Novel guar gum agglomeration using gum arabic-based orange essential oil emulsion binder: Effect on powder, tribo-rheological, and anti-inflammatory properties

초록

This study introduced a fluidized-bed agglomeration approach using gum arabic (GA)-based orange essential oil emulsion as binder, and investigated its effects on the powder, tribo-rheological, and anti-inflammatory properties of guar gum (GG). Emulsion-based agglomeration significantly increased the particle size of the GG powder, and improved its flowability by reducing particle cohesiveness and increasing porosity. Although the use of emulsion binders resulted in higher span indices than the native GG powder, all emulsion-agglomerated powders exhibited a more uniform particle size distribution than the water-agglomerated control. Moreover, all emulsion-based agglomerated samples showed lower apparent viscosity and viscoelastic moduli than the control, and these parameters decreased with increasing binder concentration. Notably, the sample prepared with 12% GA-based emulsion binder exhibited significantly reduced rheological properties than the non-agglomerated counterpart. FTIR analysis suggested that these changes were associated with altered intermolecular interactions. Moreover, increasing the binder concentration led to a higher temperature sensitivity of the apparent viscosity. Although no significant difference in maximum friction coefficient was observed among samples, all emulsion-agglomerated specimens exhibited a shorter boundary lubrication regime than the non-agglomerated GG and control counterparts. Compared with the agglomeration process using GA binder, the emulsion-based agglomeration successfully imparted anti-inflammatory activity, as evidenced by reduced interleukin-6 and tumor necrosis factor-α production in lipopolysaccharide-stimulated RAW264.7 macrophages, without inducing cytotoxicity. Overall, these findings demonstrate that emulsion-based fluidized-bed agglomeration may be an effective strategy to simultaneously modulate the physical properties, tribo-rheological behavior, and bioactive performance of GG, providing a versatile platform for the development of multifunctional food ingredients. © 2026 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.

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