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Yang C, Li A, Guo T, Cheng J, Liu Z, Hu H, Wang J. Novel organic-inorganic composite pea protein silica food-grade aerogel materials: Fabrication, mechanisms, high oil-holding property and curcumin delivery capacity. Int J Biol Macromol 2024; 273:132832. [PMID: 38834123 DOI: 10.1016/j.ijbiomac.2024.132832] [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: 07/17/2023] [Revised: 02/20/2024] [Accepted: 05/30/2024] [Indexed: 06/06/2024]
Abstract
The fragility of the skeleton and poor bioaccessibility limit Silica aerogel's application in the food industry. In this study, composite gels were obtained by cross-linking pea proteins isolate (PPI) with Tetraethoxysilane (TEOS)to improve the bioavailability of silica-derived aerogels. It indicated that TEOS first condensed with H+ to form secondary particles and then complexed with PPI via hydroxyl groups to form a composite aerogel. Meanwhile, the PPI-Si composite aerogel formed a dense mesoporous structure with a specific surface area of 312.5 g/cm3. This resulted in a higher oil holding percentage of 89.67 % for the PPI (10 %)-Si aerogel, which was 34.1 % higher than other studies, leading to a more stable oleogel. Finally, as a delivery system, the composite oleogel not only could significantly increase the bioaccessibility rate by 27.4 % compared with silica aerogel, but also could efficiently inhibit the premature release of curcumin in the simulated gastric fluids, while allowed sustainably release in the simulated intestinal fluids. These results provided a theoretical basis for the application of silica-derived aerogels in food and non-food applications.
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Affiliation(s)
- Chen Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Aitong Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - TianLai Guo
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jie Cheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ziyun Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Haiyue Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jianming Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
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2
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Phuah ET, Lee YY, Tang TK, Akoh C, Cheong LZ, Tan CP, Wang Y, Lai OM. Nonconventional Technologies in Lipid Modifications. Annu Rev Food Sci Technol 2024; 15:409-430. [PMID: 38134384 DOI: 10.1146/annurev-food-072023-034440] [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] [Indexed: 12/24/2023]
Abstract
Lipid modifications play a crucial role in various fields, including food science, pharmaceuticals, and biofuel production. Traditional methods for lipid modifications involve physical and chemical approaches or enzymatic reactions, which often have limitations in terms of specificity, efficiency, and environmental impact. In recent years, nonconventional technologies have emerged as promising alternatives for lipid modifications. This review provides a comprehensive overview of nonconventional technologies for lipid modifications, including high-pressure processing, pulsed electric fields, ultrasound, ozonation, and cold plasma technology. The principles,mechanisms, and advantages of these technologies are discussed, along with their applications in lipid modification processes. Additionally, the challenges and future perspectives of nonconventional technologies in lipid modifications are addressed, highlighting the potential and challenges for further advancements in this field. The integration of nonconventional technologies with traditional methods has the potential to revolutionize lipid modifications, enabling the development of novel lipid-based products with enhanced functional properties and improved sustainability profiles.
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Affiliation(s)
- Eng-Tong Phuah
- Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei, Darussalam
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
| | - Casimir Akoh
- Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA
| | - Ling-Zhi Cheong
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Melbourne, Australia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;
- International Joint Laboratory on Plant Oils Processing and Safety, JNU-UPM, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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3
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Sarraf M, Beigbabaei A, Naji‐Tabasi S. Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study. Food Sci Nutr 2024; 12:3273-3281. [PMID: 38726417 PMCID: PMC11077212 DOI: 10.1002/fsn3.3994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 05/12/2024] Open
Abstract
Oleogel is a viscoelastic, spreadable and semi-solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion-templated methods based on soluble interaction of whey protein concentrate (WPC), WPC-basil seed gum (BSG), and WPC-xanthan gum (XG). In the first step, berberine release kinetic in in-vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer-Papas that was the highest R 2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat-substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution.
