LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
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IF 4.006
Feilong Wei,Jianyin Miao,Huiyou Tan,Runqing Feng,Qianwang Zheng,Yong Cao,Yaqi Lan
In this study, the influence of crystal morphology and cooling temperature on the oxidative stability of oleogel-structured perilla oil emulsion was explored. The formation and distribution of the internal crystals were confirmed by differential scanning calorimetry and polarized light microscopy. All beeswax (BW) crystals existed in the internal phase while stearic acid (SA) crystals appeared in the aqueous phase as well. As the crystal grew, the HPMC/SDS emulsified layers were pierced, leading to release of the SA crystals into the aqueous phase with partial droplet flocculation. As a result, the physical and oxidative stability of the BW-structured emulsion was significantly better than that of SA-structured emulsion. The crystallinity of the emulsion increased with higher gelator concentration. The denser crystal network were more effective preventing the penetration of pro-oxidants into the internal phase, resulting in the stronger the oxidation stability. Processing methods with different cooling temperature affected more of the properties of bulk oleogels rather than the oleogel-structured emulsion for long-term storage. Overall, choosing a gelling agent that forms relatively small crystals and preparing an oleogel-structured emulsion with appropriate crystallinity can effectively improve the oxidative stability of structured emulsion with longer shelf life.
研究领域:
食品科学
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化学工程
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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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
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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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
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生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2023
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IF 9.9
Yanhui Zhang,Ruoning Zhang,Yao Lu,Yanxiang Gao,Like Mao
Hypothesis High internal phase emulsions (HIPEs) have great potentials in the food industry to control fat consumption. Textural perception of HIPEs during oral processing is strongly influenced by saliva, which has not been systematically investigated. Therefore, we investigated the roles of saliva in the rheological and tribological properties of HIPEs during oral processing. Experiments HIPEs (O/W) stabilized by oleogel and a protein were fabricated. Small (SAOS) and large (LAOS) amplitude oscillatory shearing measurements and tribological tests were performed, in combination with structural characterization of the emulsions. Findings Particle size and CLSM observation indicated that saliva induced coalescence of droplets by weakening the interface and more EC resulted in faster clustering. SAOS tests revealed that emulsions mixed with saliva had weaker structural strength and lower resistance to deformation. Particularly in large deformation , the HIPEs mixed with saliva presented an acceleration in the droplet–droplet structure breakdown, which led to the pronounced strain-thinning behavior and energy dissipation. Tribological curves further revealed that the corporation of saliva contributed to the release of oil to reduce friction coefficient .
研究领域:
食品科学
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生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Yingying Gu,Weiwei Xu,Yanjie Guo,Yongfang Gao,Jie Zhu
The effects of inulin addition, olive oil content, and ultrasonic treatment on the rheological, texture, and structural properties of collagen-based oleogels were investigated in this study. Furthermore, the fat substitution ability of the oleogel in low-fat beef patties was evaluated. Initially, a uniform and dense network cross-linked structure was found when the ratio of collagen to inulin complex was 1:5. The oleogel sample exhibited good stability and oil binding ability with an additional amount of 50 % olive oil. Ultrasonic treatment improved the stability of the oleogel structure in all samples. Additionally, the addition of inulin reduced cooking loss in beef patties. Beef patties prepared at a 50 % fat substitution level showed physical properties that were the least different from those of pure adipose tissue (control group), which could significantly reduce the content of saturated fatty acids and improve the storage stability of beef patties. This study provided guidance for the application of collagen-inulin oleogel in food processing.
