Oleogels by zein-tea saponin complex nanoparticles-stabilized Pickering emulsions templating and application as animal fat replacers in beef burger

In this study, oleogels were prepared from zein-tea saponin complex nanoparticles (ZTCNP)-stabilized Pickering emulsions template and evaluated their potential as animal fat replacers for application in the beef burger. We utilized tea saponin (TS) to enhance the water solubility of zein, and then s...

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Bibliographic Details
Published in:Food science & technology 2024-07, Vol.203, p.116328, Article 116328
Main Authors: Liu, Xiao, Liu, Yuyang, Meng, Fanjun, Wan, Zhili, Yang, Xiaoquan
Format: Article
Language:English
Subjects:
adsorption
Animal fat replacers
beef
droplet size
evaporation
freeze drying
hydrogen bonding
nanoparticles
oil-water interface
Oleogels
Pickering emulsions
saponins
tallow
tea
Tea saponin
texture
viscoelasticity
water solubility
wettability
Zein
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Summary:In this study, oleogels were prepared from zein-tea saponin complex nanoparticles (ZTCNP)-stabilized Pickering emulsions template and evaluated their potential as animal fat replacers for application in the beef burger. We utilized tea saponin (TS) to enhance the water solubility of zein, and then soluble ZTCNP involved in hydrogen-bonding interactions were fabricated by means of microfluidization. The addition of TS (0∼7.5 mM) tuned near-neutral wettability and increased zein adsorption at the oil-water interface, which contributed to form Pickering emulsions with smaller droplet size. Furthermore, oleogels without any oil leakage could be obtained from Pickering emulsions stabilized by ZTCNP with higher TS concentrations (7.5 mM) as templates through evaporation of water in freeze-drying process. The resulting oleogels exhibited higher viscoelastic attributes, which could be useful in animal fat (beef tallow) replacement. Beef burger prepared with oleogels displayed lower cooking loss, softer texture than that prepared with beef tallow. These findings can enhance the development of emerging and technical supports for utilizing zein-based oleogels as favorable substitutes for animal fat. •Soluble complex nanoparticles of insoluble zein and tea saponin (ZTCNP) were formed.•Oleogel could be obtained from emulsions stabilized by ZTCNP with 7.5 mM tea saponin.•Oleogel could be useful in animal fat replacement for beef burger.
ISSN:0023-6438
DOI:10.1016/j.lwt.2024.116328