Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review.

Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.

Design of Proanthocyanidins and TiO2 Nanoparticles-Based Novel Emulsions as a Platform for UV Protection.

A white oil-in-water novel emulsion stabilized by TiO2 nanoparticles with UVB shielding properties and proanthocyanidins with antioxidant activity was prepared, where the proanthocyanidins aggregated at the oil-water interface to reduce interfacial tension while TiO2 nanoparticles were dispersed in the continuous water phase to hinder droplet coalescence. It was found that the average oil droplet size was less than 10 µm and decreased with the increase of proanthocyanidins concentration, but the increase of the content of TiO2 nanoparticles had little effect on it. The combination of TiO2 nanoparticles and proanthocyanidins was versatile for oil phases with different polarities, and the resulting emulsion exhibited high stability in the face of centrifugation, heating and prolonging storage time. After encapsulating the UVA filter avobenzone in white oil, the emulsion was endowed with the ability to resist UVB and UVA. Further, the emulsion showed great free radical scavenging ability for superoxide anion radical (⋅O2 - ), hydroxyl radical (⋅OH) with the clearance rate of over 70 %, indicating the good antioxidant activity. The ingenious combination of UVB, UVA filter and antioxidant with emulsion as carrier provides a new idea for the preparation of full-band sunscreen emulsion.