Patel, Ashok R

Sun, Qing Qing

Van der Meeren, Paul

Wijaya, Wahyu

English

Ghent University Academic Bibliography

OLEOGELS FROM HIGH INTERNAL PHASE EMULSION TEMPLATES STABILIZED BY SODIUM CASEINATE-ALGINATE COMPLEXESWahyu Wijaya1*; Qing-Qing Sun1, Paul Van der Meeren1; Koen Dewettinck2; Ashok R. Patel3BackgroundResults1Particle and Interfacial Technology Group, Ghent University, Belgium2Lab of Food Tech & Engineering, Ghent University, Belgium3International Iberian Nanotechnology Laboratory, Braga, PortugalAcknowledgementThe Hercules foundation is acknowledged for its financial support in the acquisition of the scanning electron microscope JEOL JSM-7100F equipped with cryo-transfer system Quorum PP3000T and Oxford Instruments Aztec EDS (grant number AUGE-09-029). The authors thank to Benny Lewille for his assistance in Cryo-SEM analysis.*CorrespondenceWahyu WijayaEmail : wahyu.wijaya@UGent.beWebsite : www.paint.beOleogels preparationFigure 5. Cryo-SEM images of HIPEs and oleogels stabilized by SC:ALG (12:1) at pH 5.5 (A-E), 6.0 (B-F), 7.0 (C-G), and SC:ALG conjugate (D-H). Scale bar is  1 μm.Figure 6. Gʹ and Gʹʹ as a function of oscillatory. stress and frequency for HIPEs and oleogels stabilized by SC:ALG mixture at pH 7.0• Droplet size distribution of HIPEs• Pulse field gradient NMR of HIPEs and oleogelsFigure 3. Schematic illustration of oleogel preparation from emulsion template stabilized by SC:ALG mixture and conjugate.• Microstructure of HIPEs and oleogels• Rheology characterization of HIPEs and emulsions0.0 5.0x10111.0x10121.5x1012102103104I (PGSTE)q2 (m-2) bulk oil 6:1 8:1 10:1 12:10.0 5.0x10111.0x10121.5x1012102103104I (PGSTE)q2 (m-2) bulk oil 6:1 8:1 10:1 12:1• Trans and saturated fats reduction• Nutritional profile optimization: saturated and trans-fats -> MUFAs and PUFAs (liquid oils)• Structuring liquid oils into 3D networks, e.g. biopolymer-based oleogelationfacing technical challenges such as textural and stability maintenance- Increasing pH and protein ratio decrease droplet sizeFigure 4. Droplet size distribution (μm) of HIPEs stabilized by SC:ALG mixtures at pH 5.5 (A), 6.0 (B), 7.0 (C), and SC:ALG conjugates (D). Scale bar is  50 μm.0.1 1 10 100 1000051015Volume %Size (m) 6:1 8:1 10:1 12:10.1 1 10 100 1000051015Volume % Size (m) 6:1 8:1 10:1 12:10.1 1 10 100 1000051015Volume %Size (m) 6:1 8:1 10:1 12:10.1 1 10 100 1000051015Volume %Size (m) 6:1 8:1 10:1 12:1A) B) C) D)A) B) C) D)E) F) G) H)Figure 7. PGSTE diffusion signal of HIPE and oleogel stabilized by SC:ALG mixture at pH 7.00.1 1 10 100 1000101102103104105 G  G (6:1) G  G (8:1) G  G (10:1) G  G (12:1)G and G (Pa)Osc.stress (Pa)0.1 1 10 100101102103 G  G (6:1) G  G (8:1) G  G (10:1) G  G (12:1)G and G (Pa)Osc.stress (Pa)0.1 1 10102103104 G  G (6:1) G  G (8:1) G  G (10:1) G  G (12:1)G and G (Pa)Frequency (Hz)0.1 1 10101102103104105 G  G (6:1) G  G (8:1) G  G (10:1) G  G (12:1)G and G (Pa)Frequency (Hz)HIPE Oleogel• Slower diffusion decay than bulk oil• pH increased slower diffusion decay- Increasing pH  decrease evidence of coalescence (oil droplets rupture) in HIPEs, leading to stronger interpolymeric networks and a tightly packed of oil droplets in oleogels.Figure 2. Application of oleogels in food products, such as oleogel based spread, palm oil replacement in chocolate, and oleogel as shortening (Patel, A.R, 2015). • G‘>G“  solid behaviour• Increasing protein ratio  stronger gel• No significant effect from pH variation• Relatively flat slope (frequency)  good resistance to deformationFigure 1. High dietary intake of trans-fat increases high risk of cardiovascular diseases and obesity .

Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes

https://biblio.ugent.be/publication/8541340/file/8541345

Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes

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Ghent University Academic Bibliography