Exploring different food-grade bigel systems for delivering bioactive carotenoids: Part 1 - Evaluation of color parameters

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-06 DOI:10.1016/j.foodhyd.2025.111625

Bruna Vitória Neves , Andrêssa Silva Fernandes , Pricila Nass , Eduardo Jacob-Lopes , Leila Q. Zepka , Tatiana Martelli Mazzo , Elson Longo , Anna Rafaela Cavalcante Braga , Veridiana Vera de Rosso

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引用次数: 0

Abstract

Bigels are hybrid systems combining hydrogels and oleogels, offering advantages as stable carriers for bioactives of varying polarities. This dual-phase structure effectively hosts hydrophilic and lipophilic compounds, providing stability and preventing degradation. Carotenoids, powerful antioxidants, are essential lipophilic pigments whose red, orange, and yellow colors add desirable sensory attributes to foods. In this study, we obtained different bigels using three hydrogel:oleogel (H:G) ratios (80:20, 70:30, and 60:40) containing two different types of hydrogels (agar-based (AB) and gelatin-based (GB)) and a typed of oleogel produced using beeswax as oleogelator. Bigels were formulated using pitanga carotenoid extracts (saponified and non-saponified) at 400–800 μg/100 g of bigels. We evaluated the stability of formulated bigels and the pigmentation capacity of pitanga carotenoids on the color of different bigels. All bigels, regardless of the type of hydrogel used, H:O, and concentrations of saponified or non-saponified carotenoids, exhibited homogeneous phases, good gelling stability, excellent physical stability, and absence of phase separation. The carotenoid concentration and saponified versus non-saponified extracts significantly influenced the L∗, a∗, and b∗ parameters. The cross-linking process of bigels appears to influence the L∗, a∗, and b∗ color coordinates more in ABs than in GBs, resulting in darker and less intense red-yellow spectra. The color intensity, represented by chroma (C∗) and hue angle (h°), varied before and after 12 h of cross-linking. Global differences in color ΔE∗ were noticeable, particularly between saponified and non-saponified carotenoids and between different H:O ratios. These findings highlight the importance of the formulation on the color stability and appearance of carotenoid-enriched bigels.

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探索用于输送生物活性类胡萝卜素的不同食品级bigel系统：第1部分-颜色参数的评价

凝胶是结合水凝胶和油凝胶的混合体系，作为不同极性生物活性物质的稳定载体具有优势。这种双相结构有效地承载亲水和亲脂化合物，提供稳定性和防止降解。类胡萝卜素是一种强大的抗氧化剂，是必不可少的亲脂色素，其红色、橙色和黄色为食物增添了令人满意的感官属性。在这项研究中，我们使用三种水凝胶获得了不同的凝胶：油凝胶（H:G）比例（80:20,70:30和60:40），其中含有两种不同类型的水凝胶（琼脂基（AB）和明胶基（GB））和一种以蜂蜡为油凝胶剂生产的油凝胶。采用pitanga类胡萝卜素提取物（皂化和非皂化），400 ~ 800 μg/100 g配制Bigels。我们评价了所配制的凝胶的稳定性和类胡萝卜素对不同凝胶颜色的着色能力。所有凝胶，无论使用的水凝胶类型、H:O和皂化或非皂化类胡萝卜素的浓度如何，都表现出相均、良好的凝胶稳定性、优异的物理稳定性和无相分离。类胡萝卜素浓度和皂化与非皂化提取物显著影响L *， a *和b *参数。比格尔的交联过程似乎对ABs中的L *、a *和b *颜色坐标的影响比gb中的更大，导致红黄光谱更暗，强度更低。用色度（C *）和色相角（h°）表示的颜色强度在交联12h前后发生了变化。颜色ΔE *的全球差异是明显的，特别是在皂化和非皂化类胡萝卜素之间以及在不同的H:O比率之间。这些发现强调了该配方对富含类胡萝卜素的凝胶的颜色稳定性和外观的重要性。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.