Vandemoortele Center Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium; Department of Food Technology and Bioprocess, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Malaysia.
Department of Food Science and Formulation, Universite de Liege, Passage des Deportes, Gembloux, Belgium.
Food Res Int. 2017 Oct;100(Pt 1):832-840. doi: 10.1016/j.foodres.2017.07.079. Epub 2017 Aug 2.
Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we combined MGs with PS to control the crystallization and modify the morphology of the combination oleogels, as both components are reported to interact together. The oleogels were prepared at different ratio combinations and characterized in their rheological, thermal, morphology, and diffraction properties. The results showed that the 8:2 MGP:PS exhibited higher storage modulus (G') than the MGP mono-component. The combination oleogels exhibited effects on the crystallization and polymorphic transition. Consequently, the effects led to change in the morphology of the combination oleogels which was visualized using optical and electron microscope. The resultant effect on the morphology is associated with crystal defect. Due to observable crystals of MGP and PS, it is speculated that the combination oleogels formed a mixed crystal system. This was confirmed with diffraction analysis in which the corresponding peaks from MGP and PS were observed in the combination oleogels. However, the 8:2 oleogel exhibited additional peak at 35.41Å. Ultimately, the 8:2 was the optimum combination observed in our study. Interestingly, this combination is inspired by nature as sterols (phytosterols) are natural component of lipid membrane whilst MGP has properties similar to phospholipids. Hence, the results of our study not only beneficial for oil structuring, but also for the fields of biophysical and pharmaceutical.
单甘油脂（MGs）和植物甾醇（PS）已知与液体油形成坚硬的油凝胶。然而，油凝胶随着时间的推移容易发生多晶型转变，导致晶体聚集，从而影响物理性质。因此，我们将 MGs 与 PS 结合使用，以控制结晶并改变组合油凝胶的形态，因为据报道这两种成分会相互作用。将油凝胶以不同的比例组合制备，并对其流变学、热学、形态和衍射性质进行了表征。结果表明，8:2 的 MGP:PS 表现出比 MGP 单一组分更高的储能模量（G'）。组合油凝胶对结晶和多晶型转变有影响。因此，这些影响导致了组合油凝胶形态的变化，这可以使用光学和电子显微镜进行可视化。形态的这种变化与晶体缺陷有关。由于可以观察到 MGP 和 PS 的晶体，因此推测组合油凝胶形成了混合晶体系统。这通过衍射分析得到了证实，在组合油凝胶中观察到了来自 MGP 和 PS 的相应峰。然而，8:2 的油凝胶在 35.41Å 处出现了额外的峰。最终，在我们的研究中观察到 8:2 是最佳的组合。有趣的是，这种组合受到了自然界的启发，因为甾醇（植物甾醇）是脂质膜的天然成分，而 MGP 具有类似磷脂的性质。因此，我们研究的结果不仅对油的结构化有益，而且对生物物理和制药领域也有益。
