Stability Of Gels Research Articles

Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3

Emulsion gels with denser network microstructure and stronger mechanical properties have attracted increasing attentions for delivering lipophilic compounds. In this study, the effect of three distinct soluble dietary fiber (inulin (IN), resistant dextrin (RD) and stachyose (ST)) on the rheological, mechanical and microstructural properties of soy protein isolate (SPI) emulsion gel were firstly investigated. Compared with RD and IN, ST significantly accelerated water holding capacity and thermal stability, which exhibited more compact microstructure and more uniform emulsified oil droplets. Subsequently, the stability and bioavailability of vitamin D3 (VD3) in different delivery systems (medium chain triglycerides (MCT) embedding, SPI-ST emulsion embedding, SPI emulsion gel embedding and SPI-ST emulsion gel embedding) were continue evaluated. In vitro simulated digestion experiment demonstrated that the bioaccessibility of encapsulated VD3 in SPI-ST emulsion gel (69.95 %) was much higher than that of free embedding (48.99 %). In vivo pharmacokinetic experiment revealed that the bioavailability of VD3 was significantly enhanced in SPI-ST gel (p < 0.05), with the AUC0-24h value of 25-OH VD3 (the main circulating form of VD3) were 1.34-fold, 1.23-fold higher than that of free embedding, MCT embedding, respectively. These findings provide a possible approach for the development of high protein/fiber functional foods containing enhanced hydrophobic bioactives.

Influence mechanism of components and characteristics on structural and oxidative stability of emulsion gel

In this study, the effects of κ-carrageenan (KC), emulsion droplet size, and tea polyphenols (TPs) on the oxidative stability and structural properties of emulsion gel were investigated. As expected, the results manifested that the higher the KC addition (0.75 %–1.0 %, w/w), the greater the hardness and storage modulus G′ of the gel. Moreover, as the droplet size of emulsion reduced (0.5–1.0 μm), it interacted more strongly with the gel matrix and the oxidative stability of the oil in emulsion gel was enhanced. However, TPs reduced the gel strength by combining with gel matrix and emulsion. TPs exhibited a preferable synergistic antioxidative effect due to the immobilized protection of gel matrix network structure at 4 °C. The oxidative stability of emulsion gel with 0.75 % (w/w) TPs was improved by 96.17 % at 25 °C for 40 days of storage as compared with those without TPs. Low-field nuclear magnetic resonance (LF-NMR) and fourier transform infrared spectroscopy (FT-IR) analysis suggested that the addition of TPs and lower droplet size promoted the formation of a dense gel network structure, which was more tightly bound to the water, and inhibited the retrogradation. This study provides a theoretical basis and guidance for the development of emulsion gel products with favorable oxidative stability and structural stability.

Structure and Stability of Composite Gels Based on Collagen and Carboxymethylcellulose

Structure and Stability of Composite Gels Based on Collagen and Carboxymethylcellulose

Three-Dimensional Extrusion Printed Urinary Specific Grafts: Mechanistic Insights into Buildability and Biophysical Properties.

The compositional formulations and the optimization of process parameters to fabricate hydrogel scaffolds with urological tissue-mimicking biophysical properties are not yet extensively explored, including a comprehensive assessment of a spectrum of properties, such as mechanical strength, viscoelasticity, antimicrobial property, and cytocompatibility. While addressing this aspect, the present work provides mechanistic insights into process science, to produce shape-fidelity compliant alginate-based biomaterial ink blended with gelatin and synthetic nanocellulose. The composition-dependent pseudoplasticity, viscoelasticity, thixotropy, and gel stability over a longer duration in physiological context have been rationalized in terms of intermolecular hydrogen bonding interactions among the biomaterial ink constituents. By varying the hybrid hydrogel ink composition within a narrow compositional window, the resulting hydrogel closely mimics the natural urological tissue-like properties, including tensile stretchability, compressive strength, and biophysical properties. Based on the printability assessment using a critical analysis of gel strength, we have established the buildability of the acellular hydrogel ink and have been successful in fabricating shape-fidelity compliant urological patches or hollow cylindrical grafts using 3D extrusion printing. Importantly, the new hydrogel formulations with good hydrophilicity, support fibroblast cell proliferation and inhibit the growth of Gram-negative E. coli bacteria. These attributes were rationalized in terms of nanocellulose-induced physicochemical changes on the scaffold surface. Taken together, the present study uncovers the process-science-based understanding of the 3D extrudability of the newly formulated alginate-gelatin-nanocellulose-based hydrogels with urological tissue-specific biophysical, cytocompatibility, and antibacterial properties.

Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

While both protein-polysaccharide complexes and continuous phase gelation showed great potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not known which strategies are more effective and adaptive. In this work, HIPPEs gel was prepared by Ca2+-induced continuous phase gelation of ovalbumin (OVA)-low methoxyl pectin (LMP) electrostatic complexes particles (OLECP)-stabilized HIPPEs. The microstructure, rheological properties, stability, and application of HIPPEs and HIPPEs gel were systematically investigated and compared at different LMP concentrations. The results showed that, compared to HIPPEs, continuous phase gelation effectively improved the viscoelasticity, water binding capacity, and hardness of HIPPEs gel due to its robust and developed interface architecture. CLSM and cryo-SEM observations revealed that OLECP interconnected with each other in the continuous phase to form an advanced network architecture in HIPPEs. Whereas, a firm gel network structure and a thick interfacial layer were found in HIPPEs gel. More importantly, with increasing pectin concentration, the cross-linking phenomenon of OLECP mainly at the interface, transformed into the gelation behavior of excess pectin molecules dominating in the continuous phase. LMP contributed to the formation of a finer 3D gel network structure and a firmer interfacial layer, providing a smaller oil droplet size and superior stability for HIPPEs gel. The photochemical stability of curcumin was increased from 16.1 ± 1.5 % to 93.7 ± 2.2 % after encapsulation in HIPPEs gel. In vitro digestion results testified that HIPPEs gel (10:15, w/w) can promote fat hydrolysis (from 32.35 ± 3.06 % to 45.52 ± 2.75 %) and enhance the bioaccessibility of curcumin (from 20.1 ± 1.5 % to 32.8 ± 2.6 %) compared to bulk oil. Besides, compared with HIPPEs, HIPPEs gel showed poor printability because of improper printing adaptability and liquidity. In a nutshell, our work provides valuable information for developing novel HIPPEs gels for various food applications.

Formulation and development of herbal facewash using Beal leaves: Aegle marmelos

In this study, herbal anti-acne face wash gels were prepared using polymers Carbopol and extract of aegle marmelos (beal patra), which show the antibacterial property and are widely used in modern herbal medicine. Results showed that the gels were non-irritating, stable, and possess anti-acne activity. Acne is a common skin problem that 85% of teenagers face today. Herbal drugs have been used for many years, not only in Asian countries but also worldwide for social well-being. Herbal formulations have rising demand in the global market. This study demonstrated the stability of herbal Gel, which is now regarded as an efficient herbal acne treatment formulation. A number of characteristics, including color, appearance, consistency, pH, and foamability, were assessed for the prepared formulation. Because natural remedies are safer and have fewer side effects than synthetic ones, they are more widely accepted.The demand for herbal formulations is rising on the international scene. The creation and assessment of a herbal anti-acne cleanser with aqueous bael leaf (Aegle marmelos) extracts are the subjects of this study. Despite the fact that there are many topical herbal remedies for acne on the market, the plant has good antibacterial, antioxidant, and anti-inflammatory properties according to published research.

Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics

In this study, soy protein isolate (SPI) and maltose (M) were employed as materials for the synthesis of a covalent compound denoted as SPI-M. The emulsion gel was prepared by transglutaminase (TGase) as catalyst, and its freeze-thaw stability was investigated. The occurrence of Maillard reaction was substantiated through SDS-PAGE. The analysis of spectroscopy showed that the structure of the modified protein was more stretched, changed in the direction of freeze-thaw stability. After three freeze-thaw cycles (FTC), it was observed that the water holding capacity of SPI-M, SPI/M mixture (SPI+M) and SPI emulsion gels exhibited reductions of 8.49 %, 16.85 %, and 20.26 %, respectively. Moreover, the soluble protein content also diminished by 13.92 %, 23.43 %, and 35.31 %, respectively. In comparison to unmodified SPI, SPI-M exhibited increase in gel hardness by 160 %, while elasticity, viscosity, chewability, and cohesion demonstrated reductions of 17.7 %, 23.3 %, 33.3 %, and 6.76 %, respectively. Concurrently, the SPI-M emulsion gel exhibited the most rapid gel formation kinetics. After FTCs, the gel elastic modulus (G′) and viscosity modulus (G″) of SPI-M emulsion were the largest. DSC analysis underscored the more compact structure and heightened thermal stability of the SPI-M emulsion gel. SEM demonstrated that the SPI-M emulsion gel suffered the least damage following FTCs.

