Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga, SP, Brazil; Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C, 05508-080 São Paulo, SP, Brazil.
Institute of Exact and Technological Sciences, Campus Florestal, Federal University of Viçosa (UFV), 35690-000 Florestal, MG, Brazil.
Carbohydr Polym. 2025 Jan 1;347:122742. doi: 10.1016/j.carbpol.2024.122742. Epub 2024 Sep 12.
Gelled emulsion systems offer promising matrices for encapsulating bioactive compounds, enhancing stability, bioavailability, and controlled release. Incorporating inulin-type dietary fibers into emulsion-filled gels can innovate food products. This study explored the impact of inulin concentration (0-15 % w/w) on visual aspect, microstructure, particle size distribution, creaming stability, rheological behavior, and encapsulation efficiency of emulsions and gelled emulsions with clove bud oil rich in eugenol. Regardless of inulin concentration, systems exhibited evenly distributed small oil droplets, ensuring good creaming stability. Emulsions with 10-15 % inulin formed gels upon natural cooling to approximately 30 °C. Viscoelastic properties varied with inulin concentration, attributed to increased polymer chain approximation and mobility. Higher inulin content decreased the transition temperature (66 °C, 56 °C, and 54 °C for 10 %, 12.5 %, and 15 % inulin, respectively). While inulin did not enhance creaming stability, it acted as a physical barrier, improving encapsulation efficiency of eugenol to nearly 100 %. Inulin-based emulsion-filled gels offer potential for functional food development, enriching nutritional value and health benefits.
凝胶乳状液体系为包埋生物活性化合物、提高稳定性、生物利用度和控制释放提供了有前景的基质。将菊粉型膳食纤维纳入乳状液填充凝胶中可以创新食品产品。本研究探讨了菊粉浓度（0-15%w/w）对富含丁香酚的丁香油乳状液和凝胶乳状液的外观、微观结构、粒径分布、乳状液稳定性、流变行为和包封效率的影响。无论菊粉浓度如何，体系均呈现出均匀分布的小油滴，确保了良好的乳状液稳定性。含 10-15%菊粉的乳状液在自然冷却至约 30°C 时形成凝胶。粘弹性性质随菊粉浓度而变化，这归因于聚合物链的近似和移动性增加。较高的菊粉含量降低了转变温度（10%、12.5%和 15%菊粉的转变温度分别为 66°C、56°C 和 54°C）。虽然菊粉不能增强乳状液稳定性，但它起到了物理屏障的作用，使丁香酚的包封效率提高到近 100%。基于菊粉的乳状液填充凝胶具有功能性食品开发的潜力，可丰富营养价值和健康益处。
