Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

This study investigated physical, chemical and lipid oxidative properties of emulsion gels (W/O) incorporating Jerusalem artichoke (JA) inulin. Primary purified inulin extract (PPIE, 1%) improved the homogeneity of emulsion gel (with no syneresis) and developed smaller particle size droplets (average 40 mu m) than control (average size 60 mu m). HPLC revealed that PPIE had 80.28% inulin content compared with commercial inulin (CI, 100%). Crude inulin extract (CIE, 0.08-0.33 mg/mL) delayed linoleic acid oxidation because of higher total phenolic content (4.96 +/- 0.01, mg GAE/g), compared with PPIE (0.72 +/- 0.03). Lipid oxidative stability of emulsion gels with inulin samples was in the order of CI > PPIE > CIE (P < 0.05) by Rancimat analysis, which agreed with volumetric gel index results. This study suggests that emulsion gels with JA inulin (PPIE) could act as a potential fat replacement in food systems.