Effect of Tween 20 on structure, phase-transition behavior and mechanical properties of monoglyceride oleogels

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-10-01 DOI:10.1016/j.foostr.2023.100345

Prodromos Prodromidis, Costas G. Biliaderis, Eugenios Katsanidis, Thomas Moschakis

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Abstract

The aim of this study was to investigate the impact of the addition of a non-gelling non-ionic surfactant, Tween 20 (Tw20), at varying weight ratios with monoglycerides, MGs (0 – 20 g Tw20 to 10 g of MGs as structurant /100 g olive oil) in the crystalline network of the MGs-based oleogels. Several analytical methods such as differential scanning calorimetry (DSC), confocal and polarized optical microscopy, rheometry, and infrared spectroscopy were employed for the characterization of the oleogel structures. The DSC and FT-IR provided evidence that Tween 20 affects the MGs network structure in the oleogels. With addition of Tween 20 the crystal size and the melting/crystallization temperatures of the MGs crystal polymorphs were altered, along with a strengthening of the oleogel structure. Moreover, the presence of Tween 20 in the MGs oleogels accelerated the transformation of the higher free energy crystal forms (α-crystals) to the more thermodynamically stable β-polymorph of the MGs. Apparently, an oil-in-oil emulsion gel is being formed with the MG crystalline entities acting as Pickering particles around the oil/Tween 20 droplets in the oleogel structure. These findings provide valuable information on the synergistic effect of a non-ionic surfactant on monoglyceride-based oleogels, which could be beneficial in constructing multi-component lipid-phases for potential food or cosmetic applications.

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吐温20对单甘油酯油凝胶结构、相变行为和力学性能的影响

本研究的目的是研究在不同重量比下，在MGs基油凝胶的结晶网络中添加非胶凝非离子表面活性剂Tween 20（Tw20）与甘油单酯MGs（0–20 g Tw20至10 g MGs作为结构剂/100 g橄榄油）的影响。采用差示扫描量热法（DSC）、共聚焦和偏振光学显微镜、流变仪和红外光谱等几种分析方法对油凝胶结构进行了表征。DSC和FT-IR提供了Tween 20影响油凝胶中MGs网络结构的证据。随着吐温20的加入，MGs晶体多晶型的晶体尺寸和熔融/结晶温度发生了改变，同时强化了油凝胶结构。此外，吐温20在MGs油凝胶中的存在加速了MGs的较高自由能晶型（α-晶体）向热力学更稳定的β-多晶型的转变。显然，油包油乳液凝胶正在形成，其中MG结晶实体在油凝胶结构中的油/Tween 20液滴周围充当Pickering颗粒。这些发现为非离子表面活性剂对单甘油酯基油凝胶的协同作用提供了有价值的信息，这可能有利于构建潜在食品或化妆品应用的多组分脂质相。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.