Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract.

aerated gel emulsion foam microstructure saponin viscoelasticity

Journal

Journal of the science of food and agriculture

ISSN: 1097-0010

Titre abrégé: J Sci Food Agric

Pays: England

ID NLM: 0376334

Informations de publication

Date de publication:
20 Jan 2024

Historique:

revised: 24 12 2023

received: 27 07 2023

accepted: 05 01 2024

medline: 20 1 2024

pubmed: 20 1 2024

entrez: 20 1 2024

Statut: aheadofprint

Résumé

Foamulsions have become increasingly popular in the food industry due to their ability to enhance the textural, sensory and health-promoting properties of food products. This study was therefore aimed to design and prepare a novel gelled structure, foamulsion gel containing 0-600 g L The interaction between components was confirmed by infrared spectroscopy. The overrun and porosity of the foamulsion gels increased with antioxidant AGE (1.30 times) and reduced with oil (up to ca 70% and 30%, respectively) and GG levels. The systems were highly stable, and no water or oil was released during the physical stability experiments. Microscopic images showed that the size of air cells was significantly larger than that of oil droplets. The foamulsion gels based on 13 g L As a result, the interactions between AGE, GG and oil could lead to the creation of new aerated structures known as bioactive foamulsion gels. These gels exhibit excellent foamability, stability and viscoelasticity and may find applications in the development of novel, healthy and low-calorie aerated foods. © 2024 Society of Chemical Industry.

Sections du résumé

BACKGROUND BACKGROUND

RESULTS RESULTS

The interaction between components was confirmed by infrared spectroscopy. The overrun and porosity of the foamulsion gels increased with antioxidant AGE (1.30 times) and reduced with oil (up to ca 70% and 30%, respectively) and GG levels. The systems were highly stable, and no water or oil was released during the physical stability experiments. Microscopic images showed that the size of air cells was significantly larger than that of oil droplets. The foamulsion gels based on 13 g L

CONCLUSION CONCLUSIONS

As a result, the interactions between AGE, GG and oil could lead to the creation of new aerated structures known as bioactive foamulsion gels. These gels exhibit excellent foamability, stability and viscoelasticity and may find applications in the development of novel, healthy and low-calorie aerated foods. © 2024 Society of Chemical Industry.

Identifiants

DOI: 10.1002/jsfa.13267 PMID: 38243763

pubmed: 38243763

doi: 10.1002/jsfa.13267

doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

Subventions

Organisme : College of Agriculture, Ferdowsi University of Mashhad

ID : 3/48147

Informations de copyright

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