Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality

Abstract

Excessive butter intake is potentially harmful to human health. In this study, the preparation of an ovalbumin–ferulic acid–κ-carrageenan Pickering emulsion (OE) was explored as a complete butter replacement, and the effects of the OE, ovalbumin–ferulic acid–κ-carrageenan ternary complex and corn oil on the bread microstructure and quality characteristics were compared with those of butter. The specific volume of OE bread was significantly higher than that of butter bread, increasing by 21.96%. Scanning electron microscopy revealed that the OE bread had a continuous and complete gluten network. Confocal laser scanning microscopy confirmed that the gelatinized starch was well embedded in the gluten network of the OE bread. Fourier transform infrared spectroscopy showed that the β-sheet content of OE bread decreased, while the α-helix and β-turn contents increased, indicating that the gluten network was complete and compact. The addition of OE did not change the color properties of the bread; throughout the storage period, OE bread showed reduced hardness and chewiness and an overall high level of acceptance. In this study, an ovalbumin–ferulic acid–κ-carrageenan Pickering emulsion was constructed as a complete butter replacement, and it was successfully applied in white bread, showing industrialization potential.