Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles
Ailén Alemán, P. Montero, Sonia Ramos, M.C. Gómez‐Guillén
Abstract
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.