Liu Yao, Zhang Huan, Chen Xiao-Wei, Yang Tao, Sun Cong, Sun Shang-De
College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China.
School of Pharmacy, Hainan Medical University, Haikou 571199, China.
Food Chem X. 2023 Jun 10;18:100751. doi: 10.1016/j.fochx.2023.100751. eCollection 2023 Jun 30.
Novel thermoresponsive emulsion gels and oleogels were fabricated by assembling nanofibrous from natural triterpenoid saponin (QS) and glycyrrhizic acid (GA). The viscoelasticity of QS-coated emulsion was observed to be remarkably improved by GA and thus obtain the advantages of excellent gelatinous, thermoresponsive and reversible manner due to the viscoelastic texture from GA nanofibrous as scaffolds in continuous phase. In the gelled emulsions, the phase transition of the GA fibrosis network structure upon heating and cooling was attributed to a thermal sensitivity, whereas interface-induced fibrosis assembly of amphiphilic QS endowed the formation of stable emulsion droplets. Then these emulsion gels were further used as an effective template to fabricate soft-solid oleogels with high oil content of 96%. These findings open up new opportunities for the use of all-natural and sustainable ingredients to develop smart soft materials for replace and saturated fats in food industry and other fields.
通过将天然三萜皂苷（QS）和甘草酸（GA）组装成纳米纤维，制备了新型热响应性乳液凝胶和油凝胶。观察到GA显著提高了QS包覆乳液的粘弹性，由于GA纳米纤维在连续相中作为支架的粘弹性结构，从而获得了优异的凝胶状、热响应性和可逆性的优点。在凝胶化乳液中，GA纤维化网络结构在加热和冷却时的相变归因于热敏感性，而两亲性QS的界面诱导纤维化组装赋予了稳定乳液滴的形成。然后，这些乳液凝胶进一步用作有效模板，制备了含油量高达96%的软固体油凝胶。这些发现为使用全天然和可持续成分开发智能软材料提供了新机会，以替代食品工业和其他领域中的饱和脂肪。
