Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes

文献类型： 外文期刊

第一作者： Abou-Elsoud, Mahmoud

作者： Abou-Elsoud, Mahmoud;Salama, Mohamed;Ren, Shuze;Sun, Haoyang;Huang, Xi;Cai, Zhaoxia;Abou-Elsoud, Mahmoud;Cai, Zhaoxia;Abou-Elsoud, Mahmoud;Cai, Zhaoxia;Abou-Elsoud, Mahmoud;Salama, Mohamed;Ahn, Dong Uk

作者机构：

关键词： Oleogels; Emulsion-template; Ultrasonication; High-pressure homogenization; Low-density lipoprotein; Pectin

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 162 卷

页码：

收录情况： SCI

摘要： This study focused on developing high-quality oleogels based on pectin (PE) and egg yolk low-density lipoprotein (LDL) using the emulsion-template approach. The properties of PE/LDL-stabilized emulsions structured using ultrasonication (US) and high-pressure homogenization (HPH), and their corresponding oleogels were compared. The particle size, apparent viscosity, microstructure, contact angle, and storage stability of emulsions fabricated by US and HPH were investigated. Additionally, the morphology, rheological and textural properties, and thermal behavior of US- and HPH-based oleogels were analyzed. The results showed that US-fabricated emulsions exhibited smaller particle size (1.88 mu m), lower viscosity, smaller contact angle (10.4 degrees), and enhanced storage stability compared to HPH-treated emulsions. The US treatment improved interactions between PE and LDL, resulting in more uniform and denser crystalline networks, which effectively entrapped more oil to form stable oleogels. The US-based oleogels at a 1:1 LDL and PE ratio displayed a stronger solid-like structure with higher strength (G ' > 1000 Pa) and reduced oil loss (6.81%) compared to HPH-based oleogels. Furthermore, the US significantly enhanced the textural and thermal properties of oleogels over HPH. These findings highlight the US as a superior technique for constructing PE/LDL-based oleogels with enhanced functional properties, offering a promising method for various food applications.

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