Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization
| Autor: | Marwa Hamdi, Suming Li, Youssra Ben Azaza, Soumaya Boughriba, Moncef Nasri, Wafa Taktak, Rim Nasri, Imene Chentir, Maha Karra-Chaâbouni |
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| Rok vydání: | 2021 |
| Předmět: |
Thermogravimetric analysis
Hot Temperature food.ingredient Sonication Context (language use) 02 engineering and technology Biochemistry Homogenization (chemistry) Gelatin Phase Transition 03 medical and health sciences Fish Oils Gel strength food Rheology Structural Biology Animals Food Industry Molecular Biology 030304 developmental biology 0303 health sciences Eels Viscosity Chemistry General Medicine 021001 nanoscience & nanotechnology Chemical engineering Emulsion Emulsions 0210 nano-technology Gels Oxidation-Reduction |
| Zdroj: | International Journal of Biological Macromolecules. 182:1-10 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2021.03.141 |
| Popis: | The current work aimed to prepare emulsion gels based on European eel skin gelatin (ESG). The results revealed that the ESG exhibited interesting antioxidant and functional properties in a dose-dependent manner. The ESG has a gel strength of 354.86 g and high gelling and melting temperatures of about 33 and 43 °C, respectively. Hence, based on its interesting gelling ability, the ESG-based gel was employed to stabilize European eel oil (EO) emulsions. In this context, two emulsions were prepared by homogenization or homogenization followed by sonication at EO:ESG weight ratios of 1:2 and 1:4. The physicochemical, textural, structural and thermal properties of emulsion gelatin-based gels (EGGs) were evaluated. The EGGs had a rigid and a cohesive gel network, according to the textural and microstructural analysis. Structural and thermogravimetric analyses showed the effective entrapment of EO in the ESG gel network. |
| Databáze: | OpenAIRE |
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