College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
Institute of Health Management & Department of Health Management Center, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu 610054, People's Republic of China.
Food Chem. 2025 Jan 15;463(Pt 4):140976. doi: 10.1016/j.foodchem.2024.140976. Epub 2024 Sep 28.
Oleogels have attracted considerable attention due to their excellent viscoelasticity and high content of polyunsaturated fatty acid. This study explored the potential of Zein/(-)-epigallocatechin-3-gallate/Ca complexes oleogels loaded with lycopene as potential substitute for solid fats in biscuit formulations. Utilizing an emulsion-templated method, oleogels were prepared and characterized for visual appearance, droplet size, microstructure, and rheological properties. The incorporation of lycopene indicated a dose-dependent effect on these characteristics, achieving optimal properties at a concentration of 0.3 mg/mL. At this concentration, oleogels exhibited higher encapsulation efficiency (> 90 %), lower oil loss (< 2 %), and denser network structures. Rheological analysis highlighted the shear-thinning behavior, gel-like structure, and thixotropic recovery of oleogels. Substituting of margarine with lycopene-loaded oleogels in biscuits yielded products with regular appearance, uniform color, and potential health benefits, demonstrating the viability of these oleogels as a healthier alternative to traditional solid fats in baking.
油凝胶因其出色的粘弹性和高含量的多不饱和脂肪酸而受到广泛关注。本研究探讨了负载番茄红素的玉米醇溶蛋白/（-）-表没食子儿茶素-3-没食子酸酯/钙复合物油凝胶作为饼干配方中固体脂肪替代品的潜力。利用乳液模板法制备和表征了油凝胶，以观察其外观、液滴大小、微观结构和流变性能。番茄红素的添加表现出对这些特性的剂量依赖性影响，在 0.3mg/mL 的浓度下达到最佳性能。在该浓度下，油凝胶表现出更高的包封效率（>90%）、更低的油损失（<2%）和更密集的网络结构。流变分析突出了油凝胶的剪切稀化行为、凝胶状结构和触变恢复性。用负载番茄红素的油凝胶替代人造黄油用于饼干中，得到的产品具有规则的外观、均匀的颜色和潜在的健康益处，表明这些油凝胶作为烘焙中传统固体脂肪的更健康替代品具有可行性。
