The role of polyphenols in affecting the structural and rheological properties of oleogels was investigated. Polyphenols were selectively removed from extra virgin olive oil (EVOO), and the resulting oils at three different polyphenol levels were gelled by using 10% (w/w) of monoglycerides (MG), rice wax (RW), sunflower wax (SW), and a mixture of β-sitosterol/γ-oryzanol (PS). The structural characteristics of oleogels were assessed by visual appearance, rheology, polarized light microscopy, calorimetry, XRD, and FTIR. Polyphenol content differently affected oleogel characteristics depending on network features. While EVOO-polyphenols did not influence PS- and SW-based oleogels, they reinforced MG- and RW-based oleogel network. As polyphenol content increased, the critical stress and melting temperature also increased, concomitantly with changes in crystal morphology. This was attributed to the capacity of polyphenols to form additional junction points in the crystalline network.

研究了多酚在影响油凝胶的结构和流变学特性方面的作用。选择性地从特级初榨橄榄油 (EVOO) 中去除多酚，并使用 10% (w/w) 的甘油单酯 (MG)、米蜡 (RW)、葵花蜡 (SW) 将三种不同多酚含量的油凝胶化和 β-谷甾醇/γ-谷维素 (PS) 的混合物。油凝胶的结构特征通过视觉外观、流变学、偏振光显微镜、量热法、XRD 和 FTIR 进行评估。根据网络特征，多酚含量对油凝胶特性的影响不同。虽然 EVOO 多酚不影响基于 PS 和 SW 的油凝胶，但它们增强了基于 MG 和 RW 的油凝胶网络。随着多酚含量的增加，临界应力和熔化温度也随之增加，伴随着晶体形态的变化。这归因于多酚在结晶网络中形成额外连接点的能力。