Aug 2026· The Journal of the Science of Food and Agriculture· 0 citations· 45 references
Medicine
Abstract
Background
Emulsion gels exhibit promising application prospects as solid fat substitutes and carriers for lipophilic bioactive compounds. This work investigated the effects of oil concentrations (40-65%, v/v) on the interfacial adsorption in emulsions, rheological properties, gel characteristics, and microstructure of emulsion gels stabilized by a mixture of Nemipterus virgatus myofibrillar protein (MP) and konjac glucomannan (KGM).
Results
The emulsifying activity of the MP/KGM mixture, the interfacial protein adsorption in the MP/KGM emulsion, and emulsion viscosity all peaked at an oil concentration of 55%. The increase in oil content (particularly 55%) assisted the structural transformation in MP from α-helix into β-sheet, promoting the development of a denser, more uniform network structure, which ultimately enhanced the hardness, gel strength, water-holding capacity, elasticity, and deformation resistance of emulsion gels. However, at excessively high oil levels (>55%), the MP/KGM mixture became inadequate to cover the oil-water interfaces, resulting in deterioration in the performances of the emulsion and emulsion gel.
Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and freeze-thaw stability were characterized. PPI-ASKG reduced oil droplet size compared to PPI-CURD. Polysaccharides modulated protein secondary structure, with hydrophobic attraction and hydrogen bonding as dominant intermolecular forces. The PPI-ASKG gels formed a thicker oil-water interfacial layer, contributing to superior viscoelasticity, WHC, and cooking performance. A preferred formulation with 0.3 wt% ASKG (A3) displayed the highest Q fator (23.62), thixotropic recovery rate (90.50%), strain-stiffening/thickening indices, and lowest freeze-thaw syneresis (22.4%), well-preserved texture and a reduced freezing point of -19.05 °C. All emulsion gels with 0.2-0.4 wt% polysaccharides met International Dysphagia Diet Standardization Initiative Level 5 criteria. This work provides a scientific basis for developing plant-based dysphagia-targeted foods with excellent freeze-thaw stability.
In this study, emulsion-loaded hydrogel beads were developed using konjac glucomannan (KGM), oat β-glucan (Glu), and sodium alginate (SA) as composite wall materials, with a shortening-based water-in-oil (W/O) emulsion incorporated for the protective delivery of Bifidobacterium animalis subsp. lactis BL99. Rheological analysis showed that the KGM/Glu system at a ratio of 6:4 exhibited enhanced viscoelasticity. FTIR analysis indicated changes in the hydrogen-bonding environment and polysaccharide fingerprint region, while dual-channel CLSM observation of separately labeled KGM and Glu revealed partial spatial overlap and interpenetrating distribution, supporting favorable compatibility and chain association between the two polysaccharides. Contact angle and ζ-potential analyses were used as auxiliary indicators of apparent surface wettability and charge characteristics. DSC results showed that shortening exhibited a broad melting range of 12-52 °C, suggesting its potential as a thermally responsive phase. CLSM and SEM showed that oil droplets were embedded within the KGM/Glu/SA gel network, forming a multiphase structure with dispersed oil domains and probiotic-entrapping regions. Compared with KGM/Glu/SA hydrogel beads without emulsion (KSG), emulsion-loaded KGM/Glu/SA hydrogel beads (E-KSG) showed improved morphology, denser cross-sectional structure, and better stability in simulated intestinal fluid. After 360 min of simulated gastrointestinal digestion, BL99 counts in KSG and E-KSG were 4.81 and 5.05 log CFU/g, respectively. E-KSG maintained 8.35 and 4.98 log CFU/g after treatment at 63 °C for 30 min and 95 °C for 120 s, respectively, and improved BL99 viability during storage in peach juice, milk, and yogurt. These results demonstrate that the KGM/Glu/SA network combined with shortening-based W/O emulsion enhanced gastrointestinal protection, thermal tolerance, and storage stability of BL99.
