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
PROGRESS IN ORGANIC COATINGS
·
2021
·
IF 5.161
Pingchao Hao,Xuanming Lou,Liming Tang,Fengkai Wang,Zheng Chong,Lichun Guo
In this article, a novel slippery coating was fabricated from edible beeswax and sunflower oil via two steps. Firstly, an oleogel layer was formed on polyolefin substrate via cooling the hot beeswax and sunflower oil solution at ambient condition. Owing to the adsorption of the oleogel, sunflower oil was then sprayed and immobilized on oleogel layer to form the slippery coating with dual-layer structure. This solvent-free fabrication process was facile and green, and used only sustainable raw materials. The performances such as gel-to-sol dissociation temperature (defined as T gel ) and the adsorption for sunflower oil of the oleogel layers were modulated by the contents of beeswax. Sliding experiments on the slippery coating were carried out by using yogurt as the testing liquid. Owing to the liquid-liquid sliding, this coating displayed good sliding effect, thus greatly reducing yogurt adhesion on its surface. After thirty days storage in a refrigerator, this coating still exhibited the desired sliding effect for yogurt, revealing its application potential in reducing liquid food residue and waste.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2019
·Vol. 55
·期 5
·1900-1908
·
IF 2.281
Min Pang,Xiuxiu Wang,Lili Cao,Zhaojuan Shi,Zheng Lei,Shaotong Jiang
Summary Oleogels of β-sitosterol (Sit) and beeswax (BW) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at concentrations of 10 g per 100 g and 20 g per 100 g oil to prepare oleogels (Sit/BW/SFO). Structural and thermal properties were characterised and results showed that the hardness and enthalpy of oleogels were affected by the amount of β-sitosterol and beeswax in the oleogelator combination (Sit/BW, w/w). Oleogels with beeswax as the only oleogelator (Sit0/BW10) had the highest hardness and maximum enthalpy change. Gel network form was influenced by the crystalline behaviour of the oleogelator, and Sit0/BW10-oleogel was densely packed, spherical and white while Sit10/BW0-oleogel displayed a needle shape. X-ray diffraction patterns showed that the oleogel width of the crystals and D- spacing increased with increasing amounts of β-sitosterol and the FTIR spectra revealed that oleogels formed via non-covalent bonding and may be stabilised with physical entanglements.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2017
·Vol. 94
·期 9
·1153-1164
·
IF 1.421
Yang Shu,Li Guode,Saleh Ahmed S. M.,Yang Hongli,Wang Na,Wang Peng,Yue Xiqing,Xiao Zhigang
β-Sitosterol (Sit) and stearic acid (SA) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at the concentration of 20 g/100 g oil for preparing edible fat-like oleogel. The oleogel was characterized using an optical microscope, Fourier transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD), differential scanning calorimeter, and texture analyzer. The oil-binding capacity, melting temperature, and firmness of the oleogel increased with the increase in the amount of SA in the gelator combination (Sit:SA, w/w). The microscopic analysis showed that the gel network formed based on the crystallization and self-organization of gelator molecules, and both gelators showed an independent crystalline behavior in the oleogel. In addition, the FTIR spectra showed that the gel network formed via physical entanglements and was stabilized by non-covalent interactions such as hydrogen bonding. Furthermore, XRD diffraction patterns indicated high lateral packing of molecular layers in oleogel prepared with the Sit and SA combination compared with oleogel prepared with a single gelator. On the other hand, for studying the effect of varying concentrations of gelator combinations, the Sit3:SA2 (w/w) combination was added to SFO at concentrations of 10, 15, 20, 25, and 30 g/100 g oil. Specific characteristics such as the oil-binding capacity and firmness of the oleogel improved as the concentration of the gelator combination (Sit3:SA2) increased from 10 up to 30 g/100 g oil. Therefore, it can be concluded that the saturated fat alternative oleogel can be prepared from SFO with a specific Sit and SA combination ratio and concentration.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2014
·Vol. 91
·期 10
·1783-1792
·
IF 1.62
Han Lijuan,Li Lin,Li Bing,Zhao Lei,Liu Guo-qin,Liu Xinqi,Wang Xuede
High linoleic acid sunflower oil ( HLSO ) with various sitosterol ( Sit ) to lecithin ( Lec ) mass ratios (i.e., 0:100–100:0) were used to develop organogels at two storage temperatures ( T
s : 5 and 25 °C). The results showed that, at 25 °C, the hardness value of organogels obtained from HLSO with both Sit and Lec was higher than that of organogels developed from HLSO with only Sit or Lec . Microscopy revealed that the shapes of the crystals in the organogels varied significantly with the composition of the structurant and the T
s . At both T
s used, the Sit:Lec (80:20) system had a lower degree of supersaturation compared with the (100:0) system. X-ray diffraction (XRD) revealed that Sit:Lec mass ratio of 70:30, 80:20 and 100:0 had similar short spacings, and the presence of Lec might be adverse to the formation of Sit crystal in oil. Small-angel X-ray scattering (SAXS) showed that the layer thickness of Sit/Lec/HLSO organogel was larger than that of Sit/HLSO organogel. It was found that the presence of Lec induced the change of self-assembly structure of Sit in HLSO and caused the changes of physical properties of organogels obtained.
