Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Food Processing and Safety in Forest, Beijing Forestry University, Beijing 100083, China.
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Food Processing and Safety in Forest, Beijing Forestry University, Beijing 100083, China.
Int J Biol Macromol. 2023 Mar 31;232:123291. doi: 10.1016/j.ijbiomac.2023.123291. Epub 2023 Jan 15.
Walnut oil-based oleogels were prepared by the emulsion-templated method using methylcellulose at different concentrations and viscosities as the oleogelators and polysaccharides (sodium alginate, xanthan gum and κ-carrageenan) as the thickening agents. The microscopic properties, rheological properties and oil binding capacity (OBC) of the oleogels were evaluated. The intermolecular and intramolecular hydrogen bonding of polysaccharide stabilized the network structure of the oleogel. The increasing methylcellulose concentration contributed to forming a more stable interfacial layer and providing oleogel with a compact structure. κ-Carrageenan resulted in a better OBC (97.37 %) and rheological properties of the methylcellulose-based oleogel. When served as a delivery system of curcumin, the highest encapsulation rate of curcumin (38.06 %) was achieved by the κ-carrageenan oleogel. The structure of oleogels slowed down the release rate of free fatty acids and curcumin during the early stage of in vitro digestion and the κ-carrageenan oleogel exhibited the highest inhibiting effect. This finding suggests that the polysaccharide-based walnut oil oleogels had a firmer structure and could be a promising approach to deliver curcumin.
基于核桃油的油凝胶是通过乳液模板法制备的，使用不同浓度和粘度的甲基纤维素作为油凝胶剂，多糖（海藻酸钠、黄原胶和κ-卡拉胶）作为增稠剂。评估了油凝胶的微观性质、流变性质和油结合能力（OBC）。多糖稳定的网络结构稳定了分子间和分子内氢键。甲基纤维素浓度的增加有助于形成更稳定的界面层，并为油凝胶提供更紧凑的结构。κ-卡拉胶使甲基纤维素基油凝胶具有更好的 OBC（97.37%）和流变性质。作为姜黄素的递送系统，κ-卡拉胶油凝胶实现了最高的姜黄素包封率（38.06%）。在体外消化的早期阶段，油凝胶的结构减缓了游离脂肪酸和姜黄素的释放速度，κ-卡拉胶油凝胶表现出最高的抑制效果。这一发现表明，基于多糖的核桃油油凝胶具有更坚固的结构，可能是递送姜黄素的一种有前途的方法。
