Hu Fang, Zhang Liwen, Ding Daoyu, Zhao Suyuan, Long Jialing, Zheng Mingming, Li Shiyi
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, 230036, China.
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, 230036, China; Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
Food Res Int. 2025 Nov;219:116914. doi: 10.1016/j.foodres.2025.116914. Epub 2025 Jun 26.
Recently, the regulatory effect of natural antioxidants on oleogels has attracted the attention of scholars. Whether natural antioxidants with different structures can co-gel with gelators remains unclear. In this study, the impact of water-soluble (dihydroquercetin and epicatechin) and fat-soluble (lycopene and L-ascorbate palmitate) antioxidants on the physicochemical properties of diacylglycerol oleogels was investigated. In terms of gel properties, the oil binding capacity, hardness, viscosities and G' of the oleogel were as follows: dihydroquercetin oleogel (DMDHQ) > lycopene oleogel (DMLYC) > L-ascorbate palmitate oleogel (DMAP) = DAG oleogel (DM) > epicatechin oleogel (DMEC). Among them, DMDHQ demonstrated the highest oil binding capacity (96.26 %), hardness (0.79 N) and viscosity (1.09 × 10 Pa·s), respectively. The addition of dihydroquercetin (DHQ) and lycopene enhanced the hydrogen bond strength and crystal network stability of DAG oleogel, making the crystal clusters larger and denser, but did not change the crystal structure. The oxidation stability of oleogel was in the order of DMDHQ = DMEC > DMLYC > DMAP > DM. Among the four antioxidants, water-soluble DHQ had the best performance, which not only significantly improved the oxidation stability of the oleogel, but also synchronically improved the gel performance. This paper offered theoretical support for the scientific screening of bioactive substances and their personalized application in DAG oleogels.
近年来，天然抗氧化剂对油凝胶的调控作用引起了学者们的关注。不同结构的天然抗氧化剂能否与凝胶剂共凝胶仍不清楚。本研究考察了水溶性（二氢槲皮素和表儿茶素）和脂溶性（番茄红素和L-抗坏血酸棕榈酸酯）抗氧化剂对二酰甘油油凝胶理化性质的影响。在凝胶性能方面，油凝胶的持油能力、硬度、粘度和储能模量如下：二氢槲皮素油凝胶（DMDHQ）＞番茄红素油凝胶（DMLYC）＞L-抗坏血酸棕榈酸酯油凝胶（DMAP）=二酰甘油油凝胶（DM）＞表儿茶素油凝胶（DMEC）。其中，DMDHQ的持油能力最高（96.26%），硬度（0.79 N）和粘度（1.09×10 Pa·s）也最高。二氢槲皮素（DHQ）和番茄红素的添加增强了二酰甘油油凝胶的氢键强度和晶体网络稳定性，使晶体簇更大、更致密，但未改变晶体结构。油凝胶的氧化稳定性顺序为DMDHQ = DMEC＞DMLYC＞DMAP＞DM。在四种抗氧化剂中，水溶性DHQ性能最佳，不仅显著提高了油凝胶的氧化稳定性，还同步提高了凝胶性能。本文为生物活性物质在二酰甘油油凝胶中的科学筛选及其个性化应用提供了理论支持。
