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Abstract <p>Water-in-oleogels are semi-solid systems formed through different gelators and gelation performance to reduce fat and saturated fatty acids of structured oil types. Developing proper oleogels that can provide a similar fat performance is a challenging task and the objective of this study is to produce a novel emulsion gel with a unique microstructure and rheological properties. The production of a new bigels of Zein–Persian gum complex (2.5%, 5%, and 7.5% with and without Persian gum at 1.5% of sunflower oil) in the presence of glycerol monostearate and the quality assessment of them are of concern. An increase in Zein concentration in the presence of hydrocolloid enhanced the oil binding capacity, solid fat content, and the melting enthalpy of the crystals. Zein–Persian gum interaction formed a solid viscoelastic gel-like structure with pseudoplastic behavior in the oil. The XRD patterns revealed a mixture of β and β′ crystals in samples. The absorption bonds in the FTIR spectra of water-in-oleogels didn’t change indicating the stable structure of the sunflower oil, and the Zein–Persian gum. Slight changes in the position and intensity of Persian gum and Zein peaks indicated new hydrogen bonds generated between amide of glutamine in Zein and hydroxyl in polysaccharide that are essential in trapping oil in the network. The electrostatic interactions between Zein and polysaccharide and the hydrophobic effects were involved in the structure of water-in-oleogels. An increase in the Zein concentration enhanced the samples’ uniformity, cohesion, and compactness. The pores’ scattering increased with protein–polysaccharide interaction. In most assessments, produced water-in-oleogels with Zein–Persian gum were preferred the samples produced with the same level of Zein. Zein–Persian gum interaction in the presence of glycerol monostearate is proper for the production of water-in-oleogel with appropriate textural, crystallinity, and functionality and water-in-oleogels containing 7.5% Zein and 1.5% Persian gum had the highest solid fat content and the strongest viscoelastic properties.</p> Graphical abstract <p></p>

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Physicochemical, thermal and microstructural properties of new developed bigels through Zein and Persian gum biopolymers

  • 期刊论文

  • 发表日期：

    2025年1月9日

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  • Atefeh Esmaeilinezhad,
  • Hajar Abbasi

摘要

Abstract

Water-in-oleogels are semi-solid systems formed through different gelators and gelation performance to reduce fat and saturated fatty acids of structured oil types. Developing proper oleogels that can provide a similar fat performance is a challenging task and the objective of this study is to produce a novel emulsion gel with a unique microstructure and rheological properties. The production of a new bigels of Zein–Persian gum complex (2.5%, 5%, and 7.5% with and without Persian gum at 1.5% of sunflower oil) in the presence of glycerol monostearate and the quality assessment of them are of concern. An increase in Zein concentration in the presence of hydrocolloid enhanced the oil binding capacity, solid fat content, and the melting enthalpy of the crystals. Zein–Persian gum interaction formed a solid viscoelastic gel-like structure with pseudoplastic behavior in the oil. The XRD patterns revealed a mixture of β and β′ crystals in samples. The absorption bonds in the FTIR spectra of water-in-oleogels didn’t change indicating the stable structure of the sunflower oil, and the Zein–Persian gum. Slight changes in the position and intensity of Persian gum and Zein peaks indicated new hydrogen bonds generated between amide of glutamine in Zein and hydroxyl in polysaccharide that are essential in trapping oil in the network. The electrostatic interactions between Zein and polysaccharide and the hydrophobic effects were involved in the structure of water-in-oleogels. An increase in the Zein concentration enhanced the samples’ uniformity, cohesion, and compactness. The pores’ scattering increased with protein–polysaccharide interaction. In most assessments, produced water-in-oleogels with Zein–Persian gum were preferred the samples produced with the same level of Zein. Zein–Persian gum interaction in the presence of glycerol monostearate is proper for the production of water-in-oleogel with appropriate textural, crystallinity, and functionality and water-in-oleogels containing 7.5% Zein and 1.5% Persian gum had the highest solid fat content and the strongest viscoelastic properties.

Graphical abstract