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Characterization of thermo-oxidative behavior of ethylcellulose oleogels
Hong Fu1, Y Martin Lo2, Mengtin Yan1
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350116, PR China; Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou University, Fujian 350116, PR China.
Abstract:
The thermo-oxidative behavior crucial to the applicability of ethylcellulose (EC) oleogels is characterized. Not only did we take into account the composition of the gel network in relation to textural attributes, but also the dynamic chemical changes occurred during formation, heating, and holding of the gels. EC oleogel oxidative stability showed that at 6.0% EC100 concentration in the oleogels the movement of liquid oil trapped in the gel network was hindered by its high viscosity and stable gel network, thus retarding oxidation. Processing temperature ≤ 120 °C for <2 h was recommended when incorporated in food systems to minimize oxidation. As for the measurement of oxidative stability in general, p-AnV was found suitable in depicting oxidation of EC oleogels. Meanwhile, both Rao and Rad acquired from 1H NMR spectra could serve as reliable oxidative indicators to gauge total oxidation of EC oleogels during storage.
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