Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes
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2025-05
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Elsevier Ltd.
Abstract
This study focused on developing high-quality oleogels based on pectin (PE) and egg yolk low-density lipoprotein (LDL) using the emulsion-template approach. The properties of PE/LDL-stabilized emulsions structured using ultrasonication (US) and high-pressure homogenization (HPH), and their corresponding oleogels were compared. The particle size, apparent viscosity, microstructure, contact angle, and storage stability of emulsions fabricated by US and HPH were investigated. Additionally, the morphology, rheological and textural properties, and thermal behavior of US- and HPH-based oleogels were analyzed. The results showed that US-fabricated emulsions exhibited smaller particle size (1.88μm), lower viscosity, smaller contact angle (10.4°), and enhanced storage stability compared to HPH-treated emulsions. The US treatment improved interactions between PE and LDL, resulting in more uniform and denser crystalline networks, which effectively entrapped more oil to form stable oleogels. The US-based oleogels at a 1:1 LDL and PE ratio displayed a stronger solid-like structure with higher strength (G′ > 1000 Pa) and reduced oil loss (6.81%) compared to HPH-based oleogels. Furthermore, the US significantly enhanced the textural and thermal properties of oleogels over HPH. These
findings highlight the US as a superior technique for constructing PE/LDL-based oleogels with enhanced functional properties, offering a promising method for various food applications.
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This is a manuscript of an article published as Abou-Elsoud, Mahmoud, Mohamed Salama, Shuze Ren, Haoyang Sun, Xi Huang, Dong Uk Ahn, and Zhaoxia Cai. "Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes." Food Hydrocolloids 162 (2025): 110985. doi:10.1016/j.foodhyd.2024.110985.
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This manuscript is under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.