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
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分子生物学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2022
·
IF 11.504
Yanhui Zhang,Yichuan Wang,Ruoning Zhang,Jingjing Yu,Yanxiang Gao,Like Mao
The current study reported novel oil-in-water high internal phase emulsions (HIPEs) stabilized by oleogel and a protein. Effects of ethyl cellulose (EC, oleogelator) and oil fraction on the microstructures, stability, linear/non-linear rheological, and tribological properties of the emulsions were investigated. CLSM and Cryo-SEM observations indicated that the increase of oil and EC content contributed to a smaller size (from 13.3 to 8.17 μm) and tighter packing of the droplets. EC was distributed inside the oil droplets and tended to move towards the interface. Gelation of the oil phase allowed the emulsions with higher physical stability against centrifugation. Compared to medium internal phase emulsions (60 wt% oil), HIPEs (75 wt% oil) were more sensitive to shearing. Small amplitude oscillation shearing analysis revealed that the inclusion of EC led to stiffer (higher moduli), stronger (higher critical stress), and more brittle (lower critical strain) properties of the emulsions. Large amplitude oscillation shearing tests showed that the emulsions with higher oil content presented weaker strain overshoot behaviors, while HIPEs with EC showed strain thinning characteristics. Lissajous-Bowditch curves further revealed that HIPEs were more sensitive to large deformation. Emulsions without EC showed higher structural elasticity and were more resistant to large deformations, while emulsions with EC exhibited higher nonlinear responses. Tribology tests suggested that the addition of EC contributed to higher friction coefficients of emulsions in mixed and hydrodynamic lubrication regions. The information obtained would be helpful in understanding the oral behavior of concentrated emulsions and designing functional food.
研究领域:
食品科学
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材料科学
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DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 9
·1323
·
IF 4.7
Zihao Wei,Yue Dong,Jingyu Si
This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF—GA complexes effectively adsorbed on the oil–water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF—GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF—GA complexes–stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein–polysaccharide complexes–stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry.
研究领域:
食品科学
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胶体科学
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生物技术
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材料科学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
·
IF 7
Shujie Wang,Yuyue Qin,Yaping Liu,Guoqin Liu,Guiguang Cheng,Thanapop Soteyome
In this study, three types of β -sitosterol-based oleogels ( β -sitosterol + γ -oryzanol oleogels, β -sitosterol + lecithin , oleogels and β -sitosterol + monostearate oleogels), loaded with astaxanthin, were employed as the oil phase to create oleogel-based emulsions (SO, SL, and SM) using high-pressure homogenization. The microstructure revealed that fine-scale crystals were dispersed within the oil phase of the droplets in the β -sitosterol oleogel-based emulsion. The bioaccessibility of astaxanthin was found to be 58.13 %, 51.24 %, 36.57 %, and 45.72 % for SM, SL, SO, and the control group, respectively. Interestingly, the release of fatty acids was positively correlated with the availability of astaxanthin (P = 0.981). Further analysis of FFAs release and kinetics indicated that the structural strength of the oil-phase in the emulsions influenced the degree and rate of lipolysis. Additionally, the micellar fraction analysis suggested that the nature and composition of the oleogelators in SM and SL also impacted lipolysis and the bioaccessibility of astaxanthin. Furthermore, interfacial binding of lipase and isothermal titration calorimetry (ITC) measurements revealed that the oleogel network within the oil phase of the emulsion acted as a physical barrier, hindering the interaction between lipase and lipid. Overall, β-sitosterol oleogel-based emulsions offer a versatile platform for delivering hydrophobic molecules, enhancing the bioavailability of active compounds, and achieving sustained release.
