Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis.
Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis.
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基于小烛树蜡坚果油的富含β-胡萝卜素的油凝胶的超声辅助凝胶化：物理特性和体外消化分析
DOI：
10.1016/j.ultsonch.2021.105762
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发表时间：
2021-11
影响因子：
8.4
通讯作者：
Hu H
中科院分区：
文献类型：
--
作者：
Li L;Taha A;Geng M;Zhang Z;Su H;Xu X;Pan S;Hu H
小烛树蜡与花生油、松子油和核桃油混合可形成油凝胶。超声波增加了油凝胶的 G'、G''、硬度和油结合能力。超声处理改善了油凝胶中β-胡萝卜素的保护作用。超声波减少了肠道消化过程中释放的β-胡萝卜素的量。本研究研究了高强度超声波（HIU，95 W，10 s）对富含 β-胡萝卜素的油凝胶的物理性质、稳定性和体外消化的影响。使用含有或不含 β-胡萝卜素的小烛树蜡（3 wt%）和坚果油（花生油、松子油和核桃油）来形成油凝胶。 HIU 将不含 β-胡萝卜素的花生、松子和核桃油凝胶的储存模数 (G’) 从 11048.43 ± 728.85 Pa、38111.67 ± 11663.98 Pa 和 21921.13 ± 1011.55 Pa 提高到分别为 13502.40 ± 646.54 Pa、75322.47 ± 9715.25 Pa 和 48480.97 ± 4109.64 Pa。此外，HIU 将不含 β-胡萝卜素的花生、松子和核桃油凝胶的油损失从 23.98 ± 2.58%、17.14 ± 0.69% 和 24.66 ± 1.57% 降低至 17.60 ± 1.10%、13.84 ± 0.74% 和分别为 18.72 ± 3.47%。 X射线衍射图显示，HIU没有改变晶体的形态（β-多晶型和β'-多晶型），但增加了晶体强度。偏光显微镜图像表明，所有油凝胶在 HIU 后都显示出更多可见的晶体。储存120 d后，HIU降低了花生油和核桃油样品中β-胡萝卜素的降解（储存120 d后，未添加HIU的花生油和核桃油凝胶中β-胡萝卜素含量分别为897 ± 2 μg/g和780 ± 1 μg/g，超声处理样品的β-胡萝卜素含量为1070 ± 4 μg/g和分别为 932 ± 1 μg/g）。此外，HIU 还减少了肠道消化过程中 β-胡萝卜素的释放。总之，HIU 可以改善蜡果油油凝胶及其富含 β-胡萝卜素的油凝胶的功能特性。
Candelilla wax mix with peanut, pine nut and walnut oils can form oleogels. Ultrasound increased G’, G’’, firmness and oil-binding capacity of oleogels. Ultrasound treatment improved the protection of β-carotene in oleogels. Ultrasound reduced the amount of β-carotene released during intestinal digestion. This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without β-carotene were used to form oleogels. HIU improved the storage modules (G’) of peanut, pine nut and walnut oleogels without β-carotene from 11048.43 ± 728.85 Pa, 38111.67 ± 11663.98 Pa and 21921.13 ± 1011.55 Pa to 13502.40 ± 646.54 Pa, 75322.47 ± 9715.25 Pa and 48480.97 ± 4109.64 Pa, respectively. Moreover, HIU reduced oil loss of peanut, pine nut and walnut oleogels without β-carotene from 23.98 ± 2.58%, 17.14 ± 0.69% and 24.66 ± 1.57% to 17.60 ± 1.10%, 13.84 ± 0.74% and 18.72 ± 3.47%, respectively. X-ray diffraction patterns showed that HIU did not change the form of the crystal (β-polymorphic and β’-polymorphic) but increased the crystal intensity. Polarized light microscope images indicated that all oleogels showed more visible crystals after HIU. After 120 d of storage, HIU decreased the degradation of β-carotene for peanut oil and walnut oil samples (the contents of β-carotene in peanut and walnut oleogels without HIU after 120 d of storage were 897 ± 2 μg/g and 780 ± 1 μg/g, respectively, and those of sonicated samples were 1070 ± 4 μg/g and 932 ± 1 μg/g, respectively). Furthermore, HIU reduced the release of β-carotene in intestinal digestion. In conclusion, HIU could improve the functional properties of wax-nut oils oleogels and their β-carotene enriched oleogels.
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影响因子：
2.7
作者：
Gregersen, Sandra Beyer;Frydenberg, Rikke Ploug;Wiking, Lars
通讯作者：
Wiking, Lars
影响因子：
7.4
作者：
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影响因子：
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作者：
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通讯作者：
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影响因子：
2.7
作者：
Gravelle, Andrew J.;Blach, Carolin;Marangoni, Alejandro G.
通讯作者：
Marangoni, Alejandro G.
影响因子：
6.1
作者：
Jana, Sarbojeet;Martini, Silvana
通讯作者：
Martini, Silvana