Paroń Oliwia, Harasym Joanna
Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland.
Adaptive Food Systems Accelerator-Science Centre, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland.
Polymers (Basel). 2025 Jul 20;17(14):1988. doi: 10.3390/polym17141988.
This study demonstrates an innovative single-gelator approach using agarose (1% and 2% ) to structure cold-pressed hemp oil into functional fat replacers for shortbread cookies, achieving a 40% reduction in saturated fatty acids compared to butter. Comprehensive characterization revealed that hydroleogels exhibited superior crispiness (45.67 ± 3.86 N for 2% agarose hydroleogel-HOG 2%) but problematic water activity (0.39-0.61), approaching microbial growth thresholds. Conversely, oleogels showed lower crispiness (2.27-3.43 N) but optimal moisture control (aw = 0.12-0.16) and superior color stability during 10-day storage. Electronic nose analysis using 10 metal oxide sensors revealed that oleogel systems preserved characteristic aroma profiles significantly better than hydroleogels, with 2% agarose oleogel (OG 2%) showing 34% less aroma decay than pure hemp oil. The 2% agarose oleogel demonstrated optimal performance with minimal baking loss (5.87 ± 0.20%), excellent structural integrity, and stable volatile compound retention over storage. Morphological analysis showed that hemp oil cookies achieved the highest specific volume (2.22 ± 0.07 cm/g), while structured systems ranged from 1.12 to 1.31 cm/g. This work establishes agarose as a versatile single gelator for hemp oil structuring and validates electronic nose technology for the objective quality assessment of fat-replaced bakery products, advancing healthier food design through molecular approaches.
本研究展示了一种创新的单胶凝剂方法，即使用琼脂糖（1%和2%）将冷榨大麻油构建成用于酥饼的功能性脂肪替代品，与黄油相比，饱和脂肪酸含量降低了40%。全面表征显示，水凝胶具有优异的脆度（2%琼脂糖水凝胶-HOG 2%为45.67±3.86 N），但水分活度存在问题（0.39 - 0.61），接近微生物生长阈值。相反，油凝胶的脆度较低（2.27 - 3.43 N），但具有最佳的水分控制（aw = 0.12 - 0.16），并且在10天储存期间颜色稳定性优异。使用10个金属氧化物传感器进行的电子鼻分析表明，油凝胶体系比水凝胶能更好地保留特征香气谱，2%琼脂糖油凝胶（OG 2%）的香气衰减比纯大麻油少34%。2%琼脂糖油凝胶表现出最佳性能，烘焙损失最小（5.87±0.20%），具有出色的结构完整性，并且在储存过程中挥发性化合物保留稳定。形态分析表明，大麻油饼干的比容最高（2.22±0.07 cm/g），而结构化体系的比容在1.12至1.31 cm/g之间。这项工作确立了琼脂糖作为一种用于大麻油结构化的通用单胶凝剂，并验证了电子鼻技术用于脂肪替代烘焙产品的客观质量评估，通过分子方法推动更健康食品的设计。
