{"title":"Preparation of Chitosan-phenolic Aldehyde Fragrance Oleogels and Comparative Study of their Structure and Properties","authors":"","doi":"10.1007/s11947-024-03390-4","DOIUrl":null,"url":null,"abstract":"<h3>Abstract</h3> <p>In this study, oleogels were produced with the emulsion template method utilizing seven phenolic aldehyde fragrances (PAFs) crosslinked with chitosan, and the physical and chemical characteristics of oleogels prepared by different crosslinking factors were comparatively investigated. XRD and ATR-FTIR results showed that chitosan was crosslinked with the PAFs to generate Schiff bases and that the Schiff base reaction was the main contributing factor to the construction of the oleogels. Macroscopic characterization showed that all the oleogels had good Oil binding capacity (> 90%) and high gel hardness (> 55.46 g). The rheological properties showed that all the oleogels had high thermal stability and gel strength <em>(G’</em>><em>G”</em>), as well as good thixotropic recovery (among them, CS-ISA had the largest thixotropic recovery of 24.05%), which indicated the elasticity and structural stability of the gel network formed by crosslinking of PAF and chitosan.Additionally, lower oxidation rates were observed for the peroxide value (POV ) and thiobarbituric acid reactive substance (TBARS) values of all oleogels in accelerated oxidation experiments, all indicating good oxidative stability.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03390-4","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In this study, oleogels were produced with the emulsion template method utilizing seven phenolic aldehyde fragrances (PAFs) crosslinked with chitosan, and the physical and chemical characteristics of oleogels prepared by different crosslinking factors were comparatively investigated. XRD and ATR-FTIR results showed that chitosan was crosslinked with the PAFs to generate Schiff bases and that the Schiff base reaction was the main contributing factor to the construction of the oleogels. Macroscopic characterization showed that all the oleogels had good Oil binding capacity (> 90%) and high gel hardness (> 55.46 g). The rheological properties showed that all the oleogels had high thermal stability and gel strength (G’>G”), as well as good thixotropic recovery (among them, CS-ISA had the largest thixotropic recovery of 24.05%), which indicated the elasticity and structural stability of the gel network formed by crosslinking of PAF and chitosan.Additionally, lower oxidation rates were observed for the peroxide value (POV ) and thiobarbituric acid reactive substance (TBARS) values of all oleogels in accelerated oxidation experiments, all indicating good oxidative stability.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.