Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex
The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil seed gum (BSG) and WPC-xanthan gum (XG) at di...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008058 |
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| author | Mozhdeh Sarraf Sara Naji-Tabasi Adel Beig-Babaei José Enrique Moros Maria Carmen Sánchez Carrillo Adrián Tenorio-Alfonso |
| author_facet | Mozhdeh Sarraf Sara Naji-Tabasi Adel Beig-Babaei José Enrique Moros Maria Carmen Sánchez Carrillo Adrián Tenorio-Alfonso |
| author_sort | Mozhdeh Sarraf |
| collection | DOAJ |
| description | The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil seed gum (BSG) and WPC-xanthan gum (XG) at different concentrations (0.2, 0.4, and 0.6 % w/w). The results showed increasing the hydrocolloids had positive effects on oleogel characteristics, which can preserve oil well in the microstructure network of oleogel. Additionally, the incorporation of hydrocolloids promoted stability of oleogels against stress and heat. Therefore, the centrifuge stability of WPC oleogel was 26 and increase to ∼98 and 100 % in 0.6XG:WPC and 0.6BSG:WPC oleogels, respectively. The evaluation of the rheological properties revealed the predominant elastic behavior of the oleogles. Overall, the addition of either XG or BSG into WPC-based oleogel improved its physicochemical and mechanical characteristics. Moreover, oleogels prepared using 0.6 % BSG-5 % WPC exhibited the best properties. |
| format | Article |
| id | doaj-art-28b80b7a8e9a44aa8819bb21b9fa83ae |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-28b80b7a8e9a44aa8819bb21b9fa83ae2024-12-13T11:01:48ZengElsevierFood Chemistry: X2590-15752024-12-0124101917Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complexMozhdeh Sarraf0Sara Naji-Tabasi1Adel Beig-Babaei2José Enrique Moros3Maria Carmen Sánchez Carrillo4Adrián Tenorio-Alfonso5Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, IranDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran; Corresponding author.Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, IranPro2TecS – Chemical Process and Product Technology Research Center, Department of Chemical Engineering. ETSI, Universidad de Huelva. Campus de “El Carmen”, 21071 Huelva, SpainPro2TecS – Chemical Process and Product Technology Research Center, Department of Chemical Engineering. ETSI, Universidad de Huelva. Campus de “El Carmen”, 21071 Huelva, SpainPro2TecS – Chemical Process and Product Technology Research Center, Department of Chemical Engineering. ETSI, Universidad de Huelva. Campus de “El Carmen”, 21071 Huelva, SpainThe utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil seed gum (BSG) and WPC-xanthan gum (XG) at different concentrations (0.2, 0.4, and 0.6 % w/w). The results showed increasing the hydrocolloids had positive effects on oleogel characteristics, which can preserve oil well in the microstructure network of oleogel. Additionally, the incorporation of hydrocolloids promoted stability of oleogels against stress and heat. Therefore, the centrifuge stability of WPC oleogel was 26 and increase to ∼98 and 100 % in 0.6XG:WPC and 0.6BSG:WPC oleogels, respectively. The evaluation of the rheological properties revealed the predominant elastic behavior of the oleogles. Overall, the addition of either XG or BSG into WPC-based oleogel improved its physicochemical and mechanical characteristics. Moreover, oleogels prepared using 0.6 % BSG-5 % WPC exhibited the best properties.http://www.sciencedirect.com/science/article/pii/S2590157524008058Basil seed gumRheological propertiesStructured edible oilXanthan gum |
| spellingShingle | Mozhdeh Sarraf Sara Naji-Tabasi Adel Beig-Babaei José Enrique Moros Maria Carmen Sánchez Carrillo Adrián Tenorio-Alfonso Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex Food Chemistry: X Basil seed gum Rheological properties Structured edible oil Xanthan gum |
| title | Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex |
| title_full | Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex |
| title_fullStr | Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex |
| title_full_unstemmed | Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex |
| title_short | Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex |
| title_sort | developing edible oleogels structure prepared with emulsion template approach based on soluble biopolymer complex |
| topic | Basil seed gum Rheological properties Structured edible oil Xanthan gum |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008058 |
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