Rheological enhancement of dysphagic emulsions using biopolymer mixture of rose cactus (Pereskia bleo) mucilage–pea protein isolate coacervate and locust bean gum

Rheological enhancement of dysphagic emulsions using biopolymer mixture of rose cactus (Pereskia bleo) mucilage–pea protein isolate coacervate and locust bean gum | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Rheological enhancement of dysphagic emulsions using biopolymer mixture of rose cactus (Pereskia bleo) mucilage–pea protein isolate coacervate and locust bean gum Nur Alia Che Nozid, Nor Hayati Ibrahim, Sakinah Harith, Katsuya Hirasaka, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7445759/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Rose cactus mucilage (RCM), extracted from Pereskia bleo leaves, has the potential to form complex coacervates with pea protein isolate (PPI) via electrostatic interactions. Such complexes may enhance emulsion systems through improved protein functionality and rheological behaviour. While texture-modified foods are widely used in dysphagia care, few studies have systematically examined how rheological properties are influenced by ingredient interactions during formulation. This study aimed to evaluate the effects of RCM–PPI coacervates and locust bean gum (LBG) on the rheological properties of dysphagia-oriented beverage emulsions, focusing on viscosity at 50 s⁻¹ shear rate (η₅₀), flow index, yield stress, and viscoelastic moduli, using response surface methodology (RSM). RCM–PPI coacervates were prepared at a mixing ratio of 8:2 (RCM:PPI), optimized at pH 3.6 to achieve maximum electrostatic interaction. Scanning electron microscopy confirmed coacervate formation, revealing spherical protein globules bound to the wrinkled RCM surface, indicating strong biopolymer interaction. The emulsions were formulated using a two-factor face-centered central composite design (14 runs) with RCM–PPI (10–16% w/w) and LBG (0.4–0.8% w/w) as independent variables. RSM optimization identified 11.4–13.2% RCM–PPI and 0.4–0.6% LBG as optimal for achieving the desired rheological profile. The results demonstrate the synergistic role of RCM–PPI coacervates and LBG in tailoring rheological properties suitable for honey-thick dysphagia beverages. This study provides new insights into mucilage–protein interactions and supports the application of plant-based biopolymers for designing rheology-modified foods with clinical relevance. Pereskia bleo mucilage pea protein complex coacervate locust bean gum dysphagic emulsion rheology Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7445759","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":506837750,"identity":"1c2e9879-fc04-461a-9ffa-4143812629ad","order_by":0,"name":"Nur Alia Che Nozid","email":"","orcid":"","institution":"Universiti Malaysia Terengganu","correspondingAuthor":false,"prefix":"","firstName":"Nur","middleName":"Alia Che","lastName":"Nozid","suffix":""},{"id":506837752,"identity":"d4ede013-5c9e-4ed9-be3d-882b24c87abc","order_by":1,"name":"Nor Hayati Ibrahim","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAArUlEQVRIiWNgGAWjYJCCAx8gtAGxGpgZDs5gYJAgTQszD0laDI6fP3jYtm1bHQN78zYJxpzDRGg5k8xwOLfttgQDz7EyCcZtxGg5ANMikWNGpJbzjxkOW4K0yL8hVssNoC2MYFt4iNQieeOxwcGec7cl23jSii0St6UT1sJ3PvHxhx9lt/n52Q9vvPFxmzVhLQoHoAw2EJHA0ExYi3wDKr+OsJZRMApGwSgYcQAAUsI6VwVqz08AAAAASUVORK5CYII=","orcid":"","institution":"Universiti Malaysia Terengganu","correspondingAuthor":true,"prefix":"","firstName":"Nor","middleName":"Hayati","lastName":"Ibrahim","suffix":""},{"id":506837755,"identity":"409ea7ba-7a20-4ed8-bde9-b567a5a7fc50","order_by":2,"name":"Sakinah Harith","email":"","orcid":"","institution":"Universiti Sultan Zainal Abidin, Kampung Gong Badak","correspondingAuthor":false,"prefix":"","firstName":"Sakinah","middleName":"","lastName":"Harith","suffix":""},{"id":506837756,"identity":"f0e5a850-3858-43eb-b61c-6c199bfa6c1f","order_by":3,"name":"Katsuya Hirasaka","email":"","orcid":"","institution":"Nagasaki