Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products.

Abstract

Consumers have become more conscious of their diet, resulting in an increased demand for low-calorie and nutrient-rich food. Therefore, finding alternative ways to develop food products with improved nutritional values has become necessary without compromising the textural and sensorial properties. In the last few years, emulsion gels have gained much popularity for oil structuring, delivery of bioactive compounds, and development of nutritious food products. Protein-stabilized emulsion hydrogels have the most significant potential to be utilized in the food industry as they contain natural ingredients that help with clean label tags. Different gelation methods can be used to fabricate emulsion gels depending on the requirements of end products. Emulsion hydrogels' rheological, textural, mechanical, and structural properties can be modified by altering their composition, oil concentration, gelation method, and gelling environment, such as pH, temperature, etc. This review addresses using protein-based emulsion gels to develop novel food products with reduced-calorie and nutrition-rich content.