New insights into the strengthening of fibre-based emulsion gels by phenolic compounds

New insights into the strengthening of fibre-based emulsion gels by phenolic compounds

Colloids and Surfaces A: Physicochemical and Engineering Aspects

10.1016/j.colsurfa.2024.135476

http://dx.doi.org/10.1016/j.colsurfa.2024.135476

Zhan Lun Alan Tan, Amanda Xin Yi Sng, Choy Eng Nge, Pui Yeu Phoon

Agricultural and Biological Sciences (miscellaneous), Colloid and Surface Chemistry, Food Processing, Food texture, Food Science

01 October 2024

Tan, Z. L. A., Sng, A. X. Y., Nge, C. E., & Phoon, P. Y. (2025). New insights into the strengthening of fibre-based emulsion gels by phenolic compounds. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 704, 135476. https://doi.org/10.1016/j.colsurfa.2024.135476

Consumer demand for plant-based meat alternatives and health concerns over animal fats have propelled the exploration of edible oil structuring techniques, for mimicking animal fat texture and functionality. In this context, the use of food polymers offers possibilities in conferring viscoelastic properties to oil structured in heterogeneous systems. Many reported examples were predominantly structured by proteins, however, which are sensitive to ionic strength. In this work, we offer an alternative approach through emulsion gel structuring using curdlan and citrus fibre, which are natural and more process-stable food polymers. This work reports insights gained on emulsion gel strengthening with the use of laccase-oxidised phenolic compounds. Our key results reveal the use of laccase-oxidised ferulic acid at millimolar concentration against 10 % (w/w) curdlan to be particularly promising, in that (i) it strengthened inter-triplex network in heat-set curdlan, as supported by the increase in glass transition temperature of curdlan; (ii) it generated quinones as determined by nitro blue tetrazolium-glycinate assay, which could crosslink interfacial fibre having trace nitrogen; and (iii) consequently, the emulsion gel system became stronger against high strain compression. Crosslinking at inter-oil-droplet bridges with well-controlled oil aggregate sizes was pivotal, and this could be optimised with suitable sequencing of formulation steps that keep the aqueous phase viscosity low during emulsification. Overall, our findings provide reference value in the creation of stiff animal fat mimetics out of unsaturated edible oils.

Publisher Copyright

This research / project is supported by the A*STAR - Career Development Fund
Grant Reference no. : C210812056

https://oar.a-star.edu.sg/communities-collections/articles/21172

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Singapore Institute of Food and Biotechnology Innovation