Food Biophysics
·
2020
·Vol. 15
·期 4
·452-462
·
IF 2.387
Zeng Chaoxi,Wan Zheng,Xia Huiping,Zhao Haiyang,Guo Shiyin
In this study, naturally occurring ingredient diosgenin was utilized as an organogelator for structuring canola oil. Results show that stable diosgenin-based organogel can be obtained at only 2% of diosgenin concentration when the gel preparation temperature is 100 °C. Oil binding capacity and rheological properties of the organogel were investigated. Results demonstrate that these two macroscopic characteristics of the organogels can be significantly modified by simply changing the gel preparation temperature or diosgenin concentration. When the preparation temperature was 120 °C and the diosgenin concentration higher than 4%, oil binding capacity of at least 90% were obtained. Furthermore, higher gel preparation temperature resulted in higher G′values of the diosgenin-based organogels. According to the results analyzed by polarized light microscopy, XRD and FT-IR, it can be found that the possible gelation mechanism of the diosgenin-based organogels is formation of supramolecular structures by self-assembly of diosgenin molecule crystals via hydrogen bonding interaction. Varying gel preparation conditions of the organogels lead to self-assembly of diosgenin molecules to form different microstructures. Therefore, diosgenin can be considered as a good organogelator for producing functional organogel from canola oil. The novel diosgenin-based organogel is expected to be widely used in bio-related fields such as food and pharmaceutical industries.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
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
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2020
·Vol. 11
·期 9
·7651-7660
·
IF 4.171
Shenglan Guo,Mingyue Song,Xiangyang Gao,Lulu Dong,Tao Hou,Xiaokun Lin,Weijie Tan,Yong Cao,Michael Rogers,Yaqi Lan
Ceramide (CER) is a novel food-grade organogelator with beneficial health effects. Lecithin (LEC) is not an effective gelator; however, it may alter the crystal morphology of the host gelator in a multicomponent system. In this paper, LEC and CER were mixed at various molar ratios in sunflower oil leading to different gelation behaviors. It was interesting since in this multicomponent system, gels formed when there was more less-effective gelator (LEC), while gels hardly formed when there was more effective gelator (CER). This drew our attention since there might not be only one kind of assembly mode between the LEC and the CER. A comprehensive rheological investigation was conducted. It was found that at specific ratios (6L4C and 5L5C), strong gels (G′ > 1.0 × 105 Pa) formed with superior oil binding capacity (up to 99.84%). Meanwhile, these gels exhibited higher tolerance level to permanent deformation than the monocomponent gel. However, weak gels were observed off the optimal ratio (8L2C, 7L3C, 4L6C and 3L7C). The crystal morphology of gels drastically changed with change in gelator proportion. Short needle-like crystals and small rosette crystals were observed in 6L4C and 5L5C, respectively, while other samples exhibited spherulite-shaped crystals (8L2C, 7L3C, 4L6C, and 3L7C), which differed from any of the monocomponent gel structures (10L0C and 0L10C). Results from differential scanning calorimetry and polarized light microscopy suggested that the macroscopic properties are determined by the morphology and distribution of crystals rather than the crystallinity of the matrix. Fourier transform infrared spectroscopy results indicated the presence of van der Waals forces and the formation of hydrogen bonding between the phosphate of the LEC and the amide group of the CER. The above results indicated that the LEC and CER co-assembled at approximately equal molar ratio, and the redundant LEC or CER at other ratios self-sorted to combine with the co-assembled fibers by lateral association, leading to potentially different underlying microstructures. These multicomponent supramolecular oleogels with high tunability may further broaden their applicability in various healthy lipid-based product formats.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Xiaoya Tao,Yuanyuan Hu,Zhengqi Liu,Kaiyu Jiang,Jinjin Li,Xiaoming Guo,Beiwei Zhu
Protein-polysaccharide delivery systems function as a promising tool to deliver bioactive ingredients aiming to improve their solubility and bioavailability. In this study, gelatin (Gel) and κ-carrageenan (Car) were used to evaluate the characteristics of the Gel-Car emulsion and the emulsion-templated oleogels. Results showed that Car addition significantly reduced the particle size and increased the potential absolute value during emulsion storage, especially for Gel-0.5% Car and Gel-1.0% Car emulsions, indicating Car addition enhanced the emulsion's stability. The emulsions' rheological results indicated that all the emulsions exhibited weak gel-like behavior dominated by elasticity, suggesting Car addition improved the emulsions' shear resistance and