Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Abu Dhabi, UAE.
Department of Bioengineering, Integral University, Lucknow, 226026, U.P, India.
Plant Foods Hum Nutr. 2024 Dec;79(4):759-768. doi: 10.1007/s11130-024-01214-6. Epub 2024 Aug 13.
Consumers have become more conscious of their diet, resulting in an increased demand for low-calorie and nutrient-rich food. Therefore, finding alternative ways to develop food products with improved nutritional values has become necessary without compromising the textural and sensorial properties. In the last few years, emulsion gels have gained much popularity for oil structuring, delivery of bioactive compounds, and development of nutritious food products. Protein-stabilized emulsion hydrogels have the most significant potential to be utilized in the food industry as they contain natural ingredients that help with clean label tags. Different gelation methods can be used to fabricate emulsion gels depending on the requirements of end products. Emulsion hydrogels' rheological, textural, mechanical, and structural properties can be modified by altering their composition, oil concentration, gelation method, and gelling environment, such as pH, temperature, etc. This review addresses using protein-based emulsion gels to develop novel food products with reduced-calorie and nutrition-rich content.
消费者越来越关注自己的饮食，导致对低热量和营养丰富的食物的需求增加。因此，在不影响质地和感官特性的前提下，找到开发具有改良营养价值的食品的替代方法变得非常必要。在过去的几年中，乳液凝胶在油质结构、生物活性化合物的输送以及营养食品的开发方面得到了广泛的应用。蛋白质稳定的乳液水凝胶具有最大的潜力在食品工业中得到应用，因为它们含有天然成分，有助于实现清洁标签。不同的凝胶方法可以根据最终产品的要求用于制造乳液凝胶。通过改变乳液水凝胶的组成、油浓度、凝胶方法和凝胶环境（如 pH 值、温度等），可以改变其流变学、质构、力学和结构特性。本综述介绍了使用基于蛋白质的乳液凝胶来开发低热量和营养丰富的新型食品。
