Abstract
This study aimed to develop a new type of eggshell powder (EP) emulsion gels for improving the antioxidant ability and sustained release effect of lavender essential oil (LEO). The effects of EP addition on the physicochemical, structural properties, oxidative stability, and sustained-release performance of the emulsion gels were investigated. The results showed that with the increase of EP addition (0–1 %), the gel strength initially increased and then decreased. The emulsion gel with 1 % EP had better freeze-thaw stability (36.77 %), thermal stability (78.63 °C), and water holding capacity (96.57 %). Moreover, the micromorphology results indicated that the EP-ovalbumin (OVA)-konjac glucomannan (KGM) complex showed a connected filamentous network structure, and the emulsion gel with 1 % EP addition had the most uniform and densest network structure. Furthermore, the EP emulsion gel had the highest free sulfhydryl content and hydrophobic interaction, and LEO exhibited the best antioxidant and sustained-release properties at this time. In conclusion, the findings demonstrated the potential of eggshell powder to enhance emulsion gel stability, which could improve the high-value utilization of egg by-products.
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