研究领域:
食品科学
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营养学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Xia-Lian Cui,Han Tao,Bao-Cai Xu,Ran Feng,Bao Zhang
Network architecture and gelator concentration impact oleogel emulsions (OGEs). • Critical gelator concentration (CGC) guides architecture-specific stability. • Crystalline/fibrillar gelator at CGC achieved optimal freeze-thaw (F-T) stability. • OGEs based on ethyl cellulose at supra-CGC exhibited enhanced F-T stability. • Network architecture guides concentration requirements for stable OGEs. A systematic understanding of how internal network architectures (crystalline, fibrillar, and polymeric forms) and gelator concentration relative to critical gelation concentration (CGC) govern freeze-thaw stability in oleogel-based Pickering emulsions (OGEs) remain scarce. This study elucidated these relationships by preparing OGEs utilizing soybean oil structured with beeswax (BW, crystalline), phytosterols (PS, fibrillar), or ethyl cellulose (EC, polymeric) at subcritical (0.5 × CGC), critical (1.0 × CGC), and supercritical (2.0 × CGC) concentrations. The oil-water interfaces were stabilized by protein fibril-polysaccharide nanoparticles. For crystalline/fibrillar systems, CGC yielded optimal stability: uniform droplets, maximal viscoelasticity, no storage separation, and > 97% oil-binding after five freeze-thaw cycles, whereas excessive gelator concentrations induced destabilization. Conversely, polymeric systems required higher gelator concentrations to form robust matrices, minimizing freeze-thaw-induced water separation and maintaining high oil-binding capacity (>96%). These findings support an architecture-dependent formulation strategy: CGC enables balanced functionality for crystalline/fibrillar networks, while polymeric systems require supra-CGC reinforcement for optimal freeze-thaw resistance. Download: Download high-res image (147KB) Download: Download full-size image
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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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
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材料科学
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DOI
高影响因子
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
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化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2023
·
IF 10.7
Ling Zheng,Jinfeng Zhong,Xiong Liu,Qiang Wang,Xiaoli Qin
With an aim to prepare a novel formula for healthy oleogel, diacylglycerol (DAG)-rich oil as a continuous oil phase, ethyl cellulose (EC) as a gelator and γ-oryzanol (GO) as an antioxidant were used. Effects of EC viscosity and EC/GO mass ratio on the physicochemical properties were studied. Besides, interactions between the components were analyzed by Fourier transform infrared spectroscopy and molecular dynamics (MD) simulation. The EC with a viscosity of 18–22 mPa s resulted in slightly higher oil binding capacity (99.84% vs 98.55% at 10% EC, and 99.92% vs 99.49% at 12% EC) and significantly stronger hardness and gel strength of DAG oil oleogels than EC with a viscosity of 45–55 mPa s. Moreover, the hardness and rheological properties of oleogels were negatively correlated to GO addition. MD simulation was used to understand this effect of GO addition, showing that EC-GO complex had lower binding energy (−107.14 kJ/mol) than the complexes of GO-DAG (−105.64 kJ/mol) and EC-DAG (−101.96 kJ/mol), leading to the disruption of the capacity of EC to structure DAG-rich oil. Interactions between the components were mainly governed by van der Waals interactions. The peroxide value of the oleogels decreased by 1.89 mmol/kg as EC18/GO mass ratio changed from 12:0 to 12:4, indicating good antioxidant activity of GO. Overall, the characteristics of DAG oil oleogels could be modulated by the addition of GO. The study may provide considerable potential to develop healthy and stable oleogels with high DAG, low saturated and trans -fatty acids for food industry.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Food & Function
·
2024
·
IF 5.1
Xin Wang,Jing Zhang,Ruimin Zhong,Gangchao Li,Hongjin Qi,Yong Cao,Yaqi Lan
This study investigated the effect of oleogel consumption on lipid metabolism, gut microbiota and low-grade inflammation in rats fed by high-fat diet. Male SD rats received a control diet or high-fat diets for six weeks. High-fat diets included regular high-fat diet, high-fat diet where lard was replaced by pure sunflower oil, un-gelled sunflower oil with dispersed gelator, and gelled sunflower oil with gelator (oleogel), respectively. Results showed that consumption of oleogel significantly suppressed the weight gain and the adipose tissue accumulation, as well as lipid accumulation in serum and liver caused by a high-fat diet compared to regular fat, pure sunflower oil and un-gelled sunflower oil. Microscopy observations suggested that the white adipose tissue and liver steatosis caused by high-fat diet were also alleviated. Results from ex vivo biodistribution in rats indicated that more TAG moved downwards to the large intestine for oleogel group. In the meantime, the dysregulation of gut microbiota was restored by reducing the Firmicutes/Bacteroidetes ratio and the relative abundance of Desulfobacterota and Proteobacteria. The LPS levels in oleogel group were reduced in faeces, serum and liver. Furthermore, consumption of oleogel alleviated the inflammation, including decreased gene expression level of pro-inflammation cytokines, i.e., IL-6 and TNF-α, as well as suppressed protein expression of TLR4 and NF-κB in the liver. These results provided theoretical guidance for regulation of oleogel properties and the application of oleogels as healthy fat replacers in high-fat diet.
