Facile generation of quadruple-phase disperse system using effervescent oleogel.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-26 DOI:10.1002/jsfa.14238

Chengyue Lei, Jiaqi Yu, Wenhui Hao, Shangju Yang, Ying Xu, Xun Sun, Xu Li

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引用次数: 0

Abstract

Background: The quadruple-phase disperse system (QPDS) comprises gas, solid particles, water and non-aqueous (oil) phases. QPDS has been widely applied in various fields and aligns with current trends towards healthier dietary choices. However, the limited stability and inconvenient preparation of QPDS restrict its applications. In response to the challenges, this study focuses on creating QPDS by effervescent oleogel.

Results: Initially, in order to enable the incorporation of the oil phase into the effervescent system and stable the system, a novel effervescent system, namely effervescent oleogel, was innovatively developed. The optimal effervescent oleogel formed a QPDS upon water exposure, characterized by its microstructure, droplet size/distribution, foaming properties and stability. This confirms that the QPDS is an emulsion foam containing solid particles with the Pickering effect playing a crucial role in stabilization. And higher effervescent agent content leads to larger bubbles, smaller oil droplets, higher foaming ability, yet reduced QPDS stability. Effervescent oleogels remained stable for 64 days with QPDS showing comparable mechanical properties to those prepared by fresh effervescent oleogels. The QPDS enhanced viscosity and adhesion properties making it more suitable for Chinese hotpot dips.

Conclusion: This study innovatively employs the effervescence method to prepare QPDS. The primary advantage of this method lies in its ability to replace the traditional mechanical foaming process for the preparation of QPDS, thereby simplifying the fabrication of foam systems. This approach offers insights into food foam preparation and stability. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.