研究领域:
食品科学
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食品技术
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
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2022
·Vol. 11
·期 13
·1859
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IF 5.561
Yuxing Gao,Zihua Wang,Changhu Xue,Zihao Wei
Protein–polysaccharide complexes, which involve Maillard-type protein–polysaccharide conjugates and electrostatic protein–polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery. Here, ovalbumin (OVA) and gum arabic (GA) were used to prepare OVA–GA conjugate (OGC) and OVA–GA mixture (OGM), followed by the fabrication of astaxanthin-loaded oleogel-based nanoemulsions. Carnauba wax (5%w/w) and rice bran oil were mixed to prepare food-grade oleogel. The successful preparation of OGC was verified by means of SDS-PAGE analysis and free amino groups determination. OGC endowed oleogel-based nanoemulsions with smaller emulsion droplets and higher stability during 30-day storage, implying more outstanding emulsifying capability than OGM. Both OGC-stabilized nanoemulsions and OGM-stabilized nanoemulsions could enhance the extent of lipolysis and the bioaccessibility of astaxanthin compared with oleogel. Meanwhile, OGC exhibited significantly better than OGM, which indicated that OGC-stabilized oleogel-based nanoemulsions possessed more desirable nutraceutical delivery performance than OGM-stabilized oleogel-based nanoemulsions. This study may fill a gap in the influence of different protein–polysaccharide complexes on oleogel-based nanoemulsions and contribute to deeper insights about novel oleogel-based nanoemulsions for their applications in the food industry.Keywords:oleogel-based nanoemulsions;protein–polysaccharide complexes;nutraceutical delivery;ovalbumin;astaxanthin
研究领域:
食品科学
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营养学
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化学工程
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生物技术
✓ 已验证
DOI
PubMed
高影响因子
Foods
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2024
·Vol. 13
·期 16
·2589
·
IF 4.7
Xiaohan Chen,Xiaoxia Chen,Daoming Li,Weifei Wang
The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS–based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short–range ordered structure in OCW/ODS–based cookies. Overall, these results indicated that incorporating OCW/ODS–based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility.
研究领域:
食品科学
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营养学
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材料科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Xiaohan Dai,Bo Song,Xiaoqing Xiang,Bin Jiang,Dongmei Li,Chunhong Liu,Zhibiao Feng
Salted duck egg white (SDEW) is often discarded due to its high salt content. In this work, low-temperature plasma (LTP) technology was used to modify the functional properties of gelatinized desalted SDEW (gd-SDEW) through physical and chemical changes. After LTP treatment at 35 v for 3 min, gd-SDEW showed an increase in oil holding capacity. The analytical results indicated that the increase of β -sheets in the secondary structure, the surface hydrophobicity and the carbonyl content, the significant increase of BET surface area and decrease of adsorption mean pore size, and the increase of surface roughness were responsible for the increase of its oil holding capacity. LTP-treated gd-SDEW microgels can be used to stabilize the oleogels with excellent oil holding capacity, higher viscosity and gelation characteristics. This study offers the possibility of LTP as a novel technique to modify the surface properties of gd-SDEW for the reuse of SDEW.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
CHEMISTRY OF MATERIALS
·
2024
·
IF 7.2
Tiantian Wang,Shenghua Xue,Baoluo He,Shujuan Liu,Qian Ye,Feng Zhou,Weimin Liu
Supramolecular oleogel is a promising lubricant, showing satisfactory lubrication performance and excellent stability. In this work, a series of gallium-based liquid metal (GLM)-based nano-oleogels were prepared by combining alkylthiol self-assembled GLM nanodroplets (C12@GLM) and α-lipoic acid ester-based dynamic covalently linked supramolecular gels. The dynamic disulfide bonds not only facilitate the formation of dense gel networks but also hinder the sedimentation of nanoparticles by forming coordinate bonds with C12@GLM, thereby conferring great dispersion stability (more than 2 months). The superior friction and wear reduction of nano-oleogels GLM@G-0.5 was observed, with the coefficient of friction decreased to 0.108 from 0.216, wear volume loss reduced by 73.04%, and the load carrying capacity increased from 50 to 550 N, compared with base oil. In conjunction with the shear thinning and creep recovery of the rheological properties of the nano-oleogels, the friction mechanism studies revealed that the gel networks of the nano-oleogels are disrupted under shear, releasing the base oil and nanoparticles. The formation of the lubricating film is assisted by the synergistic action of the nanoadditives and the gel lubricants, and the tribochemical reaction film consisting of iron oxides and iron sulfides, along with GLM nanodroplets.
