| Autor: |
مریم عبداللهی, سید امیر حسین گلی, نفیسه سلطانی زاده |
| Zdroj: |
Journal of Food Science & Technology (2008-8787); 2019, Vol. 16 Issue 89, p249-261, 13p |
| Abstrakt: |
In this paper, biopolymers of gelatin and xanthan were used to oleogel preparation and its fortification with vitamin D in non-thermal process. The results obtained from spectroscopy studies exhibited that hydrogen bonding originated from biopolymers, was effective in formation of oleogel structure. In addition, the oleogel showed thixotropic behavior, 60% structural recovery and desirable gel strength at temperatures below 100 °C. Also, enriched vitamin D oleogel was prepared and vitamin stability during 45 days of storage at different temperatures (25 and 40 °C) and vitamin D release (%) was investigated using high performance liquid chromatography. The results showed that the presence of biopolymers network in short terms of storage had no significant effect on vitamin D stability while it can affect the controlled release of vitamin in comparison with oil. According to the results, gelatin and xanthan gum oleogel prepared in a non-thermal way can be used as a replacement of solid fats and carrier of bioactive compounds in food products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
