Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine

Yu, Yanke; Wang, Tong; Gong, Yuhang; Wang, Wei‐Ning; Wang, Xue; Yu, Dianyu; Wu, Fei; Wang, Liqi

doi:10.1016/j.ultsonch.2022.105945

Cited by 16 publications

(13 citation statements)

References 53 publications

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“…In [ 73 ], a synergistic effect between low cooling rate and ultrasonic treatment was revealed, allowing to oleogel to be obtained with an improved oil binding capacity and a reduced amount of gelator, without changing the physical properties. Similar results were obtained in [ 97 ]; however, the authors showed that the relationship between the reduction of particle size and increase of oil-binding capacity is maintained at ultrasonic treatment up to 450 W. At higher power, larger particles were formed and the oil-binding capacity decreased.…”

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...supporting

confidence: 87%

“…Presumably, this is due to changes as a result of cavitation during ultrasonic treatment, which leads to an increase in the number of nucleation centers, and the formation of hydrogen bonds, resulting in a stronger three-dimensional network and less oil separation and consequently slowing down oxidation processes. The formation of hydrogen bonds in ultrasound-treated systems is confirmed by the results of FTIR analysis [ 97 ]. However, according to the data presented in the literature, a full analysis of the factors influencing changes in the oxidative stability of oleogels as a result of ultrasonic treatment is not possible at present.…”

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...mentioning

confidence: 93%

“…The oil-binding capacity of oleogels is an important technological property. As shown previously, ultrasonic treatment can reduce the size of the crystals formed, which in turn can increase the oil-binding capacity [ 73 , 79 , 88 , 89 , 90 , 91 , 94 , 97 ]. This can be explained through a mechanism typical for solid triglyceride mixtures [ 98 ].…”

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...mentioning

confidence: 95%

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Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.

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Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...supporting

confidence: 87%

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...mentioning

confidence: 93%

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...mentioning

confidence: 95%

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Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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“…Pan et al [ 54 ] reported that the oleogels are a highly stable frying medium, as they significantly lowered the TBARS, PV, and p-AnV by entrapping the oil into a three-dimensional gel structure that retarded the oxidation caused by the air. Yu et al, 2022 [ 55 ] reported that the application of the sonication technique on the oleogel could induce a three-dimensional gel structure by promoting the enhanced hydrophobic interactions and hydrogen bonding between the edible oil and gelators, thus, improving various functionalities in the oleogel.…”

Section: Resultsmentioning

confidence: 99%

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

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“…Small, crystalline-like oleogels normally exhibited dense and firm networks. Yu et al [ 33 ] found that the application of ultrasonication in the oleogel preparation led to forming a small crystalline network in the oleogels.…”

Section: Resultsmentioning

confidence: 99%

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer (2000 rpm for 10 min). Overall, this study found that applying an ultrasonication process with higher CW concentration (10%) effectively improved the properties and stability of palm oil-based oleogel (p < 0.05). Oleogels processed with ultrasonication had higher lightness (L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p < 0.05), irrespective of CW concentrations. However, a higher CW concentration (10%) increased the textural properties of oleogels such as hardness, stickiness, and tackiness as compared to oleogels with a lower CW concentration (5%) (p < 0.05). Thermal properties including melting onset temperature, melting peak temperature, and melting enthalpy were found to be significantly higher in ultrasonication-processed oleogels with high CW concentration (p < 0.05). Furthermore, the microscopic examination of the oleogels exhibited a strong gel network when prepared using a high concentration of CW and processed with ultrasonication. Fourier Transform Infrared (FTIR) spectra of oleogels revealed that strong intra- and intermolecular interactions were formed by hydrogen bonding between CW and palm oil. X-ray diffraction (XRD) showed a smooth and fine structural network of oleogels and proved that ultrasonication increased the structural properties of oleogel. Moreover, oil loss and peroxide value of oleogels were increased during 90 days of storage (p < 0.05). However, oleogels processed with the ultrasonication had reduced oil loss and increased peroxidation stability during storage (p < 0.05). Overall, this study showed that application of ultrasonication with a higher CW concentration could improve properties and storage stability of palm oil-based oleogel.

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Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine

Cited by 16 publications

References 53 publications

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

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