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions

The formation of a single soybean protein isolate (SPI) gel is limited by the processing conditions, and has the disadvantages of poor gel property, and it is usually necessary to add other biomacromolecules to improve its property. In this study, we investigated the effects of polysaccharide concentration on gel properties and interaction mechanisms of Tremella fuciformis polysaccharide (TFP)-SPI complexes. It was found that (1) the rheological properties, texture properties, water-holding properties, and thermal stability of TFP-SPI composite gels were improved with the addition of TFP (0.25–2.0 %, w/v) in a concentration-dependent manner; (2) hydrogen bond, the electrostatic interaction, hydrophobic interaction, and disulfide bond in the gel system increased with the increase of TFP concentration; (3) the electrostatic and hydrophobic interactions played an important role in the formation of the TFP-SPI composite gel while hydrogen bond formation was the least contributor to the binary composite gel network. Overall, TFP is not only a critical health food but also a promising structural component for improving the gel properties of SPI.

Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles

Amidst the rising demand for protein and starch, polysaccharide-based microgel particles (MPs) offer a sustainable solution as Pickering emulsion gel (PEG) stabilizer. β-glucans, known for their resistance to rapid digestion, enable targeted ingredient delivery and intestinal health modulation. A novel PEG stabilizer was developed by incorporating non-gelatinous polysaccharide 1,3-α/β-D-glucan into gelatinous polysaccharide 1,3-β-D-glucan after thermally induced gelation and microgelation. Following the blending of these polysaccharides, the three-phase contact angle of the resulting composite β-glucans MPs was modified from 126.6° to 94.7°, achieving nearly neutral wettability. Moreover, the particle size was reduced from 6.64 to 2.74 μm, accompanied by a potential of −21.55 mV. These structural modifications facilitated improved adsorption properties of MPs at the oil-water interface, subsequently leading to complete coverage of the oil droplet surface. Consequently, this process resulted in the formation of small, uniformly distributed emulsion droplets. Confocal laser microscopy revealed that the β-glucans MPs either interconnected to create gel networks or coated with oil droplets. This phenomenon established a thick barrier that prevented oil droplet aggregation and conferred semi-solid physical properties of the PEG. It is worth noting that particle concentration and oil content significantly influenced droplet size, rheological properties, and the stability of PEGs. Specifically, PEGs with prolonged stability were successfully constructed at low MP concentrations (0.6–1.0 wt%) and low oil content (20–50 wt%). This research introduces an innovative approach for structuring liquid oil, with potential applications in fat replacement.

The effect of agar on rheological properties and thermal stability of rennet-induced casein micelle gel

Effects of agar on the rheological property and heat stability of casein micelle gels induced by rennet were investigated. The interactions between casein micelle and agar were investigated. Electrostatic interactions between casein micelle and agar were not observed. The movement of agar characteristic bonds indicated the hydrogen bond interaction existed in the casein micelle/agar mixture. The addition of agar promoted the casein micelles aggregation and decreased the rennet coagulation time (RCT) and the storage modulus (G'). The strip-like network microstructure changed into a sheet-like network after the addition of agar. The composite gels were present as a bicontinuous phase structure. The agar and protein were both present as continuous phases. The addition of 0.5% agar increased the water holding capacity (WHC) from 63.30% to 92.44% and decreased the gel hardness from 73.41 g to 60.57 g. The protein digestion rate of gels increased after agar addition during gastric digestion. The WHC increased from 35.20% to 83.56% and the microstructure of gels improved by the addition of 0.5% agar after heating at 80 °C for 30 min. In conclusion, the WHC and thermal stability of the gels improved after the addition of agar.

Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch.

