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Exploring Diacylglycerol Oil-Based Oleogels as Effective Stabilizers in Peanut Butter: Performance, Structural Insights, and Sensory Evaluation

文献类型： 外文期刊

作者： Ding, Siliang 1 ; Chen, Xiaohan 2 ; Ouyang, Bo 3 ; Yang, Bo 1 ; Wang, Weifei 4 ; Wang, Yonghua 2 ;

作者机构： 1.South China Univ Technol, Coll Biosci & Bioengn, Guangzhou 510006, Peoples R China

2.South China Univ Technol, Coll Food Sci & Technol, Guangzhou 510640, Peoples R China

3.Chinese Acad Sci, Shanghai Inst Biochem & Cell Biol, Ctr Excellence Mol Cell Sci, State Key Lab Mol Biol, Shanghai 200031, Peoples R China

4.Guangdong Acad Agr Sci, Inst Sericulture & Agr Prod Proc, Guangzhou 510610, Peoples R China

5.Guangdong Yue Shan Special Nutr Technol Co Ltd, Foshan 528200, Guangdong, Peoples R China

关键词： diacylglycerol; triacylglycerol; healthy oleogel; glycerol monostearate; stabilized peanut butter

期刊名称：JOURNAL OF OLEO SCIENCE （ 影响因子：1.5； 五年影响因子：1.7 ）

ISSN： 1345-8957

年卷期： 2024 年 73 卷 2 期

页码：

收录情况： SCI

摘要： In the pursuit of reducing oil separation in peanut butter, oleogels synthesized from diacylglycerol (DAG)-rich peanut oils, using glycerol monostearate (GMS) as the gelator, were examined as alternative stabilizers. In comparison to triacylglycerol (TAG)-rich peanut oils, the DAG oil-based oleogels exhibited better oil-binding capacities across increasing GMS concentrations. Intriguingly, thermal and rheological assessments pointed to a weaker network structure in DAG oil oleogels, as evidenced by their lower crystallization temperatures and reduced viscoelastic parameters (G' and G''). Insight from infrared spectroscopy revealed that this could stem from heightened intermolecular hydrogen bonding between the DAG oil and the gelator. When applied to peanut butter, DAG oil oleogels demonstrated efficacy in minimizing oil separation. Extended storage trials affirmed the long-term stability of peanut butter formulations incorporating these oleogels. Furthermore, sensory evaluations by panelists underscored favorable impressions, suggesting potential consumer acceptance. Overall, this study illuminates the promising role of DAG oleogels as effective, alternative stabilizers in peanut butter formulations.

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