Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-08-23 DOI:10.1007/s11483-024-09872-4

Qiang Wang, Shusui Chen, Yan Diao, Wanjun Hu

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Abstract

Similar to water-in-oleogel emulsions, glycerol-in-oleogel emulsions may be of food value and can also be used as carriers for neither hydrophilic nor lipophilic substances (e.g. resveratrol, etc.). Meanwhile, it is not clear that whether the natural wax can facilitate the formation of such non-aqueous emulsions. This study approached the influence of different concentrations of rice bran wax (RBW) on the physical properties and stability of resveratrol-loaded glycerol-in-oleogel emulsions. The results displayed that the utilization of higher levels of RBW could result in the formation of emulsions with larger droplet sizes, more elastic behaviours, better thermal stabilities, and more needle-like β’ crystals formed in the outer continuous phase. Moreover, a higher retention of resveratrol and a lower oxidation rate were observed for the emulsions prepared with higher levels of RBW, indicating the emulsions containing higher quantities of RBW could possess better storage and oxidative stability. These findings allowed the better understanding of the concentration-dependent properties of oleogel-based non-aqueous emulsions, which might have great potential applications in food industry.

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米糠蜡浓度对白藜芦醇负载甘油油凝胶乳液的物理性质和稳定性的影响

与水包油凝胶乳剂类似，甘油包油凝胶乳剂可能具有食用价值，也可用作既不亲水也不亲脂物质（如白藜芦醇等）的载体。同时，天然蜡是否能促进这种非水乳剂的形成尚不清楚。本研究探讨了不同浓度的米糠蜡（RBW）对负载白藜芦醇的甘油-油凝胶乳剂的物理性质和稳定性的影响。结果表明，使用较高浓度的米糠蜡可形成液滴尺寸更大、弹性更强、热稳定性更好的乳剂，并在外层连续相中形成更多针状β'晶体。此外，在使用较高浓度 RBW 制备的乳液中，白藜芦醇的保留率更高，氧化率更低，这表明含有较高浓度 RBW 的乳液具有更好的储存和氧化稳定性。这些发现有助于更好地了解油凝胶基非水性乳液的浓度依赖性特性，这些特性在食品工业中可能具有巨大的应用潜力。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.