Abstract
Considerable attention has been paid to emulsion gels (EGs) in recent years due to their interesting applications in food. The aim of this work is to shed light on the role played by chia oil in the technological and structural properties of EGs made from soy protein isolates (SPI) and alginate. Two systems were studied: oil-free SPI gels (SPI/G) and the corresponding SPI EGs (SPI/EG) that contain chia oil. The proximate composition, technological properties (syneresis, pH, color and texture) and structural properties using Raman spectroscopy were determined for SPI/G and SPI/EG. No noticeable (p > 0.05) syneresis was observed in either sample. The pH values were similar (p > 0.05) for SPI/G and SPI/EG, but their texture and color differed significantly depending on the presence of chia oil. SPI/EG featured significantly lower redness and more lightness and yellowness and exhibited greater puncture and gel strengths than SPI/G. Raman spectroscopy revealed significant changes in the protein secondary structure, i.e., higher (p < 0.05) α-helix and lower (p < 0.05) β-sheet, turn and unordered structures, after the incorporation of chia oil to form the corresponding SPI/EG. Apparently, there is a correlation between these structural changes and the textural modifications observed.
Highlights
Notable advances have been made in recent decades in the design and preparation of emulsion gels (EGs) with the benefits of the technological/functional properties of both emulsions and gels
Different letters in the same row indicate significant differences (p < 0.05). Considering that their syneresis and pH values are similar to those of pork back fat [27], soy protein isolate (SPI)/G and SPI emulsion gel with chia oil (SPI/EG) could be used as animal fat replacers to create healthier meat products with improved lipid content
Findings were similar for a* and b* values when the olive oil content was increased in oat emulsion gels and when these EGs were compared with oil-free oat gels [25]
Summary
Notable advances have been made in recent decades in the design and preparation of emulsion gels (EGs) with the benefits of the technological/functional properties of both emulsions and gels. In addition to functioning as gelling agents, they exhibit emulsifying, stabilizing and other properties [12,13] Preparation of these EGs renders lipid materials with suitable technological and nutritional properties (adjusted to health recommendations), provided that the appropriate ingredients for both purposes are used [2,5,6]. Under these conditions, in addition to their components and technological characteristics, it could be necessary to take structural aspects into account to globally address their stability since the interactions between their components and structural state could affect the mechanical properties of EGs [1,14,15,16,17].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
