Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels

Show simple item record

dc.contributor.advisor Kelly, Alan en
dc.contributor.advisor Miao, Song en
dc.contributor.author Lin, Duanquan
dc.date.accessioned 2021-09-14T11:01:15Z
dc.date.available 2021-09-14T11:01:15Z
dc.date.issued 2021-06-01
dc.date.submitted 2021-06-01
dc.identifier.citation Lin, D. 2021. Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels. PhD Thesis, University College Cork. en
dc.identifier.endpage 232 en
dc.identifier.uri http://hdl.handle.net/10468/11905
dc.description.abstract Alginate gels filled with emulsion droplets (i.e., alginate-based emulsion gels) have received increased interest in recent years, and soy protein isolate (SPI), used as a emulsifier, has been widely investigated in the food industry. However, the effect of SPI on properties of alginate-based emulsion gels has rarely been reported. This study investigated three kinds of alginate-based emulsion gels containing SPI-coated droplets, according to their morphological properties (i.e., the diameter/length of gels): bulk emulsion gels (> 1 cm), emulsion macro-gel beads (1-10 mm) and emulsion micro-gel particles (0.2-1,000 µm). For preparation of emulsion gels, the first step is to prepare emulsions containing alginate in the continuous phase, and the gelation of the continuous phase is then triggered by introducing Ca2+. The addition sequence of oppositely charged dispersions may affect the structure and stability of emulsions and thus the mechanical and structural properties of bulk emulsion gels. Stable emulsions containing unflocculated alginate/SPI-coated droplets were produced by adding low levels of SPI-stabilized emulsions into alginate solutions at pH 3.0, and bulk emulsion gels prepared from the above emulsions with GDL and CaCO3 had less flocculated droplets, higher L* values, and stronger mechanical properties than those prepared by adding alginate solutions into SPI-stabilized emulsions. In terms of emulsion macro-gel beads, their Young's modulus kept increasing during the gelling process by external gelation (i.e., dropping emulsions into CaCl2 solutions), before reaching a plateau accompanied by syneresis (i.e., water loss), shrinkage, and structural tightening. SPI adsorbed at the surfaces of emulsion droplets could prevent coalescence of droplets during gelation. However, the presence of SPI decreased Young's modulus of emulsion gel beads, compared to emulsion gel beads without proteins. In addition, the presence of SPI accelerated changes in Young's modulus and shrinkage during simulated gastric digestion and delayed the release of lycopene from emulsion gel beads during intestinal digestion. The pH of emulsions can also influence the gelation mechanism and properties of emulsion gel beads. Emulsion gel beads at pH 3.0 showed lower mechanical strength, higher storage stability of encapsulated lycopene, and faster release of lycopene during in-vitro digestion than those at pH 7.0 or 5.0. In terms of emulsion micro-gel particles, external/internal O/W/O emulsion-gelation methods were compared to prepare emulsion micro-gels. External gelation could produce emulsion micro-gels with small size (< 100 µm), while emulsion micro-gels prepared by internal gelation had bigger size and a more narrow size distribution. The suspensions of emulsion micro-gels prepared by external gelation had higher ϕrcp, ϕj, G', and G'' values than those prepared by internal gelation. Emulsion micro-gel particles prepared by external method collapsed more rapidly than those prepared by internal method during intestinal digestion. Moreover, SPI-stabilized emulsions turned into gel-like emulsions at high levels of externally-induced micro-gel particles (> 6.0%) in the presence of alginate (> 0.1%). Viscosity and creaming stability of emulsions and storage modulus (G') of gel-like emulsions increased with increasing contents of micro-gel particles in emulsions. Findings in this study are important for structuring emulsions and emulsion gels with naturally occurring polymers to achieve improved emulsion stability and controlled release of encapsulated compounds. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2021, Duanquan Lin. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Alginate en
dc.subject Emulsion gel en
dc.subject Soy protein isolate en
dc.subject Delivery system en
dc.subject Structure en
dc.title Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD - Doctor of Philosophy en
dc.internal.availability Full text available en
dc.description.version Accepted Version en
dc.contributor.funder Teagasc en
dc.contributor.funder University College Cork en
dc.contributor.funder China Scholarship Council en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.internal.conferring Autumn 2021 en
dc.internal.ricu Food Institute en
dc.availability.bitstream openaccess


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2021, Duanquan Lin. Except where otherwise noted, this item's license is described as © 2021, Duanquan Lin.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement