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Volume 10
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Article

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties

by
Iram Cisneros-García
1,
Ma. de la Paz Salgado-Cruz
1,*,
Alitzel B. García-Hernández
2,
Gustavo F. Gutiérrez-López
1,
Humberto Hernández-Sánchez
1,
Brenda H. Camacho-Díaz
3 and
Liliana Alamilla-Beltrán
1,*
1
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu 399, Gustavo A. Madero, Ciudad de Mexico 07738, Mexico
2
CONAHCyT-Centro de Investigación en Química Aplicada (CIQA), Parque de Investigación e Innovación Tecnológica, Av. Alianza Sur 204, Apodaca 66628, Mexico
3
Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional (IPN), Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI No. 8, San Isidro, Yautepec 62731, Mexico
*
Authors to whom correspondence should be addressed.
Gels 2024, 10(11), 733; https://doi.org/10.3390/gels10110733
Submission received: 18 October 2024 / Revised: 7 November 2024 / Accepted: 8 November 2024 / Published: 13 November 2024
(This article belongs to the Special Issue Functionality of Oleogels and Bigels in Foods)
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Abstract

Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications. This study evaluated the rheological and mechanical properties of egg white-based bigels incorporating candelilla wax (CW) as an oleogelator. The results indicate that different egg white protein (EWP) (5–10%) concentrations and hydrogel-to-oleogel ratios (20:80 to 80:20) significantly influenced the structural and functional properties of the bigels. Compression testing revealed no significant differences in strength across the tested range; however, higher EWP concentrations enhanced the stability of the BGs. Furthermore, increased candelilla wax oleogel (CWO) content (60%) markedly improved emulsion stability, resulting in superior strength, as confirmed by dynamic light scattering. Rheological studies demonstrated shear-thinning behavior, particularly at higher hydrogel content related to the oleogel (W/O), which exhibited the highest yield stress. Microstructural investigations confirmed the presence of a continuous oleogel phase within the bigels (W/O) and revealed the formation of a complex structure. These findings suggest that a reduced hydrogel-to-oleogel ratio can be utilized across various food systems, opening new possibilities for creating customized food structures with desirable textural and functional attributes.
Keywords: bigels; oleogel; hydrogel; texture bigels; oleogel; hydrogel; texture

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MDPI and ACS Style

Cisneros-García, I.; Salgado-Cruz, M.d.l.P.; García-Hernández, A.B.; Gutiérrez-López, G.F.; Hernández-Sánchez, H.; Camacho-Díaz, B.H.; Alamilla-Beltrán, L. Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties. Gels 2024, 10, 733. https://doi.org/10.3390/gels10110733

AMA Style

Cisneros-García I, Salgado-Cruz MdlP, García-Hernández AB, Gutiérrez-López GF, Hernández-Sánchez H, Camacho-Díaz BH, Alamilla-Beltrán L. Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties. Gels. 2024; 10(11):733. https://doi.org/10.3390/gels10110733

Chicago/Turabian Style

Cisneros-García, Iram, Ma. de la Paz Salgado-Cruz, Alitzel B. García-Hernández, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Brenda H. Camacho-Díaz, and Liliana Alamilla-Beltrán. 2024. "Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties" Gels 10, no. 11: 733. https://doi.org/10.3390/gels10110733

APA Style

Cisneros-García, I., Salgado-Cruz, M. d. l. P., García-Hernández, A. B., Gutiérrez-López, G. F., Hernández-Sánchez, H., Camacho-Díaz, B. H., & Alamilla-Beltrán, L. (2024). Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties. Gels, 10(11), 733. https://doi.org/10.3390/gels10110733

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