Stevia vs. sucrose in saffron-loaded water-in-oil-in-water double emulsions: stabilization mechanisms, rheological performance, and microstructural evolution.

Λεπτομέρειες βιβλιογραφικής εγγραφής
Τίτλος:	Stevia vs. sucrose in saffron-loaded water-in-oil-in-water double emulsions: stabilization mechanisms, rheological performance, and microstructural evolution.
Συγγραφείς:	Nayebifar S; Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran., Mohebbi M; Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. Electronic address: m-mohebbi@um.ac.ir.
Πηγή:	Food chemistry [Food Chem] 2026 Jun 15; Vol. 514, pp. 149096. Date of Electronic Publication: 2026 Apr 01.
Τύπος έκδοσης:	Journal Article; Comparative Study
Γλώσσα:	English
Στοιχεία περιοδικού:	Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Imprint Name(s):	Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers.
Ιατρικοί όροι (MeSH):	Sucrose/chemistry , Stevia/chemistry , Crocus/chemistry , Plant Extracts/chemistry, Emulsions/chemistry ; Water/chemistry ; Rheology ; Viscosity
Περίληψη:	This study evaluated stevia as a sucrose substitute in saffron-loaded water-in-oil-in-water (W1/O/W2) double emulsions during 28-day storage. Time-intensity analysis confirmed 0.06% stevia matched 4% sucrose sweetness (Imax ≈ 6.0). Stevia formulations exhibited superior stability with 0% creaming, smaller droplet sizes (11.9-13.3 μm), narrow size distributions (span 1.53-1.76), and maintained viscoelasticity (G': 3.8-4.4 Pa) compared to sucrose systems. Increasing saffron to 7.5% enhanced stability through biopolymer interactions. FT-IR spectroscopy confirmed saffron encapsulation via hydrogen bonding (O-H/N-H at 3383 cm^-1), PGPR interfacial stabilization (CO at 1746 cm^-1), and polysaccharide interactions (CO at 1022-1076 cm^-1). Absence of crocin's CC band (1649 cm^-1) verified inner-phase compartmentalization. Results demonstrate stevia and elevated saffron concentrations synergistically improve emulsion stability, offering a clean-label approach for sugar-reduced functional beverages with enhanced bioactive retention. (Copyright © 2026. Published by Elsevier Ltd.)
Competing Interests:	Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing:	Keywords: Biopolymer stabilizers; Double emulsion; Emulsion stability; Rheological properties; Saffron (Crocus sativus L.) encapsulation; Stevia-sucrose substitution
Substance Nomenclature:	0 (Emulsions) 57-50-1 (Sucrose) 059QF0KO0R (Water) 0 (Plant Extracts)
Entry Date(s):	Date Created: 20260408 Date Completed: 20260714 Latest Revision: 20260714
Update Code:	20260715
DOI:	10.1016/j.foodchem.2026.149096
PMID:	41950706
Βάση Δεδομένων:	MEDLINE

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