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Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Adel Beigbabaei
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
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4
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Li C, Xu Y, Zhang Y, Shen Y, Deng X, Wang F. Novel bigels based on walnut oil oleogel and chitosan hydrogel: Preparation, characterization, and application as food spread. Int J Biol Macromol 2024; 260:129530. [PMID: 38296666 DOI: 10.1016/j.ijbiomac.2024.129530] [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: 08/31/2023] [Revised: 01/10/2024] [Accepted: 01/13/2024] [Indexed: 02/02/2024]
Abstract
This study developed new biphasic gel systems containing a walnut oil-based oleogel and a chitosan hydrogel and evaluated the application on food spread. The effects of different oleogelators [γ-oryzanol/β-sitosterol (γ-ORY/β-SIT), candelilla wax/span 65 (CW/SA), and mono- and diglycerides of fatty acids] were explored. Rheological analysis showed that γ-ORY/β-SIT-based bigel had the strongest gel strength, but XRD confirmed that β' crystal form (d = 3.72 Å, 4.12 Å) was predominantly in the CW/SA-based bigel, which was more appropriate for application as spread. The characteristics of CW/SA-based bigel with different oleogel fractions (40-80 wt%) were investigated. The microscopic images indicated that the hydrogels were dispersed as small droplets in the oleogels after oleogel fraction reaching 60 %. The highest crystallinity was achieved when the oleogel fraction was 60 %, and its oil binding capacity was 96.49 %. Textural analysis showed that the CW/SA-based bigel (OG-60 %) had similar properties with commercial spread B, and can be used as a partial replacement for spread B. Replacing 75 % of the commercial spread B with the bigel was found to be optimal and displayed acceptable sensory features. This study developed a healthy bigel based on walnut oil and provided the in-depth information for bigels as an alternative to plastic fats.
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Affiliation(s)
- Chang Li
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Yuanyuan Xu
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Yu Zhang
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Yijie Shen
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xinyue Deng
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Fengjun Wang
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
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5
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Chen Z, Shi Z, Meng Z. Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenols. Food Chem 2023; 414:135664. [PMID: 36821915 DOI: 10.1016/j.foodchem.2023.135664] [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: 11/15/2022] [Revised: 01/21/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023]
Abstract
The application of hydrophilic compounds in lipid systems was limited due to their poor solubility. In this study, antioxidant-fortified oleogels containing hydrophilic antioxidants tea polyphenols (TP) were developed. The hydrophilic TP was encapsulated in glyceryl monostearate (GMS) to form TP gelling agents, which successfully made TP uniformly dispersed in oleogels. The lipophilic curcumin was directly dissolved in soybean oil to distribute in oleogels. Oxidative stability experiments showed that the addition of TP greatly improve the oxidative stability of oleogels. Compared to curcumin, TP played a particularly stronger antioxidant effect, indicating that hydrophilic antioxidants had promising applications in oleogels. In addition, the synergistic value was calculated to confirm that there was a certain synergistic effect between these two antioxidants. This study initiated a method to uniformly disperse hydrophilic antioxidants in oleogels, providing an effective solution for the construction of lipid products loaded with hydrophilic bioactive ingredients.
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Affiliation(s)
- Zhujian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhangyu Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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6
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Gu X, Du L, Meng Z. Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties. Food Res Int 2023; 165:112509. [PMID: 36869516 DOI: 10.1016/j.foodres.2023.112509] [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: 07/07/2022] [Revised: 01/11/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
In this paper, six kinds of natural wax, including sunflower wax (SFX), rice bran wax (RBX), carnauba Brazilian wax (CBX), beeswax (BWX), candelilla wax (CDX), and sugarcane wax (SGX) were used to prepare water-in-oil (W/O) emulsion gels. Microstructures and rheological properties of all emulsion gels were investigated by microscopy, confocal laser scanning microscope (CLSM), scanning electron microscopy (SEM), and rheometer, respectively. By comparing polarized light images of wax-based emulsion gels and corresponding wax-based oleogels, it could be found that dispersed water droplets greatly affected the crystal distribution and hindered crystal growth. Polarized light microscopy and CLSM images proved that natural wax could perform a dual-stabilization mechanism by interfacial crystallization and crystal networks. SEM images illustrated all waxes except SGX were platelets and formed networks by stacking on top of each other, while flocs-like SGX was easier to adsorb on the interface and formed a "crystalline shell". The surface area and pore formed by different wax varied wildly, which accounted for their differences in the gelation ability, oil binding capacity, and strength of the crystal network. The rheological study showed that all wax had solid-like properties and wax-based oleogels with denser crystal networks correspond to emulsion gels with higher modules. The dense crystal network and interfacial crystallization could improve the stability of W/O emulsion gels proved by recovery rates and critical strain. All the above proved that natural wax-based emulsion gels can be used as stable, low-fat, and thermal-sensitive fat mimics.
