Effects of Emulsion Concentration on Physicochemical Properties of AOP/WPC Cold Set Emulsion-filled Hydrogels

SONG Miaomiao; WANG Junhui

doi:10.13386/j.issn1002-0306.2024060114

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SONG Miaomiao, WANG Junhui. Effects of Emulsion Concentration on Physicochemical Properties of AOP/WPC Cold Set Emulsion-filled Hydrogels[J]. Science and Technology of Food Industry, 2025, 46(10): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060114.

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Effects of Emulsion Concentration on Physicochemical Properties of AOP/WPC Cold Set Emulsion-filled Hydrogels

SONG Miaomiao^1,,
WANG Junhui^{1, 2, ,}

1.
School of Food and Biotechnology Engineering, Hefei University of Technology, Hefei 230601, China
2.
Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230601, China

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Received Date: June 10, 2024
Available Online: March 19, 2025

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Abstract

Abstract

Emulsion-filled hydrogels have the advantages of emulsions and hydrogels. In this study, Pickering emulsions were embedded into a pre-AOP and WPC hydrogel polymer solution, which were subsequently gelatinized to form cold set emulsion-filled hydrogels to explore the influence of different emulsion concentrations on the swelling degrees, hydrogel strength, water-holding capacity, rheological properties and microstructural of emulsion-filled hydrogels. The results showed that emulsion-filled hydrogels were self-supporting hydrogels with good integrity, and the hydrogel network with a high hydrogel strength was formed at the emulsion concentration of 15%. Hydrogen bonding was the main driving force for the formation of emulsion-filled hydrogels. Pickering emulsions could significantly improve the whiteness (55.29±0.52), water-holding capacity (90.03%±0.82%), hydrogel strength (72.58±6.32 g), and freeze-thaw stability (26.93%±0.47%) of emulsion-filled hydrogels, helping to form a tighter hydrogel network and ensure that emulsion droplets are stable and evenly distributed in the hydrogel. Rheological measurements showed that the emulsion acted as an active filler in the emulsion-filled hydrogels. The storage modulus (G') of the emulsion-filled hydrogels was higher than the loss modulus (G''), and the two moduli were weakly dependent on frequency. Emulsion-filled hydrogels significantly increased the free fatty acid release rate and the bioavailability of curcumin compared to Pickering emulsions and corn oil during in vitro digestion. Overall, the addition of a suitable concentration of emulsion was beneficial for improving the hydrogel characteristics of emulsion-filled hydrogels and guiding the development of encapsulated delivery systems for hydrogel food products.
- ammonium oxalate extraction pectin,
- whey protein concentrate,
- zein,
- Pickering emulsions,
- emulsion-filled hydrogels

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