Robust sugar alcohol with lecithin functionalities for sustainable gelation of edible oils
DC Field | Value | Language |
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dc.contributor.author | Chu, Eun-Ae | - |
dc.contributor.author | Park, Da-Gyun | - |
dc.contributor.author | Oh, Eun-Ji | - |
dc.contributor.author | Lim, Yeon-Su | - |
dc.contributor.author | Kim, Na-Hyeon | - |
dc.contributor.author | Lee, Yeong-Min | - |
dc.contributor.author | Jin, Kyeong Sik | - |
dc.contributor.author | Choi, Jonghoon | - |
dc.contributor.author | Lee, Hee-Young | - |
dc.date.accessioned | 2023-09-15T04:40:36Z | - |
dc.date.available | 2023-09-15T04:40:36Z | - |
dc.date.issued | 2023-10 | - |
dc.identifier.issn | 2212-4292 | - |
dc.identifier.issn | 2212-4306 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/67643 | - |
dc.description.abstract | Edible oleogels are of interest to many researchers in the food industry. However, the applications of oleogels in foods are limited owing to the demand for food-grade and low-cost gelators. In this study, we investigated a facile and reliable route for the formation of oleogels using lecithin and D-sorbitol as gelators, which are food-grade and commercially available. Grapeseed, olive, rice bran, and sesame oils are used as edible oils and all of which gel at a certain molar ratio of lecithin (40 mM) and D-sorbitol (42–54 mM), wherein the samples do not flow downward in the inverted vials and the formed oleogels are analyzed. The rheological properties of the samples, such as zero-shear viscosity (∼20 Pa.s to infinite viscosity), viscous modulus, and elastic modulus (70–110 Pa) under diverse conditions (i.e., shear-stress and temperature), were explored in detail by steady-shear and dynamic rheology. The mechanism of gel formation was also studied using small-angle X-ray scattering (SAXS) technique, which revealed that the gel was formed by the entanglement of the reverse cylindrical micelles (slop of I vs q: ∼1) induced by the hydrogen bonds between lecithin and D-sorbitol. Furthermore, the hydrogen bonds were confirmed with the Fourier transform infrared spectroscopy (FTIR), in which the absorbance bands of phosphate (red-shift) and carbonyl groups (blue-shift) of lecithin are shifted upon addition of D-sorbitol. Finally, this method to create oleogels of diverse edible oils using lecithin/D-sorbitol mixtures is simple and reproducible; thus, mass production of oleogels for marketable consumer products is expected to be achieved. © 2023 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Elsevier Ltd | - |
dc.title | Robust sugar alcohol with lecithin functionalities for sustainable gelation of edible oils | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.fbio.2023.103068 | - |
dc.identifier.bibliographicCitation | Food Bioscience, v.55 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 001067300600001 | - |
dc.identifier.scopusid | 2-s2.0-85169313148 | - |
dc.citation.title | Food Bioscience | - |
dc.citation.volume | 55 | - |
dc.type.docType | Article | - |
dc.publisher.location | 네델란드 | - |
dc.subject.keywordAuthor | D-sorbitol | - |
dc.subject.keywordAuthor | Edible oils | - |
dc.subject.keywordAuthor | Oleogels | - |
dc.subject.keywordAuthor | Rheology | - |
dc.subject.keywordAuthor | SAXS | - |
dc.subject.keywordPlus | RHEOLOGICAL PROPERTIES | - |
dc.subject.keywordPlus | CANDELILLA WAX | - |
dc.subject.keywordPlus | MICELLAR SYSTEM | - |
dc.subject.keywordPlus | BILE-SALT | - |
dc.subject.keywordPlus | ORGANOGELS | - |
dc.subject.keywordPlus | GELATORS | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | MIXTURES | - |
dc.subject.keywordPlus | OLEOGELS | - |
dc.subject.keywordPlus | GELS | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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