Back to Search
Start Over
Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility.
- Source :
-
Food Hydrocolloids . Aug2019, Vol. 93, p68-77. 10p. - Publication Year :
- 2019
-
Abstract
- Abstract Soybean oil-based organogel was structured using monostearin, and the organogel had a gel-sol melting temperature of 44.0 °C. Loading amount of hesperidin in soybean oil-based organogels could be about twice as much as metastable solubility of hesperidin in soybean oil. Organogel-in-water Pickering emulsion was formed using the soybean oil-based organogel as the oil phase and ovotransferrin (OVT) fibrils as the emulsifier. Visual observation indicated that organogel-based Pickering emulsions stabilized by OVT fibrils (40 mg/mL) at oil fractions of 0.50–0.85 had excellent storage stability and could withstand three cycles of freeze-thaw treatments. Conventional oil-in-water Pickering emulsion was prepared as control to better understand impact of organogel incorporation on freeze-thaw stability, and conventional Pickering emulsion was formed using soybean oil as the oil phase and OVT fibrils as the emulsifier. Freeze-thaw stability of organogel-based Pickering emulsions was better than that of conventional Pickering emulsions (without organogel) stabilized by OVT fibrils. In vitro digestion study revealed that organogel-based Pickering emulsion could improve both the extent of lipolysis and hesperidin bioaccessibility when compared with organogel. This study demonstrates the feasibility of formulating novel food-grade organogel-based Pickering emulsions with high nutraceutical loading, excellent freeze-thaw stability and improved nutraceutical bioaccessibility. Graphical abstract Image 1 Highlights • Organogel-based Pickering emulsions with a higher loading of hesperidin were developed. • Organogel-based Pickering emulsions stabilized by ovotransferrin fibrils had good storage stability. • Organogel-based Pickering emulsions could withstand three freeze-thaw cycles. • Organogel-based Pickering emulsion could improve the extent of lipolysis. • Organogel-based Pickering emulsion could improve hesperidin bioaccessibility. [ABSTRACT FROM AUTHOR]
- Subjects :
- *FOOD emulsions
*EMULSIONS
*SOY oil
*FREEZE-thaw cycles
*HESPERIDIN
Subjects
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 93
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 135745312
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2019.01.050