Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Int J Biol Macromol. 2023 Aug 30;247:125623. doi: 10.1016/j.ijbiomac.2023.125623. Epub 2023 Jun 29.
Food-grade Pickering emulsion gels with different oil phase fractions stabilized by Bacterial cellulose nanofibers/Soy protein isolate complex colloidal particles were prepared by one-step method. The properties of Pickering emulsion gels with different oil phase fractions (5 %, 10 %, 20 %, 40 %, 60 %, 75 %, v/v) and their applications in ice cream were investigated in the present study. The microstructural results showed that Pickering emulsion gels with the low oil phase fractions (5 %-20 %) were an emulsion droplet-filled gel, where the oil droplets were embedded in the network structure of cross-linked polymer, while Pickering emulsion gels with higher oil phase fractions (40 %-75 %) were an emulsion droplet-aggregated gel, which formed a network structure by flocculated oil droplets. The rheology result showed that the low oil Pickering emulsion gels had the same excellent performance as the high oil Pickering emulsion gels. Furthermore, the low oil Pickering emulsion gels showed good environmental stability under harsh conditions. Consequently, Pickering emulsion gels with 5 % oil phase fraction were used as fat replacers in ice cream and ice cream with different fat replacement rates (30 %, 60 % and 90 %, w/w) was prepared in this work. The results showed the appearance and texture of the ice cream with low oil Pickering emulsion gels as fat replacers was similar to that of the ice cream with no fat replacers, and the melting rate of the ice cream with low oil Pickering emulsion gels as fat replacers showed the lowest value of 21.08 % during the 45 min of melting experiment, as the fat replacer rate in the ice cream reached to 90 %. Therefore, this study demonstrated that low oil Pickering emulsion gels were excellent fat replacers and had great potential application in low calorie food production.
采用一步法制备了由细菌纤维素纳米纤维/大豆分离蛋白复合胶体颗粒稳定的不同油相分数（5%、10%、20%、40%、60%、75%，v/v）的食品级 Pickering 乳液凝胶。研究了不同油相分数的 Pickering 乳液凝胶（5%-20%）及其在冰淇淋中的应用。微观结构结果表明，低油相分数（5%-20%）的 Pickering 乳液凝胶为乳化液滴填充凝胶，其中油滴嵌入交联聚合物的网络结构中，而高油相分数（40%-75%）的 Pickering 乳液凝胶为乳化液滴聚集凝胶，通过絮凝的油滴形成网络结构。流变学结果表明，低油 Pickering 乳液凝胶具有与高油 Pickering 乳液凝胶相同的优异性能。此外，低油 Pickering 乳液凝胶在恶劣条件下具有良好的环境稳定性。因此，油相分数为 5%的 Pickering 乳液凝胶被用作冰淇淋中的脂肪替代品，并制备了不同脂肪替代率（30%、60%和 90%，w/w）的冰淇淋。结果表明，用低油 Pickering 乳液凝胶作为脂肪替代品的冰淇淋的外观和质地与无脂肪替代品的冰淇淋相似，且脂肪替代品率达到 90%时，用低油 Pickering 乳液凝胶作为脂肪替代品的冰淇淋的融化率在 45 分钟的融化实验中表现出最低值 21.08%。因此，本研究表明低油 Pickering 乳液凝胶是优异的脂肪替代品，在低热量食品生产中有很大的应用潜力。
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