Andrés Rumayor-Escobar , Mariana Morales-de la Peña , Julián de la Rosa-Millán , Teresita Arredondo-Ochoa , Elena Dibildox-Alvarado , Viridiana Tejada-Ortigoza
{"title":"高强度超声对大豆和鳄梨油凝胶结构和稳定性的影响","authors":"Andrés Rumayor-Escobar , Mariana Morales-de la Peña , Julián de la Rosa-Millán , Teresita Arredondo-Ochoa , Elena Dibildox-Alvarado , Viridiana Tejada-Ortigoza","doi":"10.1016/j.foostr.2023.100315","DOIUrl":null,"url":null,"abstract":"<div><p>The effect of High Intensity Ultrasound (HIU) on the structure and stability of soybean (SO) and avocado (AO) oleogels was evaluated. HIU treatments (25% and 50% amplitude and 15 and 30 s) were applied and oleogels were analyzed by crystal morphology, melting behavior, solid fat content (SFC), texture, oil binding capacity (OBC), and viscoelasticity (G’ and G’’). A PCA analysis was also performed. Results showed that HIU reduced crystals size and formed needle-like small crystals in all treated samples when compared to control, regardless the oil source. The lowest enthalpy values were presented in control samples, due to a small number of crystals. HIU treatments increased hardness of all samples in contrast to control. Regarding the OBC, AO samples were less stable compared to SO samples. PCA analysis showed a clear difference among the oil source samples, as well as the HIU treated samples compared to the control samples.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100315"},"PeriodicalIF":5.6000,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability\",\"authors\":\"Andrés Rumayor-Escobar , Mariana Morales-de la Peña , Julián de la Rosa-Millán , Teresita Arredondo-Ochoa , Elena Dibildox-Alvarado , Viridiana Tejada-Ortigoza\",\"doi\":\"10.1016/j.foostr.2023.100315\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The effect of High Intensity Ultrasound (HIU) on the structure and stability of soybean (SO) and avocado (AO) oleogels was evaluated. HIU treatments (25% and 50% amplitude and 15 and 30 s) were applied and oleogels were analyzed by crystal morphology, melting behavior, solid fat content (SFC), texture, oil binding capacity (OBC), and viscoelasticity (G’ and G’’). A PCA analysis was also performed. Results showed that HIU reduced crystals size and formed needle-like small crystals in all treated samples when compared to control, regardless the oil source. The lowest enthalpy values were presented in control samples, due to a small number of crystals. HIU treatments increased hardness of all samples in contrast to control. Regarding the OBC, AO samples were less stable compared to SO samples. PCA analysis showed a clear difference among the oil source samples, as well as the HIU treated samples compared to the control samples.</p></div>\",\"PeriodicalId\":48640,\"journal\":{\"name\":\"Food Structure-Netherlands\",\"volume\":\"36 \",\"pages\":\"Article 100315\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2023-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Structure-Netherlands\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2213329123000084\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329123000084","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability
The effect of High Intensity Ultrasound (HIU) on the structure and stability of soybean (SO) and avocado (AO) oleogels was evaluated. HIU treatments (25% and 50% amplitude and 15 and 30 s) were applied and oleogels were analyzed by crystal morphology, melting behavior, solid fat content (SFC), texture, oil binding capacity (OBC), and viscoelasticity (G’ and G’’). A PCA analysis was also performed. Results showed that HIU reduced crystals size and formed needle-like small crystals in all treated samples when compared to control, regardless the oil source. The lowest enthalpy values were presented in control samples, due to a small number of crystals. HIU treatments increased hardness of all samples in contrast to control. Regarding the OBC, AO samples were less stable compared to SO samples. PCA analysis showed a clear difference among the oil source samples, as well as the HIU treated samples compared to the control samples.
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.
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