Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Liu, Xiao; Guo, Jian; Wan, Zhinian; Liu, Yuyang; Ruan, Qijun; Yang, Xiaoquan

doi:10.1016/j.foodhyd.2017.09.032

Cited by 203 publications

(97 citation statements)

References 34 publications

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“…Oil-in-water (O/W) emulsions are systems consisting of oil phase dispersed in aqueous phase [1]. They are used in many food products, such as salad dressings and mayonnaise [2,3]. Conventionally, O/W emulsions are prepared and stabilized by surfactants, but recent reports have focused on O/W Pickering emulsions, which are stabilized by nanoparticles [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Wang

2020

Molecules

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The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysate (GED-TA) particles. The ability of the genipin-treated GED-TA (GP-GED-TA) to stabilize emulsions was evaluated by Turbiscan analysis and droplet-size changes. For comparison, gelatin hydrolysate (GE) and tannic acid-induced gelatin hydrolysate particles (GED-TA) were used as controls. The mean diameters of GED, GED-TA, and GP-GED-TA particles were 0.68 ± 0.1 nm, 66.2 ± 8.4 nm, and 66.9 ± 7.2 nm, respectively. Nanomechanic analysis using atomic force microscopy(AFM) indicated the average Young’s modulu of the GP-GED-TA particles was 760.8 ± 112.0 Mpa, indicating the GP-GED-TA were soft particles. The Turbiscan stability indexes (lower values indicate a more stable emulsion) of the emulsions stabilized with GED, GED-TA, and GP-GED-TA, after storage for three days, were 28.6 ± 1.5, 19.3 ± 4.8, and 4.4 ± 1.3, respectively. After one, or 60 days of storage, the volume-weighted mean diameters (D[4,3]) of oil droplets stabilized by GP-GED-TA were 1.19 ± 0.11 μm and 1.18 ± 0.1 µm, respectively. The D[4,3] of oil droplets stabilized by GED-TA, however, increased from 108.3 ± 5.1 μm to 164.3 ± 19.1 μm during the storage. Overall, the GP-GED-TA gel particles have considerable potential for stabilization of O/W emulsions in food products.

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Section: Introductionmentioning

confidence: 99%

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Wang

2020

Molecules

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“…A,B) Structured oleocolloids (oleogels and oleofilms, respectively) containing a high load of edible liquid oil; C) photographs of control and heat resistant chocolates (HRC); D) reformulated margarine spread alternative fabricated from shellac‐stabilized oleogel emulsions; E) comparative pictures showing the structuring potential of oleogels in reformulated peanut butter; F) HIPE stabilized by soft protein particles as mayonnaise replacer, the accompanying microcopy image shows the internal structure of the emulsion (scale bar = 10 µm); G) whipped cream alternative formulated from foamed emulsions stabilized by soft particles, the internal structure is shown in the 3D volume view generated from a set of images obtained using confocal microscope; H) intensely colored aqueous foam formed by colorant loaded zein particles, the SEM image shows the localization of spherical zein particles at the air–water interfaces (scale bar = 2 µm); I) photographs of colloidal dispersions with tunable yellow–green–blue color containing (from left to right) zein:Cur:IC (20:1:0; 20:1:0.25; 20:1:0.5; 20:1:1; 20:0.5:1, 20:0.25:1, and 20:0:1). The ratios are expressed on weight basis and the total concentration of zein in all cases was 1 wt%.…”

Section: Emerging Application Of Functional and Engineered Food Colloidsmentioning

confidence: 99%

“…Particle size distribution of all these dispersions and the photostability curves of selected dispersions are shown in J and K, respectively . All panels are reproduced with permission . Copyright 2013, 2014, 2016, 2018 Elsevier & 2013, 2018, The Royal Society of Chemistry.…”

Section: Emerging Application Of Functional and Engineered Food Colloidsmentioning

confidence: 99%

“…The soft gelatin structure ensured that these macromolecules are deformed and occupy large areas on the interface, leading to the formation of viscoelastic adsorbed layers, which results in the improvement of the emulsion stability. Liu et al recently demonstrated the use of HIPEs stabilized by soft protein particles as mayonnaise replacers (Figure f) . HIPEs were fabricated by emulsification–evaporation method wherein the wheat gluten particles were formed at the oil–water interface through desolvation process induced by evaporation of organic solvent (ethanol).…”

Section: Emerging Application Of Functional and Engineered Food Colloidsmentioning

confidence: 99%

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Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Patel

2018

Adv Funct Materials

103

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Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of healthpromoting bioactives to manipulation of food-body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid-based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.

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“…Mayonnaise stability depends on various factors such as the amount of oil and egg yolk, viscosity, oil/water ratio, water quality, temperature and mixing method [3,4]. In recent years, consumer awareness regarding the relation between consumption of foods with high fat content and induction of cardiovascular diseases, hypertension and obesity has encouraged the food industry to develop healthier food products with a lower level of fat [5][6][7]. Furthermore, fat plays a substantial role in physiochemical and sensory properties of mayonnaise because lipid phase contributes to characteristics such as texture, stability, color and flavor.…”

Section: Introductionmentioning

confidence: 99%

Effect of corn bran as a fat replacer on quality characteristics of low-fat mayonnaise sauce

2019

Biointerface Res Appl Chem

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Background: Nowadays, obesity, hypertension and cardiovascular diseases are increasing because of using foodstuffs with high fat content. Therefore, attention has been drawn to produce low calorie foods by reducing or eliminating fat through application of fat replacers. Different levels of corn bran as a fat replacer were utilized to manufacture low-fat mayonnaise. Four treatments were prepared including control without corn bran (IZ1), low-fat with 25% corn bran (IZ2), low-fat with 50% corn bran (IZ3) and low-fat with 75% corn bran (IZ4). Finally, the effect of this replacement on chemical composition, viscosity, color, total phenolic content and sensory properties were investigated. Physicochemical analysis showed that the low-fat mayonnaise samples had higher water activity and acid value during storage and lower pH values in storage time than the full-fat samples. The apparent viscosity of samples containing corn bran increased by increasing the level of corn bran. Also, sensory evaluation indicated that IZ1 obtained the highest scores in some properties such as texture, mouth feel, viscosity and intent to purchase compared to other sample. Moreover, the lightness value (L*) of low-fat mayonnaise decreased by increasing the level of corn bran. It can be concluded that corn bran can be used in the formulation of low-fat mayonnaise as a fat replacer with acceptable physicochemical and sensory properties.

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Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Cited by 203 publications

References 34 publications

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Effect of corn bran as a fat replacer on quality characteristics of low-fat mayonnaise sauce

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