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Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate.
Int J Biol Macromol
January 2025
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Jiaxing Institute of Future Food, Jiaxing 314050, China. Electronic address:
Oleogels with solid-like properties can serve as substitutes for fats, thereby avoiding the consumption of high levels of saturated fatty acids. In this study, we developed a protein-polysaccharide composite network oleogel using whey protein isolate (WPI) and sodium alginate (SA) through an emulsion-templated method. Analysis with Fourier Transform Infrared (FTIR) spectroscopy confirmed the presence of hydrogen bonds and van der Waals forces between WPI and SA, which bolstered the oleogel's structure.
View Article and Find Full Text PDFSodium caseinate‑sodium alginate binary complex stabilized W/O/W emulsion gels loaded with proanthocyanidins from Aronia melanocarpa (Michx.) Elliott: Formation, structure, stability, in vitro gastrointestinal digestion.
Int J Biol Macromol
January 2025
College of Food Science and Engineering, Changchun University, Changchun 130022, China. Electronic address:
This study developed a W/O/W emulsion gel encapsulating proanthocyanidins from Aronia melanocarpa (Michx.) Elliott (APC) using polyglycerol ricinoleate (PGPR) as the lipophilic emulsifier and sodium caseinate (NaCN)-alginate (Alg) as the hydrophilic emulsifier. The optimal preparation process was established based on particle size, zeta potential, phase separation, centrifugal stability, and microscopic morphology: 4.
View Article and Find Full Text PDFImpact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage.
Heliyon
January 2025
Department of Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran.
Essential oils application as natural preservatives is challenging owning to low solubility and stability to harsh conditions, while incorporation of essential oils into nanoemulsion systems can effectively improve these issues. Therefore, the nanoemulsion of () and cardamom essential oils were fabricated through self-emulsification technique and evaluated their size, ζ-potential, antioxidative and antibacterial activities. The effect of double nanomulsion on the textural and sensorial properties of Mortadella sausage was also examined under chilling temperature (4 °C).
View Article and Find Full Text PDFWheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages.
Foods
January 2025
Area of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, Spain.
Wheat germ is a byproduct of the cereal industry that contains high levels of protein, fiber, B vitamins, minerals, and other functional microcomponents. However, so far, few applications have been found in the meat industry despite the growing interest in replacing meat with vegetable proteins. Therefore, the use of wheat germ for the production of low-fat frankfurters was considered.
View Article and Find Full Text PDFPhysicochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing high internal phase Pickering emulsions as potential fat alternatives.
Food Chem
January 2025
Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, United States. Electronic address:
This study evaluated the properties of lentil protein, pea protein, quinoa protein, and soy protein as natural nanoparticle stabilizers and their interactions with pectin and chitin nanofiber in preparing high internal phase Pickering emulsions (HIPPEs). The globular plant proteins interact with polysaccharides through hydrogen bonding and electrostatic interactions, transforming the structure into complex morphologies, including fibrous and elliptical shapes. These complex nanoparticles exhibited enhanced thermal decomposition stability, and the HIPPEs constructed by them demonstrated significantly improved apparent viscosity and elastic modulus, with a yield stress of 931.
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