viscoelasticity. The emulsions' instability indices were Gel (0.034), Gel-0.1% Car (0.026), Gel-0.5% Car (0.013), and Gel-1.0% Car (0.011), indicating Car addition enhanced the emulsions' stability. For oleogels, Car addition significantly reduced the oil loss rate, delayed the thermal degradation, and improved the viscoelasticity, shear resistance, thixotropic recovery properties, and high-temperature resistance, especially for Gel-1.0% Car oleogel. The stability analysis exhibited that Car addition improved the oleogels' stability, with Gel-0.5% Car oleogel showing the best stability. FFA release was Gel (25.22%), Gel-0.1% Car (26.86%), Gel-0.5% Car (31.38%), and Gel-1.0% Car (39.57%), suggesting Car addition promoted the rapid release of FFA during oleogels digestion. Results above indicated that Gel-Car oleogels exhibited good structural stability and high gel strength, which provide a theoretical basis and new ideas for the preparation of oleogels from protein-marine sulfated polysaccharides using the emulsion template method for food industrial application.
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
Food & Function
·
2020
·Vol. 11
·期 3
·2048-2057
·
IF 4.171
Shenglan Guo,Muwen Lv,Yunjiao Chen,Tao Hou,Yumeng Zhang,Zhaohuai Huang,Yong Cao,Michael Rogers,Yaqi Lan
A mixture of ceramide (CER) and lecithin (LEC) at specific ratios was capable of forming oleogels in sunflower oil triggered by adding a trace amount of water. It was noted that the addition of water at different temperatures (TW) resulted in different gelation behaviors and microstructures. To better illuminate the assembly mechanism at different TW, samples with water added at different TW (20 °C, 45 °C, 70 °C and 95 °C) were prepared. The viscoelastic properties, microstructures, and the crystal packing of these samples were investigated. It was observed that all samples prepared at TW of 20 °C and 95 °C formed gels, while most samples prepared at TW of 45 °C and 70 °C were too weak to form gels. Gels prepared at 95 °C were stronger but more fragile in texture compared to gels produced at 20 °C. The crystal morphology of gels drastically changed with TW. Spindle-shaped crystals were observed in gels prepared at low TW (20 °C), while gels prepared at high TW (95 °C) exhibited a network with packed oil droplets stabilized by lamellar shells together with fibrillar crystals in the bulk phase. X-ray diffractograms showed a different reflection peak (d-spacing of 14.5 Å) in gel prepared at 20 °C, compared to the d-spacing in oleogels with a single gelator (13.14 Å and 15.33 Å, respectively, for CER and LEC). Gel prepared at 95 °C showed two long-spacing characteristic peaks, which correspond to the characteristic peaks of CER gel (∼13 Å) and LEC gel (∼12 Å). Fourier transform infrared spectroscopy results indicated that the different gelation behaviors at different TW were mainly caused by vibrational changes in the amide bond of CER. Our hypothesized assembly mechanism can be concluded as: increasing TW resulted in the conversion of CER and LEC crystallization from co-assembly (TW = 20 °C) to self-sorting by individual gelators (TW = 95 °C). In this study, novel water-induced oleogels were produced by manipulating TW, and such information further assists the rational design of lipid-based healthy fat products.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Ruoning Zhang,Yanhui Zhang,Jingjing Yu,Yanxiang Gao,Like Mao
Understanding the thermal behavior of emulsions with complex structures was crucial for wider applications. However, the correlations between the structural units and emulsion properties at different temperatures are poorly understood. Herein, W/O emulsions stabilized by oleogels and nanoparticles were studied during thermal process, and dynamic interactions among the structural units occurred at micro-, meso-, and macroscales. Results revealed that the thermal behavior of W/O emulsions shifted from stable (25–50 °C) to sub-stable (50–60 °C), and unstable states (60–80 °C). Microstructural analysis confirmed that the particles desorbed from the interface and dissolved in the oil phase after heating, causing water droplet coalescence in the emulsions. This was attributed to the enhanced hydrophobic interactions between the particle dispersions and the oleogel, as the contact angle and interfacial tension were decreased during heating. At the mesoscale, the T 2 values of oleogels and nanoparticle dispersion were increased more than three times from 25 °C to 80 °C, leading to the higher mobility of protons in emulsions. At the macroscale, the viscoelastic modulus of emulsions at higher temperature were higher, together with less energy dissipated by friction and increased nonlinear response. Furthermore, the temperature-induced transformation of emulsion stability can be reversibly controlled at least three times. Insights into the complex behavior of emulsions across different temperature stages can inspire the design of emulsions for specific applications.
