Gelation of gellan-stabilized oil-in-water emulsions using different gelling agents: fabrication and characterization
نویسندگان
1 Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Karaj, Iran
2 Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Biosystems Engineering, University of Tehran
doi
10.22059/jfabe.2023.367966.1156چکیده
Gellan gum was exploited to modulate the stability of sesame oil-in-water emulsion and fabricated stable droplets with mean size of ̴ 9 μm till 30 days, then gelified by CaCl2 solution with final concentration of 55mM or 1% GDL. Enrichment with CaCl2 increased the amount of compact structures in gels in conjunction with decreasing WHC values and textural features modification. Gellan bundles as visualised by microscopic images conferred a remarkable influence to gel samples; enrichment with GDL or control gels increased the WHC value and formed less coarse networks. Based on Fourier transform infrared (FTIR) spectroscopy it was suggested that was no major changes in the functional groups of different gel samples, also according to the results of XRD analysis all the emulsion gels had an amorphous nature. The results indicated close relationships between physicochemical properties and microstructures of gellan-stabilized emulsion gels and would be of vital importance for extending the present knowledge about the preparation and properties of emulsion gels from gellan gum.
