Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China.
Laboratory of Food Proteins and Colloids, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R China.
J Agric Food Chem. 2022 Jan 12;70(1):309-318. doi: 10.1021/acs.jafc.1c03780. Epub 2021 Dec 27.
Growing interest is being dedicated to smart soft matters because of their potential in controlling bioactives upon exposure to an appropriate stimulus. Herein, structuring of edible liquid oil into oleogels and emulgels as smart thermo-triggered soft vehicles for controllable release of diverse nutrients was developed. Edible liquid oil was trapped inside the crystal network structure of phytosterols and monoglycerides resulting in bicomponent solidlike oleogels. Subsequently, both water-in-oleogel (W/O) emulgels and glycerol-in-oleogel (G/O) emulgels were further fabricated by spatial distribution of the stabilizing interfacial crystals around dispersed droplets as well as the network crystals in the continuous phase. Rheological measurements showed that the gel strength of the oleogel-based emulgels depends on the fraction of the aqueous phase and is greater than that of corresponding oleogels due to a filler effect of dispersed aqueous droplets within the crystal network, offering an additional strategy to tune the structure and rheology. Comparatively, introducing glycerol endowed a higher gel strength for the oleogel-based emulgels than water, particularly at increased filler loads. In addition, these soft matters exhibited interesting thermoresponsive nature, which exhibit the flexibility for programmed release of coencapsulated bioactive components upon exposure to an appropriate thermal triggered switchable. The resulted smart thermo-triggered soft matters have emerging opportunities for application in functional active ingredient delivery by on-demand strategies.
由于智能软物质在适当刺激下控制生物活性物质的潜力，人们对其越来越感兴趣。在此，通过将食用液态油结构化形成智能热触发软载体，以可控方式释放各种营养物质，从而开发出智能热触发软载体。食用液态油被植物甾醇和单甘油脂的晶体网络结构捕获，从而形成双组分固态油凝胶。随后，通过围绕分散液滴的稳定界面晶体以及连续相中的网络晶体的空间分布，进一步制备了水包油（W/O）型乳凝胶和油包水（G/O）型乳凝胶。流变学测量表明，基于油凝胶的乳凝胶的凝胶强度取决于水相的分数，并且由于分散在网络中的水相液滴的填充效应，其凝胶强度大于相应的油凝胶，这为调节结构和流变学提供了另一种策略。相比之下，引入甘油比水赋予油凝胶基乳凝胶更高的凝胶强度，特别是在填充负载增加的情况下。此外，这些软物质表现出有趣的温敏性，它们具有在适当的热触发开关下灵活释放共包封生物活性成分的能力。这种智能热触发软物质为按需策略的功能性活性成分输送提供了新的应用机会。
