Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties

Muñoz-González, Irene; Ruíz‐Capillas, Claudia; Salvador, Marina; Herrero, Ana M.

doi:10.1016/j.foodchem.2020.128049

Cited by 34 publications

(20 citation statements)

References 53 publications

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“…Table 2 shows that sample pH values were similar ( p > 0.05) for SPI/G and SPI/EG and were not affected ( p > 0.05) by chia oil. These pH values were within the ranges reported for other EGs prepared with soy protein [ 16 , 28 , 29 ] and oil-free gels with similar characteristics [ 25 ].…”

Section: Resultssupporting

confidence: 86%

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

Herrero

Ruíz‐Capillas

2021

Gels

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Considerable attention has been paid to emulsion gels (EGs) in recent years due to their interesting applications in food. The aim of this work is to shed light on the role played by chia oil in the technological and structural properties of EGs made from soy protein isolates (SPI) and alginate. Two systems were studied: oil-free SPI gels (SPI/G) and the corresponding SPI EGs (SPI/EG) that contain chia oil. The proximate composition, technological properties (syneresis, pH, color and texture) and structural properties using Raman spectroscopy were determined for SPI/G and SPI/EG. No noticeable (p > 0.05) syneresis was observed in either sample. The pH values were similar (p > 0.05) for SPI/G and SPI/EG, but their texture and color differed significantly depending on the presence of chia oil. SPI/EG featured significantly lower redness and more lightness and yellowness and exhibited greater puncture and gel strengths than SPI/G. Raman spectroscopy revealed significant changes in the protein secondary structure, i.e., higher (p < 0.05) α-helix and lower (p < 0.05) β-sheet, turn and unordered structures, after the incorporation of chia oil to form the corresponding SPI/EG. Apparently, there is a correlation between these structural changes and the textural modifications observed.

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Section: Resultssupporting

confidence: 86%

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

Herrero

Ruíz‐Capillas

2021

Gels

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“…Contextually, Munoz-Gonzales and co-workers [ 98 ] formulated emulsion gels with olive oil, polyphenol extracts, and soy protein. Here, the emulsions were assembled by mixing soy protein, alginate, water, and polyphenol extracts, using a homogenizer.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin

et al. 2022

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Insufficient intake of beneficial food components into the human body is a major issue for many people. Among the strategies proposed to overcome this complication, colloid systems have been proven to offer successful solutions in many cases. The scientific community agrees that the production of colloid delivery systems is a good way to adequately protect and deliver nutritional components. In this review, we present the recent advances on bioactive phenolic compounds delivery mediated by colloid systems. As we are aware that this field is constantly evolving, we have focused our attention on the progress made in recent years in this specific field. To achieve this goal, structural and dynamic aspects of different colloid delivery systems, and the various interactions with two bioactive constituents, are presented and discussed. The choice of the appropriate delivery system for a given molecule depends on whether the drug is incorporated in an aqueous or hydrophobic environment. With this in mind, the aim of this evaluation was focused on two case studies, one representative of hydrophobic phenolic compounds and the other of hydrophilic ones. In particular, hydroxytyrosol was selected as a bioactive phenol with a hydrophilic character, while curcumin was selected as typical representative hydrophobic molecules.

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“…Molecular structures of polyphenol-soy EGs have been studied using this spectroscopic technique owing to their potential as release systems for bioactive compounds (polyphenols, MUFAs, PUFAs). Studies on polyphenol-soy EGs have shown that phenolic compounds seem to become confined in the emulsion matrix network, due to its textural properties, exhibiting lower gel strength than EGs without polyphenols [50]. ATR-FTIR spectroscopy has also been used to examine the structural characteristics of chia EGs.…”

Section: Infrared and Raman Spectroscopy To Study Lipid Materials Based On Structured Lipidsmentioning

confidence: 99%

Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy

Ruíz‐Capillas

Herrero

2021

Foods

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This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content.

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Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties

Cited by 34 publications

References 53 publications

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin

Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy

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