In this study, thermoplastic starch (TPS) was prepared by melt extrusion process, in which glycerol and/or D-mannitol were used as plasticizers, and the effect of different glycerol/D-mannitol ratios (4:0, 3:1, 2:2, 1:3, and 0:4) on the physicochemical properties of the extruded starch samples was investigated. The short-range molecular order, crystallization, gelatinization, thermal stability, and thermal properties of the TPS samples were analyzed through attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), rapid visco analysis (RVA), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The results showed that the crystallinity and short-range molecular order of the TPS samples increased with increasing glycerol content. Conversely, the water absorption index (WAI) and water solubility index (WSI) of the TPS samples decreased with increasing glycerol content. In addition, the TPS samples with higher glycerol content exhibited higher gel and thermal stabilities. This study provides a theoretical basis for starch extrusion and plasticization in the preparation of TPS-based materials with specific properties.

Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria.

The use of emulsion gels to protect and deliver probiotics has become an important topic in the food industry. This study used transglutaminase (TGase) to regulate ovalbumin (OVA) to prepare a novel emulsion gel. The effects of OVA concentration and the addition of TGase on the microstructure, rheological properties, water-holding capacity, and stability of the emulsion gels were investigated. With the addition of TGase and the increasing OVA, the particle size of the emulsion gels decreased significantly (P < 0.05). The gels with TGase exhibited greater water holding, hardness, and chewiness to some extent by forming a more uniform and stable system. After simulated digestion, the survival rate of Bifidobacterium lactis embedded in OVA emulsion gels improved significantly in comparison with the oil-water mixture as a result of the protective effect of the emulsion gel encapsulation. By increasing the OVA content and adding TGase, the rheological characteristics, stability, and encapsulation capability of the OVA emulsion gel could be enhanced, providing a theoretical basis for the use of emulsion gels to construct probiotic delivery systems. © 2023 Society of Chemical Industry.

Reusable Solid-form Phase-Selective Organogelators for Rapid and Efficient Remediation of Crude Oil Spill.

Phase-selective organogelators (PSOGs) are considered as a prospective tool for their application in oil spill remediation. However, the number of reports on the PSOGs that can be used in powder form for prompt phase-selective gelation of crude oils is still limited. In this study, a series of compounds with l-mandelic acid as the scaffold bearing different amino acid fragments have been prepared. Also, the gelation behaviors and properties of these derivatives toward organic liquids, product oils, and a type of Chinese crude oil were investigated via heating-and-cooling process, stirring, or resting operation. Besides, the micromorphologies of the resulting gels and the driving forces for the gel formation have been studied by scanning electron microscopy, Fourier transform infrared, UV spectroscopy, concentration-dependent 1H NMR, and X-ray diffraction. Particularly, gelator C15-Phe-Mac-Nap was shown to have the capability of congealing the Chinese crude oil selectively from water in powder form with a relatively lower gelator dosage, as compared with the other gelators we reported in the current and previous works. Moreover, gelator C15-Phe-Mac-Nap displayed some advantageous behaviors such as the reusability of gelator, excellent mechanical and chemical stability of the crude oil gels, and nontoxicity of the gelator in the aquatic environment, indicating its great potential application value for marine oil spill remediation.

Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel

This work aimed to investigate the effect of double network emulsion gel (DNEG) as a substitute for pork back fat (PBF) on the freeze-thaw stability of minced meat gel (MMG). We used slow acidification with glucono-δ-lactone (GDL) to induce egg white protein (EWP) gelation, while CaCO3 was affected by acidification to release Ca2+ to cross-link sodium alginate (SA), resulting in the gradual formation of DNEG networks. The MMG prepared using DNEG substitute for PBF had fine hardness and color after 5 freeze-thaw cycles (FTCs). This was due to the excellent plasticity of DNEG, which made it more capable of filling the voids of minced meat products, thus reducing the space for ice crystal growth. As a result, MMG prepared with DNEG could pass through the maximum ice crystal formation zone faster and avoid damage due to the formation of larger ice crystals. Notably, DNEG provided a barrier for the migration of immobilized water to bulk water in the sample. After several freeze-thaw treatments, the water holding capacity of samples prepared with DNEG decreased significantly slower, which slowed down the oxidation and decomposition of meat proteins. In summary, this study revealed the role of fat substitute DNEG as a favorable filling material for improving the freeze-thaw stability of minced meat products, and provided a technical reference for the development of healthy and storable meat products.

