Foods,
Journal Year:
2024,
Volume and Issue:
13(23), P. 3840 - 3840
Published: Nov. 28, 2024
The
use
of
oil-in-water
(O/W)
emulsion
has
drawn
increasing
attention
in
the
baking
industry.
Compared
with
some
well-recognized
functionalities,
such
as
textural
improvers
and
flavor
carriers,
its
cryoprotective
behavior
frozen
dough
not
been
extensively
investigated.
Herein,
this
study
reported
a
pea-protein
(PP)-stabilized
O/W
good
freeze–thaw
stability
evaluated
effectiveness
high-performance
cryoprotectant.
Specifically,
emulsions
were
stabilized
by
2,
3,
4
wt%
PP
(PP-2,
-3,
-4,
respectively)
incorporated
into
doughs,
whose
effects
systematically
terms
storage
performance
after
weeks
storage.
Results
showed
that
PP-3
exhibited
most
uniform
water
distribution
reduced
content
freezable
reflected
results
from
differential
scanning
calorimetry
low-field
nuclear
magnetic
resonance
analyses.
Moreover,
helped
to
maintain
integrity
gluten
network,
thus
enhancing
elasticity.
Accordingly,
emulsion-added
bread
samples
significantly
improved
loaf
volume
properties
(e.g.,
softness)
less
loss.
Our
findings
highlighted
potential
viable
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(2)
Published: Feb. 10, 2025
Abstract
Emulsion‐based
foods
typically
employ
proteins
as
their
stabilizers,
and
quality
maintenance
mostly
relies
on
freezing
conditions.
Currently,
improving
the
stability
of
food
emulsions
through
various
strategies
has
been
a
topical
issue
in
science
fields,
modification
targeting
is
an
essential
research
direction.
This
review
discusses
destabilization
mechanisms
during
freezing,
including
changes
aqueous
oil
phases,
lipid
oxidation,
pH
ionic
strength,
denaturation
or
inactivation
emulsifiers.
Then,
it
illustrates
role
spatial
structural
properties
formation
interfacial
protein
films
maintaining
emulsions.
Moreover,
this
highlights
effects
emulsion
gels,
enzymatic
hydrolysis
treatment,
glycosylation,
salt
polyphenol
addition,
physical
treatment.
It
also
further
application
protein‐modified
Pickering
industry.
In
summary,
treatments
performed
are
effective
emulsions,
area
still
considerable
room
for
exploration
future,
such
involving
emerging
technologies
substances
synergistic
effect
different
stability.
will
provide
valuable
theoretical
insights
into
production
high‐quality
shelf‐stable
emulsion‐based
products.
