作为可可黄油替代品的麦卡达米亚油基油凝:物理性质,氧化稳定性,脂解和应用
Xixiang Shuai1, David Julian McClements2, Qin Geng3
1South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Food research international (Ottawa, Ont.)
|September 10, 2023
概括
使用单甘油酸盐 (MG) 的麦卡达米亚油油凝显示出增强的物理性能和改善的脂质消化. 这些油脂凝在食品应用中为和脂肪提供了更健康的替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 营养科学 营养科学
背景情况:
- 麦卡达米亚油富含不和脂肪酸,但缺乏用于食品应用的固体结构.
- 油脂凝提供了一种结构化液体油的方法,有可能取代和脂肪.
- 单甘油酸盐 (MG) 作为低度的麦卡达米亚油凝剂正在探索中.
研究的目的:
- 准备和表征使用单甘油酸盐 (MG) 的麦卡达米亚油基油凝.
- 评估这些油脂凝的物理特性,脂质消化和氧化稳定性.
- 为了证明麦油油凝作为食品中的和脂肪替代品的潜在应用.
主要方法:
- 使用不同度的麦卡达米亚油中MG的oleogel制剂.
- 物理性质分析:极化光显微镜,FTIR,DSC,XRD,纹理,以及风湿学.
- 在体外脂质消化 (pH定位) 和氧化稳定性 (加速氧化试验) 的评估.
主要成果:
- 由于晶体网络的形成,增加的MG度提高了油凝的硬度,油结合能力和热稳定性.
- 油脂凝表现出热可逆的固体-液体过渡和粘弹性行为.
- 油凝的形成改善了在消化过程中释放的脂肪酸,并增强了麦油的氧化稳定性.
结论:
- 使用MG的基于麦卡达米亚油的油脂凝显示出改善的物理和营养特性.
- 这些油脂凝显示出作为和脂肪更健康的替代品的潜力,正如成功将其纳入巧克力产品所证明的那样.
- 这项研究为准备用于更广泛的食品工业应用的麦卡达米亚油油提供了洞察力.
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