Zhihang Bo, Jiarui Li, Xinyue Zang et al.· International Journal of Bio...· 0 citations
Astaxanthin exhibits significant antioxidant and cardioprotective properties. However, its photodegradability and thermal sensitivity challenge its application. Zein/hyaluronic acid/propylene glycol alginate (zein/HA/PGA) nanoparticles were fabricated using a pH cycling method. The nanoparticles exhibited a contact angle of 89.20 ± 0.32°, indicating favorable amphiphilic characteristics. Fourier-transform infrared spectroscopy revealed intermolecular interactions among zein, HA, and PGA, consistent with hydrogen bonding and electrostatic attractions. Molecular docking results clarified the binding stability of zein with HA. The zein/HA/PGA nanoparticles at a concentration of 2.4 % (w/v) and an oil phase volume fraction of 0.6 facilitated the formation of Pickering emulsions with high stability and robust ionic strength tolerance (up to 500 mM NaCl). Rheological assessments demonstrated a higher interfacial tension and dilatational elasticity. Astaxanthin was encapsulated by Pickering emulsion, and gastrointestinal release simulations showed a bioavailability of 17.57 ± 0.34%. The zein/HA/PGA nanoparticle-stabilized Pickering emulsions offer a promising platform for applications in nutraceuticals and cosmeceuticals. PRACTICAL APPLICATIONS: This study provides a novel strategy for the preparation of Pickering emulsions utilizing food-grade nanoparticles as stabilizers and expands the scope of applications within the food, cosmetic, and pharmaceutical sectors. Furthermore, the natural encapsulated astaxanthin has a potential to be used as a functional ingredient as the release properties in gastrointestinal conditions.
Shan-Fu Wang, Yan Zhao, Fuge Niu et al.· Journal of Food Science· 0 citations
Bigels combine the advantages of hydrogel and oleogel matrices, enabling simultaneous encapsulation of both hydrophilic and lipophilic compounds with good ductility and water retention. Bigels were prepared from large yellow croaker myofibrillar protein (MP)–soybean oil oleogels and κ-carrageenan hydrogels. All the bigels exhibited a milky white, solid-like self-supporting structure. Increasing the oleogel fraction enhanced droplet interactions and uniformity. Hardness peaked at 11.67 g at a 5:5 (w/w) oleogel-to-hydrogel ratio. The rheological tests revealed shear-thinning behavior across all samples, with apparent viscosity increasing progressively with oleogel content. The highest thixotropic recovery (71.07%) was observed at an oleogel-to-hydrogel ratio of 6:4 (w/w). All bigels underwent structural destabilization above 40 °C and complete liquefaction above 60 °C, indicating thermal reversibility. This study elucidates how varying the oleogel-to-hydrogel ratio modulates the physicochemical properties of bigels, providing a theoretical basis for developing high-value products from large yellow croaker.
Zhongyang Ren, Tengteng Yang, Qiao-Chu Li et al.· Foods· 0 citations
The growing demand for healthier meat products and the advancement of functional foods have positioned myofibrillar protein (MP)-based emulsions and emulsion gels as a central focus in food texture engineering. The primary challenge in research on MP-based emulsions and emulsion gels is to elucidate and precisely control the multi-scale coupling mechanisms, from interfacial film dynamics to network formation. This review consolidates recent advances in MP-based emulsions and emulsion gels, summarising the adsorption and conformational evolution of MP at the oil-water interface. It evaluates interfacial engineering strategies to enhance stability and examines the synergistic effects of thermal bulk gelation, interfacial protein evolution and thermal droplet motion on network formation. Finally, the potential of these systems for advanced food applications is discussed. This will enable precise design and application of MP-based emulsions and emulsion gels in food systems.
Jingming Zhang, Hong-Lei Zhao, Chuanai Cao et al.· Food Chemistry· 0 citations
In this study, peanut oil bodies were stabilized using different concentrations of Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) to fabricate composite emulsion gels. The physical stability, rheological properties, and 3D printing performance of the resulting gels were systematically investigated. The results revealed that the composite systems were capable of self-gelation when the NPGP concentration exceeded 1.0 wt%. Furthermore, the gel hardness and physical stability were improved with the elevation of NPGP concentration. Within the linear viscoelastic region, the samples exhibited dominant elastic responses and maintained solid-like properties throughout the entire test period (G′ > G″). Further 3D printing tests demonstrated that the composite systems possessed favorable formability, with printing precision and printing stability reaching 98.86 ± 0.14% and 97.11 ± 0.07%, respectively. Collectively, as a promising commercial pectin-like polysaccharide resource, NPGP can effectively enhance the stability of peanut oil body emulsions. This study also provides novel strategies and theoretical foundations for the structural regulation and functional utilization of oil bodies.
