γ-环糊精金属-有机骨架凝胶的物理、结构和流变性能

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2022-11-21 DOI:10.1556/066.2022.00179

E. Keskin Uslu, E. Yılmaz

{"title":"γ-环糊精金属-有机骨架凝胶的物理、结构和流变性能","authors":"E. Keskin Uslu, E. Yılmaz","doi":"10.1556/066.2022.00179","DOIUrl":null,"url":null,"abstract":"This study aimed to develop and characterise emulgels based on aqueous γ-cyclodextrin metal-organic framework (γ-CD-MOF) solutions with sunflower oil in the presence of Tween 20, 40, and 60 emulsifiers. The main physical, structural, and rheological properties of γ-CD-MOF emulgels were investigated. The emulgels prepared with 5% and 10% γ-CD-MOF were durable. The X-ray diffraction patterns proved the existence of β polymorph type lipid crystals. The rheological analyses showed that the gel strength increased with increased γ-CD-MOF concentration, and thixotropic behaviour was observed depending on the gel strength at 10 °C. In addition, the samples were heat resistant proved by rheological temperature ramp tests. Finally, addition of the emulsifiers did not cause any change in the centrifuge stability and colour properties of the emulgels. These samples could be used to prepare different emulsion type food products.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":0.8000,"publicationDate":"2022-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels\",\"authors\":\"E. Keskin Uslu, E. Yılmaz\",\"doi\":\"10.1556/066.2022.00179\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study aimed to develop and characterise emulgels based on aqueous γ-cyclodextrin metal-organic framework (γ-CD-MOF) solutions with sunflower oil in the presence of Tween 20, 40, and 60 emulsifiers. The main physical, structural, and rheological properties of γ-CD-MOF emulgels were investigated. The emulgels prepared with 5% and 10% γ-CD-MOF were durable. The X-ray diffraction patterns proved the existence of β polymorph type lipid crystals. The rheological analyses showed that the gel strength increased with increased γ-CD-MOF concentration, and thixotropic behaviour was observed depending on the gel strength at 10 °C. In addition, the samples were heat resistant proved by rheological temperature ramp tests. Finally, addition of the emulsifiers did not cause any change in the centrifuge stability and colour properties of the emulgels. These samples could be used to prepare different emulsion type food products.\",\"PeriodicalId\":6908,\"journal\":{\"name\":\"Acta Alimentaria\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.8000,\"publicationDate\":\"2022-11-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta Alimentaria\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1556/066.2022.00179\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Alimentaria","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1556/066.2022.00179","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

本研究旨在开发和表征基于γ-环糊精金属有机骨架(γ-CD-MOF)水溶液和葵花籽油在Tween 20、40和60乳化剂存在下的乳液。研究了γ-CD-MOF乳液的主要物理、结构和流变性能。用5%和10% γ-CD-MOF制备的乳液经久耐用。x射线衍射图证实了β多晶型脂质晶体的存在。流变学分析表明，凝胶强度随γ-CD-MOF浓度的增加而增加，并且在10°C时，凝胶强度随凝胶强度的增加而变化。此外，通过流变温度斜坡试验证明了样品的耐热性。最后，乳化剂的加入对乳液的离心稳定性和颜色特性没有任何影响。这些样品可用于制备不同乳化液类型的食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels

This study aimed to develop and characterise emulgels based on aqueous γ-cyclodextrin metal-organic framework (γ-CD-MOF) solutions with sunflower oil in the presence of Tween 20, 40, and 60 emulsifiers. The main physical, structural, and rheological properties of γ-CD-MOF emulgels were investigated. The emulgels prepared with 5% and 10% γ-CD-MOF were durable. The X-ray diffraction patterns proved the existence of β polymorph type lipid crystals. The rheological analyses showed that the gel strength increased with increased γ-CD-MOF concentration, and thixotropic behaviour was observed depending on the gel strength at 10 °C. In addition, the samples were heat resistant proved by rheological temperature ramp tests. Finally, addition of the emulsifiers did not cause any change in the centrifuge stability and colour properties of the emulgels. These samples could be used to prepare different emulsion type food products.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).