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Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-12-22 , DOI: 10.1111/ijfs.14469
Santiago Bascuas 1 , Isabel Hernando 1 , Gemma Moraga 1 , Amparo Quiles 1
Affiliation  

Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion‐template approach, and subsequent drying of the emulsions using conventional or vacuum drying. Our results showed that for both drying methods, well‐structured oleogels were obtained using olive and sunflower oils for the preparation. These oleogels showed oil losses ˂10% after 35 days of storage. However, unstructured non‐homogeneous oleogels were obtained when using flaxseed oil and conventional drying, while it was not feasible to develop flaxseed oleogel with vacuum drying. Oleogels showed interesting rheological properties, including a high oleogel strength with an elastic modulus of the order 104–105 Pa, weak dependence on frequency, and good thermostability. Moreover, high oxidative stability was obtained for olive oil oleogels, using both conventional and vacuum drying, and for sunflower oleogels using vacuum drying. Still, the initial oxidation rates of sunflower oleogels using conventional drying should be improved in future studies.

中文翻译:

不同不饱和油和水胶体制备的食用油的结构和稳定性

使用乳液模板方法开发了食用油,其中三种油类型分别为(橄榄油,葵花籽和亚麻籽),羟丙基甲基纤维素(HPMC)和黄原胶(XG)作为结构化剂,随后使用常规或真空干燥法干燥乳液。我们的结果表明,对于两种干燥方法,均使用橄榄油和葵花籽油进行制备获得结构良好的烯烃。这些油脂在储存35天后显示出油损失˂10%。然而,当使用亚麻籽油和常规干燥时,会获得非结构化的非均质油,而用真空干燥开发亚麻籽油凝胶是不可行的。油凝胶显示出有趣的流变特性,包括高油凝胶强度和大约10 4 –10 5的弹性模量 Pa,对频率的依赖性较弱,并且具有良好的热稳定性。此外,使用常规干燥和真空干燥获得的橄榄油oleogel,以及使用真空干燥获得的向日葵oleogels,具有高的氧化稳定性。尽管如此,在未来的研究中应提高使用常规干燥方法制备的向日葵油蛋白的初始氧化速率。
更新日期:2019-12-22
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