{"title":"开发基于健康油凝胶的乳液泡沫，并将其用作鲜奶油的低脂替代物","authors":"Samah M. El-Sayed, Ayat F. Hashim","doi":"10.1007/s11694-024-02866-3","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to develop emulsion foams (<b>I</b>: 1:1 flaxseed oil to coconut oil; <b>II</b>: 1:2 flaxseed oil to coconut oil; <b>III</b>: 2:1 flaxseed oil to coconut oil) based on the formation of an air-in-water-in oleogel as a healthy substitute for whipped cream.The developed emulsion foamswere assessed for their physicochemical properties and fatty acid composition. They were also characterized through Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), polarized light microscopy (PLM), and differential scanning calorimetry (DSC). Based on the results, emulsion foamII demonstrated a higher overrun percentage (90%) thanI and III (80 and 70%, respectively).The serum leakage values for all formulations were zero after 24 h at 5 °C. While, hardness values for emulsion foams I, II, and III were 0.40 ± 0.03, 0.50 ± 0.10, and 0.30 ± 0.04 N, respectively. The emulsion foamIII had higher unsaturated fatty acids than I and II (54.67% vs. 41.50% and 28.72%). Theemulsion foamsI and II showed more packed air bubbles than the emulsion foamIII.In emulsion foams I, II, and III, the average size of air bubbles was 36, 25.09, and 15.09 μm, respectively. Moreover, the thermal stability of the emulsion foam II is enhancedby increasing the coconut oilratio.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9142 - 9155"},"PeriodicalIF":2.9000,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-024-02866-3.pdf","citationCount":"0","resultStr":"{\"title\":\"Development of emulsion foams based on healthier oleogels and their application as low-fat replacers for whipped cream\",\"authors\":\"Samah M. El-Sayed, Ayat F. Hashim\",\"doi\":\"10.1007/s11694-024-02866-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to develop emulsion foams (<b>I</b>: 1:1 flaxseed oil to coconut oil; <b>II</b>: 1:2 flaxseed oil to coconut oil; <b>III</b>: 2:1 flaxseed oil to coconut oil) based on the formation of an air-in-water-in oleogel as a healthy substitute for whipped cream.The developed emulsion foamswere assessed for their physicochemical properties and fatty acid composition. They were also characterized through Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), polarized light microscopy (PLM), and differential scanning calorimetry (DSC). Based on the results, emulsion foamII demonstrated a higher overrun percentage (90%) thanI and III (80 and 70%, respectively).The serum leakage values for all formulations were zero after 24 h at 5 °C. While, hardness values for emulsion foams I, II, and III were 0.40 ± 0.03, 0.50 ± 0.10, and 0.30 ± 0.04 N, respectively. The emulsion foamIII had higher unsaturated fatty acids than I and II (54.67% vs. 41.50% and 28.72%). Theemulsion foamsI and II showed more packed air bubbles than the emulsion foamIII.In emulsion foams I, II, and III, the average size of air bubbles was 36, 25.09, and 15.09 μm, respectively. Moreover, the thermal stability of the emulsion foam II is enhancedby increasing the coconut oilratio.</p></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"18 11\",\"pages\":\"9142 - 9155\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2024-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11694-024-02866-3.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-024-02866-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-02866-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
本研究旨在开发乳液泡沫（I：亚麻籽油与椰子油的比例为 1:1；II：亚麻籽油与椰子油的比例为 1:2；III：亚麻籽油与椰子油的比例为 2:1），其基础是水包气油凝胶的形成，作为鲜奶油的健康替代品。还通过傅立叶变换红外光谱（FTIR）、X 射线衍射（XRD）、偏光显微镜（PLM）和差示扫描量热法（DSC）对其进行了表征。结果显示，乳液泡沫 II 的溢出率（90%）高于乳液泡沫 I 和乳液泡沫 III（分别为 80% 和 70%）。乳液泡沫 I、II 和 III 的硬度值分别为 0.40 ± 0.03、0.50 ± 0.10 和 0.30 ± 0.04 N。乳液泡沫 III 的不饱和脂肪酸含量高于乳液泡沫 I 和 II（54.67% 对 41.50% 和 28.72%）。在乳液泡沫 I、II 和 III 中，气泡的平均大小分别为 36、25.09 和 15.09 μm。此外，乳液泡沫 II 的热稳定性通过增加椰子油比例而得到提高。
Development of emulsion foams based on healthier oleogels and their application as low-fat replacers for whipped cream
This study aimed to develop emulsion foams (I: 1:1 flaxseed oil to coconut oil; II: 1:2 flaxseed oil to coconut oil; III: 2:1 flaxseed oil to coconut oil) based on the formation of an air-in-water-in oleogel as a healthy substitute for whipped cream.The developed emulsion foamswere assessed for their physicochemical properties and fatty acid composition. They were also characterized through Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), polarized light microscopy (PLM), and differential scanning calorimetry (DSC). Based on the results, emulsion foamII demonstrated a higher overrun percentage (90%) thanI and III (80 and 70%, respectively).The serum leakage values for all formulations were zero after 24 h at 5 °C. While, hardness values for emulsion foams I, II, and III were 0.40 ± 0.03, 0.50 ± 0.10, and 0.30 ± 0.04 N, respectively. The emulsion foamIII had higher unsaturated fatty acids than I and II (54.67% vs. 41.50% and 28.72%). Theemulsion foamsI and II showed more packed air bubbles than the emulsion foamIII.In emulsion foams I, II, and III, the average size of air bubbles was 36, 25.09, and 15.09 μm, respectively. Moreover, the thermal stability of the emulsion foam II is enhancedby increasing the coconut oilratio.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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