Foods
·
2023
·Vol. 12
·期 2
·345
·
IF 5.2
Yingzhu Zhang,Jinqi Xu,Cuie Tang,Yan Li
Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques. The results showed that all the oleogels formed by saturated fatty acid glycerides (glyceryl monostearate (GMS), glyceryl monolaurate (GML), glycerol monocaprylate (GMC)) exhibited a solid-like behavior and were thermally reversible systems, while a higher amount of unsaturated fatty acid glycerides (monoolein (GMO), diolein (GDO)) were needed to form oleogels. The onset gelation concentration of GMS and GMC was found to be 2 wt% (w/w), while that of GML was 4 wt% by the inverted tube method. The crystallization results illustrated that the GMS and GMC formed small needle-like crystals with the presence of β and β′ crystals, while GML formed large flake-like crystals with α crystals in oleogels, and faster cooling rates caused smaller crystals. GMS- and GMC-based oleogels had higher crystallinity, resulting in higher thermal stability and better mechanical properties than GML-based ones at the same monoglyceride (MAG) level. With the increasing MAG content, the oleogels showed a more compact three-dimensional network leading to higher mechanical properties and better thermal stability and resistance to deformations. Hence, MAG-based oleogels, especially GMC ones with medium chain fatty acid, could be a promising replacer for hydrogenation vegetable oils.Keywords:oleogel;monoglyceride;chain length;crystallization;physical properties
研究领域:
食品科学
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材料科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zehua Zhang,Yiyuan Zou,Zhiling Tang,Haoran Luo,Yun Zhou,Jia Chen,Guohua Zhao
Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized water (DW) or 95 % ethanol (EE) on fresh noodle quality. Ethanol (2 mL per 200 g flour) had no significant effect on noodle properties, but monoglycerides in EE significantly altered gluten structure through covalent and non-covalent interactions, forming a denser gluten network, as observed by CLSM. Starch-lipid complex formation was confirmed by FT-IR, Raman, and XRD, enhancing cooking and immersion performance. Monoglycerides in EE were more effective than in DW, with impact orders: DW (C12 > C16 ≈ C18) and EE (C12 < C16 < C18), indicating solvent selection was more critical than chain length. This study refined the application method of monoglycerides, enhancing their functional performance and contributing to elevated noodle performance.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Sheng Zhang,Sheng Geng,Hanjun Ma,Benguo Liu
The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration ( c ) ≥ 4 % and the FA/MG ratios ( r ) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with c and negatively correlated with storage temperature ( t ). Its gelation temperature was determined by c and r . Its β-carotene protective ability against ultraviolet irradiation was proportional to the FA concentration. The oleogel with r = 25:75, c = 5 % and t = 4 °C could partially substitute cocoa butter for chocolate production. With the increasing substitution rate (W CBS ), the appearance, texture properties and enthalpy change of chocolate gradually deteriorated. But when W CBS ≤ 40 %, the oleogel had no significant effect on the sensory characteristics.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Shu-zhen Huang,Huan-huan Yin,Fang Tian,Liang Wang,Wen-jing Wu,Xiang Li,Yanrong Zhao,Xiao-ya Wang,Yun Li,Megan Terp,Ying-yi Mao,Jin-yao Chen
The effects of mono- and di-glycerides/phospholipids (MDG/PL) combinations on lutein and docosahexaenoic acid (DHA) bioavailability in SD rats subjected to subchronic feeding with oil and emulsion systems were explored. MDG/PL increased the relative bioavailability of lutein and DHA respectively by 125.43 % and 114.51 % in the oil system and 111.15 % and 113.94 % in the emulsion, promoted lutein accumulation in the liver and spleen, and decreased the amount of lutein excreted via the urine and feces in both systems. These results suggest that the MDG/PL combinations effectively improve lutein and DHA bioavailability, especially lutein, which makes it a potential emulsifier of lutein and/or DHA in formulas or other preparations. Further study should be oriented to visualize the particle size and interfacial configuration of the MDG/PL and investigate the optimal formulation of MDG/PL and lutein and DHA for practical application.
