Abstract
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 μm) than control (average size 60 μm). 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.Graphical abstract
Highlights
Traditionally, solid fat is derived from saturated animal or vegetable fat (Hartel et al 2018), or from partially hydrogenated oil which might be associated with an increased risk of coronary heart disease (Mozaffarian et al 2006)
Emulsion gel comprised of inulin and monoglycerides is a potential fat replacer
It was reported that commercial chicory inulin had an average degree of polymerization (DP) between 13 and 30 analyzed by HPAEC-PAD (Böhm et al 2005)
Summary
Solid fat is derived from saturated animal or vegetable fat (Hartel et al 2018), or from partially hydrogenated oil which might be associated with an increased risk of coronary heart disease (Mozaffarian et al 2006). People prefer to choose low-fat or reduced-fat food. Fat has a significant effect on the physical properties of food. Emulsion gel comprised of inulin and monoglycerides is a potential fat replacer. Inulin could form a gel in aqueous solution at high concentrations (> 15%) throughout the heating-cooling process (Kim et al 2001). Monoglycerides and vegetable oil could form a semi-solid aggregated network structure when cooling from heating (Ojijo et al 2004). The degree of polymerization (DP) of inulin varies from 2 to 60, depending on plant resources, harvest time, storage and process conditions (Saengthongpinit & Sajjaanantakul 2005), which determines the biological and physical
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