INFORM February 2025 Volume 36 (2)

34 • inform February 2025, Vol. 36 (2)

ment, and degree of crosslinking and the polymer strength of phases. Moreover, extrinsic factors play crucial roles in modifying the mechanical properties of bigels by influencing the interactions between the oleogel and hydrogel and enhancing the interfacial and structural stabilization of bigels. Understanding these factors allows for more precise design of bigels characteristics, thereby enhancing their suitability in various food industries. Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics Feng, Y., et al. , Food Hydrocolloids , 156, 110363, 2024. https://doi.org/10.1016/j.foodhyd.2024.110363 Whereas starch-lipid complex emulsifiers are anticipated to possess both an outstanding amphiphilicity and slowly-di gesting characteristics, yet a more sustainable and cost-effective approach remains to be explored. Herein, we systematically pre pared starch-lauric acid complexes (SLACs) through a solid encap sulation method under varying reaction temperatures (50–90 °C) and times (0.25–60 h). Complexing index analysis, differen tial scanning calorimetry, and X-ray diffraction analysis revealed an enhanced degree of complexation in SLACs with prolonged reaction time, evidenced by the inward migration of free lau ric acid, as further confirmed by confocal laser scanning micros copy. In vitro digestibility, contact angle, and interfacial tension measurements demonstrated that SLACs exhibited high levels of slowly digestible starch, a low digestion rate, and excellent amphiphilicity, which was particularly notable in SLACs produced at 80 °C for 6 h. Emulsions stabilized by SLACs showed a smaller droplet size, a higher oil loading rate, an increased yield stress, and an improved storage stability compared to V-type starch. Oxidation

applications. The first article is a review of “bigels” as emerging biphasic systems in food-related applications such as fat replacers, food packaging, and nutrient delivery systems. The second article reports on a tailored starch-lipid complex to impart the starch with amphiphilic properties through a solid encapsulation method to improve slow digestibility. The last article investigates the rheolog ical properties of emulsion filled gels made from pulse proteins and lipids for applications in low-fat baked goods. Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry Chao, E., et al. , Food Hydrocolloids , 154, 110089, 2024. https://doi.org/10.1016/j.foodhyd.2024.110089 Bigels, as emerging biphasic systems, have garnered significant attention owing to their advantages encompassing both hydrogels and oleogels. The performance and application of bigels in food sys tems depend strongly on their mechanical properties. Therefore, acquiring a rational understanding of bigels with varied mechanical properties for distinct application scenarios is crucial for expand ing their practical applications. This review emphasizes the intrin sic characteristics and extrinsic factors influencing the mechanical properties of bigels. This insight enables the design of the mechan ical properties of bigels for specific food-related applications, with a particular focus on their use as nutrient delivery systems, fat replacers, food packaging, and 3D printing food. The mechanical properties of bigels depend on intrinsic characteristics, such as the ratio between oleogel and hydrogel, and types of organogelators/ hydrogelators, as well as extrinsic factors, including the incorpo ration of additives/emulsifiers and pH. The changes in intrinsic characteristics could alter the interfacial area, structural arrange

32 28 24 20 16 12 8

Flaxseed oil V-starch-E

Freshly prepared

50-48-E 60-36-E 70-24-E 80-6-E 90-2-E

20,000 r, 2 min

3% SLAC φ = 50%

After 30 d storage

oxidative stability

0 0 Totox value Released FFA (%) 50 40 30 20 10

SLAC water

flaxseed oil

Pickering emulsion

3 6 9 Time (d)

12 15

PG2000 SLAC

PG2000-E

conventional emulsion

competitive adsorption

bile salts lipase colipase MAGs FFA

lipolysis

SLAC-E

50 40 30 20 10 0 SLAC-E

Intestinal lumen Pickering emulsion

mixed micelles

digestion rate

Final FFA content (%)

PG2000-E

0 20 40 60 80 100 120

Enterocyte

Digestion time (min)