Enzymatic Modification of Starch: A Review

Starch is the most abundant naturally occurring carbohydrate reserve in plants and is found in cereals, roots, tubers, legumes and some immature fruits like bananas or mangos. Starch is usually employed as a food additive, such as a thickening, stabilizer, or texture enhancer to improve some of the products quality characteristics, pharmaceutical and among other. The application of native starch is often restricted owing to its constricted solubility, weak functional attributes and limited tolerance to a wide array of processing conditions. Its low resistance to shear, high retrogradation, and poor freeze-thaw stability, limit the use of starch in industrial applications. These natural shortcomings can be overcome by different methods of modification. In recent decades, enzymatic modifications have been adopted, partly replacing the chemical and physical methods for the preparation of modified starch, as enzymes are safer and healthier than chemical method for both the environment and food consumers. Several enzymes viz., alfa-amylase, beta-amylase, glucose isomerase, pullulanase, xylanase, among others are use in modification of starch. The enzymatic modification of starch molecules directly affected properties of the modified starch especially in freeze-thaw stability of gels and retardation of retrogradation during storage. Combined enzymatic modification resulted in a marked increase in resistant starch and enzyme modified starch can be well utilized as a fat replacer. It is environment-friendly method and can provide desired functional characteristics.

Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes.

The remarkable performance of fucoxanthin (FX) in antioxidant and weight loss applications has generated considerable interest. However, the application of fucoxanthin in the food and pharmaceutical industries is limited due to its highly unsaturated structure. This research aimed to investigate the synergistic mechanism of a unique Pickering emulsion gel stabilized by salmon byproduct protein (SP)-pectin (PE) aggregates and evaluate its ability to enhance the stability and bioavailability of FX. Various analytical techniques, including fluorescence spectroscopy, contact angle testing, turbidity analysis, and cryo-field scanning electron microscopy, were used to demonstrate that electrostatic and hydrophobic interactions between SP and PE contribute to the exceptional stability and wettability of the Pickering emulsion gels. Rheological analysis revealed that increasing the concentration of SP-PEs resulted in shear-thinning behavior, excellent thixotropic recovery performance, higher viscoelasticity, and good thermal stability of the Pickering emulsion gels stabilized by SP-PEs(SEGs). Furthermore, encapsulation of FX in the gels showed protected release under simulated oral and gastric conditions, with the subsequent controlled release in the intestine. Compared to free FX and the control group without PE (SEG-0), SEG-4 exhibited a 1.92-fold and 1.37-fold increase in the total bioavailable fraction of FX, respectively. Notably, during the study, it was observed that SEGs have the potential to serve as cake decoration for 3D printing to replace traditional cream under lower oil phase conditions (50%). These findings suggest that SP-PEs-stabilized Pickering emulsion gels hold promise as carriers for delivering bioactive compounds, offering the potential for various innovative food applications.

Preparation and characterization of a nanohydroxyapatite and sodium fluoride loaded chitosan-based in situ forming gel for enamel biomineralization

The development of remineralizing smart biomaterials is a contemporary approach to caries prevention. The present study aimed at formulation preparation and characterization of a thermoresponsive oral gel based on poloxamer and chitosan loaded with sodium fluoride (NaF) and nanohydroxyapatite (nHA) to treat demineralization. The chemical structure and morphology of the formulation were characterized using FTIR and FESEM-EDS tests. Hydrogel texture, rheology, and stability were also examined. The hydrogel was in a sol state at room temperature and became gel after being placed at 37 °C with no significance different in gelation time with the formulation without nHA and NaF as observed by t-test. The FTIR spectrum of nHA/NaF/chitosan-based hydrogel indicated the formation of physical crosslinking without any chemical interactions between the hydrogel components. The FESEM-EDS results demonstrated the uniform distribution of each element within the hydrogel matrix, confirming the successful incorporation of nHA and NaF in the prepared gel. The hardness, hydrogel’s adhesiveness, and cohesiveness were 0.9 mJ, 1.7 mJ, and 0.37, respectively, indicating gel stability and the acceptable retention time of hydrogels. The formulation exhibited a non-Newtonian shear-thinning pseudoplastic and thixotropic behavior with absolute physical stability. Within the limitation of in vitro studies, nHA/NaF/chitosan-based in situ forming gel demonstrated favorable properties, which could be trasnsorm into a gel state in oral cavity due to poloxamer and chitosan and can prevent dental caries due to nHA and NaF. We propose this formulation as a promising dental material in tooth surface remineralization.

