Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou 510632 , China.
Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery , Guangzhou 510632 , China.
J Agric Food Chem. 2018 Dec 19;66(50):13243-13252. doi: 10.1021/acs.jafc.8b02039. Epub 2018 Dec 7.
The development of oleogel has attracted growing attention because of its health benefits and promising potential to substitute saturated or trans-fat. The present work reports a type of oleogel using the emulsion stabilized by gelatin (GLT), tannic acid (TA), and flaxseed gum (FG) complexes (GLT-TA-FG) through freeze-drying and oven-drying. Results showed that the incorporation of TA and FG promoted the formation of nanoparticles, resulting in increased charge quantity and reduced oil-water surface tension. The structural integrity of oleogel largely depends on the drying method, FG incorporation, and TA concentration. It was demonstrated that with oven drying, stable oleogel without oil leakage could only be fabricated in the presence of FG. The GLT-0.075 wt % TA-FG complexes formed a particle shell around the oil droplet, leading to the enhanced gel strength of the oleogel. In addition, the oleogel stabilized by GLT-TA-FG complexes had high thixotropic recovery degree and rehydration ability, implying the stabilizing effect of TA and FG. Therefore, the interfacially adsorbed particles and the polymer gel network in bulk together contributed to the compact structure of oleogel. We believe that the oleogel based on GLT-TA-FG complexes has potential applications in food products with tunable rheological and textural properties.
油凝胶的发展因其对健康的益处以及有望替代饱和或反式脂肪的潜力而受到越来越多的关注。本工作报道了一种通过冷冻干燥和烘箱干燥使用明胶（GLT）、单宁酸（TA）和亚麻籽胶（FG）复合物稳定的乳状液制备的油凝胶（GLT-TA-FG）。结果表明，TA 和 FG 的加入促进了纳米颗粒的形成，导致电荷量增加，油水表面张力降低。油凝胶的结构完整性在很大程度上取决于干燥方法、FG 的加入和 TA 的浓度。结果表明，在烘箱干燥条件下，只有在 FG 存在的情况下才能制备出无漏油的稳定油凝胶。GLT-0.075wt%TA-FG 复合物在油滴周围形成粒子壳，从而提高了油凝胶的凝胶强度。此外，GLT-TA-FG 复合物稳定的油凝胶具有较高的触变回复度和再水化能力，这表明 TA 和 FG 具有稳定作用。因此，界面吸附的颗粒和体相中的聚合物凝胶网络共同促成了油凝胶的致密结构。我们相信，基于 GLT-TA-FG 复合物的油凝胶具有在具有可调节流变学和质构特性的食品产品中的潜在应用。
