South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Food Res Int. 2023 Oct;172:113098. doi: 10.1016/j.foodres.2023.113098. Epub 2023 Jun 10.
In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate (MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties of the oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. And the lipid digestion and oxidative stability of the macadamia oil were determined by pH titration and accelerated oxidation test, respectively. The results showed that the hardness, oil binding capacity, and thermal stability of the oleogels increased with increasing MG concentration, which was attributed to the formation of a network of MG crystals held together by van der Waals interactions and hydrogen bonds. Rheological analysis indicated that all the oleogels exhibited a thermally reversible solid-to-liquid transition and viscoelastic behavior at ambient temperatures. Moreover, the formation of oleogels increased fatty acid release during in vitro lipid digestion and improved the oxidative stability of the macadamia oil. In addition, the potential application of these oleogels as replacements for saturated fats in foods was demonstrated by creating a chocolate product where the cocoa butter was replaced with macadamia oil-based oleogels with a high degree of unsaturation. These results can provide guidance for the preparation of macadamia oil-based oleogels, which may increase their application in foods.
在这项研究中，使用具有低临界胶凝浓度（3.0wt%）的单硬脂酸甘油酯（MG）作为凝胶剂来制备澳洲坚果油基油凝胶。通过偏光显微镜、傅里叶变换红外光谱、差示扫描量热法、X 射线衍射、质构和流变分析评估了油凝胶的物理性质。通过 pH 滴定和加速氧化试验分别测定了澳洲坚果油的脂质消化和氧化稳定性。结果表明，随着 MG 浓度的增加，油凝胶的硬度、油结合能力和热稳定性增加，这归因于 MG 晶体网络的形成，MG 晶体网络通过范德华相互作用和氢键结合在一起。流变分析表明，所有油凝胶在环境温度下均表现出热可逆的固-液相转变和粘弹性行为。此外，油凝胶的形成增加了体外脂质消化过程中脂肪酸的释放，并提高了澳洲坚果油的氧化稳定性。此外，通过用高不饱和度的澳洲坚果油基油凝胶替代可可脂来制作巧克力产品，证明了这些油凝胶作为饱和脂肪替代品在食品中的潜在应用。这些结果可为澳洲坚果油基油凝胶的制备提供指导，可能会增加它们在食品中的应用。
