Influence of furcellaran and safflower oil concentration on the properties of model emulgel systems.

Autor: Stępień A; Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Cracow, Poland. Electronic address: anna.stepien@urk.edu.pl., Juszczak L; Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Cracow, Balicka St. 122, PL-30-149 Cracow, Poland; Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, Armii Krajowej 13/15, PL-42-200 Częstochowa, Poland. Electronic address: leslaw.juszczak@urk.edu.pl., Synkiewicz-Musialska B; Łukasiewicz Research Network-Institute of Microelectronics and Photonics, Research Group: LTCC Technology, Zabłocie 39, 30-701 Cracow, Poland. Electronic address: beata.synkiewicz.musialska@imif.lukasiewicz.gov.pl., Zachariasz P; Łukasiewicz Research Network-Institute of Microelectronics and Photonics, Research Group: LTCC Technology, Zabłocie 39, 30-701 Cracow, Poland. Electronic address: piotr.zachariasz@imif.lukasiewicz.gov.pl., Jamróz E; Department of Chemistry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Cracow, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Cracow, Poland. Electronic address: ewelina.jamroz@urk.edu.pl.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 278 (Pt 3), pp. 134751. Date of Electronic Publication: 2024 Aug 22.
DOI: 10.1016/j.ijbiomac.2024.134751
Abstrakt: The aim of this study was to investigate the effect of varying concentrations of furcellaran (FUR) and safflower (Carthamus Tinctorius) oil on the functional properties of emulgels as potential carriers of bioactive substances. The textural, mechanical, thermal and structural properties of twenty different formulations were characterised. The pH stability and zeta-potential of the emulgels was also examined. It was found clear correlation between gelling agent and oil fraction content and investigated properties. The hardness, strength, thermal stability expressed as melting point of the investigated systems increased with increasing concentration of the furcellaran and decreasing proportion of safflower oil, which indicated a significant weakening of the structure as a result of the addition of the oil fraction. Stored under refrigeration, emulgels appeared to be relatively stable showing a slight decrease in pH values after 7 days. Swelling ratio (SW) of emulgels increased with increasing both, polysaccharide and oil content, in emulgels. Based on the microstructure analyses, it can also be concluded that only part of the added safflower oil chemically bound to the functional groups of the polysaccharide, while the vast majority of it was only physically immobilized in the furcellaran matrix. Colour of furcellaran - safflower oil emulsion gels depended largely on the amount of oil fraction. The presented research demonstrating the wide spectrum of functional properties of polysaccharide-oil systems is a first step to developing a carrier composition for lipophilic compounds at further stages of research.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. The author is not an Editorial Board Member/Editor-in-Chief/Associate Editor/Guest Editor for International Journal of Biological Macromolecules and was not involved in the editorial review or the decision to publish this article.
(Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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