College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
Carbohydr Polym. 2023 Apr 1;305:120499. doi: 10.1016/j.carbpol.2022.120499. Epub 2022 Dec 27.
High-internal-phase emulsion gels (HIPE-Gels) and oleogels were successfully fabricated through synergistically combination of natural triterpenoid Quillaja saponin (QS) and citrus dietary fiber (CDF). The amphiphilic QS significantly lowered the oil-water interface tension; whereas CDF could form compact structure at the interface as well as in the bulk under a hydrogen-bonding interaction with saponin. The combination endowed the emulsion gels with enhanced performance, such as decreasing droplet size, strengthening gel network structure and better viscoelastic. At a very low QS of 0.045 %, stable HIPE-Gels can be produced with 0.3 % CDF, which mainly attributing to the highly viscoelastic fiber networks in continuous phase and thus actively trap the QS-coated emulsion droplets. Consequently, the robust HIPE-Gels were applied as soft template to fabricate oleogels with controlled by QS and CDF loading. These findings proved an effective strategy towards structuring edible liquid oil into healthy gels for alternating saturated and trans fats in foods.
高内相比乳液凝胶（HIPE-Gels）和油凝胶通过天然三萜皂苷（QS）和柑橘膳食纤维（CDF）的协同组合成功制备。两亲性 QS 显著降低油水界面张力；而 CDF 可以在氢键相互作用下在界面和本体中形成紧密的结构与皂苷。这种组合赋予乳液凝胶增强的性能，例如减小液滴尺寸，增强凝胶网络结构和更好的粘弹性。在非常低的 QS 为 0.045%的情况下，可以用 0.3%的 CDF 生产稳定的 HIPE-Gels，这主要归因于连续相中的高粘弹性纤维网络，从而主动捕获 QS 包覆的乳液液滴。因此，坚固的 HIPE-Gels 被用作软模板来制备油凝胶，通过 QS 和 CDF 负载来控制。这些发现为将食用液体油结构化到健康凝胶中以替代食品中的饱和脂肪和反式脂肪提供了一种有效的策略。
