Edible HIPE-Gels and oleogels formed by synergistically combining natural triterpenoid saponin and citrus dietary fiber

Chen, Xiaowei; Zhang, Huan; Li, Xiaoxiao; Sun, Shangde

doi:10.1016/j.carbpol.2022.120499

Cited by 20 publications

(16 citation statements)

References 40 publications

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“…The temperature-induced destabilisation of the polymer network may occur due to the disruption of hydrogen bonds, which exhibit reduced strength at elevated temperatures (Davidovich-Pinhas et al, 2015). Other studies have also reported a comparable temperature dependency of the oleogel structure (Davidovich-Pinhas et al, 2015;Hong et al, 2022). From the figure, it is evident that the G 0 value of the 1% CP-WPI sample experiences a sharp decline after reaching a temperature of 50 °C.…”

Section: Temperature Sweep Testmentioning

confidence: 77%

“…3. All oleogel samples showed shear thinning behaviour with increasing shear rate led to a decrease in viscosity (Rao, 2010; Espert et al ., 2022; Chen et al ., 2023). 5% CF ‐WPI oleogels showed more solid character than the others which led to no possible flow.…”

Section: Resultsmentioning

confidence: 99%

“…Similar results were obtained by Brito et al ., (2022) and Chen et al . (2023). The increase in CF caused higher recovery properties due to the long flexible fibrils of the CF ‐formed network which interacted in the aqueous phase and led to increasing viscosity (Chen et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

“…5% CF ‐WPI showed higher G ′ values in all oleogel samples. An increase in CF concentration resulted in higher G ′ values (Chen et al ., 2023) which found that an increase in the concentration of citrus dietary fibre led to an increase in the values of G ′ and suggested solid‐like behaviour. These results were related to the adsorption and accumulation of WPI and CF at the oil–water interface (Song et al ., 2022; Chen et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

“…Citrus fibres have been used in various applications due to their multiple functionalities, such as water retention, emulsification and gelling. They are widely used to enhance the texture, nutrition, cost and labelling of foods (Chen et al ., 2023). Citrus fibres have been utilised to enhance the texture and stability of emulsified food systems (Chatsisvili et al ., 2012; Ruan et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

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Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Genc,

Karasu,

Akcicek

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the oleogel was produced by Pickering emulsion‐based method by using citrus fibre (CF)‐whey protein isolate (WPI) colloidal complex. The obtained oleogels were characterised by rheological and textural properties, and then the oleogels were used in cookies as an alternative to palm oil. The four oleogels (1% to 5%) were fabricated using a CF‐10% WPI complex. Shear thinning rheological behaviour was observed in all emulsion and oleogel samples. The G values were greater than the G values, indicating that solid‐like behaviour dominated in all emulsion and oleogel samples. All oleogel samples had a higher than 90% oil‐holding capacity. The visual appearance of 3% CF‐10% WPI and 5% CF‐10% WPI showed no surface oil, and more integrity structure means that could well trap oil in a gel matrix. Increasing CF% concentration reduced oil droplets and created a more compact structure, particularly at 3% and 5% CF‐10% WPI. An increase in CF concentration from 2% to 5% led to an increase in the hardness value of the dried products and cookies that CF formed a 3D network structure with binds liquid oil. The oxidative stability showed that no significant changes were found between the 3% CF‐10% WPI and palm cookies (P < 0.05). Cookies containing oleogels with a 3% CF content exhibited a visual resemblance to this trait, suggesting a colour appearance that closely resembled cookies made with palm oil. The incorporation of oleogels into the cookie recipe proved to be an effective substitute for palm oil. CF‐10% WPI oleogels show promise for use in cookie preparation as a replacement for palm oil, offering potential as substitutes for saturated and trans fats in food products.

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Section: Temperature Sweep Testmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Genc,

Karasu,

Akcicek

et al. 2024

Int J of Food Sci Tech

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Saponins Based on Medicinal and Edible Homologous Plants: Biological Activity, Delivery Systems and Its Application in Healthy Foods

Chen,

Zhou,

et al. 2024

Food Bioengineering

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Medicinal and edible homologous (MEHs) plants are valuable in medicine and food science as edible plants. Saponins, one of the major chemical components isolated from MEHs plants, have significant antioxidant, anti‐inflammatory, antibacterial, and antiviral biological activities. This paper provides an overview of the basic structure, properties, and bioactivity of saponins, the development of novel delivery systems for their enhanced bioavailability, and their applications in various fields. It also highlights the innovations and challenges of current trends in saponin research and provides a basis for the development of a safe and effective natural active ingredient based on MEHs plants. Through comprehensive analysis, this paper aims to provide a theoretical basis and technical support for further research and application of saponins in food science.

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Debittering and antioxidant improvement of soy protein hydrolysates using curcumin as hydrophobic core

Chen,

Wei,

Hou

et al. 2024

J Sci Food Agric

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BACKGROUNDProtein hydrolysates possess various bioactive functions (e.g. antioxidant), but their bitter taste is unacceptable to most consumers. In the present study, a novel approach for debittering was introduced, which involved the utilization of a hydrophobic compound, curcumin (Cur). Soy protein hydrolysates (SPH), prepared through alcalase hydrolysis, served as the research model for this investigation.RESULTSIt was found that bitter intensity of SPH was dominated by the hydrophobic amino acid residues, and the addition of Cur could remarkably reduce bitterness. The debittering mechanism is attributed to the direct binding of Cur to the exposed hydrophobic amino acid residues of SPH via hydrophobic interaction, thereby shielding the hydrophobic bitter groups and hindering their interaction with the bitter taste receptors. Moreover, this debittering strategy leads to the generation of stable nanoparticles with a Cur‐core/SPH‐shell architecture, which can significantly improve the antioxidant capacity of SPH compared to those using biomacromolecules for encapsulation.CONCLUSIONUsing curcumin as a hydrophobic core is a facile and feasible strategy with bifunction of debittering as well as improving bioactive effect of SPH, which may extend its application in foods. © 2024 Society of Chemical Industry.

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Edible HIPE-Gels and oleogels formed by synergistically combining natural triterpenoid saponin and citrus dietary fiber

Cited by 20 publications

References 40 publications

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Saponins Based on Medicinal and Edible Homologous Plants: Biological Activity, Delivery Systems and Its Application in Healthy Foods

Debittering and antioxidant improvement of soy protein hydrolysates using curcumin as hydrophobic core

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