研究领域:
食品科学
·
材料科学
·
生物医学工程
·
脂质化学
·
软物质物理
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2013
·
IF 3.005
Li-Juan Han,Lin Li,Lei Zhao,Bing Li,Guo-Qin Liu,Xin-Qi Liu,Xue-De Wang
Mixtures of sitosterol (S) and lecithin (L) are able to prepare food-grade organogel by structuring liquid edible oil . In this paper, various S to L mass ratios (i.e., S0L10 to S10L0) in the sunflower oil (SO) high in trilinolein were used to develop organogels at three storage temperatures ( T s : 5, 15 and 25 °C). Influences of mass ratio and storage temperature on the rheological properties of organogels after ten days of storage were evaluated in detail, and the corresponding microstructures of the crystal network in these organogels were studied by microscopy. At each storage temperature, the rheological properties of the organogels formed by sitosterol and lecithin were different from organogels formed from sitosterol alone. The crystal microstructure in organogels also revealed a dependence on structurant composition and T s . By increasing T s , the elasticity and thermal stability of the organogel developed by mixed structurant were enhanced, and the length of microplatelet units was increased along with a decrease in mesh size, leading to the formation of higher ordered networks, and therefore, the most typical example (S8L2 organogel at T s = 25 °C) had a higher elasticity than other organogels. The observed rheological behavior is likely to be associated with the composition of structurant, the storage temperature, the viscosity of liquid oil and the microstructure of crystal network.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Shu Yang,Ahmed S.M. Saleh,Qiang Yang,Xiaotong Cui,Yumin Duan,Zhigang Xiao
Oleogel samples were prepared from sunflower oil with β-Sitosterol (Sit) and Stearic acid (SA) mixture. Water was added to prepare an oleogel-based emulsion. The oleogel-based emulsion showed a white and smooth appearance without separation after storage at 5 ο C for 24 h. The firmness of emulsion reduced as the water content increased, while it was increased as the oleogelator concentration increased. Additionally, diffraction patterns and thermal properties of emulsion varied depending on water content. Furthermore, all the oleogel-based emulsion samples showed a positive slope of storage modulus (G′) and loss modulus (G″) with the increase in frequency. On the other hand, the stability of β-carotene (BC) -loaded emulsion to different conditions was evaluated. A greater BC content was found for samples stored in the dark and under natural light than that of samples stored under UV light. Oleogel and oleogel-based emulsion showed a good BC release rate in simulated gastrointestinal fluids. The obtained results indicate that functional BC-fortified emulsion can be successfully prepared using β-Sitosterol and Stearic acid mixture with sunflower oil and water.
研究领域:
食品科学
·
生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Jianhua Huang,Hongying He,Lijun Wang,Zhihua Song,Xingguo Wang,Xiaosan Wang
It is necessary to study the formation of aldehydes in oil at high temperature. Different from the traditional heating mechanism, microwave heating is widely used, and its effect on aldehydes is also noteworthy. In this paper, we mainly investigated the changes of volatile and non-volatile aldehydes in high oleic sunflower oil (HOSO) under various microwave powers and treatment times. The findings indicate that the oil heated by microwave produces more than 20 volatile aldehydes and 4 non-volatile aldehydes (glycerol ester core aldehydes, GCAs). Hexanal , nonanal , (E)− 2-heptenal, (E)− 2-decenal, and (E,E)− 2,4-decadienal were higher in volatile aldehydes content, while GCAs gradually grew as microwave powers and treatment times increased. The GCAs concentration can increase to 0.72 ± 0.07 mg/kg when the oil is treated at 700 W for 30 min, with the content of four GCAs (8-oxo, 9-oxo, 10-oxo-8, 11-oxo-9) being 0.06 ± 0.01, 0.51 ± 0.06, 0.10 ± 0.00, 0.05 ± 0.00 mg/kg. In particular, GCAs (9-oxo) represented the majority of the overall amount of GCAs during the entire procedure.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jianhua Huang,Nanyu Zhao,Lijun Wang,Hongying He,Zhihua Song,Xingguo Wang
This research aims to assess the effect of amino acids as lipid antioxidants in reducing the formation of volatile aldehydes in frying oil. Methionine, histidine, and glycine at concentrations of 2.5, 5, and 10 mM were added to high oleic sunflower oil (HOSO) to investigate their effects on the distribution and formation of saturated, monounsaturated, and polyunsaturated volatile aldehydes. The results showed that the proportion of saturated volatile aldehydes was greater than that of unsaturated ones; Methionine exhibited the best inhibitory effect, after 12 h of frying, 10 mM methionine reduced the content of saturated volatile aldehydes by 24.21 %, monounsaturated by 52.4 %, and polyunsaturated by 54.73 % compared to the control. Methionine’s sulfur-containing side chain was also proven to have strong antioxidant activity. Combined with the results of this study, this can also provide insights for using amino acids as lipid antioxidants.
