JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
Food Chem. 2021 Jul 15;350:129275. doi: 10.1016/j.foodchem.2021.129275. Epub 2021 Feb 11.
Oleofoams have emerged as attractive low-calorie aeration systems, but saturated lipids or large amount of surfactants are commonly required. Herein, an innovative strategy was proposed to create oleofoams using medium-long chain diacylglycerol (MLCD) and β-sitosterol (St). The oleofoams prepared using MLCD and St in ratios of 15:5 and 12:8 exhibited smaller bubble size and much higher stability. MLCD crystals formed rigid Pickering shell, whereby air bubbles acted as "active fillers" leading to enhanced rigidity. Both Pickering and network stabilization for the MLCD-St oleofoam provided a steric hindrance against coalescence. The gelators interacted via hydrogen bonding, causing a condensing effect in improving the gel elasticity. The oleofoams and foam-based emulsions exhibited a favorable capacity in controlling volatile release where the maximum headspace concentrations and partition coefficients showed a significantly decrease. Overall, the oleofoams have shown great potential for development of low-calorie foods and delivery systems with enhanced textural and nutritional features.
油包水泡沫作为一种有吸引力的低热量通气系统，但通常需要饱和脂肪或大量表面活性剂。本文提出了一种使用中长链二酰基甘油（MLCD）和 β-谷甾醇（St）制备油包水泡沫的创新策略。使用 MLCD 和 St 以 15:5 和 12:8 的比例制备的油包水泡沫，其气泡尺寸更小，稳定性更高。MLCD 晶体形成刚性 Pickering 壳，其中气泡充当“活性填料”，从而提高刚性。Pickering 和 MLCD-St 油包水泡沫的网络稳定都为防止聚结提供了空间位阻。凝胶剂通过氢键相互作用，在改善凝胶弹性方面产生凝聚效应。油包水泡沫和基于泡沫的乳液在控制挥发性物质释放方面表现出良好的能力，最大顶空浓度和分配系数显著降低。总的来说，油包水泡沫在开发具有增强的质地和营养特性的低热量食品和输送系统方面显示出巨大的潜力。
