Investigating the Influence of Hydrogel and Oleogel Ratios on Physico Chemical Characteristics, Microstructure, Rheology, and Texture of a Food Grade Bigel

Abstract

Bigels are promising technological advancements for application in the food industry, e.g., texture modification, controlled release, bioactive encapsulation, etc. Here, we focus on the fabrication and characterization of food-grade bigels from flaxseed-beeswax oleogel (OG) and pectin hydrogel (HG) under high shear conditions. Bigels were characterized by using FTIR, XRD, DSC, fluorescence microscopy, rheology, and texture analysis. Bigels retained the characteristics of both OG and HG, as evident from the OG’s physical colloidal interactions and the HG’s H-bonding in the bigel. Microscopic images revealed intricate network structures from both the HG and OG, with an increased OG fraction contributing to better homogeneity. The rheological properties of the bigels were in agreement with the textural attributes, revealing insights into the enhancement of tactile qualities. The synergistic effect of the OG and HG in bigels resulted in improved viscoelasticity and gel strength. Overall, the study helps in a holistic understanding of the interplay between composition and various attributes of bigels.