The aging population is stimulating increased demand for dysphagia-oriented foods, yet most current options are made of ultra-processed macronutrients and lack high-quality protein and ω-3 fatty acids. This study explores the use of whole salmon fillets as a myofibrillar protein source to stabilize salmon backbone oil, creating ω-3-rich emulsion gels (50-60 vol%) for dysphasia individuals. Two-step high-pressure homogenization (HPH; 50 MPa) improved emulsion texture, storage stability, and swallowability (IDDSI level 4) by reducing oil droplet size (from 20 to 2 μm) and increasing elastic modulus by 6-8 times and viscosity by more than 10 times. These emulsion gels, rich in PUFAs, support cardiovascular health. HPH altered the structure of salmon myofibrillar proteins, transforming from micro-sized filament (2.5 μm) to assembled nano-sized micelle aggregate (400 nm) through reducing α-helix structure, crystallization, particle size, and aggregation. The protein interfacial stiffness and stability were improved, thus exhibiting greater oil droplet stabilization. The study offers a compelling reference for applying HPH in producing dysphagia-oriented products.
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http://dx.doi.org/10.1016/j.foodchem.2024.142460 | DOI Listing |
Food Chem
December 2024
State Key Laboratory of Food Science and Resource, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address:
In this study, pea protein isolate (PPI) and cellulose nanocrystals (CNC) were used to prepare oil-in-water emulsions, and the effects of pH and the oil content on the properties of the emulsions were investigated. The microstructural analysis revealed that PPI and CNC formed complexes by electrostatic attraction at pH 3.0 and 4.
View Article and Find Full Text PDFFood Chem
December 2024
College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; GuangDong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen 518060, China. Electronic address:
The aging population is stimulating increased demand for dysphagia-oriented foods, yet most current options are made of ultra-processed macronutrients and lack high-quality protein and ω-3 fatty acids. This study explores the use of whole salmon fillets as a myofibrillar protein source to stabilize salmon backbone oil, creating ω-3-rich emulsion gels (50-60 vol%) for dysphasia individuals. Two-step high-pressure homogenization (HPH; 50 MPa) improved emulsion texture, storage stability, and swallowability (IDDSI level 4) by reducing oil droplet size (from 20 to 2 μm) and increasing elastic modulus by 6-8 times and viscosity by more than 10 times.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address:
Fats are essential nutrients, but excessive intake can lead to obesity and certain cardiovascular diseases. In this study, an emulsion gel was prepared using alkali heat treatment with soy protein isolate (SPI) and konjac glucomannan (KGM) as a fat substitute, while pork fat was used as the control. Gel strength, rheological properties, and water holding capacity of soy protein isolate-konjac glucomannan (SPI-KGM) emulsion gel improved progressively with higher KGM content.
View Article and Find Full Text PDFFood Chem
December 2024
School of Pharmacy, Ningxia Medical University, Yinchuan, Ningxia, China.. Electronic address:
Pickering emulsion gels received extensive attention in encapsulating fat-soluble substances such as Lycium barbarum seed oil (LBSO). However, the gels presented poor mechanical properties, otherwise, their physical encapsulation cannot inhibit lipid peroxidation. Herein, grape seed proanthocyanidins (OPCs) and casein (CAS) complexes interacted through hydrogen and covalent bonds were proposed to build Pickering emulsion gels and encapsulate LBSO, which changed the secondary structures of CAS and further enhanced emulsifying ability, oxidation resistance, and gelling performance.
View Article and Find Full Text PDFInt J Mol Sci
November 2024
Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, 8 Niezapominajek St., 30-239 Krakow, Poland.
Oleogels are structured materials formed by immobilizing oil within a polymer network. This study aimed to synthesize bilayer foamed oleogels using Ecogel™ as an emulsifier-a natural gelling and emulsifying agent commonly used to stabilize emulsions. Ecogel™ is multifunctional, particularly in cosmetic formulations, where it aids in creating lightweight cream gels with a cooling effect.
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