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
INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY
·
2017
·
IF 1.208
Yongli Liu,Qingxiang Zhou
In present work, fluorescent carbon dots (CDs) with an average diameter of 2.5 nm were firstly synthesised by a simple, convenient and low-cost hydrothermal method from chocolate. The obtained CDs possessed fine monodispersity and bright blue fluorescence that was strongest at an excitation wavelength of 360 nm and had a comparable quantum yield of 12% (in case of dots prepared in presence of nitric acid). The emission peak depended on the excitation wavelength in the range from 320 to 440 nm. Ionic strength had a weak effect up to 1.0 M and then no significant change was found in the range of 1.0–4.5 M. The fluorescence intensity of CDs displayed good pH adaptability and a linear dependence on the pH change in the range of pH 1.0–3.0 and pH 9.0–12.5, which have promising potentials for pH sensor.
研究领域:
材料科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2022
·
IF 6.203
Haiying Chen,Peiwen Zhou,Chunfang Song,Guangyuan Jin,Lingjun Wei
Producing heat-stable, bloom-resistant chocolate is a significant challenge faced by the food industry. This study prepared oleogels using palm oil as a base oil and monoglyceride stearate as an oleogelator, which were introduced into partially substituted cocoa butter (CB) (30% w/w) to manufacture heat-stable, bloom-resistant chocolate. In addition, various healthy sweeteners (maltitol (M), tagatose (T), and palm sap sugar (PS)) were used (corresponding chocolate noted as Choc M100, Choc T5 & T10, and Choc PS25 & PS50, respectively) at different substitution ratios to sucrose . The melting properties and fat blooming behavior were characterized to optimize the suitable recipe for the chocolate. According to the results, Choc PS50 exhibited the required crystal form (β-form), improved the shape retention index (SRI), displayed a higher melting enthalpy ( Δ H m ) and ideal fat bloom-resistance, while showing fewer superficial crystals during temperature cycling (16 h at 20 °C and 8 h at 32 °C for 40 d). Nevertheless, the formulated chocolates exhibited significantly lower hardness due to the reduced CB content. This study provided an approach to manufacturing heat-stable, bloom-resistant chocolate.
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
ACS Food Science & Technology
·
2025
·
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
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Linlin Li,Guoqin Liu,Yunwei Lin
Oleogels are being increasingly used as solid fat alternatives in food . Low-saturation chocolates (referring to chocolates with low content of saturated fat) were prepared by replacing 50 g/100 g cocoa butter with three oleogels (monoglyceric stearate, β-sitosterol + lecithin , and ethyl cellulose oleogel), which were fabricated through different gelation mechanisms (crystalline particles, self-assembly fibers, and polymeric strands, respectively). The physical characteristics and microstructures of oleogel-based chocolates during isothermal (4 and 20 °C) and fluctuating (20 °C for 17 h and 29 °C for 7 h) storage conditions were evaluated for 60 d, including whiteness index, hardness, thermal behavior, and crystal polymorph. We found that oleogel-based chocolates exhibited bloom delaying property through assessing whiteness index and polarized light microscopy images, especially under fluctuating temperatures. Among three oleogel-based chocolates, β-sitosterol + lecithin oleogel-based chocolate maintained the lowest whiteness index. Differential scanning calorimetry and X-ray diffraction revealed that oleogel-based chocolates showed sustained thermal and polymorphic stability throughout the storage period. Crystal morphology of fat phase observed by polarized light microscopy confirmed the existence of stable β crystals in oleogel-based chocolates. Collectively, oleogel-based chocolates not only lower the degree of saturation but also exhibit high physical and bloom stability during isothermal and fluctuating storage.
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 FOOD ENGINEERING
·
2019
·
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
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
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
·
材料科学
·
化学工程
✓ 已验证
DOI
高影响因子
JOURNAL OF ALLOYS AND COMPOUNDS
·
2020
·
IF 4.65
Ruiyang Tan,Jintang Zhou,Zhengjun Yao,Bo Wei,Jiaqi Zu,Haiyan Lin,Zhong Li
Magnetic-dielectric composites are widely used in microwave absorption applications and have been continuously concerned by researchers. The synthesis of high-performance microwave absorbers with specific structures is a hot research topic. However, the question on how to reasonably combine the magnetic and dielectric components for achieving excellent microwave absorption performance still remains unanswered. In this study, FeCo/C microspheres were synthesized by a two-step hydrothermal method . FeCo nanoparticles were embedded in carbon spheres and formed the graphite layers, which is similar to Ferrero Rocher® chocolates. The electromagnetic parameters can be effectively adjusted by controlling the hydrothermal reaction time and excellent microwave absorption properties can be achieved at a low filling ratio. The FeCo/C microspheres exhibit the maximum reflection loss of – 20.61 dB and – 51.36 dB at the thickness of 1.6 mm and 2.6 mm, respectively. The effective absorption bandwidth of these microspheres is about 4.3 GHz. The specific Ferrero Rocher® chocolates-like multi-level structure increases to a large extent the material’s conduction loss and polarization relaxation loss. At the same time, the reasonable ratio of the magnetic and dielectric components significantly improves the impedance matching. Therefore, this study is aimed at providing insights into understanding of the absorption mechanism and reliable references to the design of magnetic-dielectric composed microwave absorbers.
研究领域:
材料科学
·
电磁学
·
微波工程
·
纳米技术
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2019
·
IF 2.994
Jin Tan,Rong Li,Zi-Tao Jiang,Shu-Hua Tang,Ying Wang
To circumvent the limitation of conventional high performance liquid chromatography (HPLC) method, synchronous front-face fluorescence spectroscopy was applied for the rapid and non-destructive determination of two major methylxanthines (theobromine and caffeine) and cocoa solid contents in dark chocolate for the first time. Total synchronous fluorescence spectra at wavelength interval (Δλ) between 30–100 nm of 21 brands of commercial dark chocolate bars with labeled cocoa solids of 50–100% were directly obtained at front-face geometry. The contents of the two methylxanthines were determined by HPLC. Partial least squares regression (PLSR) models for quantification were constructed, optimized, and validated by both full ( leave-one-out ) cross-validation and external validation. The coefficients of determination ( R 2 ) values are larger than 0.8, and the relative errors of prediction were ca. 10%. The built models were applied to the detection of four real samples and compared with HPLC method. The combination of front-face fluorescence and PLSR provides a fast and non-invasive procedure for the quantification of theobromine and caffeine in dark chocolate, as an effective alternative for the traditional HPLC method. The further application of the proposed strategy is the rough estimation of cocoa solids in dark chocolate.
研究领域:
食品科学
·
分析化学
·
光谱学
✓ 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）