Pickering emulsions based on ovalbumin-ferulic acid-sodium alginate supramolecular hydrogels: application to cookies replacing margarine

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-18 DOI:10.1111/ijfs.17522

Bing Xie, Ting Xin, Yunying Huang, Zhigeng Liu, Weihao Jin, Chunlan Tao, Yongqiang Zhou, Lihong Dong, Fei Huang, Dongxiao Su

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引用次数: 0

Abstract

Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein-polyphenol-polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)-ferulic acid (FA)-sodium alginate (SA) ternary supramolecular emulsion with varying water-to-oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water-to-oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%.

查看原文本刊更多论文

基于卵清蛋白-阿魏酸-海藻酸钠超分子水凝胶的皮克林乳剂：应用于替代人造奶油的饼干

摘要人造黄油含有反式脂肪酸，而反式脂肪酸与对人体健康的不利影响有关。因此，开发用于烘焙食品的优质人造奶油替代品至关重要。蛋白质-多酚-多糖三元超分子体系具有显著的稳定性，可用于配制乳液，部分替代人造奶油。本研究的目的是检测卵清蛋白（OVA）-阿魏酸（FA）-海藻酸钠（SA）三元超分子乳液在不同水油比下的稳定性。对该乳液作为饼干中人造黄油替代品的潜力进行了评估。研究结果表明，该体系的特定乳液不稳定性最初随着玉米油含量的增加而增加，随后随着玉米油含量的增加而降低，在水油比为 5:11 时达到稳定性和分散性的最佳点。在饼干面团中加入 0% 至 100% 人造黄油含量的乳液后，面团的粘弹性增强，硬度降低。随着代替人造奶油的乳液含量的增加，饼干表面出现了明显的裂纹，同时硬度、烘焙损耗率和颜色也发生了显著变化。当乳液含量为 40% 时，饼干的质量最佳。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.