Pickering emulsions based on ovalbumin-ferulic acid-sodium alginate supramolecular hydrogels: application to cookies replacing margarine

文献类型： 外文期刊

第一作者： Xie, Bing

作者： Xie, Bing;Xin, Ting;Huang, Yunying;Liu, Zhigeng;Jin, Weihao;Tao, Chunlan;Zhou, Yongqiang;Su, Dongxiao;Dong, Lihong;Huang, Fei

作者机构：

关键词： Bakery; dough; emulsion; fat substitute; ovalbumin; polysaccharide

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.1； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 11 期

页码：

收录情况： SCI

摘要： Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein-polyphenol-polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)-ferulic acid (FA)-sodium alginate (SA) ternary supramolecular emulsion with varying water-to-oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water-to-oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%. Ovalbumin-ferulic acid-sodium alginate ternary supramolecular emulsion prepared to replace margarine in cookies image

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