Development of carrageenan-based emulsion gel as a vehicle to transport xylo-oligosaccharides and its functional properties.

• Tác giả: Patrícia Felix Ávila, Rosiane Lopes da Cunha, Allan Henrique F de Melo, Rosana Goldbeck, João L F Paschoa, Marcos F Silva
• Ngôn ngữ: eng
• Thông tin xuất bản: England : Food & function , 2025
• Bộ sưu tập: NCBI
• ID: 717726

Tóm tắt

Xylo-oligosaccharides (XOSs) are prebiotic compounds that promote the growth of beneficial microorganisms in the intestinal tract and show resistance to enzymatic digestion, which makes them ideal for use as ingredients in healthy foods. This study presents the development of a new prebiotic and antioxidant carrageenan-based emulsion gel (EG) as a vehicle to transport XOSs obtained from sugarcane bagasse. The aim of developing the EG is its future potential application as a saturated fat replacement ingredient in food products with added functional properties (antioxidant and prebiotic). An experimental strategy based on a central composite rotational design (CCRD) was used to optimize the formulation of the EG with the aim of replicating the technological properties of saturated fat. The optimized emulsion gel with xylo-oligosaccharides (OEGX) resisted