利用发泡油凝胶制备四相分散体系。

IF 3.5 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

摘要

背景：四相分散体系（QPDS）由气相、固相、水相和非水相（油相）组成。QPDS已广泛应用于各个领域，并符合当前健康饮食选择的趋势。然而，QPDS的稳定性有限，制备不便，制约了其应用。为了应对这一挑战，本研究重点研究了气泡油凝胶制备QPDS的方法。结果：首先，为了使油相能够进入泡腾体系并稳定泡腾体系，我们创新性地开发了一种新型泡腾体系，即泡腾油凝胶。最佳泡腾油凝胶经水接触后形成了QPDS，表征了其微观结构、液滴大小/分布、发泡性能和稳定性。这证实了QPDS是一种含有固体颗粒的乳液泡沫，皮克林效应在稳定中起着至关重要的作用。泡腾剂含量越高，泡沫越大，油滴越小，起泡能力越强，但QPDS的稳定性降低。泡腾油凝胶在64天内保持稳定，QPDS的力学性能与新鲜泡腾油凝胶相当。QPDS提高了它的粘度和附着力，使其更适合中国火锅蘸料。结论：本研究创新性地采用泡腾法制备QPDS。该方法的主要优点在于它能够取代传统的机械发泡工艺来制备QPDS，从而简化了泡沫体系的制造。这种方法为食品泡沫的制备和稳定性提供了见解。©2025化学工业协会。

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Facile generation of quadruple-phase disperse system using effervescent oleogel

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

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