Alhasan Fayza Hussein, Tehrani Mostafa Mazaheri, Varidi Mehdi
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Food Chem X. 2023 Dec 14;21:101033. doi: 10.1016/j.fochx.2023.101033. eCollection 2024 Mar 30.
This study explores the impact of oil type, surfactant concentration, and production temperature on oleofoam properties. Oleofoams were prepared using different concentrations (5, 8, and 10 % w/w) of monoglyceride (MG) in olive, soybean, and sunflower oils at temperatures of 25 °C and 5 °C. The results indicate that higher surfactant concentrations and lower production temperatures enhance the stability, foamability, melting behavior, and hardness of the oleofoams, while minimizing oil drainage. Microscopic analysis reveals that lower production temperatures result in smaller bubble sizes in all oil blends which reduces oil loss and increases the hardness of the oleofoam. Also, oleofoams derived from different oils exhibit solid-like behavior. Among the oils studied, the oleofoam prepared with sunflower oil, at a concentration of 10 % MG and a production temperature of 5 °C, demonstrates superior properties. These findings provide valuable insights into optimizing oleofoam properties by controlling the oil type, surfactant concentration, and production temperature.
本研究探讨了油的类型、表面活性剂浓度和生产温度对油基泡沫性能的影响。在25℃和5℃的温度下，使用不同浓度（5%、8%和10% w/w）的甘油单酯（MG）分别在橄榄油、大豆油和葵花籽油中制备油基泡沫。结果表明，较高的表面活性剂浓度和较低的生产温度可提高油基泡沫的稳定性、发泡性、熔化行为和硬度，同时使排油最小化。微观分析表明，较低的生产温度会使所有油混合物中的气泡尺寸变小，从而减少油损失并增加油基泡沫的硬度。此外，源自不同油类的油基泡沫表现出类似固体的行为。在所研究的油类中，在5℃的生产温度下，以10% MG浓度用葵花籽油制备的油基泡沫表现出优异的性能。这些发现为通过控制油的类型、表面活性剂浓度和生产温度来优化油基泡沫性能提供了有价值的见解。
