Sree Nivetha B B, Saravanan Madanagopalan, Thomas Pinchu Elizabath, Vijayaraj Panneerselvam, Prabhasankar Pichan
Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India.
Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India.
Int J Biol Macromol. 2025 Mar;292:139130. doi: 10.1016/j.ijbiomac.2024.139130. Epub 2024 Dec 24.
The present study aimed to enhance the fat quality of bakery products by incorporating an oleogel enriched with unsaturated fatty acids and nutraceuticals. The efficacy of cross-linking chitosan with vanillin was evaluated using an emulsion-template technique. This approach utilized a blend of rice bran oil and soybean oil fortified with β-sitosterol, which partially replaced conventional shortening in cookie formulations. FTIR spectroscopy confirmed that cross-linking occurred due to the formation of a Schiff base through the reaction between the aldehyde group of vanillin and the amino group of chitosan. Rheological characterization revealed that the oleogel C2P2.5 (2.5 % β-sitosterol in the oil phase) exhibited greater strength than C2P5 (5 % β-sitosterol in the oil phase). Additionally, C2P2.5 demonstrated higher structural recovery than C2P5, indicating superior re-stabilization ability following mechanical deformation. The microscopical analysis showed a firmly packed structure of a continuous 3D network due to intermolecular cross-linking holding the oil. CLSM revealed phase reversal during emulsion formation due to an increase in β-sitosterol concentration in the oil phase interfering with cross-linking. As a result, the strength of oleogel C2P5 was reduced. The fatty acid profile of the oleogel was similar to that of the stock oil, confirming the effectiveness of the structuring technique. These oleogels were used to replace 25 % and 50 % of conventional shortening in cookies, which were subsequently characterized using texture analysis, FTIR spectroscopy, and SEM. With a 50 % replacement, trans-fat content in the cookies was reduced by half, demonstrating that oleogels offer a healthier alternative to conventional bakery shortenings. Collectively, oleogels enriched with unsaturated fatty acids and nutraceuticals, combined with chitosan cross-linking, provide a promising alternative to conventional shortening in bakery products, improving fat quality and reducing trans-fat content.
本研究旨在通过加入富含不饱和脂肪酸和营养成分的油凝胶来提高烘焙食品的脂肪质量。采用乳液模板技术评估壳聚糖与香草醛交联的效果。该方法使用了富含β-谷甾醇的米糠油和大豆油混合物，部分替代了曲奇配方中的传统起酥油。傅里叶变换红外光谱证实，香草醛的醛基与壳聚糖的氨基反应形成席夫碱，从而发生交联。流变学表征显示，油凝胶C2P2.5（油相中含2.5%β-谷甾醇）比C2P5（油相中含5%β-谷甾醇）表现出更高的强度。此外，C2P2.5的结构恢复能力高于C2P5，表明其在机械变形后的再稳定能力更强。显微镜分析表明，由于分子间交联固定了油，形成了紧密堆积的连续三维网络结构。共聚焦激光扫描显微镜显示，乳液形成过程中发生了相转变，这是由于油相中β-谷甾醇浓度增加干扰了交联。结果，油凝胶C2P5的强度降低。油凝胶的脂肪酸谱与原料油相似，证实了结构化技术的有效性。这些油凝胶用于替代曲奇中25%和50%的传统起酥油，随后通过质地分析、傅里叶变换红外光谱和扫描电子显微镜对其进行表征。当替代比例为50%时，曲奇中的反式脂肪含量减半，这表明油凝胶为传统烘焙起酥油提供了更健康的替代品。总体而言，富含不饱和脂肪酸和营养成分的油凝胶，结合壳聚糖交联，为烘焙食品中的传统起酥油提供了一种有前景的替代品，可改善脂肪质量并降低反式脂肪含量。
