Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach

Li, Jiawen; Xi, Yuhang; Wu, Liangru; Zhang, Hui

doi:10.1016/j.foodhyd.2022.108310

Cited by 31 publications

(20 citation statements)

References 43 publications

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“…As shown in Figure C, the maximum release rates were 48.48%, 47.84%, 46.94%, and 45.46% for CSO0.5, CSO1.0, CSO1.5, and CSO2.0, respectively, after in vitro digestion simulation. The value of FFA stabilized by CS was lower compared to the release rate of the oleogels stabilized by methylcellulose and polysaccharides, while it was higher than that of the oleogels stabilized by 6 wt % bamboo shoot protein and soybean protein isolate with the lowest fat release rate of 33.62% . These results suggested that oleogels stabilized with low doses of CS have better stability.…”

Section: Resultsmentioning

confidence: 83%

“…The value of FFA stabilized by CS was lower compared to the release rate of the oleogels stabilized by methylcellulose and polysaccharides, 13 while it was higher than that of the oleogels stabilized by 6 wt % bamboo shoot protein and soybean protein isolate with the lowest fat release rate of 33.62%. 27 These results suggested that oleogels stabilized with low doses of CS have better stability. Meanwhile, it has been shown that the release rate of the Oleogel was closely related to the strength of the gel structure.…”

Section: Thermal Property Analysismentioning

confidence: 94%

“…Then, the centrifuged cube was inverted for 1 h to remove any excess oil with absorbent paper, and the remaining samples were weighted. The OBC was then calculated employing the following formula, eq OBC .25em ( % ) = ( 1 − m 3 − m 2 m 1 ) × 100 % where m 1 is the mass of CSO samples, m 2 is the mass of the centrifuge tube loading with CSO samples, and m 3 is the total mass of the centrifuge tube loading with CSO samples after centrifugation and draining the redundant oil.…”

Section: Methodsmentioning

confidence: 99%

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Camellia Saponin Based Oleogels by Emulsion-Templated Method: Preparation, Characterization, and in Vitro Digestion

Li,

Chen

et al. 2023

ACS Food Sci. Technol.

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An emulsion-template approach using different camellia saponin (CS) concentrations (0.5%, 1.0%, 1.5%, and 2.0% (w/w)) as oleogelators was adopted to prepare Oleogel samples. The interface properties, structure information, and in vitro digestion experiments of the camellia-saponin-based Oleogel systems were investigated. The experimental results illustrated that the self-assembly of CS formed a fibrosis network interfacial film, which can pack oil droplets in the network structure, thus stabilizing the emulsion precursors and Oleogel samples. All Oleogel samples had an excellent oil binding capacity, reaching up to 82.35%, and exhibited elastic-dominated solid-like behavior and good thermal stability as the concentration of CS increased. In vitro digestion results showed that the release exertion could be extended to 50 min at 2.0% CS content, and the maximum release of free fatty acids could be decreased to 45.46%. These results suggested that the emulsion-templated Oleogel based on CS showed great potential for solid fat substitution in low-saturated and trans-fat-free foodstuffs.

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Section: Resultsmentioning

confidence: 83%

Section: Thermal Property Analysismentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

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Camellia Saponin Based Oleogels by Emulsion-Templated Method: Preparation, Characterization, and in Vitro Digestion

Li,

Chen

et al. 2023

ACS Food Sci. Technol.

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“…(2022). The higher elasticity was found related to the % OHC values of oleogels (da Silva et al ., 2019; Li et al ., 2023a).…”

Section: Resultsmentioning

confidence: 99%

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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“…On the other hand, O/W emulsions were created by using bamboo shoot protein-SPI complexes as emulsifiers and obtained oleogels through a freeze-drying process. These complexes formed intramolecular and intermolecular hydrogen bonds resulting in a weak gel network that effectively bound the oil when freeze-dried (Li, Xi, et al, 2023). The staggered reticular mechanism formed by these hydrogen bonds enhanced adhesion to the oil droplets, which was crucial for maintaining their structure and preventing breakage or sticking.…”

Section: 31mentioning

confidence: 99%

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Yuan,

Chen,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule‐based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule‐based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule‐based emulsions.

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Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach

Cited by 31 publications

References 43 publications

Camellia Saponin Based Oleogels by Emulsion-Templated Method: Preparation, Characterization, and in Vitro Digestion

Camellia Saponin Based Oleogels by Emulsion-Templated Method: Preparation, Characterization, and in Vitro Digestion

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

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

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