Facile synthesis of zein-based emulsion gels with adjustable texture, rheology and stability by adding β-carotene in different phases

Lu, Yao; Ma, Yinguo; Zhang, Yanhui; Gao, Yanxiang; Mao, Like

doi:10.1016/j.foodhyd.2021.107178

Cited by 30 publications

(15 citation statements)

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“…Table 1 summarized the parameters related to LVR. η* LVR of oleogels was enhanced with higher GMS content, meaning improved consistency and stability [ 30 ]. The increased γ LVR suggested tighter networks of the oleogels in order to resist deformation, implying stresses’ concentration within the networks [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…The network structures originating from hydrogen bonding of EC were responsible for the frequency dependence of the oleogels, implying weak gels ( Figure 3 C). As frequency was increased from 0.1 to 100 Hz, G′ was increased due to the reduction of the available relaxation time of the EC chains [ 30 ]. Moreover, GMS crystals can facilitate the formation of entanglement points in EC chains to the formation of a temporary three-dimensional network, and thus decrease the relaxation time of the EC chains.…”

Section: Resultsmentioning

confidence: 99%

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Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate

Zhang

et al. 2022

Foods

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Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2–5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate

Zhang

et al. 2022

Foods

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“…Samples were freeze-dried to get the powder. The wavenumber range was 400∼4000 cm –1 , the resolution was 4 cm –1 , the signal to emission ratio was 50000:1, and the spectrometer scanned 64 times ( 25 ).…”

Section: Methodsmentioning

confidence: 99%

Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions

Zhang

Cao

2022

Front. Nutr.

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Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. The solid/oil/water (S/O/W) emulsion stabilized by sodium caseinate (NaCas), gelatin (GEL), and xanthan gum (XG) ternary composite was to improve the dispersion stability of CaCO3 in emulsions. Particle size, Zeta potential, physical stability, and microstructure were determined to characteristic the stability of the S/O/W emulsions. Shear rheological and tribological analyses were used to characterize the rheological properties of S/O/W emulsions. X-ray diffraction (XRD), Infrared spectral analysis (FTIR), and molecular docking were used to characterize the molecular interactions, which was to explore the influence of the W phase on the system stability. It was found that when the NaCas concentration was 2 wt% and the S/O phase addition was 5%, the particle size distribution was uniform, and the physical stability was improved. CLSM and Cryo-SEM results showed that the S/O/W emulsions could embedded CaCO3 in the system, and formed a dense three-dimensional network space structure. The viscosity of the system increased and even agglomeration occurred with NaCas concentration increased, and the stability of the emulsion decreased. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared spectral analysis and molecular docking results showed electrostatic, hydrophobic interaction, and hydrogen bond interaction between NaCas, GEL, and XG, which could improve the stability of S/O/W emulsions. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.

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“…Within the continuous phase, the β-carotene reduced hardness but enhanced the gels’ viscosity, oil-holding ability, and water-binding capacity. In contrast, within the oil phase, it increased the elastic properties and mechanical stability of gels [ 204 ].…”

Section: Can Lipophilic Bioactive Compounds Influence the Structure/functionality Of The Plant Protein-based Delivery Systems?mentioning

confidence: 99%

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Gomes

Sobral

2021

Molecules

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The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.

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Facile synthesis of zein-based emulsion gels with adjustable texture, rheology and stability by adding β-carotene in different phases

Cited by 30 publications

References 51 publications

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate

Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

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