Papadaki Aikaterini, Mandala Ioanna, Kopsahelis Nikolaos
Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.
Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Foods. 2025 Jul 31;14(15):2697. doi: 10.3390/foods14152697.
This study aimed to develop novel oleogels using whey protein (WP) and bacterial cellulose nanowhiskers (BCNW) to expand the potential applications of spent coffee grounds oil (SCGO). An emulsion-templated approach was employed to structure SCGO with varying WP:SCGO ratios, while the incorporation of BCNW was evaluated as a potential stabilizing and reinforcing agent. All oleogels behaved as "true" gels (tan δ < 0.1). Rheological analysis revealed that higher WP content significantly increased gel strength, indicating enhanced structural integrity and deformation resistance. The addition of BCNW had a significant reinforcing effect in oleogels with a higher oil content (WP:SCGO 1:5), while its influence was less evident in formulations with lower oil content (WP:SCGO 1:2.5). Notably, depending on the WP:SCGO ratio, the storage modulus (G') data showed that the oleogels resembled both hard (WP:SCGO 1:2.5) and soft (WP:SCGO 1:5) solid fats, highlighting their potential as fat replacers in a wide range of food applications. Consequently, this study presents a sustainable approach to structuring SCGO while tailoring its rheological behavior, aligning with global efforts to reduce food waste and develop sustainable food products.
本研究旨在利用乳清蛋白（WP）和细菌纤维素纳米晶须（BCNW）开发新型油凝胶，以拓展废弃咖啡渣油（SCGO）的潜在应用。采用乳液模板法构建具有不同WP:SCGO比例的SCGO，同时评估BCNW作为潜在的稳定和增强剂的添加效果。所有油凝胶均表现为“真正的”凝胶（损耗角正切<0.1）。流变学分析表明，较高的WP含量显著提高了凝胶强度，表明结构完整性和抗变形能力增强。在油含量较高的油凝胶（WP:SCGO 1:5）中，BCNW的添加具有显著的增强作用，而在油含量较低的配方（WP:SCGO 1:2.5）中其影响不太明显。值得注意的是，根据WP:SCGO比例，储能模量（G'）数据表明，油凝胶兼具硬（WP:SCGO 1:2.5）和软（WP:SCGO 1:5）固体脂肪的特性，突出了其在广泛食品应用中作为脂肪替代品的潜力。因此，本研究提出了一种构建SCGO的可持续方法，同时调整其流变行为，符合全球减少食物浪费和开发可持续食品的努力。
