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Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases
Paula K Okuro1, Antonio A Malfatti-Gasperini2, António A Vicente3
1Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
Food Research International (Ottawa, Ont.)
|July 16, 2018
Summary
Adding lecithin to β-sitosterol and γ-oryzanol oleogels alters nanostructure and stability. Lecithin acts as a co-oleogelator, influencing gel properties based on solvent type and concentration.
Area of Science:
- Food science and material science
- Colloid and interface science
Background:
- Oleogels are structured liquid oil systems with potential applications in food and pharmaceuticals.
- β-sitosterol and γ-oryzanol (BG) form well-established oleogelator systems.
- Lecithin is a natural phospholipid with emulsifying and co-oleogelator properties.
Purpose of the Study:
- To investigate the effect of lecithin addition on the oleogel system formed by BG.
- To explore the influence of solvent quality (MCT, SFO, HEX) on lecithin-BG oleogels.
- To understand the hierarchical organization and self-assembly of these hybrid oleogel systems.
Main Methods:
- Small-angle X-ray scattering (SAXS) for nanostructure analysis.
- Differential scanning calorimetry (DSC) for thermal stability.
- Rheological measurements (oscillatory shear, uniaxial compression) and microscopy.
Main Results:
- Lecithin addition significantly altered nanostructures, with effects dependent on solvent type and BG:L ratio.
- Thermal stability was improved by decreasing oil polarity; time-dependent self-assembly was observed.
- Lecithin addition changed fibril aggregation, suppressing ribbon formation and influencing gel mechanical properties.
Conclusions:
- Lecithin acts as a co-oleogelator, modifying the BG oleogel network structure and properties.
- The interaction between BG and lecithin, influenced by solvent, affects the overall gel network.
- This study provides insights into tuning soft materials by controlling co-oleogelator and solvent interactions.
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