Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization

Taktak, Wafa; Hamdi, Marwa; Chentir, Imène; Boughriba, Soumaya; Azaza, Youssra Ben; Li, Suming; Karra-Châabouni, Maha; Nasri, Rim

doi:10.1016/j.ijbiomac.2021.03.141

Cited by 16 publications

(12 citation statements)

References 69 publications

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“…In the emulsion system, by introducing negatively charged phosphate groups, the droplets gain a strong electrostatic repulsive force, which improves the surface charge intensity of the droplets. This leads to better spatial stability and prevents aggregation and coalescence between the droplets [23,27,28]. For samples with reduced zeta potential, this may be attributed to the formation of aggregates, because the decrease in surface charge may be related to the exposure of hydrophobic non-polar residues through the expansion of the tertiary structure.…”

Section: Element Content and Zeta Potentialmentioning

confidence: 99%

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Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

Yang

Zhang

Guo

et al. 2022

Foods

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This study aimed to investigate the effect of phosphorylation on the structure and emulsification of Coregonus peled, Esox lucius and Grass carp scale gelatin. Fourier transform infrared spectroscopy (FTIR) and endogenous fluorescence spectra showed that the structures of the three fish scale gelatins changed. Additionally, the surface hydrophobicity index of the three fish scale gelatins increased by 36.72, 31.42 and 111.67, respectively, after 1 h of phosphorylation, and the surface tension decreased by 17.27, 32.58 and 18.7 mN/m, respectively. The emulsification activity index increased by 115.86, 155.22 and 45.52 m2/g, and the emulsification stability index increased by 98.37, 256.77 and 169.61 min, respectively. The structure of fish scale gelatin changed after phosphorylation, which resulted in the improvement of emulsification. This work will provide useful information to understand the relationship between the structure and function of gelatin.

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Section: Element Content and Zeta Potentialmentioning

confidence: 99%

“…Chemical composition, amino acid composition and molecular weight distribution are the main factors affecting the properties of gelatin. Amino acids are relevant to the stability of the triple helix of collagen and gel structure through hydrogen bonding [27]. The three main amino acids of gelatin are glycine, alanine and proline.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

Yang

Zhang

Guo

et al. 2022

Foods

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“…Besides protecting oil droplets, these emulsion gels prevent protein aggregation and thermal denaturation [90]. Due to these peculiarities emulgels have received considerable interest in the past decade in active food packaging-related applications [91,92].…”

Section: Fixation By Emulsion Of Bioactive Principlesmentioning

confidence: 99%

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

Stoleru¹,

Brebu²

2021

Molecules

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Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.

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“…An emulsion gel is also known as emulsion-filled gel or emulgel is “an emulsion dispersion filled gel matrix, wherein at least one phase either continuous phase or dispersed phase of emulsion forms the 3D network structure leading to the gel formation”. These gels possess superior stabilities against chemical reactions (e.g., hydrolysis and oxidation), physical processes (e.g., phase inversion and/or separation), and environmental changes such as pH, temperature, and ionic strength ( 4 – 8 ) compared to traditional emulsions, which tend to break down with time by gravitational separation, droplets aggregation, and Ostwald ripening ( 1 , 9 – 11 ).…”

Section: Introductionmentioning

confidence: 99%

“…Functional food additives, bioactive phytochemicals, essential oils, and lipophilic compounds including carotenoids, phenolic acids, flavonoids, stilbenes, vitamins, and unsaturated fatty acids exhibit health-promoting characteristics but have difficulty being incorporated into food matrixes due to their low chemical stability, limited water solubility and dispersibility, as well as poor cell adsorption ( 12 , 14 – 18 ). During the past 10 years ( Figure 2 ), emulsion gels have emerged as a promising biomaterial with desirable features and flexible fabrication potential to be employed for the protection and transportation of health-promoting functional ingredients and designing heathier formulations with improved desired sensorial textures, digestion, bioaccessibility, and bioavailability ( 8 , 12 , 17 , 19 , 20 ).…”

Section: Introductionmentioning

confidence: 99%

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

2022

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Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.

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Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization

Cited by 16 publications

References 69 publications

Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

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