Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
文献类型： 外文期刊
作者： Zhu, Kaiyang 1 ; Ma, Ji 1 ; Mubeen, Hafiz Muhammad 1 ; Zhang, Ting 2 ; Lei, Hongjie 1 ; Zhao, Wenge 3 ; Xu, Huaide 1 ; Li, Mei 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
2.Xinjiang Acad Agr Sci, Inst Farm Prod Storage & Proc, Urumqi 830091, Peoples R China
3.Akesu Zhejiang Fruit Ind Co Ltd, Akesu 843000, Peoples R China
关键词： Oil body; Chitosan; Vanillin; Schiff base; Lipid digestion kinetics
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2025 年 164 卷
页码：
收录情况： SCI
摘要： Oil bodies (OB) are naturally occurring pre-emulsified oil droplets with broad application prospects in emulsions and gels. In this study, the chitosan and vanillin with different concentrations were used as structuring agents for preparation of oleogels based on walnut OB (WOB), and the particle size, zeta potential, spectral, thermal characteristics, physical properties and in vitro simulated digestion of WOB oleogels were evaluated. These characteristics results showed that chitosan and vanillin were successfully cross-linked with WOB and formed a dense three-dimensional network structure. Spectral analysis results demonstrated that chitosan and vanillin could improve WOB properties mainly through hydrogen bond interaction, Schiff base crosslinking and electrostatic interaction. The physical properties analysis manifested that the cross-linked WOB oleogels had strong hardness (26.86 N), good thermal stability (Delta H = -442.16 J g(-1)), excellent structural recovery (0.90) and higher gel strength (G '> 9000 Pa). In vitro simulated gastrointestinal digestion manifested that cross-linking reduced the free fatty acids released from oleogels. The microstructure of digestates illustrated that this might be related to the compact coating formed by chitosan and the integrated network induced by vanillin. This study provided a novel strategy for using WOB to replace animal fats to produce healthy oleogels.
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