Author:
Li Feijie,Gunenc Aynur,Hosseinian Farah
Abstract
Abstract
This study investigated physical, chemical and lipid oxidative properties of emulsion gels (W/O) incorporating Jerusalem artichoke (JA) inulin. Primary purified inulin extract (PPIE, 1%) improved the homogeneity of emulsion gel (with no syneresis) and developed smaller particle size droplets (average 40 μm) than control (average size 60 μm). HPLC revealed that PPIE had 80.28% inulin content compared with commercial inulin (CI, 100%). Crude inulin extract (CIE, 0.08–0.33 mg/mL) delayed linoleic acid oxidation because of higher total phenolic content (4.96 ± 0.01, mg GAE/g), compared with PPIE (0.72 ± 0.03). Lipid oxidative stability of emulsion gels with inulin samples was in the order of CI > PPIE > CIE (P < 0.05) by Rancimat analysis, which agreed with volumetric gel index results. This study suggests that emulsion gels with JA inulin (PPIE) could act as a potential fat replacement in food systems.
Graphical abstract
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
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