Background: In recent years, consumer interest in low-fat foodstuffs having a clean label and potential benefits over physiological functions has shown a growing trend. β-1,3/1,6-d-Glucans (BGs) from Saccharomyces cerevisiae have been recognized as excellent immune-modulating compounds. Bilayer-stabilized oil-in-water emulsion gels (BEGs) containing oil droplets covered by myofibrillar proteins-gum arabic membranes were used for entrapping BGs in the inner phase. This study investigated the effects of starch type (waxy maize starch, WMS; potato starch, PS) and concentration (0.0-50 g kg-1 ) on the physicochemical properties of BEGs composed of: 200 g kg-1 rapeseed oil, 40 g kg-1 myofibrillar proteins, 14 g kg-1 gum arabic, 15 g kg-1 BGs, 1 g kg-1 citric acid.
Results: The results showed that BGs were successfully incorporated into the inner phase of BEGs and stability testing showed no separated oil and sediment layer. BEGs were characterized by droplet diameter of d3,2 = 3.62 ± 0.209 μm and electrical charge of the outer membrane of -27.4 ± 0.257 mV. Increasing starch concentration significantly (P < 0.05) affected values of the studied rheological parameters, but to a greater extent in relation to PS than WMS. Sensory analysis showed that BEGs were most desirable at WMS and PS concentrations of 40-50 and 30-40 g kg-1 , respectively.
Conclusions: BEGs containing oil droplets covered by myofibrillar proteins-gum arabic membranes can be used as carriers for insoluble β-glucans and manufactured with a wide range of rheological properties and sensory features desired by consumers. © 2020 Society of Chemical Industry.
Keywords: bilayer emulsion; myofibrillar proteins; rheological properties; sensory analysis; starch; β-1,3/1,6-d-glucan.
© 2020 Society of Chemical Industry.