the level of the biopolymers, smaller and more uniform air cells were formed according to the SEM study. At the higher concentration of LEP, smaller bubbles and increased porosity were seen, which could be attributed to the availability of surfactant in the interfacial layer.


CONCLUSION
Maximum structural strength was achieved at 4:20 ratio of LEP to XG/GG. In the rheological experiments, pseudoplastic behavior was seen in all samples. Generally, this model system can be simulated for other herbal extracts containing natural surfactants like saponins. Achieving a more detailed understanding of these structures and their interactions can help in formulating novel food products. This article is protected by copyright. All rights reserved.