Characterization of Orange Oil Powders and Oleogels Fabricated from Emulsion Templates Stabilized Solely by a Natural Triterpene Saponin
Characterization of Orange Oil Powders and Oleogels Fabricated from Emulsion Templates Stabilized Solely by a Natural Triterpene Saponin
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仅由天然三萜皂苷稳定的乳液模板制备的橙油粉末和油凝胶的表征
DOI：
10.1021/acs.jafc.8b04588
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发表时间：
2019-03-06
影响因子：
6.1
通讯作者：
Yang, Xiao-Quan
中科院分区：
文献类型：
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作者：
Chen, Xiao-Wei;Yang, Xiao-Quan
报道了一种新的简便路线，使用天然三萜皂树皂苷（QS）稳定的橙子乳液作为模板，通过可调的油馏分和干燥模式来实现风味油粉末和油凝胶的开发。QS在油水界面自组装形成的纤维化网络界面膜可能有助于通过将油滴包装在网络结构中来制造稳定的乳液前体和随后的油粉末和油凝胶。通过喷雾干燥获得含有高达93重量%的橙子油的油粉末，显示出优异的稳定性、流动性和重构能力。在冷冻干燥的中等脱水速率下，可以通过简单的剪切形成多孔结构的固体产物和油凝胶。在烘箱干燥后，从高内相乳液模板获得具有98.2重量%的高油负载的半透明油凝胶。所得油凝胶显示可调的流变学和质地特性，通过调节油馏分和水蒸发速率的触变恢复，和可逆性重构乳液。通过简单地干燥来自仅基于QS的乳液的连续水来将液体油结构化为固体材料是非常令人鼓舞的，并且为食品、药品、化妆品和农业领域中的各种功能应用提供了新的见解。
A new facile route was reported to use the natural triterpene Quillaja saponin (QS)-stabilized orange emulsions as a template for the development of flavor oil powders and oleogels achieved by the tunable oil fraction and drying mode. A fibrosis network interfacial film from self-assembly of QS at the oil-water interface possibility contributed to the fabrication of stable emulsion precursors and subsequent oil powder and oleogels by packing oil droplets in the network structure. An oil powder containing as high as 93 wt % orange oil was obtained by spray drying, showing excellent stability, flowability, and reconstitution ability. Upon the medium water removal rate of freeze drying, porous structured solid products followed by oleogels by a simple shearing can be formed. Upon oven drying, a translucent oleogel with high oil loading of 98.2 wt % was obtained from the high internal phase emulsion template. The resulting oleogels showed tunable rheological and texture properties, thixotropic recovery by modulating the oil fraction and water evaporation rate, and reversibility to reconstituted emulsions. Structuring liquid oil into solid materials by simply drying the continuous water from solely QS-based emulsions is very encouraging and provides new insights into various functional applications in the fields of foods, pharmaceuticals, cosmetics, and agriculture.