Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation
The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (c) ≥ 4 % and the FA/MG ratios (r) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009556 |
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| author | Sheng Zhang Sheng Geng Hanjun Ma Benguo Liu |
| author_facet | Sheng Zhang Sheng Geng Hanjun Ma Benguo Liu |
| author_sort | Sheng Zhang |
| collection | DOAJ |
| description | The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (c) ≥ 4 % and the FA/MG ratios (r) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with c and negatively correlated with storage temperature (t). Its gelation temperature was determined by c and r. Its β-carotene protective ability against ultraviolet irradiation was proportional to the FA concentration. The oleogel with r = 25:75, c = 5 % and t = 4 °C could partially substitute cocoa butter for chocolate production. With the increasing substitution rate (WCBS), the appearance, texture properties and enthalpy change of chocolate gradually deteriorated. But when WCBS ≤ 40 %, the oleogel had no significant effect on the sensory characteristics. |
| format | Article |
| id | doaj-art-1a37ccc382c344d28408a69afbaf7726 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1a37ccc382c344d28408a69afbaf77262025-02-12T05:31:50ZengElsevierFood Chemistry: X2590-15752025-01-0125102067Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparationSheng Zhang0Sheng Geng1Hanjun Ma2Benguo Liu3School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaCorresponding author.; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaThe ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (c) ≥ 4 % and the FA/MG ratios (r) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with c and negatively correlated with storage temperature (t). Its gelation temperature was determined by c and r. Its β-carotene protective ability against ultraviolet irradiation was proportional to the FA concentration. The oleogel with r = 25:75, c = 5 % and t = 4 °C could partially substitute cocoa butter for chocolate production. With the increasing substitution rate (WCBS), the appearance, texture properties and enthalpy change of chocolate gradually deteriorated. But when WCBS ≤ 40 %, the oleogel had no significant effect on the sensory characteristics.http://www.sciencedirect.com/science/article/pii/S2590157524009556OleogelFerulic acidMonoglycerideCharacterizationChocolate |
| spellingShingle | Sheng Zhang Sheng Geng Hanjun Ma Benguo Liu Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation Food Chemistry: X Oleogel Ferulic acid Monoglyceride Characterization Chocolate |
| title | Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation |
| title_full | Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation |
| title_fullStr | Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation |
| title_full_unstemmed | Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation |
| title_short | Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation |
| title_sort | characterization of the sunflower oil based oleogel developed by the ferulic acid monoglyceride mixture and its application in chocolate preparation |
| topic | Oleogel Ferulic acid Monoglyceride Characterization Chocolate |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009556 |
| work_keys_str_mv | AT shengzhang characterizationofthesunfloweroilbasedoleogeldevelopedbytheferulicacidmonoglyceridemixtureanditsapplicationinchocolatepreparation AT shenggeng characterizationofthesunfloweroilbasedoleogeldevelopedbytheferulicacidmonoglyceridemixtureanditsapplicationinchocolatepreparation AT hanjunma characterizationofthesunfloweroilbasedoleogeldevelopedbytheferulicacidmonoglyceridemixtureanditsapplicationinchocolatepreparation AT benguoliu characterizationofthesunfloweroilbasedoleogeldevelopedbytheferulicacidmonoglyceridemixtureanditsapplicationinchocolatepreparation |