A Review of Factors Influencing the Preparation of Bigels and Its Application in Food Field

被引：1
|
作者：
Cheng C. [1 ]
Liu Y. [1 ]
Bian M. [1 ]
Liu J. [1 ,2 ]
Tu Y. [1 ,2 ]
Jing S. [3 ]
机构：
[1] College of Life Science and Technology, Xinjiang University, Ürümqi
[2] Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Ürümqi
[3] College of Food, Shaoguan University, Shaoguan
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 01期
关键词：
3D food printing; bigels; bioactive compound delivery; fat replacement; hydrogel; oleogel;
D O I：
10.7506/spkx1002-6630-20230730-330
中图分类号：
学科分类号：
摘要：
Bigels are a new type of biphase system produced by the combination of hydrogel and organogel (oleogel), which have the characteristics of both aqueous and organic phases. Bigels exhibit superior performance to single-component gels, with the advantages of being able to deliver both hydrophilic and hydrophobic substances, ease of preparation, excellent spread ability, good physical stability, and long shelf life. In recent years, bigels have been of wide concern, and more and more studies have shown that bigels have a wide application prospect in the field of foods. This paper briefly reviews the structure of bigels, the effects of several major factors in the preparation of bigels such as the type and concentration of gelling agent, oleogel/hydrogel ratio and homogenization conditions on the physicochemical properties of bigels. It also explores the application of bigels in bioactive compound delivery, 3D food printing, fat substitution, and other aspects in the field of food industry. This review will contribute to further research and application of bigels in the food industry. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：281 / 288
页数：7
相关论文
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