葡聚糖和麦角甾醇的协同效应：制造油包水型乳胶凝胶作为奶油奶酪中固体脂肪替代品的方法

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-08 DOI:10.1016/j.foodhyd.2025.111188

Kai Lin , Pengya Du , Pengfei Dong , Yaxin Wang , Yuanhao Guo , Jinling Cao , Yanfen Cheng , Feier Cheng , Wenfei Zhao , Cuiping Feng , Shaojun Yun

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本文章由计算机程序翻译，如有差异，请以英文原文为准。

Synergistic effect of dextran and ergosterol: A venue for fabricating a water-in-oil pickering emulsion gel as a solid fat substitute in cream cheese

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Synergistic effect of dextran and ergosterol: A venue for fabricating a water-in-oil pickering emulsion gel as a solid fat substitute in cream cheese

The present study aimed to develop a Pickering emulsion gel by harnessing the synergistic effects of dextran (Dex) and ergosterol (Erg). In this context, Dex functioned as the internal aqueous phase structuring agent while Erg served as the emulsifying agent for the preparation of emulsion gel through a one-step homogenization method. By optimizing the water-oil ratio to 4:6, maintaining a Dex concentration of 1.0%, and achieving an Erg concentration of 3.5%, the resulting emulsion gel exhibited desirable characteristics, including minimal particle size, maximum zeta potential, and enhanced rheological properties. The incorporation of Dex resulted in a compact and uniform honeycomb structure, thereby reducing water mobility. The primary interactions between Dex and Erg were electrostatic, hydrogen bonding, and hydrophobic forces, which collectively contributed to a reduction in crystallinity. The three-dimensional network formed by Dex conferred advantageous stability to the emulsion gel. Moreover, the evaluation of the emulsion gel's delivery efficiency demonstrated its effectiveness in protecting both chlorogenic acid (CA) and Erg against adverse conditions, including a pH of 1.2, elevated temperature (90 °C), and UV-C radiation. Additionally, this system exhibited sustained-release characteristics for both CA and Erg, thereby enhancing their bioavailability and improving scavenging activities against DPPH and hydroxyl radicals. The emulsion gel also exhibited a lower release rate of free fatty acids (FFA). The cream cheese reformulated with 100% Pickering emulsion gel exhibited enhanced cohesiveness and greater viscoelastic properties than partial replacement. Overall, the present study successfully developed a water-in-oil emulsion gel, which holds significant potential for application in the production of low-fat food products.

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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.