Effects of sonication on fatty acid chain length and emulsion stability in curry gravy: A potential approach for satiation perception enhancement

Abstract

The present study aimed to evaluate the varied sonication amplitudes (60–100%) on the physicochemical properties of medium-chain triglyceride (MCT)-based and long-chain triglyceride (LCT)-based in curry gravy. This work also aimed to determine the effects of the sonicated curry gravy at optimum amplitude and in-vitro lipid digestibility as the potential indication of satiation perception. Curry gravy was chosen as food model in this study as it is one of the most preferred meals in South-East Asia countries. The application of sonication treatment significantly reduced (p < 0.05) the droplet size of MCT-based curry gravy from 119 μm to the smallest 29 μm (sonicated at 80%) and LCT-based curry gravy from 132.5 μm to the smallest 29 μm (sonicated at 70%). Sonication treatment increased the lightness of MCT-based and LCT-based curry gravy from 33.67 to 52.10 and 33.50 to 50.50, respectively. The increase of sonication amplitudes increased the consistent flow index of MCT-based (from 0.05 to range 0.24–0.60) and LCT-based curry (from 0.05 to range 0.20–0.27). All sonicated samples exhibited shear-thinning behaviour. The rate of fatty acid released during in vitro lipid digestibility increased by at least 30% for both MCT-based and LCT-based curry gravy after sonication at 80% amplitude. Results obtained indicate effectiveness of sonication in potentially prolonging satiation perception by producing small fat globule droplets size, more even and stable emulsion with greater viscosity independent of the fatty acid chain length (MCT or LCT). It provides useful information in developing food emulsion system with enhanced satiating power predominantly in appetite control.