ACS Food Science & Technology
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2021
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IF 0
Shanshan Wang,Songbai Liu
In this study, formulation of soy protein- and gluten-based gel materials for 3D printing in a model study has been successfully developed employing thermosensitive cocoa butter to investigate its feasibility for preparing meat analogues. The influence of protein, starch, and sodium alginate on extrusion formability and printing accuracy was investigated. The extrusion formability of doughs of soy protein isolate was notably better than that of pea protein. Addition of appropriate amounts of cocoa butter, Tween-80, and sodium alginate was essential to achieve superior 3D printing performance. Thermosensitive cocoa butter provided fluidity to the doughs during 3D printing above room temperature and retained the shape upon solidification at room temperature. SEM-EDS, FT-IR, and solid-state NMR investigations revealed that the hydrogen bonding interaction of the soy protein and gluten network generated the fundamental continuous fibrous architecture of the gels. The developed strategy in this study would be valuable for formulating materials for 3D printing.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
FOOD CHEMISTRY
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2023
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IF 8.8
Linlin Li,Guoqin Liu
As promising cocoa butter (CB) alternatives, oleogels have the potential to prevent fat blooms of chocolate. We aimed to explore possible reasons for the bloom resistance of oleogels by investigating the crystallization behavior of CB-oleogel blends, including crystallization kinetics, thermodynamic properties, crystal polymorphism, and oil distribution. Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SLO), and ethylcellulose (EO) were selected as representative oleogels with various structuring-mechanisms. Crystallization kinetic results showed that the crystallization dimension of CB-oleogel increased with the oleogel proportion (from one-dimensional to multi-dimensional), confirming that CB crystallization was inhibited. The presence of liquid oil and oleogelators in oleogels may increase the free energy barrier for CB crystallization. The proton mobility of liquid oil in CB-MO was lower because MO was more tightly bound to CB. The crystallization mechanism of the CB-oleogel suggested that the inhibitory effect of oleogels on CB crystallization delayed the polymorphic transition, thereby improving the bloom stability of chocolate.
研究领域:
食品科学
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材料科学
✓ 已验证
DOI
PubMed
高影响因子
ACS Food Science & Technology
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2025
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IF 2.8
Min Pang,Lu Xu,Ying Qian,Mengke Li,Jianglin Chen,Jieshun Cheng,Lili Cao
Cocoa butter (CB) substitution remains challenging for low-calorie chocolates due to texture and stability compromises in conventional alternatives. This study developed bigels (oleogel/hydrogel ratios = 3:7, 5:5, 7:3 w/w) from phytosterol ester oleogel and gelatin hydrogel as CB substitutes. The optimal CB substitution was screened by characterizing the bigels’ physicochemical properties. Subsequently, compound chocolates were fabricated using the selected bigel system, with the optimal substitution ratio determined through the comprehensive evaluation of their micromorphology, thermal behavior, and sensory profiles. X-ray diffraction revealed peaks at 4.151 and 3.741 nm. At 70 wt % oleogel, the bigel exhibited the highest hardness (307.34 ± 30.66 g). Subsequently, compound chocolates were produced with bigels at substitution levels of 20–100 wt %, showing melting temperatures (42.66–75.30 °C) significantly higher than CB (41.51 °C). The L* (17.43 ± 0.64) and a* (2.13 ± 0.25) values of the CB group, along with its sensory evaluation score (83.50 ± 2.31), showed no statistically significant difference (p < 0.05) when compared to 20% (16.62 ± 0.41, 2.57 ± 0.12, 83.50 ± 1.97) and 40% samples (16.19 ± 0.58, 2.66 ± 0.14, 81.14 ± 2.35). Phytosterol ester–gelatin bigels successfully replicated CB’s functional properties, demonstrating feasibility as calorie-reduced alternatives. This work provides a novel strategy for designing structured lipid systems in confectionery applications, addressing both nutritional and sustainability demands in the food industry.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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2019
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IF 3.625
Linlin Li,Guoqin Liu
Oleogel as fat replacer is an emerging strategy and holds great interests in food industry. Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SO) and ethyl cellulose (EO) with different gelation mechanisms were evaluated to prepare oleogel-based chocolate (OGC) with 50% or 100% replacement of cocoa butter (CB). The physical-chemical properties of OGC were evaluated by rheological, thermal, crystal polymorph and microcosmic analyses. The results indicated that OGC exhibited not only a shear thinning behavior but high degree of unsaturation. For the 50% replacement, the hardness of chocolate containing EO was higher than that of chocolates containing MO and SO, which was mainly attributed to the higher solid fat content for the former. Only MO could replace 100% CB with solid-like appearance. Thermal properties and polymorphic form of OGC were comparable to dark chocolate. The microstructure characterization verified that three kinds of oleogels-CB mixtures exhibited different crystalline structure. These findings demonstrate that highly unsaturated oleogels could be promising candidates for reducing use of CB in chocolate.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Xixiang Shuai,David Julian McClements,Qin Geng,Taotao Dai,Roger Ruan,Liqing Du,Yuhuan Liu,Jun Chen
In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate (MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties of the oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy , differential scanning calorimetry , X-ray diffraction, texture and rheological analysis. And the lipid digestion and oxidative stability of the macadamia oil were determined by pH titration and accelerated oxidation test, respectively. The results showed that the hardness, oil binding capacity, and thermal stability of the oleogels increased with increasing MG concentration, which was attributed to the formation of a network of MG crystals held together by van der Waals interactions and hydrogen bonds. Rheological analysis indicated that all the oleogels exhibited a thermally reversible solid-to-liquid transition and viscoelastic behavior at ambient temperatures. Moreover, the formation of oleogels increased fatty acid release during in vitro lipid digestion and improved the oxidative stability of the macadamia oil. In addition, the potential application of these oleogels as replacements for saturated fats in foods was demonstrated by creating a chocolate product where the cocoa butter was replaced with macadamia oil-based oleogels with a high degree of unsaturation. These results can provide guidance for the preparation of macadamia oil-based oleogels, which may increase their application in foods.
