Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar

A novel thermoreversible emulsion gel was successfully prepared with citrate agar (CA) as the sole emulsifier. Compared with native agar gel emulsion, CA gel emulsion (CAGE) formed a stable emulsion gel when the CA concentration was increased to 1.25 % (w/w). Results of time-temperature scanning experiments showed that the emulsion gel rapidly transformed into liquid emulsion when heated to 40–50 °C and then solidified into emulsion gel after cooling to the critical temperature of solidification. The emulsion gel had stable sol–gel transformation ability after seven cycles repeated heating–cooling treatment (HCT) at 85 °C and 4 °C. However, the stability of emulsion gels gradually decreased because of the large-droplet formation during heating, which affected the CA molecular-reconfiguration network structure in cooling. The conjunction analysis of microstructure and properties of the emulsion gel indicated that its stability depended primarily on the spatial repulsion and electrostatic repulsion provided by CA gel, and the main factor driving thermal reversibility was the temperature-responsive gelation performance of CA. The retention of quercetin was >90.23 % after seven HCTs because CAGEG enhanced the homogeneity and stability of the droplets. [Display omitted] •Thermoreversible emulsion gel prepared with citrate agar (CA) shows stable sol-gel transitions.•CA gel acting as emulsifiers and gelling agents provides spatial and electrostatic repulsion to stabilize emulsion gel.•The main driving factor of CAGEG’s thermal reversibility is the temperature-responsive gelation performance of CA.•Quercetin-loaded emulsion gels remain up to 90.23% after seven HCTs because CAGEG enhanced the homogeneity and stability of the droplets.