Enhancing the functional properties of cress seed gum using pulsed electric field treatment for application in egg white oleogel production

This study aims to develop egg white protein (EWP)-cress seed gum (CSG) oleogel as a potential substitute for solid fats in the diet. In first step, pulsed electric field (PEF) treatment was applied on CSG to improve its functional properties. The effects of different electric field strength (5, 6, and 7 kV/cm) and pulse numbers of (80, 100, and 120 PN) on the functional properties of CSG were evaluated. The aerogel was prepared by mixed of pulsed treated and untreated CSG solution (0.25% w/v) and EWP solution (0.1% w/v). Then, the oleogels was prepared based on aerogel templates. PEF significantly increased the consistency coefficient (to 0.8 Pa·s n ), while decreasing the flow behavior index (n=0.52–0.65), which confirmed a stronger network structure. Emulsion capacity increased to 83.44%, and foaming capacity reached to 62%. The best results were observed at 6 kV/cm and 100 pulses. Aerogels prepared from PEF CSG-EWP exhibited greater hardness (62.54 g), consistency (2002.67 g·s), and oil binding capacity (97.43%). Microstructure pictures revealed that the presence of assembled networks in CSG aerogels compared to EWP oleogel. PEF CSG-EWP oleogels showed higher firmness (11.46 g), and minimal oil leakage (4.95%). Rheological measurements confirmed more elastic behavior of PEF-CSG-EWP oleogel (G′ = 148800 Pa, tan δ = 0.06). • PEF increased the emulsion capacity of CSG-EWP to 83.44%. • The contact angle decreased to 45.58°, indicating increased hydrophobicity. • Oleogel firmness rose to 11.46 g after PEF treatment. • CSG-EWP aerogels demonstrated greater hardness and consistency. • PEF improved oil retention, lowering leakage of oleogel to only 4.95%.