Comparative Effects of Basil Seed and Cress Seed Gums on Stability of Flaxseed Oil Pickering Emulsion and Functional Kiwifruit Bar Characteristics

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-03-18 DOI:10.1007/s11483-025-09947-w

Narges Nazari, Ahmad Rajaei, Hossein Mirzaee Moghaddam

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引用次数: 0

Abstract

Encapsulation techniques, particularly Pickering emulsions stabilized by polysaccharide-protein complexes, offer a promising approach for enhancing the protection and functionality of flaxseed oil (FSO) in food applications. This study explores the stabilization of FSO-in-water emulsions using zein protein (Z) combined with either basil seed gum (BSG) or cress seed gum (CSG). SEM revealed that the Z-BSG and Z-CSG complexes formed spherical particles with smooth surfaces, though Z-BSG particles were significantly larger (2354 nm) compared to Z-CSG particles (892.7 nm). The emulsions were assessed for stability, rheological behavior, and droplet size. Emulsions containing 20% FSO stabilized by Z-BSG demonstrated superior stability and increased viscosity relative to those stabilized by Z-CSG. Subsequently, these FSO-loaded Pickering emulsions (PE) were incorporated into functional kiwifruit bars, and their physico-mechanical and sensory attributes were analyzed. Kiwifruit bars containing Z-BSG-PE displayed minimal changes in color compared to those with Z-CSG-PE. Additionally, bars with Z-BSG-PE exhibited higher adhesiveness and chewiness. Samples containing 0.2% and 0.5% Z-BSG-PE were rated the highest in overall acceptability, indicating that BSG provided better sensory properties than CSG. These findings underscore the potential of BSG to outperform CSG in stabilizing Pickering emulsions and enhancing the quality of functional food products such as kiwifruit bars.

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罗勒籽胶和芹菜籽胶对亚麻籽油皮克林乳液稳定性和功能性猕猴桃条特性的比较效果

包封技术，特别是由多糖-蛋白复合物稳定的皮克林乳液，为增强亚麻籽油（FSO）在食品应用中的保护和功能提供了一种有前途的方法。本研究探讨了玉米蛋白(Z)与罗勒籽胶（BSG）或芥蓝籽胶（CSG）联合对水乳状蛋白的稳定作用。扫描电镜显示，Z-BSG和Z-CSG配合物形成表面光滑的球形颗粒，但Z-BSG颗粒（2354 nm）明显大于Z-CSG颗粒（892.7 nm）。对乳剂的稳定性、流变性和液滴大小进行了评估。与Z-CSG稳定的乳液相比，含有20% FSO的Z-BSG稳定的乳液表现出更好的稳定性和更高的粘度。随后，将这些负载fso的Pickering乳剂（PE）掺入功能性猕猴桃棒中，并对其物理力学和感官属性进行了分析。与含有Z-CSG-PE的猕猴桃条相比，含有Z-BSG-PE的猕猴桃条的颜色变化最小。此外，添加了Z-BSG-PE的棒材具有更高的粘附性和咀嚼性。含有0.2%和0.5% Z-BSG-PE的样品总体可接受性最高，表明BSG比CSG提供更好的感官性能。这些发现强调了BSG在稳定皮克林乳剂和提高功能食品（如猕猴桃棒）质量方面优于CSG的潜力。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.