University","correspondingAuthor":false,"prefix":"","firstName":"Katsuya","middleName":"","lastName":"Hirasaka","suffix":""},{"id":506837757,"identity":"52d14a18-bab1-426e-a01c-5019d916925d","order_by":4,"name":"Nur Suaidah Mohd Isa","email":"","orcid":"","institution":"Universiti Malaysia Terengganu","correspondingAuthor":false,"prefix":"","firstName":"Nur","middleName":"Suaidah Mohd","lastName":"Isa","suffix":""}],"badges":[],"createdAt":"2025-08-24 11:08:18","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7445759/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7445759/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":91716872,"identity":"b340e775-3b9f-47b8-8170-0890b47a56b6","added_by":"auto","created_at":"2025-09-19 13:32:02","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":980076,"visible":true,"origin":"","legend":"","description":"","filename":"ManuscriptFoodBiophysicsNozidetal..pdf","url":"https://assets-eu.researchsquare.com/files/rs-7445759/v1_covered_93db7e48-b070-4328-ae64-1be88d03ff80.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Rheological enhancement of dysphagic emulsions using biopolymer mixture of rose cactus (Pereskia bleo) mucilage–pea protein isolate coacervate and locust bean gum","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Pereskia bleo mucilage, pea protein, complex coacervate, locust bean gum, dysphagic emulsion, rheology","lastPublishedDoi":"10.21203/rs.3.rs-7445759/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7445759/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eRose cactus mucilage (RCM), extracted from \u003cem\u003ePereskia bleo\u003c/em\u003e leaves, has the potential to form complex coacervates with pea protein isolate (PPI) via electrostatic interactions. Such complexes may enhance emulsion systems through improved protein functionality and rheological behaviour. While texture-modified foods are widely used in dysphagia care, few studies have systematically examined how rheological properties are influenced by ingredient interactions during formulation. This study aimed to evaluate the effects of RCM\u0026ndash;PPI coacervates and locust bean gum (LBG) on the rheological properties of dysphagia-oriented beverage emulsions, focusing on viscosity at 50 s⁻\u0026sup1; shear rate (η₅₀), flow index, yield stress, and viscoelastic moduli, using response surface methodology (RSM). RCM\u0026ndash;PPI coacervates were prepared at a mixing ratio of 8:2 (RCM:PPI), optimized at pH 3.6 to achieve maximum electrostatic interaction. Scanning electron microscopy confirmed coacervate formation, revealing spherical protein globules bound to the wrinkled RCM surface, indicating strong biopolymer interaction. The emulsions were formulated using a two-factor face-centered central composite design (14 runs) with RCM\u0026ndash;PPI (10\u0026ndash;16% w/w) and LBG (0.4\u0026ndash;0.8% w/w) as independent variables. RSM optimization identified 11.4\u0026ndash;13.2% RCM\u0026ndash;PPI and 0.4\u0026ndash;0.6% LBG as optimal for achieving the desired rheological profile. The results demonstrate the synergistic role of RCM\u0026ndash;PPI coacervates and LBG in tailoring rheological properties suitable for honey-thick dysphagia beverages. This study provides new insights into mucilage\u0026ndash;protein interactions and supports the application of plant-based biopolymers for designing rheology-modified foods with clinical relevance.\u003c/p\u003e","manuscriptTitle":"Rheological enhancement of dysphagic emulsions using biopolymer mixture of rose cactus (Pereskia bleo) mucilage–pea protein isolate coacervate and locust bean gum","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-09-02 09:39:20","doi":"10.21203/rs.3.rs-7445759/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"b59c41b2-99f2-434b-a4ab-bd30707fd4d0","owner":[],"postedDate":"September 2nd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-09-19T13:23:50+00:00","versionOfRecord":[],"versionCreatedAt":"2025-09-02 09:39:20","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7445759","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7445759","identity":"rs-7445759","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}