Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

This study investigated physical,chemical and lipid oxidative properties of emulsion gels(W/O)incorporating Jerusalem artichoke(JA)inulin.Primary purified inulin extract(PPIE,1%)improved the homogeneity of emulsion gel(with no syneresis)and developed smaller particle size droplets(average 40μm)than control(average size 60μm).HPLC revealed that PPIE had 80.28%inulin content compared with commercial inulin(CI,100%).Crude inulin extract(CIE,0.08–0.33 mg/mL)delayed linoleic acid oxidation because of higher total phenolic content(4.96±0.01,mg GAE/g),compared with PPIE(0.72±0.03).Lipid oxidative stability of emulsion gels with inulin samples was in the order of CI>PPIE>CIE(P<0.05)by Rancimat analysis,which agreed with volumetric gel index results.This study suggests that emulsion gels with JA inulin(PPIE)could act as a potential fat replacement in food systems.

Fabrication of telechelic DNA-bridged food emulsion gel as edible ink for 3D printing

Objectives:Interdroplet interactions affect the properties and textures of emulsions.In this study,we creatively introduced telechelic DNA to link oil droplets directly at molecular scale to further improve the viscoelastic properties of emulsions.Materials and Methods:A stable emulsion with 70%oil fraction was prepared by adding 40 mg/mL of whey protein isolate and peach gum polysaccharide complex(WPI–PGP complex).The addition of telechelic DNA(0.125–0.375μmol/L)made the emulsion change from a cream-like state to a self-supporting gel.Results:Rheological experiments confirmed that the telechelic DNA could improve the yield stress,storage modulus/loss modulus(Gʹ/Gʹʹ)and apparent viscosity of the emulsion gel in a concentration-dependent manner(0–0.375μmol/L).Inverted fluorescence images clearly showed the interdroplet network of the emulsion gel linked by telechelic DNA.For 3D printing,the emulsion gel with a higher concentration(0.375μmol/L)of telechelic DNA displayed better surface quality and dimensional resolution,indicating improved printability.Conclusion:This study successfully designed a novel telechelic DNA-bridged emulsion gel,which showed great potential as edible ink for 3D printing.