Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2023-04-01 DOI:10.1016/j.foostr.2023.100315

Andrés Rumayor-Escobar , Mariana Morales-de la Peña , Julián de la Rosa-Millán , Teresita Arredondo-Ochoa , Elena Dibildox-Alvarado , Viridiana Tejada-Ortigoza

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引用次数: 1

Abstract

The effect of High Intensity Ultrasound (HIU) on the structure and stability of soybean (SO) and avocado (AO) oleogels was evaluated. HIU treatments (25% and 50% amplitude and 15 and 30 s) were applied and oleogels were analyzed by crystal morphology, melting behavior, solid fat content (SFC), texture, oil binding capacity (OBC), and viscoelasticity (G’ and G’’). A PCA analysis was also performed. Results showed that HIU reduced crystals size and formed needle-like small crystals in all treated samples when compared to control, regardless the oil source. The lowest enthalpy values were presented in control samples, due to a small number of crystals. HIU treatments increased hardness of all samples in contrast to control. Regarding the OBC, AO samples were less stable compared to SO samples. PCA analysis showed a clear difference among the oil source samples, as well as the HIU treated samples compared to the control samples.

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高强度超声对大豆和鳄梨油凝胶结构和稳定性的影响

研究了高强度超声(HIU)对大豆(SO)和鳄梨(AO)油凝胶结构和稳定性的影响。采用高强度(25%和50%振幅，15和30 s)处理，通过晶体形态、熔融行为、固体脂肪含量(SFC)、织构、油结合能力(OBC)和粘弹性(G '和G ")分析油凝胶。进行主成分分析。结果表明，与对照组相比，HIU降低了所有处理过的样品的晶体尺寸，并形成了针状小晶体，无论油源如何。在对照样品中，由于晶体数量少，焓值最低。与对照组相比，HIU处理提高了所有样品的硬度。对于OBC, AO样品比SO样品更不稳定。主成分分析表明，油源样品之间以及经HIU处理的样品与对照样品之间存在明显差异。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.