Giannakaki Foteini, Dimakopoulou-Papazoglou Dafni, Zampouni Konstantina, Moschakis Thomas, Katsanidis Eugenios
Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
Int J Biol Macromol. 2025 May;308(Pt 1):142422. doi: 10.1016/j.ijbiomac.2025.142422. Epub 2025 Mar 22.
The aim of this study was to formulate and characterize plant-based hydrogels and bigels structured with agar (A), κ-carrageenan (κC), candelilla wax (CDW), and monoglycerides (MGs). First, hydrogels were formed with A (1-4 %), κC (0.5-2 %), and combinations of them. Next, bigels were created using the selected hydrogels, combined with oleogels made from CDW (15 %), MGs (15 %), or a combination of 7.5%CDW + 7.5%MGs. Specifically, the study assessed the effects of different types and concentrations of gelators, the use of different edible oils in the oleogel phase, and different hydrogel-to-oleogel ratios on the bigel characteristics. Bigels containing CDW in all studied hydrogel-to-oleogel ratios were self-standing, while those containing either MGs or CDW + MGs formed self-standing gels only in the 80/20 ratio. The hydrogels' hardness increased with higher concentrations of gelators, while the formation of mixed hydrogels was driven by hydrogen bonding and ionic interactions. For the bigels, an increase in the hydrogelators' concentration led to increased hardness, while the type of oleogel influenced their microstructure and the lipid droplet size. Differential scanning calorimetry and FTIR analyses indicated that the interactions between the two structured phases were mainly physical. Overall, the bigels demonstrated excellent stability, making them suitable for applications in various plant-based food products.
本研究的目的是制备并表征以琼脂（A）、κ-卡拉胶（κC）、小烛树蜡（CDW）和甘油单酯（MGs）构建的植物基水凝胶和双凝胶。首先，用1%-4%的A、0.5%-2%的κC及其组合形成水凝胶。接下来，使用选定的水凝胶制备双凝胶，并与由15%的CDW、15%的MGs或7.5%CDW + 7.5%MGs组合制成的油凝胶相结合。具体而言，该研究评估了不同类型和浓度的胶凝剂、油凝胶相中不同食用油的使用以及不同水凝胶与油凝胶比例对双凝胶特性的影响。在所有研究的水凝胶与油凝胶比例中，含有CDW的双凝胶都是自立的，而含有MGs或CDW + MGs的双凝胶仅在80/20的比例下形成自立凝胶。水凝胶的硬度随着胶凝剂浓度的增加而增加，而混合水凝胶的形成是由氢键和离子相互作用驱动的。对于双凝胶，胶凝剂浓度的增加导致硬度增加，而油凝胶的类型影响其微观结构和脂滴大小。差示扫描量热法和傅里叶变换红外光谱分析表明，两个结构化相之间的相互作用主要是物理作用。总体而言，双凝胶表现出优异的稳定性，使其适用于各种植物基食品。