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Affiliation(s)
- Xinya Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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7
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Rumayor-Escobar A, Peña MMDL, de la Rosa-Millán J, Arredondo-Ochoa T, Dibildox-Alvarado E, Tejada-Ortigoza V. Effect of High Intensity Ultrasound on Soybean and Avocado Oleogels’ Structure and Stability. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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8
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [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] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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9
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Gao Y, Mao J, Meng Z. Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals. Food Res Int 2023; 163:112215. [PMID: 36596144 DOI: 10.1016/j.foodres.2022.112215] [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: 05/11/2022] [Revised: 10/12/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022]
Abstract
Sucrose palmitate (P170) and sucrose laurate (L195) were used as emulsifiers to control the crystallization behavior of AMF and to stabilize W/O emulsions. In this study, the P170 promoted crystallization and led to strong fat crystal networks with smaller AMF crystals (60-80 μm) in emulsions, retaining flocculation. Water droplets were squeezed into irregular shapes between the strong network but the P170 formed an interface layer with better strength to resist the aggregation. Contrarily, the L195 inhibited crystallization and formed larger AMF spherulites (more than 100 μm) resulting in a low strength of fat crystal networks and unstable emulsions. Meanwhile, the water droplets were easily fixed on the surface of AMF crystals because of the existence of sucrose esters. Protruding crystals on the surface of larger spherulites could pierce the water-oil interface, leading to a greater coalescence and forming larger water droplets. Therefore, a weak crystal network could not prevent the sedimentation and phase separation caused by gravity.
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Affiliation(s)
- Yujie Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jixian Mao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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10
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Frolova Y, Sarkisyan V, Sobolev R, Kochetkova A. Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review. Gels 2022; 8:gels8120801. [PMID: 36547325 PMCID: PMC9777715 DOI: 10.3390/gels8120801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.
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Noonim P, Rajasekaran B, Venkatachalam K. Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles. Gels 2022; 8:gels8080487. [PMID: 36005088 PMCID: PMC9407518 DOI: 10.3390/gels8080487] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.
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Affiliation(s)
- Paramee Noonim
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
- Correspondence: or
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12
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Kim D, Oh I. The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies. Gels 2022; 8:gels8060355. [PMID: 35735700 PMCID: PMC9222694 DOI: 10.3390/gels8060355] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/02/2022] [Accepted: 06/03/2022] [Indexed: 01/27/2023] Open
Abstract
The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on the fat (oil) derived from Tenebrio molitor larvae (TM oil) and its food utilization. In this study, TM oil was extracted and its fatty acid composition and antioxidant activity were investigated. Then, the oleogels were prepared with TM oil and oleogelators (candelilla wax, carnauba wax, and beeswax) and their rheological and thermal properties were evaluated to elucidate their utilization as a solid fat replacer in cookies. In the results, TM oil contained 73.6% unsaturated fatty acids and showed a lower antioxidant activity than olive oil. Although the highest hardness was shown in oleogel with candelilla wax, the highest viscoelasticity above 50 °C was observed for oleogel with carnauba wax. The highest melting point was observed in carnauba oleogel. Lower peroxide values were observed in the oleogel samples than for TM oil, indicating that oleogelation of structuring oil improved the oxidative stability of TM oil. In addition, the shortening replacement with carnauba wax oleogel showed a desirable cookie quality in terms of spreadability and texture properties.
