Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread
To investigate the effect of cyclodextrins (CDs) stabilized Pickering emulsions on the quality of gluten-free rice bread, the corn oil Pickering emulsions stabilized by α-CD, β-CD or γ-CD were prepared and applied to gluten-free rice bread respectively. The specific volume, texture, water distributi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030120 |
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| _version_ | 1841550229954887680 |
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| author | Xuehong LI Jingjing GONG Minjie LI Dijia XIN Lu ZHANG Yong LU |
| author_facet | Xuehong LI Jingjing GONG Minjie LI Dijia XIN Lu ZHANG Yong LU |
| author_sort | Xuehong LI |
| collection | DOAJ |
| description | To investigate the effect of cyclodextrins (CDs) stabilized Pickering emulsions on the quality of gluten-free rice bread, the corn oil Pickering emulsions stabilized by α-CD, β-CD or γ-CD were prepared and applied to gluten-free rice bread respectively. The specific volume, texture, water distribution and aging enthalpy of the breads were detected. Results showed that the three kinds of CDs-stabilized corn oil Pickering emulsions all had good stability. When they were used in rice bread, it was found that compared with the blank group, both CDs and CDs-stabilized emulsions could increase the specific volume of bread, improve the internal structure and texture characteristics, promote the water holding capacity and delay the aging of rice bread, but the application effects of CDs-stabilized emulsion were more obvious. Among the three types of CDs, α-CD had the best effect on bread quality improvement and anti-aging properties, followed by γ-CD and β-CD. Three CDs-stabilized Pickering emulsions can significantly enhance the quality of rice bread and delay the aging processes. |
| format | Article |
| id | doaj-art-fd0b39678ff048fbab9a5b08ad5e1cb5 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-fd0b39678ff048fbab9a5b08ad5e1cb52025-01-10T06:49:30ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146210411110.13386/j.issn1002-0306.20240301202024030120-2Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice BreadXuehong LI0Jingjing GONG1Minjie LI2Dijia XIN3Lu ZHANG4Yong LU5Collaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Qualify and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, ChinaCollaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Qualify and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, ChinaCollaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Qualify and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, ChinaCollaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Qualify and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, ChinaCollaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Qualify and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, ChinaCollaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Qualify and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, ChinaTo investigate the effect of cyclodextrins (CDs) stabilized Pickering emulsions on the quality of gluten-free rice bread, the corn oil Pickering emulsions stabilized by α-CD, β-CD or γ-CD were prepared and applied to gluten-free rice bread respectively. The specific volume, texture, water distribution and aging enthalpy of the breads were detected. Results showed that the three kinds of CDs-stabilized corn oil Pickering emulsions all had good stability. When they were used in rice bread, it was found that compared with the blank group, both CDs and CDs-stabilized emulsions could increase the specific volume of bread, improve the internal structure and texture characteristics, promote the water holding capacity and delay the aging of rice bread, but the application effects of CDs-stabilized emulsion were more obvious. Among the three types of CDs, α-CD had the best effect on bread quality improvement and anti-aging properties, followed by γ-CD and β-CD. Three CDs-stabilized Pickering emulsions can significantly enhance the quality of rice bread and delay the aging processes.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030120gluten-freerice breadpickering emulsioncyclodextrinsensory quality |
| spellingShingle | Xuehong LI Jingjing GONG Minjie LI Dijia XIN Lu ZHANG Yong LU Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread Shipin gongye ke-ji gluten-free rice bread pickering emulsion cyclodextrin sensory quality |
| title | Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread |
| title_full | Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread |
| title_fullStr | Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread |
| title_full_unstemmed | Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread |
| title_short | Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread |
| title_sort | application of cyclodextrins stabilized pickering emulsion in gluten free rice bread |
| topic | gluten-free rice bread pickering emulsion cyclodextrin sensory quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030120 |
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