Journal
FOOD CHEMISTRY
Volume 372, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131225
Keywords
High internal phase emulsion; Oil-water interface; Konjac glucomannan; OSA-starch; EGCG; Bioaccessibility
Funding
- National Natural Science Foundation of China [32160563, 31972071]
- Key Research and Development Program of Jiangxi Province [20202BBF63017]
- Shuangqian Project of Scientific and Technological Innovation of High-end Talents-Natural Science, Jiangxi Province [S2019GDKX2836]
- Shuangqian Project of Scientific and Technological Innovation of High-end Talents-Youth, Jiangxi Province [S2019GDKX2835]
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Water-in-oil high internal phase emulsions (W/O HIPEs) were prepared using polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac glucomannan (KGM) and octenyl succinic anhydride starch (OSA-starch). By adjusting the ratio of KGM and OSA-starch, the formation, stability, and functionality of these emulsions were varied. The study showed that the W/O HIPEs exhibited good stability and colloid characteristics, providing new insights into utilizing emulsion technology to improve the nutritional profile of oily foods.
Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac glucomannan (KGM) and octenyl succinic anhydride starch (OSA-starch). The formation, stability, and functionality of these emulsions were varied by adjusting the ratio of KGM and OSA-starch. Interfacial tension measurements indicated that the OSA-starch co-adsorbed to the water-oil interface with PGPR, which would have led to the formation of a polysaccharide-layer that helped prevent separation of the HIPEs. The centrifugal stability, rheological and microstructural results indicated that the W/O HIPEs exhibited well pH, ionic and thermal stability. The encapsulation efficiency, stability, and bioaccessibility of the EGCG in the W/O HIPEs were evaluated by using EGCG as a model hydrophilic nutraceutical. This study provides useful insights into the utilization of emulsion technology to reduce the fat content and improve the nutritional profile of foods with oily continuous phases, such as spreads.
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