Study on emulsion-filled gels with oxidation stability: Structure, rheology, and baking applications

Specialty oils and fats play a crucial role in enhancing the texture and flavor of foods. The findings revealed that the emulsion-filled gels containing sinapine exhibited a more uniform and consistent distribution of oil droplets and proteins, with an average particle size that was better aligned across the samples. These emulsion-filled gels also exhibited higher stability, up to 95 % oil binding capacity, 3 N higher hardness and 0.2 mJ higher adhesion compared to proanthocyanidins (PC) and catechins (EC). Additionally, they demonstrated better spread-ability. In terms of the rheological properties of the oleogel prepared with sinapine, the apparent viscosity was high and the thixotropy was good. However, the softness was poor. The groups involved in the binding of various species of polyphenols are essentially identical, and the primary non-covalent driving force in this system is hydrogen bonding along with double bonding. With a thiobarbituric acid reactant (TBARS) value of 4.5 µg/mL, sinapine is more effective at maintaining the stability of emulsion-filled gels. It also enhances the oleogel’s oil-holding capacity and antioxidant capacity. In addition, the cookies with increased levels of SPI and sinapine exhibited greater hardness and were more well-received by the public. This information will help expand the application of polyphenol-modified protein-based emulsion-filled gels in food systems.