纤维素纳米纤维/蜂蜡基凝胶：相变及调控性能的研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-26 DOI:10.1016/j.foodhyd.2025.111494

Zhihao Liu , Xinna Hu , Shuyu Lu , Bo Xu , Chenyu Bai , Tao Ma , Yi Song

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引用次数: 0

摘要

在本研究中，以2.0 wt% CNF水凝胶和8.0 wt%蜂蜡油凝胶制备了不同油凝胶-水凝胶比例的凝胶。研究结果表明，油凝胶-水凝胶比低于5:5时形成O/W相，而高于5:5时形成W/O相。在5:5的比例下，bigel呈现出双相体系。通过调节油凝胶和水凝胶的比例，可以对系统的相转化进行细致的调节，从而调整其功能特性。所有配方都表现出出色的储存稳定性，在28天的储存期内保持几乎一致的油容量和液滴大小。该研究提出了一种结构稳定、性能可调的bigels系统，为控制共输送系统、脂肪替代品和创新食品生产技术的潜在应用奠定了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Cellulose nanofiber/beeswax based bigels: study of phase inversion and regulatory properties

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Cellulose nanofiber/beeswax based bigels: study of phase inversion and regulatory properties

In this study, bigels with different oleogel-hydrogel ratios were prepared using 2.0 wt% CNF hydrogel and 8.0 wt% beeswax oleogel. Findings indicate that an oleogel-hydrogel ratio below 5:5 yields an O/W phase, whereas a ratio above 5:5 initiates phase inversion to a W/O phase. At a 5:5 ratio, the bigel exhibit a biphasic system. The phase inversion of system is meticulously regulated by adjusting the oleogel-hydrogel ratio, allowing for the adjustment of its functional characteristics. All formulations exhibited outstanding storage stability, retaining almost consistent oil holding capacity and droplet size throughout a 28-day storage period. This research presents a structurally stable bigels system with adjustable properties, providing a foundation for potential applications in controlled co-delivery systems, fat alternatives, and innovative food production techniques.

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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.