MATHEMATICAL MODELING AND FORMULATION DESIGN OF AN EMULSION SYSTEM WITH SPECIFIED PROPERTIES FOR THE DELIVERY OF BAS AND FLAVORING SUBSTANCES TO BEVERAGES

Abstract

In modern scientific research, mathematical modeling methods are used for the purposeful design of food formulations and biologics with specified characteristics. This area is particularly relevant in the development of multicomponent dispersed systems, which include emulsions widely used as carriers of biologically active substances, protective media for probiotic cultures, and bases for food ingredients and products. The purpose of this work was computer modeling and experimental verification of the formulation of a gum arabic-based emulsion system designed to deliver flavoring and biologically active substances (BAS) to beverages. Using the methods of mathematical experimental planning (Box-Behnken design), regression models were constructed describing the effect of gum arabic concentration (7–11 %), homogenization pressure (150–250 bar) and oil phase content (10–20 %) on key responses: average particle size (D50), colloidal stability and storage stability. Adequate regression models (R² > 0.92) were built, which allowed for multi-criteria optimization. It was found that the minimum average particle size (78,5 microns) is achieved at a gum arabic concentration of 9,35 % and a homogenization pressure of 224,6 bar. Experimental verification of the optimal composition confirmed the high convergence of the modeled and actual values (discrepancy < 5 %), as well as increased stability of the system (at least 40 days without visible stratification). The developed approach demonstrates the effectiveness of mathematical design methods for the targeted creation of emulsion systems with predictable properties. Thus, the proposed approach has the potential to be successfully scaled up to develop new food and biotechnology products with controlled release and enhanced stability of active ingredients.