Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/89374 |
Resumo: | Bigels are a class of soft matter systems with high potential in food industry as fortified ingredient replacers or food analogs. The aim of this work was to develop plant-based bigels using potato protein-based hydrogel and candelilla wax-based oleogel. The potato protein concentration and hydrogel:oleogel ratio effects on bigels production was assessed in terms of textural and rheological properties. The incorporation of curcumin and its bioaccessibility after in vitro digestion was also evaluated. All samples presented an oleogel-in-hydrogel structure arrangement. Increasing the protein concentration led to increased hardness and G*, improving the structure and consistency of bigels. The increase of oleogel fraction altered the distribution of oleogel droplets in the hydrogel matrix, affecting the hardness and the consistency of bigels. Overall, the increase of oleogel fraction and protein concentration allowed forming bigels with stronger mechanical properties and higher thermal resistance. The bigel showed a curcumin's bioaccessibility of 16.3 % and a curcumin's stability of 43.8 %, suggesting that this type of structures is promising for the delivery of bioactive compounds at the colon or for slow release of bioactive compounds. Overall, the results showed the possibility to develop potato protein-based bigels with interesting mechanical, rheological and thermal properties by changing the protein concentration and hydrogel:oleogel ratio, expanding the application of bigels in novel food products with high nutritional value and protein content, namely plant-based products. |
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Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical propertiesBigels are a class of soft matter systems with high potential in food industry as fortified ingredient replacers or food analogs. The aim of this work was to develop plant-based bigels using potato protein-based hydrogel and candelilla wax-based oleogel. The potato protein concentration and hydrogel:oleogel ratio effects on bigels production was assessed in terms of textural and rheological properties. The incorporation of curcumin and its bioaccessibility after in vitro digestion was also evaluated. All samples presented an oleogel-in-hydrogel structure arrangement. Increasing the protein concentration led to increased hardness and G*, improving the structure and consistency of bigels. The increase of oleogel fraction altered the distribution of oleogel droplets in the hydrogel matrix, affecting the hardness and the consistency of bigels. Overall, the increase of oleogel fraction and protein concentration allowed forming bigels with stronger mechanical properties and higher thermal resistance. The bigel showed a curcumin's bioaccessibility of 16.3 % and a curcumin's stability of 43.8 %, suggesting that this type of structures is promising for the delivery of bioactive compounds at the colon or for slow release of bioactive compounds. Overall, the results showed the possibility to develop potato protein-based bigels with interesting mechanical, rheological and thermal properties by changing the protein concentration and hydrogel:oleogel ratio, expanding the application of bigels in novel food products with high nutritional value and protein content, namely plant-based products.Raquel F. S. Gonçalves acknowledge the Foundation for Science and Technology (FCT) for her fellowship (SFRH/BD/140182/2018). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, and by LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020.Elsevier Science BVUniversidade do MinhoGonçalves, Raquel Filipa SilvaZhou, HualuVicente, A. A.Pinheiro, A. C.McClements, David Julian20242024-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/89374engGonçalves, R. F. S., Zhou, H., Vicente, A. A., Pinheiro, A. C., & McClements, D. J. (2024, May). Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties. Food Hydrocolloids. Elsevier BV. http://doi.org/10.1016/j.foodhyd.2023.1097210268-005X1873-713710.1016/j.foodhyd.2023.109721https://www.sciencedirect.com/science/article/pii/S0268005X23012675info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-09T01:20:14Zoai:repositorium.sdum.uminho.pt:1822/89374Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:14:01.452748Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties |
title |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties |
spellingShingle |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties Gonçalves, Raquel Filipa Silva |
title_short |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties |
title_full |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties |
title_fullStr |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties |
title_full_unstemmed |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties |
title_sort |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties |
author |
Gonçalves, Raquel Filipa Silva |
author_facet |
Gonçalves, Raquel Filipa Silva Zhou, Hualu Vicente, A. A. Pinheiro, A. C. McClements, David Julian |
author_role |
author |
author2 |
Zhou, Hualu Vicente, A. A. Pinheiro, A. C. McClements, David Julian |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Gonçalves, Raquel Filipa Silva Zhou, Hualu Vicente, A. A. Pinheiro, A. C. McClements, David Julian |
description |
Bigels are a class of soft matter systems with high potential in food industry as fortified ingredient replacers or food analogs. The aim of this work was to develop plant-based bigels using potato protein-based hydrogel and candelilla wax-based oleogel. The potato protein concentration and hydrogel:oleogel ratio effects on bigels production was assessed in terms of textural and rheological properties. The incorporation of curcumin and its bioaccessibility after in vitro digestion was also evaluated. All samples presented an oleogel-in-hydrogel structure arrangement. Increasing the protein concentration led to increased hardness and G*, improving the structure and consistency of bigels. The increase of oleogel fraction altered the distribution of oleogel droplets in the hydrogel matrix, affecting the hardness and the consistency of bigels. Overall, the increase of oleogel fraction and protein concentration allowed forming bigels with stronger mechanical properties and higher thermal resistance. The bigel showed a curcumin's bioaccessibility of 16.3 % and a curcumin's stability of 43.8 %, suggesting that this type of structures is promising for the delivery of bioactive compounds at the colon or for slow release of bioactive compounds. Overall, the results showed the possibility to develop potato protein-based bigels with interesting mechanical, rheological and thermal properties by changing the protein concentration and hydrogel:oleogel ratio, expanding the application of bigels in novel food products with high nutritional value and protein content, namely plant-based products. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024 2024-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/89374 |
url |
https://hdl.handle.net/1822/89374 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gonçalves, R. F. S., Zhou, H., Vicente, A. A., Pinheiro, A. C., & McClements, D. J. (2024, May). Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties. Food Hydrocolloids. Elsevier BV. http://doi.org/10.1016/j.foodhyd.2023.109721 0268-005X 1873-7137 10.1016/j.foodhyd.2023.109721 https://www.sciencedirect.com/science/article/pii/S0268005X23012675 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science BV |
publisher.none.fl_str_mv |
Elsevier Science BV |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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