Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans

Abstract

BACKGROUND In recent years, consumer interest in low‐fat foodstuffs having a clean label and potential benefits over physiological functions has shown a growing trend. β‐1,3/1,6‐d‐Glucans (BGs) from Saccharomyces cerevisiae have been recognized as excellent immune‐modulating compounds. Bilayer‐stabilized oil‐in‐water emulsion gels (BEGs) containing oil droplets covered by myofibrillar proteins–gum arabic membranes were used for entrapping BGs in the inner phase. This study investigated the effects of starch type (waxy maize starch, WMS; potato starch, PS) and concentration (0.0–50 g kg−1) on the physicochemical properties of BEGs composed of: 200 g kg−1 rapeseed oil, 40 g kg−1 myofibrillar proteins, 14 g kg−1 gum arabic, 15 g kg−1 BGs, 1 g kg−1 citric acid. RESULTS The results showed that BGs were successfully incorporated into the inner phase of BEGs and stability testing showed no separated oil and sediment layer. BEGs were characterized by droplet diameter of d3,2 = 3.62 ± 0.209 μm and electrical charge of the outer membrane of −27.4 ± 0.257 mV. Increasing starch concentration significantly (P < 0.05) affected values of the studied rheological parameters, but to a greater extent in relation to PS than WMS. Sensory analysis showed that BEGs were most desirable at WMS and PS concentrations of 40–50 and 30–40 g kg−1, respectively. CONCLUSIONS BEGs containing oil droplets covered by myofibrillar proteins–gum arabic membranes can be used as carriers for insoluble β‐glucans and manufactured with a wide range of rheological properties and sensory features desired by consumers. © 2020 Society of Chemical Industry

Effects of Composition of Gluten-Free Binary Gels on the Retention and Release of Aroma Compounds

“…BGs were manufactured using the procedures of Bortnowska [6], with modification. The MPs were dissolved in 50 mM sodium phosphate buffer including 0.6 M NaCl (pH 6.2) to obtain experimentally required concentrations.…”

“…The physicochemical properties of the BGs during 12 days of refrigerated (5 o C) storage (RST) were determined following the general procedures reported previously [6]. For the determination of water holding capacity (WHC), the gel samples (M 1 ) were centrifuged (2400 g, 15 min) and reweighed (M 2 ).…”