A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)

3.0 科研～小助 2025-08-25 19 5 3.97MB 27 页 1知币

侵权投诉

Advances in Colloid and Interface Science 322 (2023) 103051

Available online 14 November 2023

Historical Perspective

A comparative study of the impacts of preparation techniques on the

rheological and textural characteristics of emulsion gels (emulgels)

Behnaz Hashemi

, Elham Assadpour

, Fuyuan Zhang

, Seid Mahdi Jafari

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Food Industry Research Co., Gorgan, Iran

Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China

Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

ARTICLE INFO

Keywords:

Emulsion gels

Hydrocolloids

Production methods

Rheology

Texture

Structure

ABSTRACT

A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material’s structures

either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion

droplets. The product’s rheological signature can be used to determine how effective it is for a specic appli-

cation. The interactions between these structured system’s separate components and production process, how-

ever, have a substantial impact on their rheological imprint. Therefore, rational comprehension of

interdependent elements, their structural congurations, and the resulting characteristics of a system are

essential for accelerating our progress techniques as well as for ne-tuning the technological and functional

characteristics of the nished product. This article presents a comprehensive overview of the mechanisms and

procedures of producing EGs (i.e., cold-set and heat-set) in order to determine the ensuing rheological features

for various commercial applications, such as food systems. It also describes the inuence of these methods on the

rheological and textural characteristics of the EGs. Diverse preparation methods are the cause of the rheological-

property correlations between different EGs. In many ways, EGs can be produced using various matrix polymers,

processing techniques, and purposes. This may lead to various EG matrix structures and interactions between

them, which in turn may affect the composition of EGs and ultimately their textural and rheological

characteristics.

1. Introduction

Besides existing as an emulsion, complex colloidal materials can also

exist as gels. Oil-in-water (O/W) emulsions based on uids can be

transformed into soft-solids known as emulsion gels or emulgels (EGs),

which can be conceptualized as either a network of cross-linked poly-

mers with embedded emulsion droplets (referred to as emulsion-lled

gels, or EFGs), or as a network made of occulated droplets [1] with

different physicochemical and physiological properties. EGs can be used

as fat substitutes and are the fundamental building blocks of numerous

meals, including cheese, yogurt, and sausage [2]. For bioactive com-

ponents like β-carotene, vitamins, probiotics, etc., EGs are effective de-

livery vehicles [2–4]. The restricted mobility of the embedded

components is made possible by the tight gel networks, which can also

Abbreviations: BSA, Bovine Serum Albumin; CAR, Carrageenan; CNPs, Colloidal nanoparticles; CL, Cross-linking; EDC⋅HCl, N-Ethyl-N

′

-(3-dimethylaminopropyl)

carbodiimide hydrochloride; EFGs, Emulsion-lled gels; EG, Emulgel; GA, Gum Arabic; GH, Gluconic acid; GDL, Glucono-δ-lactone; HUS, High-intensity-ultrasound;

HPH, High-pressure-homogenization; HSB, High-speed-blending; LCST, Lower Critical Solution Temperature; MP, Myobrillar protein; mTGA, microbial Trans-

glutaminase; MSPI, Microwave-modied soy protein; pI, Isoelectric point; PEs, Pickering emulgels; SPI-FA (AM), Soy Protein Isolate-ferulic acid-alkaline-method;

SPI, Soy Protein Isolate; SP, Soy Protein; TGA, Transglutaminase; tTGA, Mammalian Transglutaminase; UHP, Ultra-high-pressure; UHSPE, Unheated Soy Protein-

stabilized Emulsions; HSPE, Heated Soy Protein-stabilized Emulsions; WPI, Whey Protein Isolate; WP, Whey Protein; WBAX, Wheat bran arabinoxylan.

* Corresponding author.

** Corresponding author at: Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources,

Gorgan, Iran.

E-mail addresses: zhang.fuyuan@hotmail.com (F. Zhang), smjafari@gau.ac.ir (S.M. Jafari).

Contents lists available at ScienceDirect

Advances in Colloid and Interface Science

journal homepage: www.elsevier.com/locate/cis

https://doi.org/10.1016/j.cis.2023.103051

Received in revised form 7 November 2023;

Advances in Colloid and Interface Science 322 (2023) 103051

serve as a deterrent to outside attacks. In contrast to EGs, which have

gained more attention over the past ten years due to their advantages

such as the prolongation of gastric and/or intestinal transit time due to

the gel’s protection [5], and more resistance during storage since the EG

can build natural barriers to oil movement and create obstructed oxygen

transport within the lattice [6–8], emulsions delivery systems have only

a little scope for enhanced in vivo bioavailability of nutraceutical

compounds [9].

