FOOD HYDROCOLLOIDS
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2026
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IF 13.8
Shilin Zhang,Guanyu Fang,Ke Chen,Weiping Zheng,Xiao Wang,Zhehua He,Fenghua Wu,Xingquan Liu,Peng Wang
This study aimed to develop novel bigels as solid fat substitutes and compare the effects of three gelators on their physical properties. Bigels were prepared by mixing whey protein (WPI) hydrogel with glycerol monostearate (GMS), γ-oryzanol/β-sitosterol (SO), and beeswax (BW) based oleogels at different ratios. All bigels exhibited typical hydrogel-in-oleogel (HG/OG) structures as the oleogel content increased from O5:H5 to O8:H2. Among the three systems, GMS-based bigels showed better thermal stability, rheological properties, oil-binding capacity (>97%), and freeze–thaw stability. Their improved oxidative stability was related to the formation of a dense crystalline network, which reduced oil mobility, limited water migration, and slowed oxygen diffusion. In addition, the SVR model showed better prediction performance for POV and TBARS than the PLSR model, with R 2 values above 0.95 and prediction errors below 10%. These findings offer critical structural insights into how different gelators modulate bigels properties, offering the way for the design of healthier solid fat substitutes.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2023
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IF 4.1
Guangyi Wang,Lele Liu,Fuliang Peng,Yuchen Ma,Zeyuan Deng,Hongyan Li
Background Rancidity causes the unpleasant tastes, smells, the degradation of fatty acids and natural antioxidants, so that the oil is unfit to be consumed. Natural antioxidants, including tocopherols, polyphenols (sesamol, canolol, ferulic acid, caffeic acid, etc.), β-carotene, squalene, and phytosterols, contributed to delay the oxidation of vegetable oils. However, studies on the combination of natural antioxidants to lengthen the shelf life of unsaturated fatty acids-rich blended oil have not been reported. Results All of the composite antioxidants had the potential to significantly improve the oxidation stability of blend oil. Blended oil G with 0.05 g/kg β-carotene, 0.25 g/kg sesamol, 0.25 g/kg caffeic acid showed the best anti-auto-oxidation. It is also effective in improving the oxidative stability of vegetable oils containing various fatty acids. The OSI of the blended oil containing the optimum composite natural antioxidant was 2.17-fold longer than control sample. After the end of accelerated oxidation, the oil's POV, p-AV and TOTOX were 6.59 times, 12.26 times, 6.65 times lower than control sample, respectively. Conclusion (1) The combination of natural antioxidants β-carotene 0.05 g/kg, sesamol 0.25 g/kg and caffeic acid 0.25 g/kg enhances the oxidative stability of unsaturated fatty acid-rich blended oils. (2) β-Carotene is the main antioxidant in the early stages of oxidation. (3) Sesamol and caffeic acid are the main antioxidants in the middle and late stages of oxidation. This article is protected by copyright. All rights reserved.
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FOOD CHEMISTRY
·
2023
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IF 8.8
Jia Jia,Jing Zhang,Xiao-Wei Chen,Shang-De Sun,Yong-Hui Wang,An-Chi Wei
Structuring liquid oils into edible oleogels from natural and abundant plant ingredients has great significance in fields ranging from foods to pharmaceuticals but has proven challenging. Herein, novel bicomponent phytosterol-based oleogels were developed with natural phenolics. Investigating diverse natural phenolics, cinnamic acid (CA) and ethyl ferulate (EF) successfully formed oleogels in combination with phytosterols (PS), where a synergistic effect on the oleogelation and crystallization was observed compared to the corresponding single component formulations. FTIR and UV–vis spectra showed that the gel network was primarily driven by hydrogen bonding and π - π stacking. Furthermore, oscillatory shear demonstrated oleogels featured higher elastic and network structure deformation at molar ratio of 5:5 and 3:7. Moreover, the bicomponent phytosterol-based oleogels displayed partially reversible shear deformation and a reversible solid–liquid transition. Such information was useful for engineering the functional properties of oleogel-based lipidic materials, providing significance for the application in foods, cosmetics and pharmaceuticals industries.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Shujie Wang,Guoqin Liu
This study examined how the self-assembly mechanisms of β -sitosterol-based oleogels influenced the release of volatile compounds. Microscopy, X-ray diffraction (XRD) and small-angle X-ray scattering (SAXS) measurements showed that the three β -sitosterol-based oleogels ( β -sitosterol + γ -oryzanol oleogels (SO), β -sitosterol + lecithin oleogels (SL) and β -sitosterol + monostearate oleogels (SM)) had significant differences in their microstructures, which were formed via different self-assembly mechanisms. SO exhibited the highest oil binding capacity (OBC), complex modulus (G*) and apparent viscosity. Dynamic and static headspace analyses suggested that network structure of β -sitosterol-based oleogels affected the release of volatile components. SO showed the strongest retention effect, followed by SL and SM. The release of volatile compounds mainly related to structural strength and compositions of oleogels. These results indicated that β -sitosterol-based oleogels formed with different self-assembly mechanisms have the potential to serve as effective delivery systems for controlling the release of volatile compounds.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
