Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery

Fabrication and characterization of acidic high internal phase emulsion gels stabilized solely by wheat gluten for plant-based mayonnaise

Plant-based diets are currently gaining more popularity as a means of reducing the environmental footprint and promoting human health. Herein, plant protein-based acidic high internal phase emulsion gels (HIPE gels) were fabricated via a facile one-pot approach using wheat gluten (WG) solely. Pre-dissolving WG in edible vinegar-water solution was contributed to the fabrication of stable emulsion gels. Factors that affect the structure and performance of plant proteins as HIPE gels stabilizers were investigated. The results indicated that the stable HIPE gels could be formed with a vinegar concentration between 5 % and 20 % and a WG concentration of 1.0 %-7.5 % only. Microscopy images reveal that a collaboration of the soluble protein molecules adsorption and protein aggregate Pickering stabilization at oil-water interface, which was turned to form stable HIPE gels. In addition, the resulted HIPE gels exhibited shear thinning behavior, viscoelastic features, and good thixotropic recovery, which provide a similar perceived texture and sensory property for formulating egg-free mayonnaise. These findings provide a useful approach to construct HIPE-based softs from low-cost wheat gluten for preparing plant-based mayonnaise.

Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O Emulsions

Fat crystals provided the strength of the colloidal network in W/O emulsions and stabilized water droplets. To understand the stabilizing effect of fat-regulated emulsions, W/O emulsions with different edible fats were fabricated. The result indicated that more stable W/O emulsions were produced by palm oil (PO) and palm stearin (PS), whose proportions of fatty acids were similar. Meanwhile, water droplets inhibited the crystallization of emulsified fats but participated in the formation of the colloidal network with fat crystals in emulsions, and the Avrami equation showed a slower crystallization rate of emulsified fats than the corresponding fat blends. However, water droplets participated in the formation of a colloidal network of fat crystals in emulsions, and the adjacent fat crystals were connected through a bridge constructed by water droplets. Fats in the emulsion containing palm stearin crystallized faster and more easily formed the β-polymorph. The small-angle X-ray scattering (SAXS) data were interpreted by the unified fit model to determine the average size of crystalline nanoplatelets (CNPs). The larger CNPs (>100 nm) with a rough surface of emulsified fats and a uniform distribution of their aggregates was confirmed.

Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development

The W/O emulsion is a promising system. Its special structure can keep the sensory properties of fat while reducing the fat content. Improving the stability and physical properties of W/O emulsions is generally oriented toward outer oil-phase modified oil gels and inner water-phase modified inner hydrogels. In this paper, the research progress of internal aqueous gel was reviewed, and some gel factors suitable for internal aqueous gel and the gel mechanism of main gel factors were discussed. The advantages of this internal aqueous gel emulsion system allow its use in the field of fat substitutes and encapsulating substances. Finally, some shortcomings and possible research directions in the future were proposed, which would provide a theoretical basis for the further development of internal water-phase gelled W/O emulsion in the future.