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Published on: December 23, 2013
Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled
Andresa Gomes1, Ana Letícia Rodrigues Costa2, Luiz Henrique Fasolin3
1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga, SP, Brazil; Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C, 05508-080 São Paulo, SP, Brazil.
Abstract:
Gelled emulsion systems offer promising matrices for encapsulating bioactive compounds, enhancing stability, bioavailability, and controlled release. Incorporating inulin-type dietary fibers into emulsion-filled gels can innovate food products. This study explored the impact of inulin concentration (0-15 % w/w) on visual aspect, microstructure, particle size distribution, creaming stability, rheological behavior, and encapsulation efficiency of emulsions and gelled emulsions with clove bud oil rich in eugenol. Regardless of inulin concentration, systems exhibited evenly distributed small oil droplets, ensuring good creaming stability. Emulsions with 10-15 % inulin formed gels upon natural cooling to approximately 30 °C. Viscoelastic properties varied with inulin concentration, attributed to increased polymer chain approximation and mobility. Higher inulin content decreased the transition temperature (66 °C, 56 °C, and 54 °C for 10 %, 12.5 %, and 15 % inulin, respectively). While inulin did not enhance creaming stability, it acted as a physical barrier, improving encapsulation efficiency of eugenol to nearly 100 %. Inulin-based emulsion-filled gels offer potential for functional food development, enriching nutritional value and health benefits.
