Prodromos Prodromidis, Eugenios Katsanidis, Costas G. Biliaderis, Thomas Moschakis
{"title":"超声波处理对单甘酯和吐温 20 混合油凝胶网络的微观结构、结晶和流变特性的影响","authors":"Prodromos Prodromidis, Eugenios Katsanidis, Costas G. Biliaderis, Thomas Moschakis","doi":"10.1016/j.jfoodeng.2024.112191","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks\",\"authors\":\"Prodromos Prodromidis, Eugenios Katsanidis, Costas G. Biliaderis, Thomas Moschakis\",\"doi\":\"10.1016/j.jfoodeng.2024.112191\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424002577\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424002577","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks
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.