The Development and Characterization of Edible Bigel a Hydrogel/Oleogel Structure Based on Guar Gum, Walnut Oil and Rice Bran Wax for Using as Fat Replacer

IF 4.7 3区工程技术 Q2 ENGINEERING, ENVIRONMENTAL

Journal of Polymers and the Environment Pub Date : 2025-02-24 DOI:10.1007/s10924-025-03537-0

Shahrzad Shakouri, Mostafa Mazaheri Tehrani, Arash Koocheki, Reza Farhoosh, Anna Abdolshahi

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引用次数: 0

Abstract

This study aimed to develop novel bigel system utilizing a combination of guar gum (GG) as the hydrogel phase and rice bran wax (RBW)/walnut oil (WO) as the oleogel phase to mimic the characteristics of solid fats. The oleogel was prepared using RBW as the oleogelator concentrations of 8 and 9% mixed with the hydrogel phase at different ratios (30:70, 50:50, and 70:30) through defined mixing speeds (600 and 1800 rpm) to produce an emulsifier-free bigel. The effects of RBW (as oleogelator) concentration, oleogel/hydrogel ratio, and mixing speed were investigated on the microstructure, oil binding capacity, rheological properties and textural properties of bigel samples. Based on the results the highest hardness (1.84 N), spreadability (4.45 N.mm), and firmness (2.23 N) were observed in the sample prepared with 9% RBW. Increasing the mixing speed resulted in decreased adhesiveness and increased oil binding capacity. The highest adhesiveness (2.33 N.mm) and oil binding capacity (100%) were observed in the bigel containing 9% RBW and 30% oleogel. According to the obtained results the bigel prepared using 9% oleogelator and 30:70 ratio of oleogel/hydrogel at 600 rpm mixing speed demonstrated better physicochemical properties and could be recommended for food applications as a fat replacer.

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本研究旨在利用瓜尔胶（GG）作为水凝胶相和米糠蜡（RBW）/核桃油（WO）作为油凝胶相的组合，开发新型大凝胶系统，以模拟固体脂肪的特性。使用浓度为 8% 和 9% 的米糠蜡作为油凝胶剂，以不同的比例（30:70、50:50 和 70:30）与水凝胶相混合，通过规定的混合速度（600 和 1800 转/分钟）制备油凝胶，以产生不含乳化剂的大凝胶。研究了 RBW（作为油凝胶剂）浓度、油凝胶/水凝胶比例和混合速度对 bigel 样品的微观结构、油结合能力、流变特性和纹理特性的影响。结果表明，使用 9% RBW 制备的样品硬度（1.84 N）、铺展性（4.45 N.mm）和坚固性（2.23 N）最高。提高搅拌速度会降低粘附性，提高油结合能力。在含有 9% RBW 和 30% 油凝胶的 bigel 中观察到了最高的粘附性（2.33 N.mm）和油结合能力（100%）。根据所得结果，使用 9% 的油凝胶剂和 30:70 的油凝胶/水凝胶比例、以 600 转/分钟的搅拌速度制备的 bigel 具有更好的理化特性，可推荐用作食品中的脂肪替代物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Polymers and the Environment 工程技术-高分子科学

CiteScore

9.50

自引率

7.50%

发文量

297

审稿时长

9 months

期刊介绍： The Journal of Polymers and the Environment fills the need for an international forum in this diverse and rapidly expanding field. The journal serves a crucial role for the publication of information from a wide range of disciplines and is a central outlet for the publication of high-quality peer-reviewed original papers, review articles and short communications. The journal is intentionally interdisciplinary in regard to contributions and covers the following subjects - polymers, environmentally degradable polymers, and degradation pathways: biological, photochemical, oxidative and hydrolytic; new environmental materials: derived by chemical and biosynthetic routes; environmental blends and composites; developments in processing and reactive processing of environmental polymers; characterization of environmental materials: mechanical, physical, thermal, rheological, morphological, and others; recyclable polymers and plastics recycling environmental testing: in-laboratory simulations, outdoor exposures, and standardization of methodologies; environmental fate: end products and intermediates of biodegradation; microbiology and enzymology of polymer biodegradation; solid-waste management and public legislation specific to environmental polymers; and other related topics.