基于南瓜种子油和菜油的乙烯基纤维素油凝的开发和表征
Claudiu-Ștefan Ursachi1, Simona Perța-Crișan1, Iolanda Tolan1
1Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 310330 Arad, Romania.
Gels (Basel, Switzerland)
|June 26, 2024
概括
乙纤维素 (EC) 有效地结构南瓜种子油 (PO) 和油菜油 (RO) 油脂. 较高的EC度和PO含量增强了oleogel的特性,提供了卓越的氧化稳定性和质地.
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:
- 使用乙基纤维素 (EC) 的南瓜种子油 (PO) 油凝与油 (RO) 相比,研究不足.
- 关于EC在构建PO基油脂凝中的作用的研究有限.
研究的目的:
- 评估EC作为PO,RO及其混合物的油凝剂.
- 分析EC结构型油脂凝的物理化学特性.
- 为了确定稳定和高质量的油脂凝的最佳配方.
主要方法:
- 使用PO,RO及其混合物 (PO:RO 3:1和1:1) 制备具有不同EC度 (7%和9%) 的油脂凝.
- 视觉外观的评估,凝形成时间 (GFT),油结合能力 (OBC),氧化和热稳定性,以及纹理特征.
- 使用ANOVA和Tukey的HSD (p <0.05) 的统计分析.
主要成果:
- EC有效地对食用油进行了结构化,其度和油类型显著影响了oleogel的特性.
- 9%的EC油脂凝显示了增加的刚性,更高的OBC和减少的GFT.
- 与RO基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基
- 所有的油脂凝在14天后都在规范范围内保持了氧化稳定性.
结论:
- 乙纤维素是南瓜种子和兰油油脂的可行的结构剂.
- 使用9%的EC和高比例的南瓜种子油 (P-OG9,PR-OG9) 配制的油显示出最佳的质量属性.
- 这些发现提供了对开发稳定和功能性油脂从较少探索的油的洞察力.
相关概念视频
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