This study investigated the influence of peanut protein/sodium alginate (PP/SA) complex and oleogel-to-hydrogel ratio on the structure, mechanical properties and stability of carnauba wax/β-sitosterol-based bigels. The results indicated adding SA increased PP mean particle size from 88.1 to 395.2 and 729.6 nm, and absolute zeta-potential from 38.5 to 53.0 and 60.5 mV, and improved its surface hydrophobicity. Additionally, at 40% and 50% oleogel, SA addition was shown to improve the performance of PP bigels in water holding capacity, elastic modulus (G′), viscous modulus (G″), textural properties (hardness, springiness, chewiness and gumminess), as well as physical and freeze-thaw stability. Notably, the bigels with 50% oleogel exhibited the most compact structure and optimal functional properties. However, at 60% oleogel, the PP bigels declined in texture parameters, rheological properties and stability, making the positive effects of SA negligible. These findings provide a theoretical foundation for utilizing PP/SA bigels as potential spreadable sauce substitutes
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 big...
Zhong-Yang Ren, Teng-Teng Yang, Qiao-Chu Li et al.· Foods· 0 citations
Improving the structural stability and water-retention capacity of gelatin hydrogels is important for expanding their application in high-moisture food systems. In this study, composite hydrogels (CYPG) were prepared by combining gelatin with Chinese yam polysaccharide (CYP), and the effects of CYP concentration (0-0.8...
Jun-Tian Gan, Ying Shu, Fan-Yu Wang et al.· International Journal of Bio...· 0 citations
This study explored the microencapsulation of mandarin (Citrus reticulata) peel extract using ionic gelation and freeze-drying to improve the stability and bioavailability of citrus bioactives. Encapsulation involved sodium alginate, maltodextrin (MD), gum arabic (GA), and Aloe vera gel powder (0.3%), with a 20:80 core...
Ankit Kumar, Chaman Kumar, P. S. Rao et al.· Preparative Biochemistry & B...· 0 citations
This study investigated the gel-forming capacity and storage stability of myofibrillar protein (MP) affected by capsanthin emulsions (SXCEs) stabilized by soy protein isolate (SPI) and xanthan gum (XG). SPI-XG formed a stable interfacial layer through hydrophobic interactions and hydrogen bonding, increasing emulsifyin...
Tian-Xin Wang, Bei-Bei Zheng, Ya-Feng An et al.· Food Chemistry· 0 citations
Understanding and modulating myofibrillar protein (MP) gelation is essential for the rational design of processed meat products. This study investigated the effects of high internal phase Pickering emulsions (HIPPEs) stabilized by pea protein (PP) and different ionic celluloses, cationic (PQC), non-ionic (HPMC), and an...
Ci-Nan Li, Yang Wang, Chao-Yue Yang et al.· Meat Science· 0 citations
This study developed a sodium alginate-tiger nut protein/whey protein isolate double-network gel, and its sustained-release properties for curcumin were investigated. A series of sodium alginate (SA) concentrations (0-0.3%) were screened, and 0.25% SA was determined as the optimal level, which yielded superior gel hard...