研究领域:
营养学
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食品科学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanping Huang,Zengliu Song,Yang You,Yunqi Li,Tongfei Shi,Jie Xiao
The spatial distribution of fat crystals significantly impacts the stability and digestion properties of emulsions. This study investigated the templating effect of monoglycerides in controlling the spatial distribution of solid fat crystallization within double emulsions. Double emulsions were formulated with glyceryl monostearate (GMS), glyceryl monolaurate (GML), glyceryl monooleate (GMO), beeswax (BW), glyceryl distearate (GDS), and glyceryl tristearate (GTS) in the oil phase. Monoglycerides influenced the spatial distribution pattern of BW crystals, while minimally affecting GDS and GTS. Cooling at 4 °C increased interfacial crystallization without altering distribution patterns. Monoglycerides raised the onset and peak crystallization temperatures and enthalpy in BW emulsions, with GMS showing the most significant effects. Adding GMS slowed nucleation rates and extended induction times, promoting interface crystallization. The templating effect also reduced crystal lamellar thickness, facilitating the transition from β-crystalline to β’ crystalline in BW. These findings provide insights into selecting crystallizing emulsifiers and enhancing double emulsion stability.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2014
·Vol. 4
·期 82
·43392-43398
·
IF 3.708
Ying Cao,Lina Wang,Mingli He,Yanhua Zhang,Huajie Wang
Punicic acid belongs to one of conjugated linolenic acids isomers (CLnAs) and contains many outstanding functions related to human health such as anti-carcinogenic, anti-diabetes, anti-hyperlipidemia, anti-obesity and anti-atherosclerotic properties; moreover, interest in the punicic acid is growing. Note that since punicic acid is extremely susceptible to oxidation, antioxidants were often added to increase its stability. However, sometimes such method resulted in the great decrease of its antitumor activity. In addition, punicic acid is quite insoluble in water and only a minor fraction of it can be absorbed. Therefore, the present study aims to identify a method, which can maintain the cytotoxicity when there is an increase in the oxidative stability and solubility of punicic acid. In brief, free punicic acid was modified with glycerol and the amphiphilic monoglycerides of punicic acid were obtained, which were further dispersed to nanodispersions. Oxidative stability, cytotoxicity to NIH3T3 cells and digestion in intestinal juice of such nanodispersions under different conditions were studied. It was found that such nanodispersions showed higher oxidative stability, higher solubility in water. Most importantly, its cytotoxicity to NIH3T3 cells was also as strong as that of free punicic acid. Furthermore, since it can be hydrolyzed by pancreatin in intestinal juice, the nanodispersions formed by monoglycerides of punicic acid can be used as nutrient precursor of free punicic acid.
研究领域:
营养学
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食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
ACS Omega
·
2020
·
IF 2.87
Xiaobing Chen,Zhenhua Li,Yuan Chun,Fan Yang,Haocheng Xu,Xingcai Wu
Many researchers reported that a sigmoid kinetic curve was obtained in oil transesterification with methanol catalyzed by CaO and gave different explanations for this formation. In this paper, heterogeneously catalyzed transesterification of soybean oil with methanol using CaO has been investigated. The solid catalyst and the liquid reaction mixture under different reaction time periods were characterized by X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, and high-performance liquid chromatography (HPLC) to reveal the formation of an S-shape kinetic curve. The appearance of calcium hydroxide, calcium methoxide, calcium glyceroxide, fatty acid calcium, diglycerides, and monoglycerides and their contributions to the kinetic curve have been discussed. The low reaction rate in the induction period can be attributed to mass transfer in this three-phase system. However, the formation of surfactants, diglycerides and monoglycerides, promotes the emulsification of the reaction mixture and numerous emulsion reactors are generated. These emulsion reactors can improve the contact of the solid catalyst with the reactants and thus accelerate the reaction.
研究领域:
化学工程
·
催化反应
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 19
·6542
·
IF 4.927
Jialing Chen,Qing Li,Ruijie Du,Xinke Yu,Zhili Wan,Xiaoquan Yang
Responsive dual-structured emulsions and gel emulsions have attracted more and more attention due to their complex microstructures, on-demand responsive properties, and controlled release of active cargoes. In this work, the effect of monoglyceride (MG)-based oil phase structuring on the formation and stability, structural properties, and thermoresponsive and cargo release behavior of gel emulsions stabilized by glycyrrhizic acid (GA) nanofibrils were investigated. Owing to the formation of GA fibrillar networks in the aqueous phase and MG crystalline networks in the oil phase, a stable dual-structured gel emulsion can be successfully developed. The microstructure of the dual-structured gel emulsions largely depended on the concentration of MG in the oil phase. At low MG concentrations (1–2 wt%), the larger formed and lamellar MG crystals may pierce the interfacial fibrillar film, inducing the formation of partially coalesced droplets. In contrast, at high MG concentrations (4 wt% or above), the smaller MG crystals with enhanced interfacial activity can lead to the formation of a bilayer shell of GA nanofibrils and MG crystals, thus efficiently inhibiting the interfacial film damage and forming a jamming structure with homogeneously distributed small droplets. Compared to pure GA nanofibril gel emulsions, the GA−MG dual-structured gel emulsions showed significantly improved mechanical performance as well as good thermoresponsive behavior. Moreover, these stable GA−MG gel emulsions can be used as food-grade delivery vehicles for encapsulating and protecting hydrophobic and hydrophilic bioactive cargoes. They also have great potential as novel and efficient aroma delivery systems showing highly controlled volatile release. The dual-structured emulsion strategy is expected to broaden the applications of natural saponin GA-based gel emulsions in the food, pharmaceutical, and personal care industries.Keywords:glycyrrhizic acid;monoglyceride;dual-structured gel emulsions;thermoresponsive;controlled release
研究领域:
食品科学
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药学
·
个人护理产品
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Juan Huang,Dongchen Liu,Qingding Wang,Mengting Xu,Shennan An,Lanling Chu,Tingxuan Yan
The study developed microcapsules by membrane emulsification and complex coacervation methods with whey protein (WP)-flaxseed gum (FG) and monodiglyceride fatty acids (MFA) to be used for resveratrol (RES) encapsulation. The effects of MFA and WP/FG ratios (1:0–1:0.15) on the properties of microcapsules were investigated. Zeta potential and infrared spectra analysis indicated the possible electrostatic attraction and hydrogen bonding between WP and FG. Fluorescence further confirmed the formation of WP/FG complex coacervates. Confocal laser scanning microscopy, X-ray diffraction and differential scanning calorimetry studies demonstrated that RES dissolved in MFA was encapsulated by the complex of WP and FG. The microcapsules exhibited an appearance of irregular flakes or blocks with folds and a high encapsulation efficiency (EE, > 96 %). MFA and FG increased the EE of RES. In vitro release study displayed that MFA and FG decreased the release rate of RES from the microcapsules. Due to the isolation effect of MFA and the wall materials, microcapsules had good photostability. The antioxidant ability of RES was enormously improved by the complexation with WP and FG. These findings provide an effective carrier to deliver polyphenols like RES and could be useful in the developments of foods and medicine.