The gel matrix is made up of substances with the power to form

unique gels, primarily proteins, and polysaccharides. According to the

differences in the gel matrix, EGs can be separated into three types:

bulk EGs, EG particles, and uid EGs [10]. Lipid droplets in EGs can be

categorized as active and inactive llers [11] depending on how they

interact with gelling agents and emulsiers to change the properties

of EGs [12]. The kind, concentration, structure, and interactions of an

EG’s structural constituents, e.g., oil droplets, proteins,

Table 1

Different O/W emulgel systems investigated in the literature for textural and rheological properties.

Gelation methods Gel matrix Oil phase Key ndings Ref.

Salt (CaCl

) Alginate Rapeseed oil (5–30%, w/v) •The yield stress value and gel stiffness increased

with increasing oil phase fraction and Ca

addition

•By dispersing emulsied oil droplets into

alginate gel matrix, EGs with high thixotropic

property obtained

[29]

Salt (NaCl) Whey protein isolate, gelatin, low

acyl gellan

Sunower oil (40% (v/v)) •By clustering oil droplets at

m-scale, Young’s

modulus of gels increased by up 20 to 60%, while

fracture stress and strain depended on emulsier-

matrix interactions

•The incorporation of particles decreased the

fracture stress of gels, independently of the

droplet distribution

[30]

Enzyme (MTGase) Soy protein isolate (SPI) Soy oil (0.2, 0.4 and 0.6) •The G

’

of all the emulsions mixed with MTGase

progressively increased as the incubation

proceeded; the rate of increase in G

’

was highest

at initial incubation periods, e.g., <15 min, and it

gradually slowed down, and at last, became

nearly unchanged

•The enzyme action, even with an incubation

period of 10 min, could result in formation of gel-

like emulsions at ø =0.4 or 0.6; and cohesiveness

or stiffness progressively increased with

increasing period of time up to 30 min

[31]

Acid (Glucono-δ- lactone (GDL)) SPI Soy oil •Pre-heat treatment on SPI solutions resulted in a

higher G

’

and a shorter gelation time (t

gel

) of

acid-induced EGs

•Higher acidication temperature decreased the

’

and t

gel

[32]

Trans-glutaminase +glucono-

δ-lactone

Bovine serum albumin (BSA) Medium chain triglycerides (MCT) +

soy oil

•Hardness and springiness of the gels decreased

along with increasing of GDL (≥0.3%, w/v) in the

presence of 0.1% (w/v) MTGase

•Effect of MTGase on the rheological

characteristics of the samples was less signicant

than GDL. The sample with 0.1% (w/v) MTGase

could quickly give rise to the gel with higher

strength in the presence of 0.3% (w/v) GDL than

the others

•Samples had no obvious frequency-dependence

in the low frequency region (0–10 Hz) when the

GDL levels were not <0.3% (w/v) in the presence

of 0.1% MTGase

[33]

High-pressure homogenization

(HPH)

SPI Soy oil •At higher pressures, the strength of SPI EG raised

from G

’

=291 Pa (5 MPa) to G

’

=528 Pa (80

MPa)

•Higher pressure also reduced the frequency

dependence of SPI EG (n

’

descended from 0.105

to 0.065)

•At a higher pressure, the emulsion tends to form

a more stable isotropic network gel structure

[34]

Toluene and hexane Liquid soya lecithin Canola oil •The G

’

of the gels increased with solvent

absorption to a maximum at 33% (v/v) hexane or

24% (v/v) toluene

•G

’

for mixtures of 50% toluene and 50% hexane

was intermediate between G’ for the same

volumes of pure solvents

[35]

Heat Pea protein, starch Rapeseed oil •At pH =7, starch (in pea our) contributed to a

higher G

’

(2000 Pa) compared with the

emulsions without starch

•The pea our emulsions after heating were more

brittle upon applying strain compared to the pea

protein mixture emulsions

[36]

B. Hashemi et al.

文档加载中……请稍候！
如果长时间未打开，您也可以点击刷新试试。

下载文档到电脑，查找使用更方便

1 知币 5人已下载

立即下载

标签： #乳凝胶

摘要：

马什哈德菲尔多西大学农学院食品科学与技术系：Behnaz Hashemi（第一作者），河北农业大学食品科学与技术学院：张富源副教授和伊朗戈尔甘农业科学与自然资源大学：Seid Mahdi Jafari（共同通讯作者）等在期刊《Advances in Colloid and Interface Science》（IF：19.3）上发表了题为“A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)”的研究型论文。

展开>> 收起<<

A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels).pdf

共27页,预览9页

还剩页未读，继续阅读

A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)

相关推荐

开通VIP享超值会员特权

作者详情

相关内容

推荐作者

热门标签

举报选择: