Bigels are a class of soft matter systems with high potential in food industry as fortified ingredient replacers or food analogs. The aim of this work was to develop plant-based bigels using potato protein-based hydrogel and candelilla wax-based oleogel. The potato protein concentration and hydrogel:oleogel ratio effects on bigels production was assessed in terms of textural and rheological properties. The incorporation of curcumin and its bioaccessibility after in vitro digestion was also evaluated. All samples presented an oleogel-in-hydrogel structure arrangement. Increasing the protein concentration led to increased hardness and G*, improving the structure and consistency of bigels. The increase of oleogel fraction altered the distribution of oleogel droplets in the hydrogel matrix, affecting the hardness and the consistency of bigels. Overall, the increase of oleogel fraction and protein concentration allowed forming bigels with stronger mechanical properties and higher thermal resistance. The bigel showed a curcumin's bioaccessibility of 16.3 % and a curcumin's stability of 43.8 %, suggesting that this type of structures is promising for the delivery of bioactive compounds at the colon or for slow release of bioactive compounds. Overall, the results showed the possibility to develop potato protein-based bigels with interesting mechanical, rheological and thermal properties by changing the protein concentration and hydrogel:oleogel ratio, expanding the application of bigels in novel food products with high nutritional value and protein content, namely plant-based products.

Bigels 是一类软物质系统，在食品工业中作为强化成分替代品或食品类似物具有很高的潜力。这项工作的目的是利用马铃薯蛋白水凝胶和小烛树蜡油凝胶开发植物性大凝胶。从质地和流变特性方面评估了马铃薯蛋白质浓度和水凝胶：油凝胶比例对大凝胶生产的影响。还评估了姜黄素的掺入及其体外消化后的生物可利用性。所有样品均呈现水凝胶中油凝胶的结构排列。增加蛋白质浓度会导致硬度和G*增加，从而改善大凝胶的结构和稠度。油凝胶分数的增加改变了水凝胶基质中油凝胶液滴的分布，影响了大凝胶的硬度和稠度。总体而言，油凝胶分数和蛋白质浓度的增加使得形成具有更强机械性能和更高耐热性的大凝胶。Bigel显示出姜黄素的生物可及性为16.3%，姜黄素的稳定性为43.8%，表明这种类型的结构有望用于在结肠递送生物活性化合物或缓慢释放生物活性化合物。总体而言，结果表明，通过改变蛋白质浓度和水凝胶：油凝胶比例，可以开发具有令人感兴趣的机械、流变和热性能的马铃薯蛋白大凝胶，扩大大凝胶在高营养价值和蛋白质含量的新型食品中的应用，即植物性产品。