Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration

• Published in: Food hydrocolloids Vol. 132; p. 107859
• Main Authors: Hu, Yuying, Li, Chunmei, Tan, Yunbing, McClements, David Julian, Wang, Lufeng
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2022
• Subjects: Emulsion gel; In vitro behavior; Lipid digestion; Rheological property; Water distribution; Rheological property; In vitro behavior; Lipid digestion; Water distribution; Emulsion gel
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2022.107859

Potato starch-based emulsion gels were fabricated that consisted of whey protein-coated oil droplets dispersed in a gelatinized starch matrix. The impact of potato starch concentration (0–16%) on the rheological properties, water distribution, and in vitro digestive behavior of the emulsion gels was examined. Potato starch-based emulsion gels exhibited shear-thinning and viscoelastic properties. The apparent viscosity increased with progressing starch concentration, and a stronger gel network formed with massive starch. In low-field 1H nuclear magnetic resonance, the transverse relaxation time significantly reduced with progressing starch matrix, indicating a tighter bond between the water molecules with others. The gastrointestinal tract was used to monitor the in vitro digestive behavior of the starch-based emulsion gels in each phase (oral, stomach, and small intestine). Increasing particle size and a reduction charge were found in emulsion gel with potato starch. And the gel network structure remained in emulsion gel with 8–16% potato starch. Overall, a slower rate of initial free fatty acid release was determined in the emulsion system containing starch, and a greater extent of lipid digestion occurred in the hard gel. The results of this study may facilitate the development of starch-based emulsion gels for utilization in foods, cosmetics, and other semi-solid commercial products. [Display omitted] •Potato starch-based emulsion gels (PSEGs) were fabricated with different starch concentrations.•A stronger network structure and tighter bond were generated in PSEG with the massive starch matrix.•The standardized INFOGEST model was used to monitor the in vitro behavior of PSEG.•The initial rate of lipid digestion was retarded in the emulsion gels containing starch.•A gradual rate and greater extent of lipid digestion were presented in emulsion gel with a hard network structure.