South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, 524091, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Food Res Int. 2024 Nov;196:115131. doi: 10.1016/j.foodres.2024.115131. Epub 2024 Sep 21.
Oleogels can be formed using different types of oleogelator, which lead to different end properties. In this study, four kinds of oleogelators, rice bran wax (RBW), monoglyceride stearate (MG), beeswax (BW), and a mixture of β-sitosterol and γ-oryzanol (SO) were used to prepare astaxanthin-loaded macadamia oil-based oleogels. Fourier transform infrared spectroscopy, polarized light microscopy, X-ray diffraction, differential scanning calorimetry, and dynamic shear rheometry were then used to evaluate the effects of the different oleogelators and astaxanthin on the physicochemical properties of the oleogels. The results showed that van der Waals forces played a key role in the formation of all the oleogels, while hydrogen bonding was also important for the SO- and MG-based oleogels. Moreover, astaxanthin addition did not change the crystal morphology and intramolecular interaction forces of the oleogels, but it did increase their oxidative stability and decrease their thermal stability, hardness, and oil-binding properties. In addition, the digestive behavior of the oleogels was evaluated using a three-stage in vitro gastrointestinal model. All the oleogelators significantly affected the lipolysis of the macadamia oil and the bioaccessibility of the astaxanthin, with the degree of lipolysis being positively correlated to the bioaccessibility. MG-based oleogels were the most effective at increasing the bioaccessibility of the astaxanthin.
油凝胶可以使用不同类型的油凝胶剂来形成，这会导致不同的最终性质。在这项研究中，使用了四种油凝胶剂，即米糠蜡（RBW）、单硬脂酸甘油酯（MG）、蜂蜡（BW）和β-谷甾醇和γ-谷维素（SO）的混合物，来制备负载虾青素的澳洲坚果油基油凝胶。然后使用傅里叶变换红外光谱、偏光显微镜、X 射线衍射、差示扫描量热法和动态剪切流变仪来评估不同油凝胶剂和虾青素对油凝胶物理化学性质的影响。结果表明，范德华力在所有油凝胶的形成中起着关键作用，而氢键对于 SO 和 MG 基油凝胶也很重要。此外，虾青素的添加并没有改变油凝胶的晶体形态和分子间相互作用力，但它确实提高了油凝胶的氧化稳定性，降低了其热稳定性、硬度和油结合性能。此外，使用三阶段体外胃肠道模型评估了油凝胶的消化行为。所有油凝胶剂都显著影响了澳洲坚果油的脂肪分解和虾青素的生物利用度，脂肪分解程度与生物利用度呈正相关。MG 基油凝胶最有效地提高了虾青素的生物利用度。
