Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
Food Chem. 2023 Jun 30;412:135572. doi: 10.1016/j.foodchem.2023.135572. Epub 2023 Jan 25.
The role of polyphenols in affecting the structural and rheological properties of oleogels was investigated. Polyphenols were selectively removed from extra virgin olive oil (EVOO), and the resulting oils at three different polyphenol levels were gelled by using 10% (w/w) of monoglycerides (MG), rice wax (RW), sunflower wax (SW), and a mixture of β-sitosterol/γ-oryzanol (PS). The structural characteristics of oleogels were assessed by visual appearance, rheology, polarized light microscopy, calorimetry, XRD, and FTIR. Polyphenol content differently affected oleogel characteristics depending on network features. While EVOO-polyphenols did not influence PS- and SW-based oleogels, they reinforced MG- and RW-based oleogel network. As polyphenol content increased, the critical stress and melting temperature also increased, concomitantly with changes in crystal morphology. This was attributed to the capacity of polyphenols to form additional junction points in the crystalline network.
研究了多酚对油凝胶结构和流变性能的影响。从特级初榨橄榄油（EVOO）中选择性地去除多酚，然后使用 10%（w/w）的单甘油脂（MG）、米蜡（RW）、葵花蜡（SW）和β-谷甾醇/γ-谷维素（PS）混合物将得到的三种不同多酚水平的油凝胶化。通过外观、流变学、偏光显微镜、差示扫描量热法（DSC）、X 射线衍射（XRD）和傅里叶变换红外光谱（FTIR）评估油凝胶的结构特征。多酚含量根据网络特征的不同，对油凝胶特性有不同的影响。虽然 EVOO-多酚对 PS 和 SW 基油凝胶没有影响，但它们增强了 MG 和 RW 基油凝胶网络。随着多酚含量的增加，临界应力和熔融温度也随之增加，同时晶体形态也发生了变化。这归因于多酚在晶体网络中形成额外连接点的能力。
