负载生物活性化合物的食品级bigels:(I)比色法和3d打印能力的表征和研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-26 DOI:10.1016/j.foodhyd.2025.111486

Andrêssa Silva Fernandes , Eduardo Jacob-Lopez , Leila Queiroz Zepka , María Roca , Veridiana Vera de Rosso

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引用次数: 0

摘要

本研究旨在以琼脂水凝胶和巴西棕榈蜡油凝胶为载体制备天然叶绿素凝胶，用于打印功能基质。水凝胶/油凝胶（HG/OG）浓度分别为80:20、60:40、40:60、20:80。选用platarthrospira和Scenedesmus obliquus的天然叶绿素提取物，因为它们的叶绿素特征不同。所有bigels均表现出良好的结构稳定性。共聚焦显微镜分析证实，HG/OG比的增加导致了从O/W到W/O的相变。FTIR结果表明，所有凝胶都是通过OG相和HG相之间的物理相互作用形成的。流变学分析揭示了主要的类固体行为(G ' >；G″)和明显的剪切变薄在所有配方，允许成功挤压。油凝胶含量的增加导致G′、G″和粘度值的降低，影响了体系的刚性和流动性能。尽管如此，尽管含有高达60%油凝胶的配方具有更好的形状保真度，表面质量和可重复性，但所有凝胶都适合3D打印。凝胶的着色表现出良好的稳定性，特别是在较高的油凝胶比和冷藏条件下，如ΔE *值低和储存期间变化极小所示。此外，从斜叶藻提取物中提取的叶绿素随着时间的推移在bigels中保持更稳定的色调。该研究强化了bigels作为生物活性化合物（尤其是天然叶绿素）有效载体的潜力，并支持其在功能性、结构化基质的3D食品打印中的应用。

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Bioactive compound-loaded food-grade bigels: (I) Characterization and study of colorimetry and 3d-printing capability

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Bioactive compound-loaded food-grade bigels: (I) Characterization and study of colorimetry and 3d-printing capability

The aim of this study was to develop bigels based on agar hydrogel and carnauba wax oleogel as carriers of natural chlorophylls for the printing of functional matrices. Four hydrogel/oleogel (HG/OG) concentrations were proposed (80:20, 60:40, 40:60, 20:80). Natural chlorophyll extracts from Arthrospira platensis and Scenedesmus obliquus were selected due to their distinct chlorophyll profiles. All bigels exhibited good structural stability. Confocal microscopy analysis confirmed that increasing the HG/OG ratio led to a phase inversion from O/W to W/O bigels. FTIR results indicated that all bigels were formed through physical interactions between the OG and HG phases. Rheological analyses revealed dominant solid-like behavior (G′ > G″) and pronounced shear-thinning in all formulations, allowing successful extrusion. Increasing oleogel content resulted in a decrease in G′, G″, and viscosity values, affecting the rigidity and flow properties of the systems. Nevertheless, all bigels were suitable for 3D printing, although formulations with up to 60 % oleogel showed better shape fidelity, surface quality, and reproducibility. The coloration of the bigels showed good stability, particularly at higher oleogel ratios and under refrigeration, as indicated by low ΔE∗ values and minimal changes during storage. Additionally, chlorophylls from the S. obliquus extract maintained a more stable hue over time when incorporated into the bigels. This study reinforces the potential of bigels as effective carriers of bioactive compounds, particularly natural chlorophylls, and supports their application in 3D food printing of functional, structured matrices.

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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.