Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels
This research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels, beeswax oleogels on the properties of bi-gels. T...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000164 |
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| author | Mojtaba Rezaei Sara Naji-Tabasi Behrouz Ghorani Bahareh Emadzadeh |
| author_facet | Mojtaba Rezaei Sara Naji-Tabasi Behrouz Ghorani Bahareh Emadzadeh |
| author_sort | Mojtaba Rezaei |
| collection | DOAJ |
| description | This research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels, beeswax oleogels on the properties of bi-gels. The study focused on bi-gel formulations combining beeswax oleogel and carrageenan, both plain and with zein microfibers. Different ratios of oleogel to ɩ-carrageenan hydrogel and oleogel to reinforced ɩ-carrageenan hydrogel were established: 5:95, 10:90, 15:85. The designed bi-gels exhibited semi-solid gel properties in rheological analysis, with increased oleogel content enhancing firmness, storage modulus, and loss modulus (G' < G″, p < 0.05). The incorporation of oleogel in the bi-gel substantially increased its consistency from 131 (g.s) to 668 (g.s) in the bi-gel containing 0.5% zein microfiber, 10% oleogel, and 90% hydrogel. FTIR results suggested that the bi-gels were formed through physical interactions without covalent cross-linking. Microfibers had a positive effect on the textural characteristics of bi-gels. The hardness of bi-gels increased from 13.26 to 35.12 g to 31-93-64.14 g after addition of microfibers. The BGZ10 formulation, consisting of 10% oleogel and 90% zein-reinforced hydrogel, showed the highest consistency among samples, with measurements of 668.48 ± 3.53 (g.s) and a G′ value of 291000 ± 91.27 (Pa) (P < 0.05). Additionally, the BGZ10 formulation displayed the highest complex viscosity, measuring at 47300 ± 20.73 (P < 0.05). The thermal stability of bigel considerably increased by cooperation fibers in hydrogel. The developed bi-gels demonstrate significant potential for substituting conventional solid fats and introducing distinctive visual characteristics in various food products. |
| format | Article |
| id | doaj-art-12baf6ecc3874045a271b24113086fdb |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-12baf6ecc3874045a271b24113086fdb2025-01-30T05:14:57ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100985Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogelsMojtaba Rezaei0Sara Naji-Tabasi1Behrouz Ghorani2Bahareh Emadzadeh3Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, IranDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran; Corresponding author.Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran; Corresponding author.Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Mashhad, IranThis research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels, beeswax oleogels on the properties of bi-gels. The study focused on bi-gel formulations combining beeswax oleogel and carrageenan, both plain and with zein microfibers. Different ratios of oleogel to ɩ-carrageenan hydrogel and oleogel to reinforced ɩ-carrageenan hydrogel were established: 5:95, 10:90, 15:85. The designed bi-gels exhibited semi-solid gel properties in rheological analysis, with increased oleogel content enhancing firmness, storage modulus, and loss modulus (G' < G″, p < 0.05). The incorporation of oleogel in the bi-gel substantially increased its consistency from 131 (g.s) to 668 (g.s) in the bi-gel containing 0.5% zein microfiber, 10% oleogel, and 90% hydrogel. FTIR results suggested that the bi-gels were formed through physical interactions without covalent cross-linking. Microfibers had a positive effect on the textural characteristics of bi-gels. The hardness of bi-gels increased from 13.26 to 35.12 g to 31-93-64.14 g after addition of microfibers. The BGZ10 formulation, consisting of 10% oleogel and 90% zein-reinforced hydrogel, showed the highest consistency among samples, with measurements of 668.48 ± 3.53 (g.s) and a G′ value of 291000 ± 91.27 (Pa) (P < 0.05). Additionally, the BGZ10 formulation displayed the highest complex viscosity, measuring at 47300 ± 20.73 (P < 0.05). The thermal stability of bigel considerably increased by cooperation fibers in hydrogel. The developed bi-gels demonstrate significant potential for substituting conventional solid fats and introducing distinctive visual characteristics in various food products.http://www.sciencedirect.com/science/article/pii/S2665927125000164Bi-gelMechanical propertiesƖ-carrageenanReinforced hydrogelBeeswax |
| spellingShingle | Mojtaba Rezaei Sara Naji-Tabasi Behrouz Ghorani Bahareh Emadzadeh Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels Current Research in Food Science Bi-gel Mechanical properties Ɩ-carrageenan Reinforced hydrogel Beeswax |
| title | Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels |
| title_full | Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels |
| title_fullStr | Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels |
| title_full_unstemmed | Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels |
| title_short | Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels |
| title_sort | studying the impact of zein microfibers on the physicochemical and microstructural properties of bi gels based on ι carrageenan hydrogels and beeswax oleogels |
| topic | Bi-gel Mechanical properties Ɩ-carrageenan Reinforced hydrogel Beeswax |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000164 |
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