ArticleFood chemistry: X2026
Structural optimization and freeze-thaw stabilization of carnauba wax and beta-sitosterol bigels via peanut protein and sodium alginate complexation.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the influence of peanut protein/sodium alginate (PP/SA) complex and oleogel-to-hydrogel ratio on the structure, mechanical properties and stability of carnauba wax/β-sitosterol-based bigels. The results indicated adding SA increased PP mean particle size from 88.1 to 395.2 and 729.6 nm, and absolute zeta-potential from 38.5 to 53.0 and 60.5 mV, and improved its surface hydrophobicity. Additionally, at 40% and 50% oleogel, SA addition was shown to improve the performance of PP bigels in water holding capacity, elastic modulus (G'), viscous modulus (G″), textural properties (hardness, springiness, chewiness and gumminess), as well as physical and freeze-thaw stability. Notably, the bigels with 50% oleogel exhibited the most compact structure and optimal functional properties. However, at 60% oleogel, the PP bigels declined in texture parameters, rheological properties and stability, making the positive effects of SA negligible. These findings provide a theoretical foundation for utilizing PP/SA bigels as potential spreadable sauce substitutes.
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