Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology

► Lipid oxidation of walnut oil (WO)-in-water beverage emulsions was studied. ► The main components of the emulsions were gum arabic, xanthan gum (XG) and WO. ► Response surface methodology (RSM) is used well to determine optimal conditions. ► Optimum formulation to maximize oxidative stability of the emulsions was obtained. ► Xanthan gum had a strong inhibition effect on the oxidation of WO in the emulsions.