Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles

Water-in-oil (W/O) emulsions of virgin coconut oil (VCO) containing quercetin-loaded chitosan nanoparticles were incorporated into Alaska pollock surimi gels to obtain a new product with unique texture and coconut flavour. Loading nanoparticles with quercetin increased particle size and enhanced ant...

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Bibliographic Details
Published in:Food Hydrocolloids
Main Authors: Alemán, Ailén, Montero García, Pilar, Ramos, Sonia, Gómez Guillén, M. C.
Other Authors: Agencia Estatal de Investigación (España), Ministerio de Ciencia, Innovación y Universidades (España), European Commission, Consejo Superior de Investigaciones Científicas (España)
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier 2025
Subjects:
Chitosan nanoparticles
Quercetin
Virgin coconut oil
Surimi gels
Lipid digestibility
Sensory properties
alaska pollock
Alaska
Online Access:http://hdl.handle.net/10261/379291
https://doi.org/10.1016/j.foodhyd.2024.110497
Description
Summary:Water-in-oil (W/O) emulsions of virgin coconut oil (VCO) containing quercetin-loaded chitosan nanoparticles were incorporated into Alaska pollock surimi gels to obtain a new product with unique texture and coconut flavour. Loading nanoparticles with quercetin increased particle size and enhanced antioxidant properties without altering the ζ potential. Unloaded and loaded nanoparticles improved the rheological stability and antioxidant properties of the corresponding emulsions (E-NP and E-NPQ, respectively) compared to a control emulsion prepared without nanoparticles (E-C). Both types of nanoparticles decreased the lipid digestibility of the emulsions, particularly reducing the bioaccessibility of lauric acid. Surimi gels containing E-C, E-NP and E-NPQ were characterised in terms of pH, water holding capacity, colour and mechanical properties. The addition of nanoparticle-containing emulsions increased gel strength but decreased both resilience and gumminess. The presence of emulsified VCO provided juiciness and an intense coconut flavour, which were very well-accepted by most panellists. The work was supported by Project AGL 2017-84161 funded by MCIN/AEI/10.13039/501100011033 and ERDF A way of making Europe; project PID 2020-116142RB-I00 funded by MCIN/AEI/10.13039/501100011033, and project 202070E218 funded by CSIC. Peer reviewed

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