Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives.
Structuring edible oils into solid lipids without saturated and trans fats has attracted increasing interest due to the benefits for human health and promises potential as novel delivery systems for lipophilic bioactive ingredients. The study shows that a zein stabilized high (ϕ=0.6) oil-in-glycerol (O/G) emulgels enriched with β-carotene was performed, by a facile one-step homogenization. Rheological measurements and morphologies observations indicated that increasing β-carotene resulted in a progressive strengthening of gel-like network and improving their spreadability in the O/G emulgels stabilized by zein, which was closely related to the hydrophobic interaction of zein and β-carotene. The formation of emulgels significantly enhanced the UV photo-stability of β-carotene, and more than 88% of β-carotene was retained in 64h storage under UV exposure, and consequently retarded oil oxidation while storage. Further, cakes prepared using zein-based O/G emulgels as a margarine alternative showed comparable functionalities (texture and sensory attributes) to the standard cake.
Research and Development Center of Food Proteins, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
Xiao-Wei
XW
Chen
Research and Development Center of Food Proteins, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
Shi-Yao
SY
Fu
Research and Development Center of Food Proteins, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
Jun-Jie
JJ
Hou
Research and Development Center of Food Proteins, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
Jian
J
Guo
Research and Development Center of Food Proteins, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
Jin-Mei
JM
Wang
Research and Development Center of Food Proteins, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. Electronic address: fexqyang@scut.edu.cn.
Xiao-Quan
XQ
Yang
D004655:Emulsions / Q000737:chemistry; D005782:Gels / Q000737:chemistry*; D005990:Glycerol / Q000737:chemistry*; D057927:Hydrophobic and Hydrophilic Interactions; D008383:Margarine; D010938:Plant Oils / Q000737:chemistry*; D012212:Rheology; D015028:Zein / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry*
D004655:Emulsions; D005782:Gels; D010938:Plant Oils; D019207:beta Carotene; D008383:Margarine; D015028:Zein; D005990:Glycerol
Antioxidant; Emulgels; Margarine alternatives; Zein; β-Carotene