Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical a...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723004418 |
| _version_ | 1827375614427922432 |
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| author | Pan Gao Ying Liu Shu Wang Chuanyang Huang Wu Zhong Jiaojiao Yin Chuanrong Hu Dongping He Xingguo Wang |
| author_facet | Pan Gao Ying Liu Shu Wang Chuanyang Huang Wu Zhong Jiaojiao Yin Chuanrong Hu Dongping He Xingguo Wang |
| author_sort | Pan Gao |
| collection | DOAJ |
| description | In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry. |
| first_indexed | 2024-03-08T11:54:34Z |
| format | Article |
| id | doaj.art-96805bdd2fbc4dfb999af255e1c00f12 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-08T11:54:34Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-96805bdd2fbc4dfb999af255e1c00f122024-01-24T05:18:30ZengElsevierUltrasonics Sonochemistry1350-41772024-01-01102106729Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogelsPan Gao0Ying Liu1Shu Wang2Chuanyang Huang3Wu Zhong4Jiaojiao Yin5Chuanrong Hu6Dongping He7Xingguo Wang8Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China; Corresponding author.Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR ChinaKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, PR ChinaKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR ChinaKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR ChinaKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR ChinaKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR ChinaKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR ChinaInternational Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR ChinaIn this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.http://www.sciencedirect.com/science/article/pii/S1350417723004418Iron walnut oilOleogelsFatty acid composition |
| spellingShingle | Pan Gao Ying Liu Shu Wang Chuanyang Huang Wu Zhong Jiaojiao Yin Chuanrong Hu Dongping He Xingguo Wang Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels Ultrasonics Sonochemistry Iron walnut oil Oleogels Fatty acid composition |
| title | Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels |
| title_full | Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels |
| title_fullStr | Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels |
| title_full_unstemmed | Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels |
| title_short | Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels |
| title_sort | effects of different oleogelators on the structural properties and composition of iron walnut oil oleogels |
| topic | Iron walnut oil Oleogels Fatty acid composition |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723004418 |
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