pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compar...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723001244 |
| _version_ | 1797450909497688064 |
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| author | Ziteng Lian Sai Yang Xinhui Peng Xiaohong Tong Mengmeng Wang Shicheng Dai Tingting Zhu Huan Wang Lianzhou Jiang |
| author_facet | Ziteng Lian Sai Yang Xinhui Peng Xiaohong Tong Mengmeng Wang Shicheng Dai Tingting Zhu Huan Wang Lianzhou Jiang |
| author_sort | Ziteng Lian |
| collection | DOAJ |
| description | In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M−15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products. |
| first_indexed | 2024-03-09T14:46:21Z |
| format | Article |
| id | doaj.art-4c71d832c0e645668a837faf21053217 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-09T14:46:21Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-4c71d832c0e645668a837faf210532172023-11-27T04:14:37ZengElsevierUltrasonics Sonochemistry1350-41772023-05-0195106412pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel propertiesZiteng Lian0Sai Yang1Xinhui Peng2Xiaohong Tong3Mengmeng Wang4Shicheng Dai5Tingting Zhu6Huan Wang7Lianzhou Jiang8College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Agriculture, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.College of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M−15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products.http://www.sciencedirect.com/science/article/pii/S1350417723001244β-ConglycininEmulsion-filled gelStructureβ-CaroteneRelease behavior |
| spellingShingle | Ziteng Lian Sai Yang Xinhui Peng Xiaohong Tong Mengmeng Wang Shicheng Dai Tingting Zhu Huan Wang Lianzhou Jiang pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties Ultrasonics Sonochemistry β-Conglycinin Emulsion-filled gel Structure β-Carotene Release behavior |
| title | pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties |
| title_full | pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties |
| title_fullStr | pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties |
| title_full_unstemmed | pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties |
| title_short | pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties |
| title_sort | ph shifting combined with ultrasound treatment of emulsion filled β conglycinin gels as β carotene carriers effect of emulsion concentration on gel properties |
| topic | β-Conglycinin Emulsion-filled gel Structure β-Carotene Release behavior |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723001244 |
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