Optimization and Molecular Simulation of Gelatin-Free Marshmallow Formulation Using Gellan Gum and Aquafaba
Food Science and Nutrition, cilt.14, sa.5, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 14 Sayı: 5
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/fsn3.71898
- Dergi Adı: Food Science and Nutrition
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, Greenfile, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Health Research Premium Collection (ProQuest)
- Anahtar Kelimeler: aquafaba, gelatin-free, gellan gum, molecular dock
- Ankara Üniversitesi Adresli: Evet
Özet
This study aimed to optimize the formulation of marshmallow-type products by replacing animal-derived gelatin with plant-based aquafaba and gellan gum. The formulation optimization was conducted using response surface methodology, with the optimal formulation determined based on the density and overall preference. In the optimized formulation, the inclusion rates of aquafaba and gellan gum as gelatin substitutes were determined to be 0.71% and 0.50%, respectively. The marshmallow samples were compared to control marshmallow samples containing gelatin (CM). The interaction between aquafaba and gellan gum was further investigated using molecular docking. The most stable predicted molecular configuration yielded a binding energy score of −9.8 kcal/mol, suggesting a favorable interaction. The water activity, density, and Tend values of the optimized formulation (OFM) samples were 0.56, 0.84 g/cm3, and 81.65°C, respectively, all of which were higher than those of the CM samples. A significant difference was observed in the color values between the OFM and CM samples, despite no colorants being used in either formulation (p < 0.05). The PLM images revealed that the granule dimensions in the CM samples were larger and more prominent compared to the OFM samples. The OFM samples also exhibited higher viscosity and superior viscous rheological properties compared to the CM samples.