Zhao Yue, Hu Xiaoqian, Ren Jian, Song Chunli, Sun Yang
College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006 China; Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar University, Qiqihar 161006 China; Key Laboratory of Agricultural Products Processing of Heilongjiang Province Ordinary University, Qiqihar University, Qiqihar 161006 China.
College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006 China.
Ultrason Sonochem. 2025 Mar;114:107253. doi: 10.1016/j.ultsonch.2025.107253. Epub 2025 Feb 9.
In recent years, the development of zero-trans fatty acid products instead of traditional hydrogenated and high-unsaturated fatty acid animal and vegetable oils has been an increasing interest in the field of food. This paper focused on the ultrasound-assisted preparation of a novel wax-based composite gelator loaded with natural antioxidant to prepare oleogels with good storage oxidation stability. The preparation of the wax-based composite gelator was to first form the anthocyanin (ACNs) and soyabean lecithin (SL) complex, and then homogenized with beeswax (BW). A complex maximum association efficiency of 86.43 % was achieved when the combination was performed for 50 min at 40 °C and 270 W ultrasonic power, and exhibited higher lipophilicity. Moreover, structural analysis results revealed that ultrasonic-assisted treatment accelerated the formation of ACNs and SL ultrasonic complexes (ASUC) by the hydrogen bonding. The results of gelators indicated the ASUC-BW composite gelator showed the highest ACNs embedding rate of 72.91 % and better antioxidant activity. XRD analysis and thermogravimetric analysis demonstrated that ASUC-BW composite gelator maintained β' crystal structure and had higher thermal stability due to physical interactions between ASUC and beeswax. Accelerated storage tests at 60 °C revealed that oleogels prepared by ASUC-BW composite gelator (ALO) had significantly lower peroxide values (PV) (14.0 mmol/kg) and thiobarbituric acid reactive substances (TBARS) (1.8 mg/kg). Overall, this paper demonstrates ultrasonic-assisted treatment is an effective way to improve dispersion and availability of ANCs in food rich in oil and can be further applied to developing novel high stability fatty food systems.
近年来，用零反式脂肪酸产品替代传统氢化及高不饱和脂肪酸动植物油的研发在食品领域备受关注。本文聚焦于超声辅助制备一种负载天然抗氧化剂的新型蜡基复合胶凝剂，以制备具有良好储存氧化稳定性的油凝胶。蜡基复合胶凝剂的制备是先形成花青素（ACNs）与大豆卵磷脂（SL）的复合物，然后与蜂蜡（BW）进行均质处理。当在40℃和270W超声功率下组合处理50分钟时，复合物的最大缔合效率达到86.43%，且表现出更高的亲脂性。此外，结构分析结果表明，超声辅助处理通过氢键加速了ACNs与SL超声复合物（ASUC）的形成。胶凝剂的结果表明，ASUC - BW复合胶凝剂表现出最高的ACNs包埋率，为72.91%，且具有更好的抗氧化活性。X射线衍射分析和热重分析表明，由于ASUC与蜂蜡之间的物理相互作用，ASUC - BW复合胶凝剂保持了β'晶体结构并具有更高的热稳定性。在60℃下的加速储存试验表明，由ASUC - BW复合胶凝剂制备的油凝胶（ALO）的过氧化值（PV）（14.0 mmol/kg）和硫代巴比妥酸反应性物质（TBARS）（1.8 mg/kg）显著更低。总体而言，本文证明超声辅助处理是提高富含油的食品中ACNs分散性和利用率的有效方法，可进一步应用于开发新型高稳定性脂肪食品体系。