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IF 4.6
Yongyao Lu,Yanlin Hou,Shutian Liu,Shugang Jia,Yanmei Zhu,Xuehong Zhang
The composition and content of γ-oryzanol significantly influenced its biological activity. The contents of γ-oryzanol in 19 Chinese brown rice ( Oryza sativa L.) cultivars were quantified and characterized using high-performance liquid chromatography/mass spectrometry . The total content of γ-oryzanol in these 19 Chinese brown rice cultivars ranged from 19.37 to 232.2 mg/100 g, with an average of 76.23 mg/100 g. Five specific steryl ferulates were identified. Cycloartenyl ferulate, 24-methylene cycloartanyl ferulate, and β-sitosteryl ferulate comprised approximately 82 % of the total γ-oryzanol content, while campesteryl ferulate and stigmastanyl ferulate constituted the remaining 18 %. Japonica and glutinous rice exhibited similar γ - oryzanol contents, which were significantly different from those of indica rice. No significant difference was observed in the total γ-oryzanol content between the short-grain and long-grain rice. However, there were significant differences in the steryl ferulates. Both latitude and longitude significantly influenced the γ-oryzanol content, and longitude had a more pronounced effect than latitude. Apart from the lack of correlation between cycloartenyl ferulate and β-sitosteryl ferulate, significant correlations were observed among the contents of the other steryl ferulates. This study offers valuable insights to scientifically assess the nutritional value of Chinese brown rice, guide the breeding of varieties and inform high-quality cultivation practices.
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AQUACULTURE NUTRITION
·
2024
·Vol. 2024
·期 1
·8368883
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IF 3
Wenxuan Xu,Yuntao Wang,Jianmin Zhang,Jiahui Liu,Yongtao Liu,Wenxing Huang,Chuanwei Yao,Kangsen Mai,Qinghui Ai
A feeding study lasting 30 days was carried out to determine the effects of dietary Oryzanol (Ory) on the survival, growth, antioxidant capacity, peptic enzymes, as well as lipid metabolism of Larimichthys crocea larvae (11.87 ± 0.59 mg) using four different Ory concentrations in microfeed formulations (0, 20, 40, and 80 mg/kg), all preserving isolipidic (18.25% crude lipid) and isonitrogenous (52.08% crude protein) conditions. Results revealed that larvae given 40 and 80 mg/kg Ory revealed markedly higher survival rates; in particular, the 80 mg/kg Ory larvae exhibited a considerably higher specific growth rate than the control. Furthermore, the 80 mg/kg dietary Ory resulted in increased peptic enzyme activity, indicating heightened digestive capabilities of larvae. Meanwhile, Ory supplementation at 20, 40, and 80 mg/kg also increased antioxidant enzyme activities and reduced malondialdehyde levels, indicating an enhanced antioxidant capacity. Moreover, the incorporation of 20 and 40 mg/kg Ory demonstrated efficacy in enhancing the lipid metabolism of the larvae. This was evident in the reduction of triglyceride and total cholesterol levels in the larval visceral mass, attributed to the downregulation of genes that participate in lipid synthesis, and the upregulation of genes associated with lipid catabolism. Overall, the study suggests that the addition of Ory (ranging from 40 to 80 mg/kg) significantly improves both survival and developmental aspects, possibly mediated by enhanced digestion and antioxidative effects, alongside the induction of lipid metabolism in Larimichthys crocea larvae.
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FOOD RESEARCH INTERNATIONAL
·
2024
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IF 7
Shujie Wang,Yuyue Qin,Yaping Liu,Guoqin Liu,Guiguang Cheng,Thanapop Soteyome
In this study, three types of β -sitosterol-based oleogels ( β -sitosterol + γ -oryzanol oleogels, β -sitosterol + lecithin , oleogels and β -sitosterol + monostearate oleogels), loaded with astaxanthin, were employed as the oil phase to create oleogel-based emulsions (SO, SL, and SM) using high-pressure homogenization. The microstructure revealed that fine-scale crystals were dispersed within the oil phase of the droplets in the β -sitosterol oleogel-based emulsion. The bioaccessibility of astaxanthin was found to be 58.13 %, 51.24 %, 36.57 %, and 45.72 % for SM, SL, SO, and the control group, respectively. Interestingly, the release of fatty acids was positively correlated with the availability of astaxanthin (P = 0.981). Further analysis of FFAs release and kinetics indicated that the structural strength of the oil-phase in the emulsions influenced the degree and rate of lipolysis. Additionally, the micellar fraction analysis suggested that the nature and composition of the oleogelators in SM and SL also impacted lipolysis and the bioaccessibility of astaxanthin. Furthermore, interfacial binding of lipase and isothermal titration calorimetry (ITC) measurements revealed that the oleogel network within the oil phase of the emulsion acted as a physical barrier, hindering the interaction between lipase and lipid. Overall, β-sitosterol oleogel-based emulsions offer a versatile platform for delivering hydrophobic molecules, enhancing the bioavailability of active compounds, and achieving sustained release.
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