1
|
Genuario Barroso N, Kiyomi Okuro P, Ângelo Parente Ribeiro Cerqueira M, Lopes Cunha R. Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives. Food Res Int 2024; 187:114430. [PMID: 38763679 DOI: 10.1016/j.foodres.2024.114430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/21/2024]
Abstract
Oleogels have been explored as fat substitutes due to their healthier composition compared to trans and saturated fats, also presenting interesting technological perspectives. The aim of this study was to investigate the compositional perspective of multicomponent oleogels. Structuring ability of lecithin (LEC) (20 or 90 wt% of phosphatidylcholine - PC) combined with glycerol monostearate (GMS), sorbitan monostearate (SMS) or sucrose monostearate (SAC) in sunflower oil was evaluated from oleogels properties. The thermal and rheological properties, microstructure and stability of the oleogels were affected by the difference in the chemical composition of LEC and the ratio between LEC and different surfactants. Interestingly, low-phosphatidylcholine LEC (L20) performed better, although systems formed with reduced amounts of LEC tended to be softer (LEC-GMS) and present high oil holding capacity (LEC-SMS). The mixtures of LEC and monostearate-based surfactants showed different behaviors, depending on the surfactant polar head. In LEC-GMS systems, LEC hindered the self-assembly of GMS in sunflower oil, compromising mechanical properties and increasing oil release. When combined with SMS, LEC acted as a crystal habit modifier of SMS, forming a more homogeneous microstructure and producing stronger oleogels with greater oil binding capacity. However, above the threshold concentration, LEC prevented SMS self-assembly, resulting in a weaker gel. A positive interaction was found in LEC-SAC formulations in specific ratios, since SAC cannot act as a single oleogelator. Results show the impact of solubility balance played by LEC and fatty-acid derivatives surfactant when combined and used as oleogelators. This knowledge can contribute to a rational perspective in the preparation and modulation of the properties of edible oleogels.
Collapse
Affiliation(s)
- Noádia Genuario Barroso
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Paula Kiyomi Okuro
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | | | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| |
Collapse
|
2
|
Xing Z, Zhu L, Wu Y, Wu D, Gao C, Meng L, Feng X, Cheng W, Wang Z, Yang Y, Tang X. Effect of nano-TiO 2 particle size on the bonding performance and film-forming properties of starch-based wood adhesives. Int J Biol Macromol 2023; 235:123697. [PMID: 36806780 DOI: 10.1016/j.ijbiomac.2023.123697] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/19/2023]
Abstract
The effect of nano-TiO2 particle size on the properties of starch-based wood adhesives was studied in this work. Our findings indicate that a smaller size of nano-TiO2 particles corresponds with a larger specific surface area and more hydroxyl sites on the particle surface that interact with latex molecules, forming a more compact network structure. Therefore, the bonding performance and water resistance of the adhesive were enhanced. In addition, rheology results showed that the adhesive behaves as a pseudoplastic fluid. Small-angle X-ray scattering and energy dispersive spectroscopy confirmed the good compatibility and dispersion of nano-TiO2 in the adhesive films. Diffusing wave spectroscopy and scanning electron microscopy showed that smaller TiO2 particles were more favorable for the formation of smoother and denser films. These results are of great significance for improving the structure and properties of starch-based wood adhesives and preparing high-performance environmentally friendly biobased adhesives.
Collapse
Affiliation(s)
- Zheng Xing
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Lihan Zhu
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yinliang Wu
- Jiangsu Sanshu Biotechnology Co., Ltd, No. 188 Jimei Road, Chongchuan District, Nantong 226006, China
| | - Di Wu
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Yuling Yang
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China.
