Tunable oleogels from sunflower oil, ethylcellulose, and quillaja saponin: Synergistic interactions, structural properties, and oxidative stability

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-10 DOI:10.1016/j.foodhyd.2025.111744

Ana Letícia Kincheski Coelho , Marcos de Andrade Barbosa Guilherme , Rilton Alves de Freitas , Marcos R. Mafra , Luciana Igarashi Mafra

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Abstract

The combination of different oleogelators has been explored to overcome the limitations of single-component systems and to optimize the properties of oleogels. This study aimed to develop oleogels from sunflower oil structured with ethylcellulose (EC) and Quillaja saponin (QS), exploring their synergistic effects on structural, rheological, and oxidative properties. The minimum concentrations required for oleogel formation were determined (0.5 % for QS and 7.5 % for EC), after which oleogels were prepared by varying the EC concentration. Analyses of oil binding capacity (OBC), oxidation, color, texture, rheology, FTIR, and Raman spectroscopy demonstrated that QS acts as a structural modulator, enhancing elasticity while reducing hardness. Oleogels exhibited high oxidative bond content (OBC) (up to 94.77 % for samples with QS) and improved oxidative stability, with significantly lower TOTOX values than the control (p < 0.05). Rheological measurements confirmed solid-like behavior (G′ > G″) and shear-thinning flow associated with the formation of a stable three-dimensional network. The synergistic interaction between saponins and cellulose derivatives demonstrated the potential for developing oleogels with tunable properties, such as increased elasticity, reduced hardness, and enhanced oxidative stability. These findings suggest that multicomponent oleogels could serve as a viable alternative to trans and saturated fats in food applications while preserving desired sensory and functional attributes. Furthermore, the interaction between QS and EC, mediated by hydrogen bonds and hydrophobic forces, presents new opportunities for applying these materials in diverse industrial sectors.

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从葵花籽油、乙基纤维素和丁香皂苷中提取的可调油凝胶：协同作用、结构特性和氧化稳定性

为了克服单组分体系的局限性，优化油凝胶的性能，研究了不同油凝胶剂的组合。以葵花籽油为原料，以乙基纤维素（EC）和芫花皂苷（QS）为原料制备油凝胶，探讨其在结构、流变学和氧化性能方面的协同作用。确定了形成油凝胶所需的最低浓度（QS为0.5%，EC为7.5%），之后通过改变EC浓度制备油凝胶。对油的结合能力（OBC）、氧化、颜色、质地、流变学、FTIR和拉曼光谱的分析表明，QS可以作为结构调节剂，在降低硬度的同时增强弹性。油凝胶具有较高的氧化键含量（OBC）（QS样品高达94.77%）和更好的氧化稳定性，TOTOX值显著低于对照组(p <；0.05)。流变学测量证实了类固体行为(G ' >；G″)与剪切减薄流动相关，形成稳定的三维网络。皂苷和纤维素衍生物之间的协同作用表明了开发具有可调性能的油凝胶的潜力，例如增加弹性，降低硬度和增强氧化稳定性。这些发现表明，多组分油凝胶可以作为食品应用中反式脂肪和饱和脂肪的可行替代品，同时保持所需的感官和功能属性。此外，通过氢键和疏水力介导的QS和EC之间的相互作用为这些材料在不同工业领域的应用提供了新的机会。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.