Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China; Guangdong Marubi Biotechnology Co., Ltd, Guangzhou, Guangdong, PR China.
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China.
Food Chem. 2024 Jul 1;445:138704. doi: 10.1016/j.foodchem.2024.138704. Epub 2024 Feb 10.
In this study, the influence of cooling rate on the freeze-thaw stability, rheological and tribological properties of interfacial crystalized oleogel emulsion was investigated. Results showed that slower cooling rate could promote formation of larger crystals and stronger network in oleogels. Additionally, oleogel emulsions showed higher freeze-thaw stability than those stabilized solely by emulsifiers. The slower cooling rate resulted in larger crystals adsorbed at the droplet surface. This led to greater steric hindrance that prevented the migration of oil droplets with higher resistance to disruption by ice crystals. The rheological and tribological measurements suggested that with appropriate amount of crystals, the tribological properties were better maintained for emulsions prepared at slow cooling rate after freeze-thaw treatment. This strategy greatly enriched oleogel emulsion formulations and provided important clues for potential applications in food products involved with freeze-thaw treatment.
本研究考察了冷却速率对界面结晶油凝胶乳液的冻融稳定性、流变学和摩擦学性能的影响。结果表明，较慢的冷却速率可以促进油凝胶中更大晶体和更强网络的形成。此外，油凝胶乳液比仅由乳化剂稳定的乳液具有更高的冻融稳定性。较慢的冷却速率导致较大的晶体吸附在液滴表面。这导致更大的空间位阻，阻止了油滴的迁移，冰晶对油滴的破坏阻力更高。流变学和摩擦学测量表明，在适当的晶体含量下，经过冻融处理后，以较慢冷却速率制备的乳液的摩擦学性能得到更好的保持。该策略极大地丰富了油凝胶乳液的配方，为潜在应用于涉及冻融处理的食品产品提供了重要线索。
