Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring

REMOVED: Oleosome interfacial engineering to enhance their functionality in foods

“…Previous studies showed attractive electrostatic interactions formed by protein-hydrocolloids complex interactions could potentially be used to improve the physical stability of oil-in-water emulsions ( Zambrano and Vilgis, 2023 ; Moreau et al, 2003 ; Guzey and McClements, 2007 ; Mert and Vilgis, 2021 ).…”

Soybean oleosome-based oleogelsviapolymer-bridging based structuring. Mechanical properties at large deformations

“…The results of oscillatory strain sweeps of the polymerbridged gels upon densification are shown in Figure 3. Overall G' values (10 3 -10 4 Pa) in the linear viscoelastic region (LVR) were higher than those previously reported (Zambrano and Vilgis, 2022) of non-centrifuged bridging flocculated oleosomes. This shows that the high density of the oleosome clusters upon centrifugation determines the bulk modulus in the LVR.…”

“…The visual appearance of polymer bridging gels before and after centrifugation containing increasing concentrations of oleosome and alginate and i-carrageenan are shown in Figure 1. As earlier observed (Zambrano and Vilgis, 2022), self-standing compact gels were obtained upon centrifugation in which the resulting concentration will increase as the initial oleosome content increases. As previously discussed (Zambrano and Vilgis, 2022), droplet networks flocculated by the polymer bridging mechanism will contract upwards due to the density difference between the oil and the continuous water phase.…”

“…This author calculated theoretical values of oleosome components according to the oleosome diameter size. As determined by laser diffraction analysis (Zambrano and Vilgis, 2022), soybean oleosomes referred to the current extraction method resulted in a particle size of 0.350 mm. This model calculates the amounts of approximately 3.3% (w/w) phospholipids, 5.2% (w/w) protein, and 91.5% (w/w) triglycerides for an oleosome with a 0.350 mm diameter.…”

“…Polymer bridging requires that polymeric chains adsorb simultaneously on multiple oil droplets to create a percolated gel network (Yu and Somasundaran, 1996). Previous findings showed that bridging flocculation, induced by negatively charged polysaccharides, formed a heterogeneous and interconnected network of oleosome droplets (Zambrano and Vilgis, 2022). Sodium alginate proved to be a very effective polysaccharide for inducing bridging flocculation of oleosome droplets where its optimum bridging coverage occurs at 0.005 g/g.…”