State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Food Chem. 2019 Sep 1;291:22-29. doi: 10.1016/j.foodchem.2019.04.011. Epub 2019 Apr 2.
The aim of this research was to prepare ethanol-induced cold-set emulsion gels contain different content of oil and to investigate the effect on the rheological, textural, and microstructural properties. The results showed that the gelation rate, gel strength, water-holding capacity (WHC), and hardness of the ethanol-set emulsion gels improved as the content of oil increased. Rheological analysis showed that the emulsion gels changed from combined polymer/particle gel behavior at low oil contents to particle gel behavior at high oil contents. The emulsion gels contained a three-dimensional network of aggregated oil droplets at high oil contents, while they contained an even distribution of isolated droplets at lower oil contents. The results showed that the properties of the ethanol-set emulsion gels could be modulated by altering the oil content because the oil droplets acted as active fillers. Ethanol-induced gelation presents an intriguing possibility for encapsulation of alcohol-soluble, lipid-soluble and heat-labile bioactive compounds.
本研究旨在制备不同含油量的乙醇诱导冷溶乳液凝胶，并考察其对流变学、质构和微观结构特性的影响。结果表明，随着油含量的增加，凝胶化速率、凝胶强度、持水力（WHC）和硬度均提高。流变学分析表明，乳液凝胶的行为从低油含量时的聚合物/粒子复合凝胶行为转变为高油含量时的粒子凝胶行为。高油含量下的乳液凝胶含有聚集油滴的三维网络，而低油含量下的乳液凝胶则含有均匀分布的孤立液滴。结果表明，通过改变油含量可以调节乙醇诱导乳液凝胶的性质，因为油滴充当了活性填充剂。乙醇诱导凝胶化为包埋醇溶性、脂溶性和热不稳定的生物活性化合物提供了一种有趣的可能性。
