Impact of gelatin/K-carrageenan ratio in the properties of bigels for food applications

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-07-22 DOI:10.1016/j.fbp.2025.07.011

Bin Li, Mengjing Zhou, Haibo Qin, Aolin Wu, Jiawei Li, Ying Wang, Zhigang Hu

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Abstract

This study aimed to investigate the synergistic effect between gelatin and κ-carrageenan on the structure and properties of bigels. Beeswax was used as the oleogelator, while gelatin and κ-carrageenan served as hydrogelators to prepare oleogels and hydrogels separately. The two gels were subsequently mixed in an ice-water bath to form bigels. By adjusting the ratio of gelatin to κ-carrageenan in the hydrogel phase, the microstructure, freeze–thaw stability, and rheological properties of the resulting bigels were systematically characterized. The results revealed that increasing gelatin content led to a reduction in interfacial tension within the aqueous phase, resulting in finer oil droplet dispersion and a more homogeneous and compact microstructure. The synergistic interaction between gelatin and κ-carrageenan enhanced the stability of the hydrogel network and improved its oil encapsulation capacity, thereby significantly improving the freeze–thaw stability of the bigels. Rheological analysis showed that an appropriate proportion of gelatin notably increased the storage modulus of the bigels, indicating a more robust internal structure. This study provides a novel strategy for the development of high-performance structured lipids for food applications.

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明胶/ k -卡拉胶比例对食品用凝胶性能的影响

本研究旨在探讨明胶和κ-卡拉胶对凝胶结构和性能的协同作用。以蜂蜡为油凝胶剂，明胶和κ-卡拉胶为水凝胶剂，分别制备油凝胶和水凝胶。这两种凝胶随后在冰水浴中混合形成凝胶。通过调节水凝胶相中明胶与κ-卡拉胶的比例，系统表征了凝胶的微观结构、冻融稳定性和流变性能。结果表明，明胶含量的增加导致水相中界面张力的降低，使得油滴的分散更加精细，微观结构更加均匀致密。明胶与κ-卡拉胶之间的协同作用增强了水凝胶网络的稳定性，提高了其油包封能力，从而显著提高了凝胶的冻融稳定性。流变学分析表明，适当比例的明胶显著增加了凝胶的储存模量，表明内部结构更坚固。本研究为食品用高性能结构脂的开发提供了新的思路。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.