Antibacterial Activity of Terminalia mantaly Stem Ethanol Extract as Hand Sanitizer Gel

Background: Hand sanitizers generally contain alcohol. However, it can cause dry and irritated skin. Therefore, it is necessary to find antibacterial alternatives that are safe for the skin. One of the plants that has antibacterial activity is Terminalia mantaly (T. mantaly). This study aimed to investigate the antibacterial activity of ethanol extract and hand sanitizer gel of T. mantaly.Methods: The antibacterial activity test against gram-positive (Staphylococcus aureus and Streptococcus pyogenes) and gram-negative bacteria (Escherichia coli and Shigella dysenteriae) was carried out using the liquid micro dilution method. The phytochemical tests were also performed. This study was conducted at the Chemistry Laboratory, Faculty of Sains and Informatics, Universitas Jenderal Achmad Yani in April-June 2022.Results: The ethanol extract of T. mantaly stem contained secondary metabolites of alkaloids, tannins, quinones, saponins, steroids, and flavonoids. The minimum inhibitory concentration (MIC) values of T. mantaly stem ethanol extract against Escherichia coli, Shigella dysenteriae, Staphylococcus aureus, Streptococcus pyogenes were 0.63%, 0.63%, 0.16%, and 0.16%, whereas the hand sanitizer gel gave MIC values of 0.63%; 0.31%; 0.16%; and 0.16% respectively. The minimum bactericidal concentration (MBC) values of T. mantaly stem ethanol extract and hand sanitizer gel had the same results, namely 2.50%, 0.16%, 1.25%, and 1.25%. The physical stability of the hand sanitizer gel from the ethanol extract of T. mantaly stem met the physical stability standards of the gel. Conclusions: The ethanol extract of the T. mantaly stems has stronger antibacterial activity against gram-positive bacteria than against gram- negative bacteria.

Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin

The acid-induced emulsion gels were prepared by heated soybean isolate protein (HSPI)-soybean oligosaccharide (SOS) glycation conjugates with ultrasonic treatment at 200 W for 10, 20 and 30 min, which were used as carriers of zeaxanthin. The structural characteristics of HSPI-SOS conjugates, the properties of conjugate emulsion gels and the delivery for zeaxanthin were investigated. The appropriate ultrasound increased glycation degree between HSPI and SOS, and inhibited the formation of browning products, leading to more disordered secondary structure and less compact tertiary conformation of conjugates, which promoted the exposure of hydrophobic groups, the reduction of free sulfhydryl groups and the enhancement of thermal stability. The ultrasonic HSPI-SOS conjugate emulsion gels exhibited smoother and denser microstructure with smaller and more evenly distributed oil droplets, which improved gel hardness, water holding capacity and rheological parameter, resulting in the reinforcement of physical stability of conjugate emulsion gels during heat and pH treatment. Furthermore, the ultrasonic treatment enhanced the chemical stability of zeaxanthin encapsulated in conjugate emulsion gels under light treatment and delayed the chemical degradation of zeaxanthin, which indicated that the ultrasonic treatment facilitated the protective effect of conjugate emulsion gels on zeaxanthin. The bioaccessibility of zeaxanthin encapsulated in conjugate emulsion gels was improved by ultrasonic treatment. Therefore, ultrasound-glycation treatment could be used to modify the structure of proteins to improve the physicochemical stability of conjugate emulsion gels, which exhibited excellent application potential in the encapsulation, protection and delivery for zeaxanthin.

Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch

There is an increasing demand for stable, highly viscoelastic, and printable emulsion gels based on pea protein (PeaP) as a substitute for animal fat. In this article, a simple pH modulation strategy was applied to regulate high internal phase (HIPE) gels prepared from PeaP and hydroxypropyl starch (HPS). The results showed that the interfacial tension of PeaP decreased from 11.9 to 7.1 mN/m at 5% PeaP and from 9.9 to 6.3 mN/m at 10% PeaP with increasing pH from 7 to 11. The incorporation of HPS improved the strength and physical stability of the HIPE gel. HIPE gels showed the best three-dimensional printing ability at pH 11. The main mechanism of HIPE gels at pH 3 was hydrophobic interaction, while electrostatic interaction dominated at pH 7, 9, and 11. This study may provide insights into the development of PeaP-based HIPE gels as a printable fat alternative.