Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers

• Published in: Food chemistry Vol. 409; p. 135269
• Main Authors: Chen, Huan, Pan, Siyi, Regenstein, Joe M., Huang, Junyi, Wang, Lufeng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.05.2023
• Subjects: Amylose; Citrus insoluble nanofiber; Composite gel; Fat replacer; Gels - chemistry; Lipid digestion; Lipids; Nanofibers; Water; Citrus insoluble nanofiber; Lipid digestion; Amylose; Composite gel; Fat replacer
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.135269

•The addition of nanofiber enhanced hardness and viscoelasticity of the gel.•The fat-like properties was achieved at the nanofiber/amylose ratio was 1:4.•Nanofiber enhanced the three-dimensional network of the composite gel.•The emulsion stabilized by the gel effectively retarded the lipid digestion. Here, we prepared novel composite gels composed of citrus insoluble nanofiber and amylose, and examined their potential to be used as fat replacers and inhibit lipid digestion. We further evaluated the effect of different nanofiber/amylose ratios on the texture, thermal stability, water distribution, microstructure and lipid digestion of the composite gels. The addition of nanofiber improved the hardness, gumminess, viscoelasticity, thermal stability, and water-holding capacity of the composite gels, as well as strengthen their interpenetrating three-dimensional network. The gel prepared at a nanofiber/amylose ratio of 1:4 could provide an oral sensory perception similar to that of cream and therefore can be used as a potential fat replacer. Moreover, the emulsion stabilized by nanofiber/amylose could well inhibit lipid digestion, and the nanofiber/amylose ratio of 1:4 could achieve the minimum release amount of free fatty acids (55.81%). These findings provide a reference for the development of potential fat replacers.