“…As oil fractions increased from 20% to 70%, the emulsion layer increased and phase separation disappeared, demonstrating that the ZPPs had higher emulsion capacity over pure zein. A similar phenomenon was explored by Li et al ., 54 who observed that the process of increasing the oil content from 20% to 60% gradually resulted in increase of emulsion layer. As oil fractions further increased from 70% to 90%, oil leakage became more extensive because of inadequate amounts of oil droplets coated by ZPPs.…”
“…As oil fractions increased from 20% to 70%, the emulsion layer increased and phase separation disappeared, demonstrating that the ZPPs had higher emulsion capacity over pure zein. A similar phenomenon was explored by Li et al ., 54 who observed that the process of increasing the oil content from 20% to 60% gradually resulted in increase of emulsion layer. As oil fractions further increased from 70% to 90%, oil leakage became more extensive because of inadequate amounts of oil droplets coated by ZPPs.…”
“…Two prominent peaks of the profile at 10 nm and 5 μm can be observed, attributed to dAKP and low oil emulsion gels, respectively. Different from previous reports [29] , [30] , the particle size did not decrease as the protein concentration increased while the quantity is heavily and irregularly influenced by protein concentration. Fig.…”
Section: Resultscontrasting
confidence: 99%
“…4 c. As demonstrated, the viscosities of emulsion gels decreased with the increasing of shear rate which indicated typical shear-thinning behavior [40] . This can be explained by the disintegration of oil droplet clusters in the emulsion gels during the shearing process, and the shear-thinning behavior also can be related to the non-Newtonian behavior of the continuous phase [29] , [40] . It was observed that higher concentrations of dAKP (from 0.5% to 1.5%) resulted in increased viscosity along the entire shear-thinning curve, demonstrating that a more rigid particle network was created with the increased dAKP concentration.…”
“…In the entire frequency range, all samples showed a linear decrease in complex viscosity |η*| (Figure 4), which corresponds to the behavior of a viscoelastic solid with a gel-like structure [68]; this is due to the rupture of the droplet clusters under the action of the applied deformation in the frequency range under study. As can be seen in Table 3, a high percentage increase η* (Figure A1), moving upward to higher viscosity, indicates that the network structure was enhanced, as oil droplets contributed to the formation of ion gel networks, which may be the reason for the increase in the viscosity of the emulsion gels [62]. In addition, the samples with higher mango kernel starch content presented the highest complex viscosity values, associated with the interaction between starch molecules which covering adjacent oil droplets; however, these interactions were weak [69].…”
Section: Rheological Propertiesmentioning
confidence: 93%
“…The rheological behavior of the emulsion gel was evaluated through oscillation measurements. The storage modulus ( ′) was greater than the loss modulus ( ′′) throughout the frequency range studied (Figure 3), which means that the elastic character was predominant, compared to the viscous component, or that the deformation in the linear range was essentially elastic or recoverable; this conduct has been evidenced to be characteristic in systems with gel-like behavior which present formation of networks well-developed in their structure [62]. An increase in the concentration of mango kernel starch resulted in higher values of ′ and ′′, so the gel strength was higher when 1.5% of starch was added.…”
Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% w/w), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol w/v, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% w/w) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (Mangifera indica var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry.
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