研究领域:
食品科学
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生物化学
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药物开发
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Shujie Wang,Kefei Chen,Guoqin Liu
The present study investigated the influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin by modifying the structures with different processing conditions. The self-assembled structures of GMS oleogels were changed to produce smaller crystals and more compact network at higher glycerol monostearate (GMS) concentration and lower cooling temperature, resulting in higher hardness, oil binding capacity, and viscoelastic properties of oleogels. In the stability test, the highest retention ratio of astaxanthin was observed in oleogels formed at 4 °C and 10% GMS, indicating that the denser network structures were more effective to prevent the degradation of astaxanthin. During in vitro digestion, the self-assembled structures of oleogels and the nature of GMS molecules affected the lipolysis and micellization, which in turn regulated the bioaccessibility of astaxanthin. Collectively, GMS oleogels were effective delivery materials for improving the stability and bioaccessibility of lipophilic bioactives.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioengineering
·
2024
·Vol. 3
·期 3
·323-336
·
IF 0
Simin Feng,Yitong Tian,Jialu Sheng,Jiahao Yu,Yang Lin,Kseniya Hileuskaya,Aliaksandr Kraskouski,Huiliang Li,Zhihong Lin,Ping Shao
In this research, nanostructured lipid carriers (NLCs) loaded with limonene were developed using various solid lipids. The impact of high temperatures on the characteristics of NLCs was investigated. NLCs exhibited zeta potential values exceeding |30| mV, indicating excellent homogeneity and stability. Increasing the carbon chain length of monoglycerides from C15 to C21 resulted in a corresponding increase in particle size of NLCs from 219.1 ± 1.1 to 243.3 ± 0.9 nm. However, the particle size remained relatively constant with an increase in the number of solid lipid carbon chains. Encapsulation efficiency of limonene increased from 66.0 ± 0.7% to 86.2 ± 0.8% with an increase in the number of solid lipid carbon chains. The result showed that more ester bonds facilitated the dissolution of the target and enhanced the interaction forces between solid lipids and the target. X-ray diffraction, Fourier transform-infra-red spectroscopy and differential scanning calorimetry analyses confirmed effective encapsulation of limonene in NLCs, resulting in good stability. NLCs prepared from various solid lipids exhibited varying properties. Glycerol triglyceride demonstrated superior stability and homogeneity of nanoparticles under high-temperature conditions compared to other solid lipids. This study provides enhancing the thermal stability of limonene-loaded NLCs and proposes a novel approach for their practical application.
研究领域:
药剂学
·
材料科学
·
食品化学
✓ 已验证
DOI
Foods
·
2024
·Vol. 13
·期 1
·176
·
IF 4.7
Ziyan Wang,Jingwen Li,Chao Peng,Bin Li,Qian Shen,Yijie Chen
As a commercially available ingredient, the mono- and diglycerides (MDG) were widely used in a plant protein-based emulsion to provide effective, functional, emulsifying properties. The simultaneous addition of the MDG and pea protein isolate (PPI) was investigated by the methods of interfacial rheology and quantitative protein proteomics. The physicochemical quantitative analysis of the oil–water interface revealed an interfacial stability mechanism for the protein adsorption layer. For a low MDG concentration, the interfacial quantities of vicilin and albumin were increased, which could be attributed to the adsorption rate. For a high MDG concentration, both vicilin and albumin were displaced by MDG and desorbed from the interface, while legumin was more difficult to displace due to its slow adsorption and the complex structure of protein molecules. The protein molecules with the structural rearrangement interacted with MDG, exhibiting potential effects on the interfacial film structure. Combined with some nanotechnologies, the new comprehension of protein-emulsifier interactions may promote food delivery systems. The research aims to develop an in-depth analysis of interfacial proteins, and provide more innovative and tailored functionalities for the application of the plant protein emulsion.Keywords:pea protein isolate;mono- and diglycerides;competition adsorption;quantitative protein proteomics
研究领域:
食品科学
·
界面化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）