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
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Chuanwu Han,Gaoshang Wang,Guangxin Feng,Jinmei Wang,Jian Guo,Xiaoquan Yang
3D printing has extremely high requirements for the design of food matrices with suitable rheological properties. Starch exhibits considerable potential as a material for 3D printing. However, there is limited research available on the direct fabrication of oleogels using starch granules as building blocks. In this study, we developed a simple approach to fabricate plant-based oleogels as edible 3D printable materials by exploiting capillary forces between starch granules. When a small amount of water (less than 5 wt%) was added to starch granules dispersed in an oil phase, a pendular bridging network was formed between the starch granules. The rheological properties of the starch-oil suspension were significantly changed, transitioning it from a fluid-like to a gel-like state. The rheological properties of the oleogel could be altered by varying the starch granule volume fraction, the amount of water added, the structure of starch granules, and the oil-water interfacial tension. Confocal laser microscopy imaging demonstrated that starch granule oleogels exhibit three distinct structural states: pendular state, pendular bridge network, and capillary aggregation. Furthermore, the presence of water was identified as a liquid bridge between starch granules. Additionally, starch granule oleogels exhibited excellent thermal stability and freeze-thaw stability. Overall, this approach enhances the feasibility of preparing starch oleogels and provides valuable insights for the personalized 3D printing of oleogels.
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
Kexin Qu,Jing Ma,Hua Zhang,Xuanjun Li
The combination of oleogels has recently begun to receive scientific attention because a single oleogels may not adequately compensate for the multiple roles of solid fat in complex food systems. In this study, corn oleogels were prepared from candelilla wax (CLW), beeswax (BW), carnauba wax (CW), and ethyl cellulose (EC) with different mass ratios, and their physicochemical properties were characterized in terms of heat, rheology and microstructure. The strength of oleogel was CLEOs > BEOs > CWEOs. With the increase of the amount of wax in the oleogelators, the color L* value, the ability to bind oil, the melting temperature, the hardness and the viscosity and strength of the oleogels were increased. Microscopic analysis showed that the gel network was formed based on the crystallization and self-organization of gel molecules, and the two oleogelators showed independent crystallization behavior in the oleogel. Furthermore, the FTIR spectra showed that noncovalent bonds of van der Waals forces played a dominant role in the composite oleogel network formed through physical entanglement as compared to hydrogen bonds. XRD results showed higher lateral packing of molecular layers in oleogels prepared from combined EC and wax compared to oleogels prepared from a single oleogelator. This study provides a reference for the development of a new composite oleogel system.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Qianzhu Lin,Chenxi Wang,Zhengyu Jin,Liming Jiang,Jinsheng Wen,David Julian McClements,Chao Qiu
Liquid oils can be converted into elastic solids by preparing oleogels using an emulsion-templated approach. In this study, we prepared emulsion gels using a layer-by-layer (LBL) electrostatic deposition approach. These emulsion gels were then used as templates to prepare oleogels. Initially, oil-in-water emulsion gels were formed using glycyrrhizic acid (GA) as a natural anionic surfactant to form and stabilize the oil droplets. Cationic chitosan (CS) was then added to these emulsions to form a biopolymer coating around the oil droplets. The GA/CS ratio in these emulsion gels played a critical role in determining the physical stability of the oleogels created from them. At a sufficiently high chitosan concentration (3% CS for samples with 1% GA, 2% CS for samples with 2% GA), the emulsion gels were resistant to destabilization during drying, which was attributed to the formation of a thick chitosan coating around the oil droplets. The oil loss from the optimized oleogels (GCOs1-3, GCOs2-2, GCOs2-3) during drying was relatively low (0.41%–1.08%), indicating their strong oil binding capacity. In contrast, non-optimized oleogels (2% GA, 1% CS) were prone to droplet coalescence and oil loss (74.2% ± 1.3%) during drying. The optimized oleogels (GCOs1-3, GCOs2-2, GCOs2-3) all had relatively high storage modulus (∼150 kPa) at a frequency of 1 rad/s. Overall, the interfacial engineering strategy used in this study may be useful for converting liquid oils into semi-solid materials, which may be useful for several applications in the food and other industries.
