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Xu B, Lin X, Zhao Y, Yin C, Cheng Y, Li X, Li Y. The effect of citral loading and fatty acid distribution on the oleogels: Physicochemical properties and in vitro digestion. Food Chem 2024; 459:140337. [PMID: 38996640 DOI: 10.1016/j.foodchem.2024.140337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 06/21/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024]
Abstract
Oleogels containing bioactive substances such as citral (CT) are used as functional food ingredients. However, little information is available on the influence of different oleogel network structure caused by CT addition and fatty acid distribution on its digestion behavior. Coconut oil, palm oil, high oleic peanut oil, safflower seed oil, and perilla seed oil were used in this study. The results showed that perilla seed oil-CT-based oleogels had the highest oil-holding capacity (99.03 ± 0.3), whereas CT addition higher than 10 wt% could lead to the morphology collapse of oleogels. Physical and thermodynamic analyses revealed that CT could reduce oleogel hardness and higher unsaturated fatty acid content is more likely to form oleogel with stable and tight crystalline network. Moreover, the dense structure of oleogels hinders the contact between oleogels and lipase, thus weakening triglyceride digestion. These findings provide valuable insights into the design of oleogels loading with CT.
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Affiliation(s)
- Bolin Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiujun Lin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chengpeng Yin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xue Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China..
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China..
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Li T, Kong X, Shao Z, Zhang Y, Yang C, Liu K, Xin Y, Chen F, Dong Y. Characteristic and stability changes of peanut oil body emulsion during the process of demulsification using heptanoic acid. Food Chem 2024; 460:140301. [PMID: 39067429 DOI: 10.1016/j.foodchem.2024.140301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 06/19/2024] [Accepted: 06/29/2024] [Indexed: 07/30/2024]
Abstract
In this paper, the changes in oil body emulsion (OBE) during heptanoic acid demulsification (HD) were investigated from the macro and microscopic points of view. Specifically, the OBE particle size increased from 3.04 to 8.41 µm, while the zeta potential absolute decreased to 2.89 mV. The interfacial tension and apparent viscosity of OBE were reduced significantly. Heptanoic acid could contribute to oil droplets aggregation. The findings indicated that high-molecular proteins, including lipoxygenase (97.58 kDa) and arachin (70.28 kDa), detached from the OBs' interface. HD caused alterations in the secondary structure of protein and the environment around proteins changed. The HD mechanism was speculated that the addition of heptanoic acid resulted in the reduction in pH and changes of environment surrounding OBE, which triggered polymerization and the phase transformation of the oil droplets. Overall, this study is vital for solving the problem of demulsification during aqueous enzymatic extraction (AEE).
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Affiliation(s)
- Tianci Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangrui Kong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhihua Shao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yiyang Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chenxian Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Xin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yifan Dong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Lu Y, Nie X, Wu Z, Jin C, Yu N, Meng X, Ye Q. Influence and mechanism of food matrices onto the TBBQ-eliminated performance during in-vitro digestion. Food Chem 2024; 445:138682. [PMID: 38350196 DOI: 10.1016/j.foodchem.2024.138682] [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: 09/10/2023] [Revised: 12/25/2023] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Food matrices greatly impact TBBQ content during digestion, while lacking sufficient research and understanding. This study investigated the influence and mechanism of fried foods on the TBBQ-eliminated performance during in-vitro digestion. The results indicated that TBBQ content varied significantly among food matrices after in-vitro digestion, with the highest in peanuts (38.3%). The correlation analysis revealed that proteins remarkably facilitated TBBQ-eliminations while fats decreased the TBBQ-eliminated rate. The TBBQ-eliminated performance of proteins, protein digestive mixtures, and amino acids uncovered that sulfhydryl groups were crucial reactive groups to eliminate TBBQ, and TBBQ-eliminated rates under intestinal pH (8.0) were faster than gastric pH (1.5). Additionally, fats significantly reduced the protein-triggered TBBQ-eliminations, originating that the oil-water interface increased the interaction difficulty between lipophilic TBBQ and proteins. Thus, this work provided an in-depth understanding of food matrices (especially proteins and fats) in TBBQ eliminations to enlighten the promising TBBQ-risk-reduced strategies with high-protein and low-fat foods.
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Affiliation(s)
- Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Zeyi Wu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Chengyu Jin
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
| | - Qin Ye
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, Zhejiang, China.
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Meng X, Wang H, Lu Y, Yu N, Ye Q. The gelation characteristics of Torreya grandis wax in diacylglycerol and its preparation of oleogel substitution for shortening. Int J Biol Macromol 2024; 271:132592. [PMID: 38820905 DOI: 10.1016/j.ijbiomac.2024.132592] [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: 03/07/2024] [Revised: 05/18/2024] [Accepted: 05/21/2024] [Indexed: 06/02/2024]
Abstract
Torreya grandis wax (TGW), a new nut wax and by-product of refined Torreya grandis oil, lacks sufficient research and application. In this study, the gelling behavior in diacylglycerol (DAG) and chemical compositions of TGW were investigated. Compared with four typical natural waxes, TGW exhibited the lowest critical gelling concentration (Cg, 1 %wt) in DAG. The results performed that TGW-DAG oleogels at Cg possessed the highest G'LVR and G″, highest critical stress, good thermal stability, moderate viscosity recovery, and osc. yields stress, indicating strong gel. The microstructure and correlation analysis revealed that excellent gelling behaviors of TGW-DAG oleogels were due to the solid three-dimensional network formed by rod-like TGW crystal, and the higher hydrocarbon compound (HC) content and HC/wax ester in TGW. Formulation optimization suggested that oleogel containing 3.2 % TGW and 1.0 % diosgenin (DSG) better mimicked the characteristics of shortening in terms of hardness, adhesiveness, spreadability. The bread prepared with TGW/DSG-DAG oleogel owned uniform and dense pores, the best moisture retention capability, and soft and firm taste, demonstrating that TGW/DSG-DAG oleogel was a good shortening substitute. Therefore, this study provides the systematically fundamental knowledge of TGW and develops DSG-TGW-DAG oleogels as promising shortening substitutions.
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Affiliation(s)
- Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Huiling Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Qin Ye
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China.
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