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Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber.
Li, Xiufen; Zou, Yuxuan; Zhao, Bing; Li, Jienan; Luo, Jia; Sheng, Jun; Tian, Yang.
Afiliación
  • Li X; College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425
  • Zou Y; College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425
  • Zhao B; College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425
  • Li J; Yunnan Institute of Medical Device Testing, 616 Kefa Road, Kunming 650101, Yunnan, People's Republic of China.
  • Luo J; Kunming Branch, CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, 88 Xuefu Road, Kunming 650223, Yunnan, People's Republic of China. Electronic address: luojia@xtbg.ac.cn.
  • Sheng J; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China. Electronic address: shengjun_ynau@163.com.
  • Tian Y; College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425
Int J Biol Macromol ; 275(Pt 2): 133708, 2024 Aug.
Article en En | MEDLINE | ID: mdl-38977050
ABSTRACT
The effects of carboxylation degree (0.3-2.4 mmol/g) of cellulose nanofiber (CNF) on the microstructure and mechanical properties of edible walnut oleogels were comprehensively examined. The oleogels were well prepared by emulsion-templated approach for potential substitute of conventional saturated or trans-fats in food products. The results demonstrated that the oil-binding capacity (OBC) and textural strength of oleogels enhanced with the increase of CNF carboxyl content, while the structural strength (G' in rheological measurement) and the resistance to shear thinning was first decreased and then increased. It possibly reflected the competition on the dominant structuring mechanism by hydrogen bonding from cellulose hydroxyl groups and electrostatic interactions from -COONa function. With the combined mechanism, oleogel with low structural strength and relatively high OBC (CNF carboxyl content of 1.2 mmol/g, OBC >83 %, G' ≈ 7 × 104 Pa and firmness of 0.30 N) and oleogel with enough structural rigidity and high OBC (CNF carboxyl content of 1.8 mmol/g, OBC >89 %, G' of up to 1.7 × 105 Pa, and firmness of up to 0.66 N) were both fabricated. This reveals the feasibility of regulating oleogel structure and textual properties by using CNF as the unique oleogelator and simply changing its surface carboxyl function.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos / Reología / Celulosa / Juglans / Nanofibras Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos / Reología / Celulosa / Juglans / Nanofibras Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos