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Cited by 88Proteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications

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Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate

Zhang, Hong, Tan, Simin, Gan, Hongmei, Zhang, Huajiang, Xia, Ning, Jiang, Longwei, Ren, Haowei, Zhang, Xiaonan·2023·Food Chemistry
DOI 10.1016/j.foodchem.2022.134032
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Abstract

The formation mechanism of heat-induced egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was studied under pH 6.2 and 7.5. Particle size, water holding capacity, LF NMR, and protein solubility revealed that pH 7.5 increased the surface charge of EYGs and enhanced non-covalent interaction with SA, and hydrogen bonding dominated of the gel formation process. Microscopy and rheological analysis indicated that samples with 0.75% SA had the smallest particle size and highest G', with chain-like oil droplets. Excess SA (1%) led to depletion flocculation due to SA structural rearrangements around oil droplets caused by the increase in negatively charged, causing uneven network structure. The in vitro release property and storage stability of β-carotene loaded in the EYGs/SA emulsion gel showed that SA increased storage stability and decreased bioaccessibility of β-carotene with delayed digestion rate. These results provide a theoretical basis for the nutrient delivery system in gel foods.

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  • In certain cases, hydrogen bonds or electrostatic interactions became the dominant molecular forces, likely influenced by charged groups and types of functional groups in added components.

    “In certain cases, hydrogen bonds or electrostatic interactions became the dominant molecular forces, which was likely influenced by charged groups and types of functional groups in added components (Xing et al. 2024; H. Zhang, Tan, et al. 2023).”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as H. Zhang, Tan, et al. 2023

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Metadata

Authors
Zhang, H., Tan, S., Gan, H., Zhang, H., Xia, N., Jiang, L., Ren, H., & Zhang, X.
Affiliations
  • Northeast Agricultural University (CN)
  • Jiaying University (CN)
Corresponding author
  • Zhang, Huajiang
  • Xia, Ning
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2023-01
Volume
400
Pages
134032
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2022.134032
OpenAlex
W4293563938
Cited by
88
References
0
Citations by year
2026: 23 · 2025: 25 · 2024: 20 · 2023: 19
FWCI
8.51
Type
journal article
Language
en
Update notices
erratum (2025-10-15)
Open access
closed
Licence
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Postdoctoral Scientific Research Development Fund of Heilongjiang Province
  • National Natural Science Foundation of China
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
egg yolk granules, sodium alginate, emulgel, β-carotene encapsulation, heat-induced gelation, hydrogen bonding, depletion flocculation, storage stability, bioaccessibility, in vitro digestion, nutrient delivery
MeSH terms
Alginates, Egg Yolk, Emulsions, Gels, Hydrogen Bonding, Hydrogen-Ion Concentration, Magnetic Resonance Imaging, Particle Size, Proteins, Rheology, Solubility, Water, beta Carotene

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