| |
Collapse
|
3
|
Bashash M, Varidi M, Varshosaz J. Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01309-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
4
|
Chen Y, Wang Y, Yu Z, Chen H. Effect of hydrophilic‐lipophilic balance values of sucrose esters on corn starch retrogradation. Cereal Chem 2022. [DOI: 10.1002/cche.10526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Yan Chen
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Yu‐Sheng Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Zhen Yu
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Hai‐Hua Chen
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| |
Collapse
|
5
|
Wang Y, Gong X, Zhang Y, Geng D, Cao L, Ruan C, Yu L, Zhang D, Tong L. Effect of peeling treatment on the physicochemical properties of quinoa flour. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13387] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Ying Wang
- College of Food ScienceHeilongjiang Bayi Agricultural University/Key Laboratory of Agro‐Products Processing and Quality Safety of Heilongjiang Province, Daqing/National Coarse Cereals Engineering Research Center Daqing China
| | - Xue Gong
- College of Food ScienceHeilongjiang Bayi Agricultural University/Key Laboratory of Agro‐Products Processing and Quality Safety of Heilongjiang Province, Daqing/National Coarse Cereals Engineering Research Center Daqing China
| | - Yu Zhang
- College of Food ScienceHeilongjiang Bayi Agricultural University/Key Laboratory of Agro‐Products Processing and Quality Safety of Heilongjiang Province, Daqing/National Coarse Cereals Engineering Research Center Daqing China
| | - Dong‐Hui Geng
- Institute of Agro‐Products Processing Science and TechnologyChinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Longkui Cao
- College of Food ScienceHeilongjiang Bayi Agricultural University/Key Laboratory of Agro‐Products Processing and Quality Safety of Heilongjiang Province, Daqing/National Coarse Cereals Engineering Research Center Daqing China
| | - Changqing Ruan
- College of Food ScienceHeilongjiang Bayi Agricultural University/Key Laboratory of Agro‐Products Processing and Quality Safety of Heilongjiang Province, Daqing/National Coarse Cereals Engineering Research Center Daqing China
| | - Lihe Yu
- College of Food ScienceHeilongjiang Bayi Agricultural University/Key Laboratory of Agro‐Products Processing and Quality Safety of Heilongjiang Province, Daqing/National Coarse Cereals Engineering Research Center Daqing China
| | - Dongjie Zhang
- College of Food ScienceHeilongjiang Bayi Agricultural University/Key Laboratory of Agro‐Products Processing and Quality Safety of Heilongjiang Province, Daqing/National Coarse Cereals Engineering Research Center Daqing China
| | - Li‐Tao Tong
- Institute of Agro‐Products Processing Science and TechnologyChinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| |
Collapse
|
6
|
Regulating water binding capacity and improving porous carbohydrate matrix's humectant and moisture proof functions by mixture of sucrose ester and Polygonatum sibiricum polysaccharide. Int J Biol Macromol 2020; 147:667-674. [PMID: 31931061 DOI: 10.1016/j.ijbiomac.2020.01.101] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 01/05/2020] [Accepted: 01/09/2020] [Indexed: 02/02/2023]
Abstract
The moisture stability of tobacco shred, a typical porous carbohydrate material, is very important during its processing, storage and smoking, moreover, it is sensitive to environmental conditions. Therefore, effect of sucrose esters (SEs) and sucrose ester/Polygonatum sibiricum polysaccharide mixture (SPMs) on the moisture retention and moisture resistance of tobacco shred was assessed. When SEs were added to tobacco shred, moisture resistance was significantly enhanced, whereas moisture holding capacity was attenuated. Contrarily, the addition of SPMs made moisture retention index (MRI) and moisture proof index (MPI) increase from 1.8910 to 2.1612 and from 1.9489 to 2.0665, respectively, revealing that SPMs improved the moisture retention and moisture proof ability of tobacco shred simultaneously. The monolayer moisture content (M0) was decreased by SEs and increased by SPMs. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that during adsorption, SPMs reduced the interaction between tobacco shred and water via hydrophobic property of SEs; during desorption, SPMs promoted the interaction between tobacco shred and water through hydrophilic binding of polysaccharide, leading to the migration of immobilized water to bound state. The modeling of the isotherms and LF-NMR analysis clarified the mechanism why SPMs could improve moisture stability of tobacco.
Collapse
|
7
|
Chen L, Xiong Z, Xiong H, Wang Z, Din ZU, Nawaz A, Wang P, Hu C. Effects of nano-TiO2 on bonding performance, structure stability and film-forming properties of starch-g-VAc based wood adhesive. Carbohydr Polym 2018; 200:477-486. [DOI: 10.1016/j.carbpol.2018.08.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 06/26/2018] [Accepted: 08/06/2018] [Indexed: 11/17/2022]
|