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A food-grade emulsion gel was stabilized using waxy maize starch (WS) incorporated (−)-epigallocatechin-3-gallate (EGCG) at different ratio (from 5 % to 20 %, w/w). The microstructure, rheological behavior, physical stability and antioxidant activity of emulsion gels were investigated using confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), and rheometer, etc. The results suggested that incorporated EGCG obviously affected the spatial configuration of WS hydrogel. The WS/EGCG hydrogels presented an excellent lipophilic capacity characterized by tightly adhering to linseed oil droplets in the emulsion gels. Moreover, the viscosity, viscoelasticity and physical stability of the emulsion gels stabilized by the WS/EGCG hydrogel matrices were significantly enhanced. The emulsion gel stabilized by the WS/EGCG hydrogel matrix (15 % EGCG) had long-term emulsifying stability because its emulsified phase volume fraction (77.14 %) remained stable for 30 days. Compared with typical natural and synthetic antioxidants in food and pharmaceutical processing, the emulsion gels stabilized by the WS/EGCG hydrogel matrices showed significant stronger DPPH (97.45 %) and ABTS•+ (97.97 %) free radical scavenging activity. These results demonstrate that WS/EGCG hydrogels can not only be used in food-grade matrix materials to stabilize emulsion gels but also improve the antioxidant activity of the emulsion gels. [Display omitted] • Addition of EGCG has visible effect on microstructure of waxy starch hydrogel. • WS-EGCG interactions endow the starch hydrogel with lipophilicity. • WS/EGCG hydrogels can absorb on the surface of oil droplets as stabilizers. • WS/EGCG hydrogel can form an orderly network structure on emulsion droplets. [ABSTRACT FROM AUTHOR]

A food-grade emulsion gel was stabilized using waxy maize starch (WS) incorporated (−)-epigallocatechin-3-gallate (EGCG) at different ratio (from 5 % to 20 %, w/w). The microstructure, rheological behavior, physical stability and antioxidant activity of emulsion gels were investigated using confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), and rheometer, etc. The results suggested that incorporated EGCG obviously affected the spatial configuration of WS hydrogel. The WS/EGCG hydrogels presented an excellent lipophilic capacity characterized by tightly adhering to linseed oil droplets in the emulsion gels. Moreover, the viscosity, viscoelasticity and physical stability of the emulsion gels stabilized by the WS/EGCG hydrogel matrices were significantly enhanced. The emulsion gel stabilized by the WS/EGCG hydrogel matrix (15 % EGCG) had long-term emulsifying stability because its emulsified phase volume fraction (77.14 %) remained stable for 30 days. Compared with typical natural and synthetic antioxidants in food and pharmaceutical processing, the emulsion gels stabilized by the WS/EGCG hydrogel matrices showed significant stronger DPPH (97.45 %) and ABTS•+ (97.97 %) free radical scavenging activity. These results demonstrate that WS/EGCG hydrogels can not only be used in food-grade matrix materials to stabilize emulsion gels but also improve the antioxidant activity of the emulsion gels. [Display omitted] • Addition of EGCG has visible effect on microstructure of waxy starch hydrogel. • WS-EGCG interactions endow the starch hydrogel with lipophilicity. • WS/EGCG hydrogels can absorb on the surface of oil droplets as stabilizers. • WS/EGCG hydrogel can form an orderly network structure on emulsion droplets. [ABSTRACT FROM AUTHOR]

In the present study, we prepared cinnamaldehyde (CA) conjugated chitosan-stabilized emulsions (CSCAEs), and the influence of pH on their properties and lipolysis behavior was investigated. Compared to the emulsions stabilized by chitosan itself (CSEs), CSCAEs had better stability against pH during storage. As pH increased from 2.5 to 6.25, the viscosity and modulus of CSCAEs increased. However, when pH shifted from 6.25 to 6.5, emulsion showed lower viscosity and modulus. Confocal laser scanning microscopy results demonstrated that oil droplets still kept intact and individually distributed, and chitosan homogenously covered on the oil droplets at low pH conditions (pH 2.5, 4.0). At higher pH conditions (pH 5.0, 5.5), a few chitosan aggregates on the oil droplets were observed. At pH 6.0 and 6.25, the compact gel network structure was formed. At pH 6.5, some void was found among the chitosan gel network. In vitro simulated digestion experiments presented that pH had no significant effect on the lipolysis process of emulsions. When the oil content varied from 10% to 50%, emulsions still kept good stability against pHs, but the lipolysis extent after digestion decreased. This knowledge provides a strategy for improving stability of chitosan-stabilized emulsion against harsh pH conditions. • Cinnamaldehyde conjugated chitosan emulsions had good stability against pH. • The absorption and desorption of chitosan could be controlled by pH. • Rheological properties of emulsions were modulated by pH. • Lipolysis behavior of emulsions depended on the pH condition and oil content. [ABSTRACT FROM AUTHOR]