Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration

Potato starch-based emulsion gels were fabricated that consisted of whey protein-coated oil droplets dispersed in a gelatinized starch matrix. The impact of potato starch concentration (0–16%) on the rheological properties, water distribution, and in vitro digestive behavior of the emulsion gels was examined. Potato starch-based emulsion gels exhibited shear-thinning and viscoelastic properties. The apparent viscosity increased with progressing starch concentration, and a stronger gel network formed with massive starch. In low-field 1H nuclear magnetic resonance, the transverse relaxation time significantly reduced with progressing starch matrix, indicating a tighter bond between the water molecules with others. The gastrointestinal tract was used to monitor the in vitro digestive behavior of the starch-based emulsion gels in each phase (oral, stomach, and small intestine). Increasing particle size and a reduction charge were found in emulsion gel with potato starch. And the gel network structure remained in emulsion gel with 8–16% potato starch. Overall, a slower rate of initial free fatty acid release was determined in the emulsion system containing starch, and a greater extent of lipid digestion occurred in the hard gel. The results of this study may facilitate the development of starch-based emulsion gels for utilization in foods, cosmetics, and other semi-solid commercial products.