zein carboxymethyl dextran pickering emulsion

The most effective antioxidants are believed to be strongly associated with the interfacial region. We propose that the stability of LC-PUFAs will be significantly improved through the controlled distribution of antioxidants in emulsions by the proper engineering of emulsions with controlled interfacial properties, and by optimizing antioxidant efficiency which depends on both the type of antioxidant and the fraction of the antioxidant in the interfacial region of the emulsion droplet. However, their use in foods and beverages is limited because of their high sensitivity to lipid oxidation. All rights reserved.Non Technical Summary Long-chain polyunsaturated fatty acids (LC-PUFAs) have multiple potential health promoting benefits, such as increasing the concentration of lipids in the blood and prevention of formation of fatty deposits. This study indicated that emulsion gels, which was fabricated by carrageenan and emulsion stabilized by zein/carboxymethyl dextrin, could be an excellent substitute to replace fat in sausages.Īntioxidant activity Carrageenan Curcumin Emulsion gels Sausages.Ĭopyright © 2022 Elsevier Ltd. After adding emulsion gels and curcumin, the cooking loss of sausages was significantly decreased and antioxidant activity was significantly increased.

The SEM suggested that network structure was enhanced with the increase of emulsion gels. The hardness and viscoelasticity of sausages improved with the addition of emulsion gels. The pH of sausages had no obviously change when the emulsion gels and curcumin were used as fat substitute. The incorporation of curcumin increased b* of sausages. The replacement of emulsion gels increased L* and decreased a* of sausages. Color, pH, texture, rheology, microstructure, cooking loss and antioxidant activity of sausages were assessed. Electronic address: gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl dextrin were served as fat substitute in sausages. 4 State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, PR China.Electronic address: 1 Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China. 3 State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, PR China.2 State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, PR China Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.1 Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.

Zein carboxymethyl dextran pickering emulsion