Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion

Flaxseed fiber-based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value-added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage. This extends the shelf life of the product without the need for artificial preservatives. In this study, the modification of the rheological properties of oil-in-water nanoemulgels that mimic the formulation of a salad dressing was evaluated by varying the proportions of the microfluidized emulsion and the flaxseed gel-like phase in the formulations. Different ratios were analyzed to understand how these variations affect the viscoelasticity, consistency, particle size, and shelf life of the systems.

The formulations developed correspond to nanoemulgels, characterized by particle sizes in the nanometric range. In all cases, the nanoemulgels presented values of the storage modulus higher than those of the loss modulus, indicating a structure with predominantly elastic characteristics. It was observed that the higher the proportion of gel in the formulation, the higher was the viscosity of the system, suggesting progressive structural strengthening with increasing gel phase. The results showed that all the tested formulations remained stable for a 60-day period. However, a 2:1 ratio exhibited the highest stability.

These findings may support the formulation of new clean-label semi-solid food products not only with a reduced fat content but also with healthier properties and an enhanced shelf life performance. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.