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The development of oleogel has attracted growing attention because of its health benefits and promising potential to substitute saturated or trans-fat. The present work reports a type of oleogel using the emulsion stabilized by gelatin (GLT), tannic acid (TA), and flaxseed gum (FG) complexes (GLT–TA–FG) through freeze-drying and oven-drying. Results showed that the incorporation of TA and FG promoted the formation of nanoparticles, resulting in increased charge quantity and reduced oil–water surface tension. The structural integrity of oleogel largely depends on the drying method, FG incorporation, and TA concentration. It was demonstrated that with oven drying, stable oleogel without oil leakage could only be fabricated in the presence of FG. The GLT-0.075 wt % TA-FG complexes formed a particle shell around the oil droplet, leading to the enhanced gel strength of the oleogel. In addition, the oleogel stabilized by GLT–TA–FG complexes had high thixotropic recovery degree and rehydration ability, implying the stabilizing effect of TA and FG. Therefore, the interfacially adsorbed particles and the polymer gel network in bulk together contributed to the compact structure of oleogel. We believe that the oleogel based on GLT–TA–FG complexes has potential applications in food products with tunable rheological and textural properties.

The influence of two anionic dietary fibers (xanthan gum and pectin) on the oxidative stability and lipid digestibility of fish oil emulsions stabilized by wheat protein (gliadin) was investigated. Lipid oxidation was determined by measuring lipid hydroperoxides and TBARS of the emulsions during storage, while protein oxidation was measured using fluorescence spectroscopy. Lipid and protein oxidation was faster at pH3.5 than at pH7, which may have been due to increased iron solubility under acidic conditions. Xanthan gum inhibited lipid and protein oxidation, which was attributed to its ability to bind iron ions. Conversely, pectin promoted oxidation, which was attributed to the presence of endogenous transition metals in the polysaccharide ingredient. In vitro digestion was carried out to evaluate the digestibility of oil droplets in emulsions with or without polysaccharides. Both xanthan gum and pectin significantly increased the rate of lipid digestion, which was attributed to their ability to inhibit droplet aggregation under gastrointestinal conditions. These results have important implications for designing emulsion-based functional foods with improved oxidative stability and lipid digestibility.

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This research studies the in-depth characteristics including the binding interactions and morphological structure of tannic acid (TA)/grape seed proanthocyanidins (GSP) and gelatin (GLT) colloidal complexes, and evaluated the stability and lipid oxidation of emulsions formed by the colloidal complexes. Polyphenol and GLT (1.2 wt%) self-assembled complexes were fabricated by varying the mass ratio (1 : 16, 1 : 8 and 1 : 4) and pH in the range of 3-7. TA and GSP can form stable colloidal complexes with GLT at the nanoscale at pH 6, as shown by the particle size results, and the complexes exhibited a spherical morphology as seen by transmission electron microscopy. Hydrogen bonding was the main binding force for the interaction between polyphenols and GLT. The antioxidant activity of GLT was greatly improved after complexing with polyphenols. The oil/water emulsion formed by the complexes had a smaller droplet size and higher lipid oxidation stability during storage. This was largely due to the physical barrier formed by polyphenol-GLT colloidal complexes at the oil-water interface, which can prevent the pro-oxidant from penetrating into oil. These results clarified the structural, morphological and antioxidant properties of polyphenol-gelatin non-covalent complexes, which is of great value for their application in food solutions as well as in emulsion systems.