Prodromos Prodromidis, Eugenios Katsanidis, Costas G. Biliaderis, Thomas Moschakis
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引用次数: 0
Abstract
The aim of this study was to investigate the impact of ultrasonication on the formation of crystalline network of monoglycerides (MGs) and Tween 20 (Tw20) in a continuous matrix of olive oil. Several analytical methods such as differential scanning calorimetry (DSC), confocal and polarized optical microscopy, rheometry, and infrared spectroscopy (FT-IR) were employed to characterize the ultrasonicated oleogel structures. DSC and FT-IR provided evidence that ultrasonication accelerated the crystallization of the β-polymorph of the monoglycerides. Confocal and optical microscopy revealed that ultrasonication resulted in shorter and thinner β-MGs crystals. The addition of Tw20 to the system led to formation of oil-in-oil emulsion gels with the β-MGs crystals acting as Pickering particles. Rheology showed that ultrasonication induced the formation of stronger but with lower yield stress oleogels. Overall, ultrasonication can modulate the structure of MGs-based crystallized networks, thereby influencing the thermomechanical properties, which could be beneficial for fat substitution in food products.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.