Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2025-02-26 DOI:10.1007/s11483-025-09939-w

Ayesha Shahid, K. Jayaram Kumar

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Abstract

This study successfully developed plant-based bigels using Bakla starch hydrogel and glycerol monostearate oleogel in various ratios, ideal for use as fortified ingredient substitutes or food analogs. The effects of varying oleogel-to-hydrogel ratios on the microstructure, rheological properties, and stability of bigels were analyzed. As the oil phase increased, the system transitioned from an oleogel/hydrogel structure to a bicontinuous phase, a characteristic of bigel systems. The experimental results indicated that an increase in oleogel content led to an improvement in the hardness, viscosity, and storage modulus of the bigels. Moreover, bigels with oleogel to hydrogel ratios of BG 50:50 to BG 80:20 demonstrated increased hardness, ranging from 134.74 ± 0.33 g to 269.55 ± 0.17 g. X-ray diffraction revealed a broad peak around 20° 2θ, indicative of the amorphous nature of the oil component. FTIR showed that the structural configuration of bigels is governed by physical and steric interactions, reflecting the distinct characteristics of each phase without forming new bonds. The findings demonstrated the potential to create starch-based bigels with desirable, mechanical, rheological properties and stability by adjusting the hydrogel-to-oleogel ratio offering sustainable, low-calorie fat alternatives for novel food products.

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Bakla淀粉基Bigels作为低热量脂肪替代品：水凝胶比例的影响

本研究成功地利用不同比例的Bakla淀粉水凝胶和单硬脂酸甘油油凝胶开发了植物基凝胶，非常适合用作强化成分替代品或食品类似物。分析了不同油凝胶/水凝胶比例对凝胶的微观结构、流变性能和稳定性的影响。随着油相的增加，体系从油凝胶/水凝胶结构转变为双连续相，这是bigel体系的一个特征。实验结果表明，油凝胶含量的增加导致凝胶的硬度、粘度和储存模量的提高。此外，当油凝胶与水凝胶的比例为50:50和80:20时，凝胶的硬度从134.74±0.33 g增加到269.55±0.17 g。x射线衍射显示在20°2θ附近有一个宽峰，表明油组分的无定形性质。FTIR表明，bigels的结构构型受物理和空间相互作用的支配，在不形成新键的情况下反映了每个相的不同特征。研究结果表明，通过调整水凝胶与油凝胶的比例，可以制造出具有理想的机械、流变特性和稳定性的淀粉基凝胶，为新型食品提供可持续的低热量脂肪替代品。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.