研究领域:
食品科学
·
脂质化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY
·
2020
·Vol. 20
·期 3
·1554-1566
·
IF 1.134
Tan Xiaoyong,Zhang Jiupeng,Guo Dong,Sun Guoqing,Zhou Yingying,Zhang Wenwu
Cracks are the main challenges for asphalt pavement, which should be timely repaired. One of the most commonly used repairing methods is to fill the binding materials into cracks, but the repeated repairing ability is insufficient. The self-healing microcapsule technologies provide
the potentials for enhancing the repeated repairing ability of filling materials. Therefore, the microcapsule core material was selected from sunflower oil in this study, and the capsular wall material was selected from melamine-urea-formaldehyde resin, which was used to prepare the microcapsule
by using in-situ polymerization method. Three kinds of microcapsules with different particle sizes were prepared by adjusting the emulsifier dosage and core wall ratio. The microstructure, molecular structure, thermal stability, and dispersion features were further studied, and the
effects of microcapsules with different particle sizes on the repeated repairability of the filling materials were evaluated via the fatiguerepair-fatigue test. In addition, the traditional regenerative microcapsules were compared to determine the optimal particle size range for sunflower
oil microcapsules. According to the experimental research, it was thus concluded that the emulsion droplet size distribution was most concentrated when the emulsifier content was 0.7%; and when the core-wall ratio was 1.3:1, the microcapsules had uniform particle size and good dispersion effect.
When the microcapsule emulsification rate was 900 rpm and microcapsule content was 2%, then the repeated repair effect for the microcapsule crack filling materials was optimal. The sunflower oil type microcapsule therefore meets the filling temperature requirement for the filler.
研究领域:
材料科学
·
道路工程
✓ 已验证
DOI
PubMed
高影响因子
Journal of Oleo Science
·
2025
·
IF 1.8
Lin Gu,Yuan Gao,Wenxin Li,Jianing Liu,Danyang Wang,Yongjie Chi,Jing Zhang,Qingyan Gai,Habiba Nazir,Qingye Jia,Huimei Wang,Lianyan Wang
Ozonized sunflower oil has been found to have a valuable antimicrobial activity against bacteria, viruses, and fungi. However, delayed cutaneous wound healing, severe adverse skin reactions such as pain, burns, irritation, and unsatisfactory storage stability have limited its clinical use as it is known that the performance of ozonized sunflower oil is reflected by core indicators such as iodine value (IV), peroxide value (PV), and acid value (AV). Aiming to improve the above characteristics, ozone oxidation conditions such as the oil water content of raw materials, stirring speed, and ozonized time were successfully optimized, and the optimized conditions were 5%, 300 rpm, and 6 h, respectively. Additionally, the UHPLC-Q-Exactive Orbitrap MS was used to identify the compounds of sunflower oil and ozonation sunflower oil, and 10 fatty acids were successfully identified. The results clearly indicated that the ozonized sunflower oil prepared under optimized ozonation conditions achieved a high degree of ozonation (II) and a satisfactory PV/AV ratio. These optimized conditions further proved to be valuable in improving not only the storage stability of ozonized sunflower oil for up to six months but also in ensuring its remarkable antimicrobial effects on Staphylococcus aureus and Candida albicans, with a PV of 165.75 mmol/kg achieving a 100% antibacterial efficacy.
研究领域:
微生物学
·
药物化学
·
生物医学工程
·
皮肤病学
·
天然产物研究
✓ 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）