ArticleFood chemistry: X2025
Fucoidan enhances stability of gelatin/anthocyanin-based oleogels via hydrogen-bonded crosslinking.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Composition-guided design of Gelatin-fucoidan composite gels for gastric anthocyanin retention and intestinal release.Food chemistry: X · 2026Article
- Development and Characterization of Litchi Seed Polyphenol-Loaded Camellia Oil Oleogels Based on Citrus Pectin-Lecithin Emulsion Templates.Foods (Basel, Switzerland) · 2026Article
- Enhanced Bioavailability and Health Benefits of Blueberry Anthocyanins: An Updated Review on Mechanisms and Approaches.Molecules (Basel, Switzerland) · 2026Review
- Preparation and In Vitro Simulated Digestion Study of Coembedded Microcapsules Containing Pomegranate Active Extract and Probiotics.International journal of food science · 2026Article
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Authors and funding
8 authors.
Funding
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Abstract
Polyphenols and edible polysaccharides have emerged as promising crosslinking agents to enhance structural stabilities of protein emulsions and their templated oleogels. To enhance stabilities of gelatin (G) emulsion-based oleogels, three edible polysaccharides and two typical polyphenols were employed to oleogel preparation. Fucoidan (FUC) and flaxseed gum (FG) formed more compact network than sodium alginate, improving three-phase contact of gelatin. Both anthocyanin (ANC) and tea polyphenol (TP) effectively reduced particle size of gelatin emulsion and hardness of their templated oleogels. Among four gelatin-polyphenol-polysaccharide oleogels (G-ANC-FUC, G-ANC-FG, G-TP-FUC and G-TP-FG), G-ANC-FUC exhibited an optimum thermal stability and delayed lipid oxidation. Molecular docking analysis manifested that anthocyanin and fucoidan formed stable three-dimensional network structures with gelatin through hydrogen bonds. Simulated digestion demonstrated that the crosslinking alleviated the contact between oil and digestive enzymes, thus inhibiting free fatty acid release. These findings provide a novel strategy for using ternary oleogels to replace animal fats.
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