Azarikia Fatemeh, Badameh Reihaneh
Department of Food Technology, Faculty of Agricultural Technology (Aburaihan), University College of Agriculture & Natural Resources, University of Tehran, Tehran, Iran.
Curr Res Food Sci. 2025 May 1;10:101066. doi: 10.1016/j.crfs.2025.101066. eCollection 2025.
Although oleogels are innovative fat replacers to reduce usage of saturated and fatty acids, susceptibility to heat treatment is a major challenge in their application. Therefore, the main aim of this study was to fabricate heat-resistant oleogel using gelatin-tragacanthin-Ca complexes via foam-template method. For this purpose, gelatin-tragacanthin complexes (3 % w/w, at the rations of 1:1, 3:1 and 5:1) were aerated, freeze-dried, mixed with oil, and sheared in the absence and presence of Ca (50 mM). Properties of the resulting foam formed by aerating the complexes), the cryogels (produced by freeze-drying the foam) and oleogels were evaluated. Our results indicate that raising the gelatin-tragacanthin ratio from 1:1 to 5:1 decreased size of foam bubbles and increased their uniformity. According to scanning electron microscopy Ca-containing cryogel exhibited dense and porous network with small-sized holes. Although tragacanthin and Ca addition diminished oil adsorbing capacity of cryogel, they significantly enhanced oil holding capacity of oleogel to 98.89 %. The fabricated oleogels exhibited a firm gel behavior, and Ca addition increased apparent viscosity and heat stability (80 °C, 30 min). Consequently, the findings provided new insights into preparation of heat stable oleogel, as fat mimic and texture modifier, using foam-template method.
尽管油凝胶是用于减少饱和脂肪酸和脂肪酸使用量的创新型脂肪替代品，但其对热处理的敏感性是其应用中的一个主要挑战。因此，本研究的主要目的是通过泡沫模板法制备使用明胶-刺梧桐树胶-Ca络合物的耐热油凝胶。为此，将明胶-刺梧桐树胶络合物（3% w/w，比例为1:1、3:1和5:1）进行充气、冷冻干燥，与油混合，并在有无Ca（50 mM）的情况下进行剪切。对通过使络合物充气形成的所得泡沫、冷冻凝胶（通过将泡沫冷冻干燥产生）和油凝胶的性质进行了评估。我们的结果表明，将明胶-刺梧桐树胶的比例从1:1提高到5:1会减小泡沫气泡的尺寸并提高其均匀性。根据扫描电子显微镜，含Ca的冷冻凝胶呈现出具有小孔的致密多孔网络。尽管添加刺梧桐树胶和Ca降低了冷冻凝胶的吸油能力，但它们显著提高了油凝胶的持油能力至98.89%。制备的油凝胶表现出稳定的凝胶行为，添加Ca提高了表观粘度和热稳定性（80°C，30分钟）。因此，这些发现为使用泡沫模板法制备作为脂肪模拟物和质地改良剂的热稳定油凝胶提供了新的见解。