研究领域:
营养学
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微生物学
·
代谢学
·
食品科学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Shu Yang,Xueping Zhang,Ahmed S.M. Saleh,Lishuang Wang,Yumin Duan,Zhigang Xiao
Edible oil-based oleogels provide a viable and healthier alternative to traditional saturated fats. This study aimed to develop oleogels using rice bran oil combined with β-Sitosterol (Sit) and Palmitic Acid (PA). Structural, physicochemical, and rheological properties of the prepared oleogels were investigated. The results showed that Sit alone was insufficient to create a stable oleogel. However, when Sit was combined with PA, a firm and stable oleogel was obtained. The gel network was formed and stabilized through physical non-covalent interactions such as hydrogen bonding. Additionally, x-ray diffraction analysis indicated that the oleogel molecules rearranged and underwent a homogeneous polycrystalline transition due to the different gelator combinations, revealing the coexistence of β and β′ crystal types in the oleogels. Moreover, the firmness and oil binding capacity of the oleogels increased with higher PA content in the gelator mixture. Furthermore, the storage modulus (G′) and loss modulus (G″) were frequency-independent, with G′ significantly higher than G". The results suggest that fat-like oleogel can be produced using a combination of Sit and PA at mass ratios of Sit2:PA3 or Sit1:PA4 (w/w).
研究领域:
食品科学
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化学工程
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Mengjing Zhou,Bin Li,Aolin Wu,Zhigang Hu,Jizhen Liu,Ying Wang,Haiying Liu
This study utilized beeswax and k-carrageenan as gelling agents to prepare oleogels and hydrogels, respectively. The amalgamation of the two gels in frozen water led to the formation of bigels. With the goal to improve the consistency and long-lasting nature of the bigel, starch was added to the mixture. A study was then done to evaluate how the addition of starch affected the thermal, mechanical, and rheological properties, as well as the capacity of the bigel to withstand freeze-thaw resilience. The results indicated that the bigel without starch exhibited a melting temperature comparable to that of the oleogel. However, the inclusion of starch resulted in a decrease in the melting temperature to 44.88 °C, accompanied by a wider endothermic peak. The enthalpy of the bigel with additional starch dramatically increased to 42.227 J/g. The addition of starch significantly improved the mechanical characteristics of the bigel, resulting in an average increase in hardness of 32.3% and Young's modulus of 54.2%. Furthermore, the bigel demonstrated exceptional freeze-thaw stability, exhibiting an average enhancement of around 5% when compared to the equivalent without starch. The use of hydrogel enhanced the thermal durability of the bigel, preventing structural collapse when the ambient temperature rose. This study proposes a method to produce starch bigels that possess excellent freeze-thaw stability and rheological properties.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Fengjuan Chen,Mingyue Shen,Jieqiong Lin,Zihang Fu,Jianhua Xie
Black bean -whey dual protein cross-linked complex (T-B-W) prepared by transglutaminase. • The structure change and crosslinking mechanism of T-B-W was explored. • Oleogel-based emulsion (OTE) prepared by T-B-W demonstrated enhanced stability. • OTE serve as fat substitutes used in low-fat salad dressing. This study developed novel protein complexes (T-B-W) by transglutaminase (TGase)-mediated cross-linking of black bean protein isolate (BBPI) and whey protein isolate (WPI). Based on this, oleogel-based emulsions (OGEs) as fat substitutes in low-fat salad dressings were developed. Optimal cross-linking conditions were identified as 20 U/g TGase, a BBPI:WPI ratio of 4:1 ( w /w) and incubated at 40 °C for 4 h. These conditions produced T-B-W with higher molecular weight, dense fibrous structures and the surface hydrophobicity decreased by 32.75%. The formed emulsions with T-B-W have smaller and more uniform droplets, with enhanced emulsion stability and improved rheological strength. Importantly, salad dressings formulated with 100% fat replacement using T-B-W-stabilized OGEs exhibited rheological and textural characteristics comparable to commercial full-fat products. This study elucidates the mechanism by which TGase-induced BBPI–WPI complexes function and demonstrates their potential for use in developing healthier and higher-quality food fat substitutes. Download: Download high-res image (118KB) Download: Download full-size image
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PubMed
高影响因子
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