Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties

Deniz Damla Altan Kamer

doi:10.31015/jaefs.2024.3.16

EN

Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties

Abstract

This study aims to develop low-fat emulsion gels by physically solidifying oil droplets using a combination of pectin, soy protein, and bovine gelatin, and to investigate the rheological properties of these emulsion gels. The emulsion gels were formulated with different combinations of these biopolymers [PSG30 (pectin + soy protein + gelatin + 30% oil), PS30 (pectin + soy protein + 30% oil), P30 (pectin + 30% oil), G30 (gelatin + 30% oil)] and compared with commercially available low-fat mayonnaise (DYM40, 40% oil), mayonnaise (TM80, 80% oil), and spreadable fat (SY59, 59% oil) samples. The consistency index (K, Pa.sn) of the emulsion gels ranged from 1.903 to 150.739 Pa.sn, with PSG30 and PS30 formulations exhibiting higher K values than the commercial samples. The highest structural recovery percentage was observed in the SY59 sample at 114.91%. Thermal stability tests demonstrated that PSG30 and PS30 maintained their viscosity and storage modulus (G') values over a wide temperature range. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed significant hydrogen bonding and cross-linking interactions between pectin, soy protein, and gelatin. Microstructural imaging showed that PSG30 had the most homogeneous structure, consistent with its superior rheological performance. Molecular docking analysis determined the binding energy between gelatin and pectin to be -6.40 kcal/mol. Interaction between pectin (Arg-522 residue) and soy protein (11S globulin TGT) was facilitated by salt bridge formation. The developed formulations of pectin, soy protein, and gelatin demonstrate potential for producing low-fat emulsion gels with acceptable texture and stability properties for various food applications.

Keywords

Low-fat, emulsion gels, pectin, soy protein, gelati

References

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Details

Primary Language

English

Subjects

Food Engineering, Food Technology

Journal Section

Research Article

Authors

Deniz Damla Altan Kamer ^*
0000-0002-9119-5979
Türkiye

Publication Date

September 29, 2024

Submission Date

July 24, 2024

Acceptance Date

September 8, 2024

Published in Issue

Year 2024 Volume: 8 Number: 3

DOI

https://doi.org/10.31015/jaefs.2024.3.16

IZ

https://izlik.org/JA55YF78LD

APA

Altan Kamer, D. D. (2024). Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties. International Journal of Agriculture Environment and Food Sciences, 8(3), 629-641. https://doi.org/10.31015/jaefs.2024.3.16

AMA

1.Altan Kamer DD. Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties. int. j. agric. environ. food sci. 2024;8(3):629-641. doi:10.31015/jaefs.2024.3.16

Chicago

Altan Kamer, Deniz Damla. 2024. “Development of Low Oil Emulsion Gels by Solidification of Oil Droplets and Determination of Their Rheological Properties”. International Journal of Agriculture Environment and Food Sciences 8 (3): 629-41. https://doi.org/10.31015/jaefs.2024.3.16.

EndNote

Altan Kamer DD (September 1, 2024) Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties. International Journal of Agriculture Environment and Food Sciences 8 3 629–641.

IEEE

[1]D. D. Altan Kamer, “Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties”, int. j. agric. environ. food sci., vol. 8, no. 3, pp. 629–641, Sept. 2024, doi: 10.31015/jaefs.2024.3.16.

ISNAD

Altan Kamer, Deniz Damla. “Development of Low Oil Emulsion Gels by Solidification of Oil Droplets and Determination of Their Rheological Properties”. International Journal of Agriculture Environment and Food Sciences 8/3 (September 1, 2024): 629-641. https://doi.org/10.31015/jaefs.2024.3.16.

JAMA

1.Altan Kamer DD. Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties. int. j. agric. environ. food sci. 2024;8:629–641.

MLA

Altan Kamer, Deniz Damla. “Development of Low Oil Emulsion Gels by Solidification of Oil Droplets and Determination of Their Rheological Properties”. International Journal of Agriculture Environment and Food Sciences, vol. 8, no. 3, Sept. 2024, pp. 629-41, doi:10.31015/jaefs.2024.3.16.

Vancouver

1.Deniz Damla Altan Kamer. Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties. int. j. agric. environ. food sci. 2024 Sep. 1;8(3):629-41. doi:10.31015/jaefs.2024.3.16

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Abstract

Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Tailoring stability of flaxseed gum-based emulsion gels via controlled incorporation of soluble dietary fibers: Mechanistic insights into molecular interactions and gel structural behaviour

Fat replacement and reduction strategies for plant-based foods

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