研究领域:
食品科学
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油脂化学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Abdullah,Yanqiong Guo,Zengliu Song,Yong Cao,Jie Xiao
In the pursuit of optimal delivery of hydrophobic agents such as curcumin, the role of lipid composition in the efficacy of nanostructured lipid carriers is gaining significant attention. This study aimed to investigate the effects of cocoa butter (0–10 wt%) and medium chain triglycerides oil (0–10 wt%) mass ratios on processing stability, crystallization, polymorphism transition, supersaturation, encapsulation, and in vitro digestion of curcumin-loaded nanostructured lipid carriers (Cur-NLCs). Transmission electron microscopy (TEM) analysis showed that spherical Cur-NLCs exhibited larger average particle size with the increase in cocoa butter content. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) revealed that the crystallinity and thickness of solid shells decreased with the increase in liquid lipid content. The obtained Cur-NLCs remained stable under various conditions: thermal treatments (25, 37, 60, and 121 °C), varied ionic strengths (50–500 mM), pH changes (2.0–6.0), centrifugation (21382× g for 40 min), and 60-days storage. Furthermore, Cur-NLCs showed higher supersaturation (1863 ± 20–2328 ± 10%) than that of nanoemulsion (1489 ± 6%) and solid lipid nanoparticles (1635 ± 36%). In addition, the prepared Cur-NLCs exhibited high bioaccessibility (79.4 ± 3.1–91.1 ± 2.1%) along with a controlled release of curcumin. This study provides guidelines to prepare Cur-NLCs with tailored physicochemical, functional, and digestion properties to deliver hydrophobic bioactive substances, nutraceuticals, and pharmaceuticals.
研究领域:
药剂学
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纳米技术
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药物递送系统
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生物药剂学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Xixiang Shuai,Ya Li,Ming Zhang,Changbin Wei,Liqing Du,Chengmei Liu,Jun Chen,Taotao Dai
In this study, macadamia oil-based oleogels were prepared with four low molecular weight oleogelators: beeswax (BW), monoglyceride stearate (MG), rice bran wax (RBW), and a mixture of γ-oryzanol and β-sitosterol (SO). The physicochemical properties of these oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. Results indicated that the van der Waals force and hydrogen bond interaction existed mainly in MG- and SO-based oleogels, while only van der Waals force interaction observed in RBW- and BW-based oleogels. SO-based oleogels presented superior hardness, oil binding ability and oxidative stability, attributed to the formation of strong polymer network structure. Additionally, all four oleogels demonstrated stable crystal structures and solid-state shear-thinning fluid behavior, with SO-based oleogels displaying higher viscosity. Meanwhile, the feasibility of oleogel as a substitute for cocoa butter (CB) was explored, found that all of oleogels proved effective substitutes for CB in chocolate preparation. The rheological parameters of the oleogel-based chocolates, except for 50%BW oleogel, fell within the range of Casson plastic viscosity and yield stress for chocolate, and exhibited excellent heat tolerance. The results provide a novel strategy for utilization of macadamia oil and the development of heat-resistant chocolate.
研究领域:
食品科学
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材料科学
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化学工程
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Xi Cao,Yayu Pan,Wei Wei,Tinglan Yuan,Sen Wang,Lingyun Xiang,Yongjun Yuan
Effects of various fermentation conditions on fatty acid composition of single cell oil (SCO) from Trichosporon sp. F1-2 were investigated. Ten carbon sources clustered into two groups using hierarchical clustering algorithm and principal component analysis. Xylose and soluble starch from each group were further studied. SCO using xylose had a high oleic acid content, while the linoleic acid and α-linolenic acid content increased significantly in SCO using soluble starch especially at the sn -2 position. 20 and 31 triacylglycerol (TAG) types were detected, respectively. The increased types were rich in linoleic acid and α-linolenic acid. The effect of C/N ratios was the weakest (distance threshold 3.05), followed by inoculation amounts (3.08), fermentation time (4.30) and nitrogen sources (5.64). The optimum nitrogen source, C/N ratio, inoculation amount and fermentation time for SCO accumulation were ammonium sulfate, 60, 6% and 120 h, respectively. Two different SCOs were produced using xylose and soluble starch under optimum conditions, which were demonstrated to be potential substrates for synthesis of 1,3-distearoyl-2-oleoyl-glycerol (a cocoa butter improver) and MLM-type TAG (the dietary TAG with low caloric value) respectively. Therefore, changing the carbon source can help broaden application fields of SCOs and increase feedstock sources of structured TAG synthesis.
研究领域:
生物技术
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食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）