Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size. (March 2023)

• Record Type: Journal Article
• Authors: Habibi, Asieh; Dekiwadia, Chaitali; Kasapis, Stefan; Truong, Tuyen
• Is Part Of: Journal of food engineering. Volume 341(2023)
• Publication Date: 2023-03
• Subjects: Oleogel -- Hydrogel -- Double emulgel -- Particle size -- MAG -- WPC; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.111350
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The fabrication of novel double emulgels (DEGs; O/W/O) was examined upon gelling all three phases as oleogel-in-hydrogel-in-oleogel using monoacylglycerol (MAG) and whey protein concentrate (WPC) as gelling agents. Various water proportions from 6.8% to 27.2% (w/w) were incorporated using High-intensity ultrasound (HIU). The HIU effectively stabilised the DEGs for >20 days owing to reducing the particle size of the inner oil phase (from 56.1 μm to 6.5 μm) and causing WPC gelling, immobilising the water phase. The increase in water fraction altered the particle size, whilst the DEG30 sample with 20.4% (w/w) water content reinforced the hardness value (0.48 N) and gel strength. The DEG30 was further treated with various levels of HIU to obtain different particle sizes (104 μm, 67 μm, 88 μm, and 49 μm). The reduction in particle size impacted the final DEGs' rheological behaviour, texture, and Tgel-sol transition temperatures. Highlights: Stable double emulgel (O/W/O) DEGs were produced by gelation of three phases. High intensity ultrasound (HIU) reduced particle size, improving the DEG stability. Particle size (49–104 μm) affected DEG's microstructure and physical properties. Increasing the water content up to 20.4 %w w/w reinforced the gel hardness. Cryo-SEM revealed various microstructural features of oleogel and hydrogel in DEGs.