Functional oleogels constructed by short-and long-chain acyl triacylglycerols: Characterization and in vitro simulated digestion

文献类型： 外文期刊

第一作者： Hu, Fang

作者： Hu, Fang;Zhang, Liwen;Zhu, Yan;Zhao, Suyuan;Xu, Wei;Yu, Zhenyu;Zheng, Mingming;Zhou, Yibin;Li, Shiyi;Zheng, Mingming

作者机构：

关键词： Functional oleogel; Short-and long-chain acyl triacylglycerols; Structured lipid; Structural properties

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 487 卷

页码：

收录情况： SCI

摘要： Functional short-and long-chain acyl triacylglycerols oleogels were developed using three different gelators. The mechanism of introducing short-chain fatty acids to the glycerol skeleton influencing the self-assembly of oleogels was investigated. Compared to camellia oil oleogels, the thermal stability and mechanical strength of short-and long-chain acyl triacylglycerols oleogels decreased by 1.17-1.37 J/g-1 and 0.27-0.39 N, respectively. The crystalline sizes, distance between molecules and the final sub-cell size in short-and long-chain acyl triacylglycerols oleogels were increased, while hydrogen bonding and van der Waals interactions were weakened, resulting in a weak crystal network structure. Besides, free fatty acids release by short-and long-chain acyl triacylglycerols oleogels (28.83 %-64.91 %) was higher than that by camellia oil oleogels (21.01 %-55.99 %). These findings indicate that short-and long-chain acyl triacylglycerols oleogels exhibiting a weaker structure but a higher lipolysis degree, facilitated fatty acid absorption.

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