Structural and functional properties of beeswax–taro starch-based bigels: effect of the oleogel:hydrogel ratio

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-24 DOI:10.1007/s10068-025-01961-5

Zuemy Hernández-Nolasco, Mariana Inés Acateca-Hernández, Marlon Rojas-López, María Antonieta Ríos-Corripio, Juan Valente Hidalgo-Contreras, Aleida Selene Hernández-Cázares

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Abstract

Bigels are biphasic systems combining oleogel (OG) and hydrogel (HG) networks with unique structural and functional properties. This study evaluated the effect of OG:HG ratios on the physicochemical, functional, textural, colorimetric, and structural properties of bigels formulated with κ-carrageenan (2%) and taro starch (10%) as HG, and canola oil (90%) with beeswax (10%) as OG. Three formulations were prepared: 25:75 (BG1), 50:50 (BG2), and 75:25 (BG3). All bigels showed high oil retention (> 90%) and no phase separation. Microscopy revealed structural phase types: O/W (BG1), bicontinuous (BG2), and W/O (BG3). Swelling capacity and moisture content decreased with increasing OG, while color parameter b* and yellowness index increased. Hardness ranged from 0.39 to 0.46 N. FTIR peak area analysis (3720–3090, 721, and 576 cm⁻¹) confirmed structural changes related to phase ratios. These findings highlight the potential of taro starch bigels as customizable and stable systems for food applications.

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蜂蜡-芋头淀粉基凝胶的结构和功能特性：油凝胶：水凝胶比的影响

Bigels是一种双相体系，结合了油凝胶（OG）和水凝胶（HG）网络，具有独特的结构和功能特性。以κ-卡拉胶（2%）和芋头淀粉（10%）为HG，菜籽油（90%）和蜂蜡（10%）为OG配制的bigels，研究了OG:HG配比对bigels理化、功能、质地、比色和结构性能的影响。配制3种配方：25:75 （BG1）、50:50 （BG2）和75:25 （BG3）。所有凝胶均表现出较高的留油率（> 90%）和无相分离。显微镜显示结构相类型：O/W (BG1)，双连续（BG2）和W/O （BG3）。溶胀量和含水率随OG的增大而减小，颜色参数b*和黄度指数增大。硬度范围从0.39到0.46 N. FTIR峰面积分析（3720-3090,721和576 cm−1）证实了与相比相关的结构变化。这些发现突出了芋头淀粉凝胶作为可定制和稳定的食品应用系统的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.