壳聚糖-酚醛香料油凝胶的制备及其结构和性能比较研究

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-04-02 DOI:10.1007/s11947-024-03390-4
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引用次数: 0

摘要

摘要 本研究利用七种酚醛香料(PAFs)与壳聚糖交联,采用乳液模板法制备了油凝胶,并比较研究了不同交联因子制备的油凝胶的物理和化学特性。XRD 和 ATR-FTIR 结果表明,壳聚糖与 PAFs 交联生成希夫碱,希夫碱反应是构建油凝胶的主要因素。宏观表征显示,所有油凝胶都具有良好的油结合能力(90%)和较高的凝胶硬度(55.46 克)。流变特性表明,所有油凝胶都具有较高的热稳定性和凝胶强度(G'>G"),以及良好的触变恢复能力(其中 CS-ISA 的触变恢复能力最大,为 24.05%),这表明 PAF 和壳聚糖交联形成的凝胶网络具有弹性和结构稳定性。此外,在加速氧化实验中,所有油凝胶的过氧化值(POV)和硫代巴比妥酸活性物质(TBARS)值的氧化率都较低,这都表明它们具有良好的氧化稳定性。
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Preparation of Chitosan-phenolic Aldehyde Fragrance Oleogels and Comparative Study of their Structure and Properties

Abstract

In this study, oleogels were produced with the emulsion template method utilizing seven phenolic aldehyde fragrances (PAFs) crosslinked with chitosan, and the physical and chemical characteristics of oleogels prepared by different crosslinking factors were comparatively investigated. XRD and ATR-FTIR results showed that chitosan was crosslinked with the PAFs to generate Schiff bases and that the Schiff base reaction was the main contributing factor to the construction of the oleogels. Macroscopic characterization showed that all the oleogels had good Oil binding capacity (> 90%) and high gel hardness (> 55.46 g). The rheological properties showed that all the oleogels had high thermal stability and gel strength (G’>G”), as well as good thixotropic recovery (among them, CS-ISA had the largest thixotropic recovery of 24.05%), which indicated the elasticity and structural stability of the gel network formed by crosslinking of PAF and chitosan.Additionally, lower oxidation rates were observed for the peroxide value (POV ) and thiobarbituric acid reactive substance (TBARS) values of all oleogels in accelerated oxidation experiments, all indicating good oxidative stability.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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