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
·
2024
·
IF 2.6
Yifang Ma,Qinbo Jiang,Shijie Zheng,Yun Ding,Rongjie Wang,Shasha Wang,Nan Liu,Hui Zhang
Herein, the oleogelation of human milk mimic oil (HMMO) was carried out with beeswax (BW). The physiochemical properties [microstructure, oil holding capacity, X-ray diffraction, differential scanning calorimetry, and rheology] were investigated. The increased addition of BW led to larger crystal sizes and denser internal networks in the oleogel, further improving the thermal behavior, structural strength, and viscosity performance of BW oleogel samples. With the cost-effective benefit of forming the desired internal network structure, 5% BW was selected for oleogel emulsion preparation with varying whey protein isolate addition levels (1, 5, 10, and 15%). The oleogel emulsions showed better storage and emulsifying stability than the conventional ones without significant changes in droplet size. The oleogelation by BW in the oil phase also gave more robust and viscous textures to the HMMO-based emulsion. To sum up, this study supported the advantages of oleogelation by BW in optimizing the physiochemical properties of HMMO and its emulsion, which promotes more promising applications in food, medicine, and cosmetics.
研究领域:
食品科学
·
材料科学
·
生物学
✓ 已验证
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2024
·
IF 3
Zhang Wenchang,Wang Shiyu,Lv Jianhua,Zou Rufei,Wu Mi,Zhao Yan,Zheng Fanghao,Liu Dongwen
With the improvement of living standards, people are increasingly demanding a healthy diet. Some of the most popular foods with unique tastes, such as saturated and trans fatty acids, have been found to have negative effects on human health, prompting people to seek their alternatives. In this study, oleogels were prepared to replace these two kind of solid fat using chitin nanofibers, and the influence of nanofiber morphology on oleogels were systematically studied. Firstly, chitin nanofibers were prepared through dissolution, degradation and regeneration processes, and their morphology was adjusted by controlling their molecular weight. SEM and XRD showed that these regenerated nanofibers have damaged microstructure and rearranged network, exhibiting obvious larger lattice plane spacing and smaller crystallite size. Chitin nanofibers with high molecular weight (79.6 kDa) are prone to aggregating into bundles and even form membranes, while nanofibers with reduced molecular weight tend to form locally short-range networks and even aggregate into nanofiber microspheres. When these chitin nanofibers were transferred into camellia oil, they exhibited excellent gelation effects. The resulting oleogels show different rheological properties, among which the oleogel prepared by chitin nanofibers with the medium molecular weight (42.4 kDa) showed the most stable rheological properties. Even at a concentration of only 2.5%, its storage modulus (9072 Pa) and viscosity (7.98 × 10 5 mPa·s) were much higher than those of the 8% beeswax oleogel and the 13% stearic acid oleogel. In addition, the prepared oleogels all exhibit good thermal stability below 280 °C, and its structural transformation under shear force is independent of the concentration, and is only affected by the morphology of the nanofiber. Our study provides new opportunities for the application of solid fat substitutes in food industry. Graphical abstract
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
危险品化学品经营许可证（带存储）