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Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-11-28 00:00:00 , DOI: 10.1021/acs.jafc.8b02039 Chaoying Qiu 1, 2 , Yu Huang 1, 2 , Aijun Li 1, 2 , Da Ma 1, 2 , Yong Wang 1, 2
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-11-28 00:00:00 , DOI: 10.1021/acs.jafc.8b02039 Chaoying Qiu 1, 2 , Yu Huang 1, 2 , Aijun Li 1, 2 , Da Ma 1, 2 , Yong Wang 1, 2
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The development of oleogel has attracted growing attention because of its health benefits and promising potential to substitute saturated or trans-fat. The present work reports a type of oleogel using the emulsion stabilized by gelatin (GLT), tannic acid (TA), and flaxseed gum (FG) complexes (GLT–TA–FG) through freeze-drying and oven-drying. Results showed that the incorporation of TA and FG promoted the formation of nanoparticles, resulting in increased charge quantity and reduced oil–water surface tension. The structural integrity of oleogel largely depends on the drying method, FG incorporation, and TA concentration. It was demonstrated that with oven drying, stable oleogel without oil leakage could only be fabricated in the presence of FG. The GLT-0.075 wt % TA-FG complexes formed a particle shell around the oil droplet, leading to the enhanced gel strength of the oleogel. In addition, the oleogel stabilized by GLT–TA–FG complexes had high thixotropic recovery degree and rehydration ability, implying the stabilizing effect of TA and FG. Therefore, the interfacially adsorbed particles and the polymer gel network in bulk together contributed to the compact structure of oleogel. We believe that the oleogel based on GLT–TA–FG complexes has potential applications in food products with tunable rheological and textural properties.
中文翻译：
明胶-多酚-多糖纳米复合物稳定的油凝胶的制备与表征
油凝胶的开发因其健康益处和替代饱和脂肪或反式脂肪的潜力而引起了越来越多的关注。本工作报告了一种油凝胶，其使用通过明胶（GLT），单宁酸（TA）和亚麻籽胶（FG）复合物（GLT–TA–FG）通过冷冻干燥和烤箱干燥稳定化的乳液。结果表明，TA和FG的掺入促进了纳米颗粒的形成，从而增加了电荷量并降低了油水表面张力。油凝胶的结构完整性在很大程度上取决于干燥方法，FG的掺入和TA的浓度。已经证明，在烘箱干燥的情况下，只有在存在FG的情况下才能制造出稳定的，不漏油的油凝胶。GLT-0.075 wt％TA-FG配合物在油滴周围形成了颗粒壳，导致油凝胶的增强的凝胶强度。此外，由GLT-TA-FG复合物稳定的油凝胶具有高触变性恢复度和补液能力，这暗示了TA和FG的稳定作用。因此，界面吸附颗粒和聚合物凝胶网络整体在一起有助于油凝胶的致密结构。我们认为，基于GLT–TA–FG复合物的油凝胶在具有可调节的流变性和质地特性的食品中具有潜在的应用。
更新日期：2018-11-28
中文翻译：
明胶-多酚-多糖纳米复合物稳定的油凝胶的制备与表征
油凝胶的开发因其健康益处和替代饱和脂肪或反式脂肪的潜力而引起了越来越多的关注。本工作报告了一种油凝胶，其使用通过明胶（GLT），单宁酸（TA）和亚麻籽胶（FG）复合物（GLT–TA–FG）通过冷冻干燥和烤箱干燥稳定化的乳液。结果表明，TA和FG的掺入促进了纳米颗粒的形成，从而增加了电荷量并降低了油水表面张力。油凝胶的结构完整性在很大程度上取决于干燥方法，FG的掺入和TA的浓度。已经证明，在烘箱干燥的情况下，只有在存在FG的情况下才能制造出稳定的，不漏油的油凝胶。GLT-0.075 wt％TA-FG配合物在油滴周围形成了颗粒壳，导致油凝胶的增强的凝胶强度。此外，由GLT-TA-FG复合物稳定的油凝胶具有高触变性恢复度和补液能力，这暗示了TA和FG的稳定作用。因此，界面吸附颗粒和聚合物凝胶网络整体在一起有助于油凝胶的致密结构。我们认为，基于GLT–TA–FG复合物的油凝胶在具有可调节的流变性和质地特性的食品中具有潜在的应用。
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