Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Cracow, Poland.
Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Cracow, Balicka St. 122, PL-30-149 Cracow, Poland; Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, Armii Krajowej 13/15, PL-42-200 Częstochowa, Poland.
Int J Biol Macromol. 2024 Oct;278(Pt 3):134751. doi: 10.1016/j.ijbiomac.2024.134751. Epub 2024 Aug 22.
The aim of this study was to investigate the effect of varying concentrations of furcellaran (FUR) and safflower (Carthamus Tinctorius) oil on the functional properties of emulgels as potential carriers of bioactive substances. The textural, mechanical, thermal and structural properties of twenty different formulations were characterised. The pH stability and zeta-potential of the emulgels was also examined. It was found clear correlation between gelling agent and oil fraction content and investigated properties. The hardness, strength, thermal stability expressed as melting point of the investigated systems increased with increasing concentration of the furcellaran and decreasing proportion of safflower oil, which indicated a significant weakening of the structure as a result of the addition of the oil fraction. Stored under refrigeration, emulgels appeared to be relatively stable showing a slight decrease in pH values after 7 days. Swelling ratio (SW) of emulgels increased with increasing both, polysaccharide and oil content, in emulgels. Based on the microstructure analyses, it can also be concluded that only part of the added safflower oil chemically bound to the functional groups of the polysaccharide, while the vast majority of it was only physically immobilized in the furcellaran matrix. Colour of furcellaran - safflower oil emulsion gels depended largely on the amount of oil fraction. The presented research demonstrating the wide spectrum of functional properties of polysaccharide-oil systems is a first step to developing a carrier composition for lipophilic compounds at further stages of research.
本研究旨在探讨不同浓度的黄原胶（FUR）和红花籽油（Carthamus Tinctorius）对乳凝胶作为生物活性物质潜在载体的功能特性的影响。对二十种不同配方的结构、力学、热学和结构特性进行了表征。还检查了乳凝胶的 pH 稳定性和 ζ 电位。发现凝胶剂和油相分数与所研究性质之间存在明显的相关性。所研究体系的硬度、强度、热稳定性（表现为熔点）随黄原胶浓度的增加和红花籽油比例的降低而增加，这表明由于添加油相，结构明显减弱。在冷藏下储存时，乳凝胶似乎相对稳定，在 7 天后 pH 值略有下降。乳凝胶的溶胀比（SW）随多糖和油含量的增加而增加。基于微观结构分析，还可以得出结论，只有部分添加的红花籽油与多糖的官能团发生化学结合，而大部分红花籽油仅物理固定在黄原胶基质中。黄原胶-红花籽油乳液凝胶的颜色在很大程度上取决于油相分数的多少。本研究展示了多糖-油系统的广泛功能特性，是在进一步研究阶段开发亲脂性化合物载体组成的第一步。
