Yang Dan-Xia, Chen Xiao-Wei, Yang Xiao-Quan
Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China.
J Sci Food Agric. 2018 Jan;98(2):582-589. doi: 10.1002/jsfa.8500. Epub 2017 Aug 11.
Oleogels have recently emerged as a subject of growing interest among industrial and academic researchers as an alternative to saturated/trans-fat and delivery of functional ingredients. Phytosterols, comprising plant-derived natural steroid compounds, are preferred for oleogel production because they are both natural and healthy. In the present study, phytosterol-based oleogels self-assembled with monoglyceride were studied with respect to tuning volatile release.
Microscopy images of the bicomponent oleogels of β-sitosterol and monoglyceride showed the formation of a new three-dimensional network of entangled crystals and a controllable microstructure. Our analysis from differential scanning calorimetry and small angle X-ray scattering results suggests the self-assembly of β-sitosterol and monoglyceride via intermolecular hydrogen bonds into spherulitic microstructures. The results showed that the release rate (v ), maximum headspace concentrations (C ) and partition coefficients (k ) for oleogels showed a significantly controlled release and were tunable via the microstructure of phytosterol-based oleogels under both dynamic and static conditions. In addition, the solid-like oleogels had interesting thixotropic and thermoresponsive behaviors, probably as a result of intermolecular hydrogen bonding.
The self-assembly of phytosterol-based oleogels with monoglyceride was attributed to intermolecular hydrogen and is demonstrated to be a promising tunable and functional strategy for delivering flavor compounds. © 2017 Society of Chemical Industry.
油凝胶作为饱和/反式脂肪的替代品以及功能成分的载体，近来已成为工业和学术研究人员日益关注的主题。植物甾醇是一类源自植物的天然甾体化合物，因其天然且健康而成为油凝胶生产的优选材料。在本研究中，对基于植物甾醇与甘油单酯自组装形成的油凝胶在调节挥发性成分释放方面进行了研究。
β-谷甾醇与甘油单酯的双组分油凝胶的显微镜图像显示形成了一种新的由缠结晶体构成的三维网络以及可控的微观结构。我们从差示扫描量热法和小角X射线散射结果分析表明，β-谷甾醇与甘油单酯通过分子间氢键自组装成球晶微观结构。结果表明，油凝胶的释放速率（v）、最大顶空浓度（C）和分配系数（k）呈现出显著的可控释放，并且在动态和静态条件下均可通过基于植物甾醇的油凝胶的微观结构进行调节。此外，类固体油凝胶具有有趣的触变性和热响应行为，这可能是分子间氢键作用的结果。
基于植物甾醇的油凝胶与甘油单酯的自组装归因于分子间氢键作用，并且被证明是一种用于递送风味化合物的有前景的可调节功能策略。© 2017化学工业协会。
