Oleogels based on millet prolamin and basil essential oil: Fabrication, characterization, and application in puff pastry and 3D printing

IF 8.5 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2025-09-23 DOI:10.1016/j.ijbiomac.2025.147871

Limin Wang , Yuan Li , Shufen Li , Yuxi Qin , Zijian Wu

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Abstract

This study investigated millet prolamin (MP) and basil essential oil (BEO)-based oleogels as sustainable substitutes for hydrogenated vegetable fat in puff pastry and 3D printing applications. Oleogels formulated with flaxseed oil, MP, BEO and ethyl cellulose (EC, a co-structuring agent) were characterized for physiochemical property, structural characteristics, rheological properties, antimicrobial ability, and oxidative stability. The results indicated that oleogels with BEO exhibited enhanced hardness (≥ 1.42 N), reduced oil loss (≤ 22.28 %), and facilitated a smoother, more continuous structure. Rheological analysis indicated that BEO-MP-based oleogels exhibited strong elastic properties (G' > G”), suggesting their suitability for 3D printing. In addition, antimicrobial ability and antioxidant experiments revealed that increased BEO concentration significantly enhanced the oleogels' antibacterial and antioxidant properties. GC–MS analysis identified 24 volatile compounds in BEO and confirmed the oleogels' protective effect on BEO's primary active components. Furthermore, the puff pastry prepared with BEO-MP-based oleogel showed enhanced flavor (score of 8.1) with minimal impact on other sensory attributes. These findings suggested that MP and BEO have great potential when combined to produce plant based oleogels. This combination holds promise for developing trans-free and low-saturated fatty acids oleogel-based foods, with the aim of providing theoretical reference for the application of oleogels such as in baked goods like puff pastry.

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基于小米蛋白和罗勒精油的油凝胶：制备，表征，以及在酥皮和3D打印中的应用

本研究研究了以小米蛋白（MP）和罗勒精油（BEO）为基础的油凝胶作为氢化植物脂肪在泡芙糕点和3D打印中的可持续替代品。以亚麻籽油、MP、BEO和乙基纤维素（EC，一种共构剂）配制的油凝胶，对其理化性质、结构特性、流变性能、抗微生物能力和氧化稳定性进行了表征。结果表明，加入BEO的油凝胶硬度提高（≥1.42 N），油损失减少（≤22.28%），结构更光滑、更连续。流变学分析表明，beo - mp基油凝胶具有较强的弹性（G′> G′），表明其适合3D打印。此外，抗菌和抗氧化实验表明，增加BEO浓度可显著增强油凝胶的抗菌和抗氧化性能。GC-MS分析鉴定了BEO中24种挥发性化合物，证实了油凝胶对BEO主要活性成分的保护作用。此外，beo - mp油凝胶制备的酥皮具有增强的风味（8.1分），对其他感官属性的影响最小。这些发现表明，MP和BEO在结合生产植物基油凝胶方面具有很大的潜力。这种组合为开发无反式和低饱和脂肪酸的油凝胶食品提供了希望，目的是为油凝胶在烘焙食品（如泡芙糕点）中的应用提供理论参考。

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.