Stable O/W emulsions and oleogels with amphiphilic konjac glucomannan network: preparation, characterization, and application

Abstract

BACKGROUND:The stabilization of oil-in-water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA-KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA-KGM biopolymer was used to prepare O/W emulsions, which were then freeze-dried and used to prepare oleogels as fat substitute for bakery products.RESULTS: OSA-KGM had advanced hydrophobicity with water contact angle 81.13°and adsorption behavior at the oil-water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m −1 within 1 h. The emulsification of OSA-KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA-KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine.CONCLUSION: Amphiphilic biopolymer OSA-KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products.

Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications

“…Food emulsions exist in most food systems [ 180 , 181 , 182 ]. The easiest double emulsion system from microfluidics has long been applied to stabilize the sensitive compounds in food.…”