研究领域:
材料科学
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润滑工程
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化学
✓ 已验证
产品关联
DOI
高影响因子
Advanced Healthcare Materials
·
2024
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IF 10
Jie Gao,Zhenzhen Weng,Ze Zhang,Yuanyuan Liu,Zikang Liu,Xinyue Pu,Simin Yu,Yanhua Zhong,Danmeng Bai,Hongbo Xin,Xiaolei Wang
Androgenetic alopecia (AGA) is a prevalent systemic disease caused by diverse factors, for which effective treatments are currently limited. Herein, the oleogel (OG) containing copper-curcumin (CuR) nanoparticles is developed, designated as CuRG, which is also combined with traditional naturopathic scraping (Gua Sha, SCR) as a multifunctional therapy for AGA. With the assistance of lipophilic OG and SCR, CuR can efficaciously penetrate the epidermal and dermal regions where most hair follicles (HFs) reside, thereby releasing curcumin (CR) and copper ions (Cu 2+ ) subcutaneously to facilitate hair regeneration. Concomitantly, the mechanical stimulation induced by SCR promotes the formation of new blood vessels, which is conducive to reshaping the microenvironment of HFs. This study validates that the combination of CuRG and SCR is capable of systematically interfering with different pathological processes, ranging from improvement of perifollicular microenvironment (oxidative stress and insufficient vascularization), regulation of inflammatory responses to degradation of androgen receptor (AR), thus potentiating hair growth. Compared with minoxidil, a widely used clinical drug for AGA therapy, the designed synergistic system displays augmented hair regeneration in the AGA mouse model. This article is protected by copyright. All rights reserved
研究领域:
皮肤科
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纳米技术
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传统医学
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药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2024
·
IF 5.3
Yang Xiaoqing,Tan Zhifeng,Wang Zheming,Yu Xiliang,Wang Qi,Yu Chenxu,Dong Xiuping
The purpose of this study was to develop a soybean protein isolate (SPI)-based oleogel to enhance the quality of surimi products. In this study, SPI-based oleogel was formulated by mixing SPI and κ-carrageenan (κ-CG) using an emulsion-template approach optimized by adjusting the SPI/κ-CG ratio. The results demonstrated that the intramolecular and intermolecular hydrogen bonds between SPI and κ-CG reinforced the three-dimensional lattice structure of the oleogels. As the increase in κ-CG content, the oil droplets were more uniformly dispersed in the continuous SPI-κ-CG rigid network, which formed a dense network structure and enhanced the storage modules, loss modules, recovery rate, and gel strength of the resulting oleogels. Notably, when the SPI/κ-CG ratio was 9/1, the oleogel was dense and smooth with no oil leakage, and it exhibited the highest oil binding capacity (OBC, 94.52%) and thermal stability (412.91 °C). Cryo-scanning electron microscopy revealed that the oleo-surimi gel had a dense network structure, with oil droplets stably encapsulated within the surimi gel matrix by the polysaccharide-protein interfacial membrane. Compared with surimi gel made with the direct addition of liquid oil, the water-holding capacity and textural properties of oleo-surimi gel demonstrated improved. The surimi gel containing 10% oleogel exhibited the highest overall preference. This approach of making oleo-surimi gel could lead to innovation in the development of novel surimi products. Graphical Abstract
研究领域:
食品科学
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材料科学
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生物聚合物工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Chengmei Bai,Qian Ye,Ling Wang,Bin Li,Shilin Liu,Yan Li
W/O Emulsion is reported to enhance the saltness perception, resulting in the NaCl reduction. But how other surface-active surfactants in the food matrix affect the saltness perception in the emulsion is still unclear. This study investigated the effect of eight secondary surfactants on the structural properties and saltiness perception of glycerol monostearate-based oleogel-stabilized emulsions (OGEs). The selected low-molecular-weight surfactants (sucrose fatty acid ester-SE, soy lecithin-SL, Span 80, Tween 80) markedly enhanced sodium release and saltiness perception in OGEs. SE- and SL-containing emulsions achieved the most rapid sodium release and strongest saltiness perception due to extensive droplet aggregation. In comparison, three protein-based surfactants (casein, pea protein, or soy protein) exhibited milder but significant effects on saltiness enhancement by promoting droplet growth and localized coalescence. During oral processing, OGEs were further emulsified into oil-in-water emulsions with smaller, more oil droplets, concentrating sodium in the aqueous phase. The sodium diffusion test confirmed that the secondary surfactants, especially low-molecular-weight surfactants, further increased the sodium diffusion rate, benefiting for the improvement of saltiness perception. This study provides new ideas for designing solid and semi-solid low-salt foods.
研究领域:
食品科学
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胶体与界面化学
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感官科学
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营养学
✓ 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）