State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology , Beijing, People's Republic of China.
J Agric Food Chem. 2014 Aug 20;62(33):8379-84. doi: 10.1021/jf501512y. Epub 2014 Aug 12.
Food-grade organogels are semisolid systems with immobilized liquid edible oil in a three-dimensional network of self-assembled gelators, and they are supposed to have a broad range of potential applications in food industries. In this work, an edible organogel with tea polyphenols was developed, which possesses a highly effective antioxidative function. To enhance the dispersibility of the tea polyphenols in the oil phase, a solid lipid-surfactant-tea polyphenols complex (organogel complex) was first prepared according to a novel method. Then, a food-grade organogel was prepared by mixing this organogel complex with fresh peanut oil. Compared with adding free tea polyphenols, the organogel complex could be more homogeneously distributed in the prepared organogel system, especially under heating condition. Furthermore, the organogel loading of tea polyphenols performed a 2.5-fold higher antioxidation compared with other chemically synthesized antioxidants (butylated hydroxytoluene and propyl gallate) by evaluating the peroxide value of the fresh peanut oil based organogel in accelerated oxidation conditions.
食用级有机凝胶是一种半固态系统，其中固定化的食用油被自组装凝胶剂的三维网络所固定，它们有望在食品工业中得到广泛的应用。在这项工作中，开发了一种具有高抗氧化功能的含茶多酚食用有机凝胶。为了提高茶多酚在油相中的分散性，首先根据一种新方法制备了固体脂质-表面活性剂-茶多酚复合物（有机凝胶复合物）。然后，通过将该有机凝胶复合物与新鲜花生油混合制备了一种食品级有机凝胶。与添加游离茶多酚相比，在加热条件下，有机凝胶复合物在制备的有机凝胶体系中能够更均匀地分布，特别是在加热条件下。此外，通过评估加速氧化条件下基于新鲜花生油的有机凝胶的过氧化物值，有机凝胶中茶多酚的负载量比其他化学合成抗氧化剂（叔丁基对羟基甲苯和没食子酸丙酯）的抗氧化能力高 2.5 倍。
