二元油凝:通过用蜜蜂代替卡纳乌巴来改善物理性能和氧化稳定性
Ziyu Wang1, Jayani Chandrapala1, Tuyen Truong1
1Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia.
Journal of food science
|June 5, 2024
概括
这项研究探讨了将卡纳乌巴 (CRW) 和蜜蜂 (BW) 结合起来,以创建改进的油. 混合这些增强了物理性能和稳定性,提供了作为更健康的固体脂肪替代品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 物理化学 物理化学
背景情况:
- 功能性油脂凝需要高度的卡纳乌巴 (CRW),但可能会对感官特性产生负面影响.
- 现有的CRW-大米油 (RBO) 油脂具有较弱的物理性能和稳定性.
- 蜜蜂 (BW) 被研究作为一种替代品来改善基于CRW的油脂凝.
研究的目的:
- 为了研究混合卡纳乌巴 (CRW) 和蜜蜂 (BW) 在不同的比例中对油凝形成的协同效应.
- 评估CRW-BW混合物对大米油 (RBO) 油脂的物理性质,稳定性和结合能力的影响.
- 探索这些二元油凝作为具有改进特性的固体脂肪替代品的潜力.
主要方法:
- 油脂凝是通过在不同的重量比率中用BW取代CRW来制备的.
- 使用质地分析 (TPA) 和风湿学来评估机械性能 (硬度,临界应变,产量点).
- 油结合能力,极化光显微镜,X射线衍射 (XRD) 和差分扫描热度计 (DSC) 被用于描述oleogel结构和稳定性.
主要成果:
- 将CRW部分替换为BW显著改善了油凝的硬度,增加BW含量增强了这种效果.
- 二元烯 (除10%BW90%CRW) 显示出优异的油结合能力 (>99%),表明核和结晶的改善.
- 显微镜检测显示了BW和CRW晶体的共存和改变的布局,而XRD证实了β'多态性,DSC表明了一些混合物中的性行为.
- 二元油凝的氧化稳定性与单油凝和RBO相比增强.
结论:
- CRW-BW混合物表现出协同作用,产生具有可调节物理性质和增强稳定性的油脂凝.
- 这些二元油凝显示出作为有效的固体脂肪替代品的巨大潜力,具有改进的有机感特征.
- 这些发现支持开发更健康的食品,制药和化品,使用降低的总度.
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