Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-13 DOI:10.1002/jsfa.70188

Fátima Vela, Maria-Carmen Alfaro-Rodriguez, José Muñoz

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引用次数: 0

Abstract

Background: Flaxseed fiber-based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value-added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage. This extends the shelf life of the product without the need for artificial preservatives. In this study, the modification of the rheological properties of oil-in-water nanoemulgels that mimic the formulation of a salad dressing was evaluated by varying the proportions of the microfluidized emulsion and the flaxseed gel-like phase in the formulations. Different ratios were analyzed to understand how these variations affect the viscoelasticity, consistency, particle size, and shelf life of the systems.

Results: The formulations developed correspond to nanoemulgels, characterized by particle sizes in the nanometric range. In all cases, the nanoemulgels presented values of the storage modulus higher than those of the loss modulus, indicating a structure with predominantly elastic characteristics. It was observed that the higher the proportion of gel in the formulation, the higher was the viscosity of the system, suggesting progressive structural strengthening with increasing gel phase. The results showed that all the tested formulations remained stable for a 60-day period. However, a 2:1 ratio exhibited the highest stability.

Conclusion: These findings may support the formulation of new clean-label semi-solid food products not only with a reduced fat content but also with healthier properties and an enhanced shelf life performance. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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亚麻籽纤维结构食品纳米乳的设计与表征：凝胶-纳米乳比例。

背景：亚麻籽纤维基纳米凝胶因其功能和营养价值而引起了人们的极大兴趣，促进了健康、增值食品的发展。此外，它们增强了配方的稳定性，从而增加了在储存过程中对相分离、氧化和降解的抵抗力。这延长了产品的保质期，而不需要人工防腐剂。在这项研究中，通过改变配方中微流化乳液和亚麻籽凝胶状相的比例，对模拟沙拉酱配方的水包油纳米乳液的流变性能进行了评估。分析了不同的比例，以了解这些变化如何影响系统的粘弹性、稠度、粒径和保质期。结果：所制备的配方与纳米乳液相对应，其粒径在纳米级范围内。在所有情况下，纳米乳液的存储模量都高于损耗模量，表明其结构具有主要的弹性特性。凝胶在配方中的比例越高，体系的粘度越高，表明随着凝胶相的增加，结构逐渐增强。结果表明，所有试验配方在60天内均保持稳定。然而，2:1的比例表现出最高的稳定性。结论：这些发现可能支持新的清洁标签半固体食品的配方，不仅减少了脂肪含量，而且具有更健康的特性和更长的保质期。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.