Brito Gabriela Baptista, Pinho-Jr Jorge da Silva, Guimarães André da Silva, Conte-Júnior Carlos Adam, Nele Marcio, Perrone Daniel, Castelo-Branco Vanessa Naciuk
Instituto de Química, Universidade Federal do Rio de Janeiro, CT, Bloco A, Cidade Universitária, Av. Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, Brazil.
Faculdade de Farmácia, Universidade Federal Fluminense, Rua Dr. Mário Viana, 523, Niteroi 24241-000, Brazil.
Polymers (Basel). 2025 May 29;17(11):1526. doi: 10.3390/polym17111526.
Industrial and saturated fatty acids, which are key components of solid fats used in food products, should be replaced with unsaturated fatty acids from vegetable oils to reduce cardiovascular risk. However, unsaturated oils lack the structured networks required to replicate the technological properties of solid fats. Oleogelation, especially using polymer-based networks, offers a promising solution. This study optimized chitosan-based oleogels crosslinked with vanillin to mimic the texture of butter, partially hydrogenated fat, margarine, and palm fat while minimizing oil loss. Oleogels were prepared via the emulsion-template method and optimized through a central composite design combined with a desirability function, evaluating the effects of chitosan, vanillin, Tween 60 concentrations, oil type (canola or soybean), and storage temperature (4 °C or 25 °C). Optimized oleogels were characterized for their rheological and microstructural properties. Chitosan concentration primarily governed oil loss, hardness, and adhesiveness of oleogels, independent of the oil phase and storage temperature. However, storage at 4 °C reduced oil loss but increased the hardness and adhesiveness compared to storage at 25 °C. The highest desirability scores (0.72 to 0.94) were achieved in soybean oil oleogels with 0.99% chitosan, 0.24-0.32% vanillin, and 0.17-0.18% Tween 60, closely mimicking the texture of butter and margarine. These oleogels demonstrated stronger networks, enhanced gel strength, and elasticity, positioning them as viable alternatives to conventional solid fats.
工业脂肪酸和饱和脂肪酸是食品中使用的固体脂肪的关键成分，应被植物油中的不饱和脂肪酸取代，以降低心血管疾病风险。然而，不饱和油缺乏复制固体脂肪技术特性所需的结构化网络。油凝胶化，特别是使用基于聚合物的网络，提供了一个有前景的解决方案。本研究优化了用香草醛交联的壳聚糖基油凝胶，以模仿黄油、部分氢化脂肪、人造黄油和棕榈油的质地，同时尽量减少油的损失。通过乳液模板法制备油凝胶，并通过中心复合设计结合期望函数进行优化，评估壳聚糖、香草醛、吐温60浓度、油类型（油菜籽或大豆）和储存温度（4°C或25°C）的影响。对优化后的油凝胶的流变学和微观结构特性进行了表征。壳聚糖浓度主要决定油凝胶的油损失、硬度和粘附性，与油相和储存温度无关。然而，与在25°C储存相比，在4°C储存可减少油损失，但会增加硬度和粘附性。在含有0.99%壳聚糖、0.24 - 0.32%香草醛和0.17 - 0.18%吐温60的大豆油凝胶中获得了最高的期望分数（0.72至0.94），紧密模仿了黄油和人造黄油的质地。这些油凝胶表现出更强的网络结构以及增强的凝胶强度和弹性，使其成为传统固体脂肪的可行替代品。
