Investigating the impact of beeswax addition and diacylglycerol profiles on bigel properties and application in bread: Insights on intermolecular interaction mechanisms
Xiujun Lin, Fangfang Liu, Zihan Ma, Xue Li, Yang Li
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引用次数: 0
Abstract
This study investigates the development of diacylglycerol (DAG)-based bigels as a healthier substitute for baking oil by combining hydroxypropyl methyl cellulose (HPMC)-based hydrogel with beeswax (BW)-based oleogel. Results indicated that increasing the concentration of BW enhances the interpenetration ability between the oleogel and hydrogel, leading to the formation of a stable bi-continuous bigel, as well as improved gel properties and thermal stability. The lipid profiles revealed that DAG's fatty acid composition could result in higher viscosity (0.07 ± 0.00 Pa.s) and lower interfacial equilibrium ability (14.02 ± 0.23 mN/m) compared to triglycerides (TAG). These characteristics contributed to enhanced mechanical properties and the maintenance of oil-water interface stability in the bigel. Spectroscopy and molecular dynamics simulations demonstrated that the DAG-based bigel could exhibit stronger van der Waals forces and hydrogen bonding between molecules compared to the TAG-based bigel. Consequently, DAG-based bigels showed superior gel properties and stability. Furthermore, textural analyses and sensory evaluations indicated that replacing 50% of butter with the DAG-based bigel in bread does not significantly alter the product compared to using 100% butter. This study underscores the potential of DAG in the preparation of bigels, promoting their application as the fat substitutes.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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