Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability  

作　　者：Feijie Li Aynur Gunenc Farah Hosseinian 

机构地区：[1]Food Science and Nutrition,Chemistry Department,Carleton University,Ottawa,ON,Canada [2]Institute of Biochemistry,Carleton University,1125 Colonel By Drive,Ottawa,ON K1S 5B6,Canada

出　　处：《Food Production, Processing and Nutrition》2020年第1期22-32,共11页食物生产加工与营养（英文）

基　　金：supported by Natural Science and Engineering Research Council of Canada[grant number 315080].

摘　　要：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 40μm)than control(average size 60μm).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.

关 键 词：INULIN Emulsion gel REDUCED-FAT LIPOSOME Lipid oxidation RANCIMAT 

分 类 号：R93[医药卫生—生药学]