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13
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Yu Y, Wang T, Gong Y, Wang W, Wang X, Yu D, Wu F, Wang L. Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine. ULTRASONICS SONOCHEMISTRY 2022; 83:105945. [PMID: 35149379 PMCID: PMC8841881 DOI: 10.1016/j.ultsonch.2022.105945] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 05/24/2023]
Abstract
In this study, the three-dimensional network system formed by rice bran wax (RBW) was used as the internal structure, and the external structure formed by soybean protein isolate (SPI) and phosphatidylserine (PS) was added on the basis of the internal structure to prepare walnut oil oleogel (SPI-PS-WOG). Ultrasonic treatment was applied to the mixed solution to make SPI-PS-WOG, on the basis, the effects of ultrasonic treatment on SPI-PS-WOG were investigated. The results showed that both β and β' crystalline forms were present in all SPI-PS-WOG samples. When the ultrasonic power was 450 W, the first weight loss peak in the thermogravimetric (TGA) curve appeared at 326 °C, which was shifted to the right compared to the peak that occurred when the ultrasonic power was 0 W, indicating that the thermal stability of the SPI-PS-WOG was improved by the ultrasonic treatment. Moreover, when the ultrasonic power was 450 W, the oil holding capacity (OHC) reached 95.3 %, which was the best compared with other groups. Both confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that the ultrasonic treatment of appropriate power succeeded in making the SPI-PS-WOG samples more evenly dispersed in the internal structure and denser in the external structure. In terms of oxidative stability, it was found that the peroxide value of SPI-PS-WOG remained at 9.8 mmol/kg oil for 50 days under 450 W ultrasonic power treatment, which was significantly improved compared with liquid walnut oil (WO). These results provide a new idea for the preparation of oleogels, and also lay a theoretical foundation for the application of ultrasonic treatment in oleogels.
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Affiliation(s)
- Yingjie Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weining Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xue Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Fei Wu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
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Su C, Li Y, Zhu J, Gao Y, Li Q, Du S, Yu X. Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax. RSC Adv 2022; 12:30734-30741. [PMID: 36349152 PMCID: PMC9606731 DOI: 10.1039/d2ra04341f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022] Open
Abstract
The present study aimed to decrease the brittleness of flaxseed oleogels based on candelilla wax (CLW) in combination with flaxseed gum (FG). Effects of flaxseed gum concentrations (0–0.4%) on the characteristics of flaxseed oleogels including oil binding capacity, textural, thermal, and rheological properties, and crystal polymorphisms were investigated. Higher concentrations (≥0.2%) of FG significantly decreased the textural parameters (e.g., hardness, fracturability) of oleogels (p < 0.05), suggesting that FG could decrease brittleness. Rheological results indicated that all flaxseed oleogels exhibited solid-like characteristics because the elastic modulus was larger than the viscous modulus. The elastic modulus of flaxseed oleogels presented a maximum value at 0.1% gum concentration. Any increase in gum concentration beyond this concentration decreased the elastic modulus. Increasing FG concentration up to 0.4% decreased the enthalpy of flaxseed oleogels during the melting process. The β′-polymorphic form is an orthorhombic perpendicular (O⊥) subcell structure. Similar β′ crystal forms were observed among flaxseed oleogels, indicating that FG did not affect them negatively. The study showed that the physical properties of flaxseed oleogels based on CLW could be significantly changed by FG addition. These results provided a deeper comprehension of the novel system, which should be considered a new way to obtain healthy fats with better plasticity for food applications. Oleogels using candelilla wax as a gelling agent and flaxseed gum as a structural modifier: preparation and characterization.![]()
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Affiliation(s)
- Caihong Su
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yancai Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Jiabin Zhu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Shuangkui Du
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
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