| Autor: |
Qu, Kexin, Qiu, Hongtu, Zhang, Hua, Yin, Xingfu |
| Předmět: |
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| Zdroj: |
Food Bioscience; Oct2022, Vol. 49, pN.PAG-N.PAG, 1p |
| Abstrakt: |
Oleogels, substances that have a liquid phase of continuous oil, are being explored as a potential substitute for trans fatty acids and saturated fatty acids in food. To develop more stable and nutritious alternative lipids using blueberry extract, oleogels loaded with resveratrol (R) and blueberry extract were prepared using soybean oil (SO) and peanut oil (PO) as base oils, and β-sitosterol and lecithin as low-molecular-weight complex oleogelators. Microstructural characterization of oleogels showed that R-loaded and R-enriched blueberry extracts maintained the degree of cross-linking between oleogel crystal units to a certain extent as well as maintained or improved the mouthfeel and hardness of the oleogels. Differential scanning calorimetry and rheometric results demonstrated that the R-loaded ternary oleogels had good thermal stability and strength. With prolonged storage, the physical stability of peanut oil oleogels (POO) was better than that of soybean oil oleogels (SOO). In addition, in vitro simulation experiments revealed that the oleogels could better serve as a carrier for R but could inhibit their bioavailability in R-loaded oleogels. • The addition of R and AC increases the strength of the oleogel. • The addition of R and AC enhanced their bioavailability in the oleogel. • The addition of R and AC improves the thermal stability of the oleogel. • The physical properties of the oleogel added with resveratrol are higher than those of the with blueberry extract. • The physical properties of oleogels with higher oleic acid are higher than those with higher linoleic acid. [ABSTRACT FROM AUTHOR] |
| Databáze: |
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