Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 836-844Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.133
Keywords
Zein; beta-Carotene; Emulgels; Antioxidant; Margarine alternatives
Funding
- Chinese National Natural Science Foundation [31130042, 31371744]
- Special Fund for Agro-scientific Research in the Public Interest [201303071]
Ask authors/readers for more resources
Structuring edible oils into solid lipids without saturated and trans fats has attracted increasing interest due to the benefits for human health and promises potential as novel delivery systems for lipophilic bioactive ingredients. The study shows that a zein stabilized high (phi = 0.6) oil-in-glycerol (O/G) emulgels enriched with beta-carotene was performed, by a facile one-step homogenization. Rheological measurements and morphologies observations indicated that increasing beta-carotene resulted in a progressive strengthening of gel-like network and improving their spreadability in the O/G emulgels stabilized by zein, which was closely related to the hydrophobic interaction of zein and beta-carotene. The formation of emulgels significantly enhanced the UV photo-stability of beta-carotene, and more than 88% of beta-carotene was retained in 64 h storage under UV exposure, and consequently retarded oil oxidation while storage. Further, cakes prepared using zein-based O/G emulgels as a margarine alternative showed comparable functionalities (texture and sensory attributes) to the standard cake. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available