Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums
- Author
- Behraad Tirgarian, Jamshid Farmani, Reza Farahmandfar, Jafar M. Milani and Filip Van Bockstaele (UGent)
- Organization
- Abstract
- Food-grade colloidal network oleogels prepared by high internal phase emulsion (HIPE) templates are innovative systems in the field of solid fat mimetics. However, finding a colloidal stabilizer with outstanding interfacial activity that can stabilize the oleogels throughout storage (without oil-off) is still an uphill task. Herein, con-jugates were prepared via sonothermal glycation of sodium caseinate (SC) with kappa appa-carrageenan (kC) or Alyssum homolocarpum seed gum (AHSG) and then successfully utilized in the stabilization of HIPEs. Emulsions were then oven-dried to obtain the oleogels. It was observed that HIPE stabilized by SC-AHSG conjugate prepared by 30 min sonication pretreatment (SC-AHSG30) resulted in the lowest mean droplet size (1.75 +/- 0.01 mu m) and polydispersity (0.47 +/- 0.04) as well as the highest zeta potential (-33.43 +/- 0.12 mV), centrifugal stability (82.20 +/- 0.43%) and storage stability. This was justified by the highest glycation degree and interfacial activity of SC-AHSG30 conjugate. Likewise, the HIPE-templated oleogel stabilized by SC-AHSG30 conjugate revealed the highest apparent viscosity, gel strength (complex modulus = 621.80 +/- 4.68 kPa), melting temperature (115.45 +/- 0.65 degrees C), induction period of oxidation (25.14 +/- 0.05 days) and was ultra-stable throughout 30-days of storage (no oil-off was noticed). This research confirms that sonothermally-glycated food hydrocolloids can be utilized as superb liquid oil structurants.
- Keywords
- oleogel, sonothermal glycation, anionic gums, high internal phase emulsion
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01GV5SWXFKMQCMRCZAWK4G2PGM
- MLA
- Tirgarian, Behraad, et al. “Colloidal Network Oleogels Structured by Sonothermal Conjugates of Sodium Caseinate and Anionic Gums.” FOOD HYDROCOLLOIDS, vol. 140, 2023, doi:10.1016/j.foodhyd.2023.108624.
- APA
- Tirgarian, B., Farmani, J., Farahmandfar, R., Milani, J. M., & Van Bockstaele, F. (2023). Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums. FOOD HYDROCOLLOIDS, 140. https://doi.org/10.1016/j.foodhyd.2023.108624
- Chicago author-date
- Tirgarian, Behraad, Jamshid Farmani, Reza Farahmandfar, Jafar M. Milani, and Filip Van Bockstaele. 2023. “Colloidal Network Oleogels Structured by Sonothermal Conjugates of Sodium Caseinate and Anionic Gums.” FOOD HYDROCOLLOIDS 140. https://doi.org/10.1016/j.foodhyd.2023.108624.
- Chicago author-date (all authors)
- Tirgarian, Behraad, Jamshid Farmani, Reza Farahmandfar, Jafar M. Milani, and Filip Van Bockstaele. 2023. “Colloidal Network Oleogels Structured by Sonothermal Conjugates of Sodium Caseinate and Anionic Gums.” FOOD HYDROCOLLOIDS 140. doi:10.1016/j.foodhyd.2023.108624.
- Vancouver
- 1.Tirgarian B, Farmani J, Farahmandfar R, Milani JM, Van Bockstaele F. Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums. FOOD HYDROCOLLOIDS. 2023;140.
- IEEE
- [1]B. Tirgarian, J. Farmani, R. Farahmandfar, J. M. Milani, and F. Van Bockstaele, “Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums,” FOOD HYDROCOLLOIDS, vol. 140, 2023.
@article{01GV5SWXFKMQCMRCZAWK4G2PGM,
abstract = {{Food-grade colloidal network oleogels prepared by high internal phase emulsion (HIPE) templates are innovative systems in the field of solid fat mimetics. However, finding a colloidal stabilizer with outstanding interfacial activity that can stabilize the oleogels throughout storage (without oil-off) is still an uphill task. Herein, con-jugates were prepared via sonothermal glycation of sodium caseinate (SC) with kappa appa-carrageenan (kC) or Alyssum homolocarpum seed gum (AHSG) and then successfully utilized in the stabilization of HIPEs. Emulsions were then oven-dried to obtain the oleogels. It was observed that HIPE stabilized by SC-AHSG conjugate prepared by 30 min sonication pretreatment (SC-AHSG30) resulted in the lowest mean droplet size (1.75 +/- 0.01 mu m) and polydispersity (0.47 +/- 0.04) as well as the highest zeta potential (-33.43 +/- 0.12 mV), centrifugal stability (82.20 +/- 0.43%) and storage stability. This was justified by the highest glycation degree and interfacial activity of SC-AHSG30 conjugate. Likewise, the HIPE-templated oleogel stabilized by SC-AHSG30 conjugate revealed the highest apparent viscosity, gel strength (complex modulus = 621.80 +/- 4.68 kPa), melting temperature (115.45 +/- 0.65 degrees C), induction period of oxidation (25.14 +/- 0.05 days) and was ultra-stable throughout 30-days of storage (no oil-off was noticed). This research confirms that sonothermally-glycated food hydrocolloids can be utilized as superb liquid oil structurants.}},
articleno = {{108624}},
author = {{Tirgarian, Behraad and Farmani, Jamshid and Farahmandfar, Reza and Milani, Jafar M. and Van Bockstaele, Filip}},
issn = {{0268-005X}},
journal = {{FOOD HYDROCOLLOIDS}},
keywords = {{oleogel,sonothermal glycation,anionic gums,high internal phase emulsion}},
language = {{eng}},
pages = {{15}},
title = {{Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums}},
url = {{http://doi.org/10.1016/j.foodhyd.2023.108624}},
volume = {{140}},
year = {{2023}},
}
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