J. L. Pérez-Salas, M. R. Moreno-Jiménez, N. E. Rocha-Guzmán, W. Rosas-Flores, R. F. González-Laredo, L. Medina-Torres, J. A. Gallegos-Infante
{"title":"贮存时间对黄原胶和蓖麻油bigels力学和微观结构性能的影响","authors":"J. L. Pérez-Salas, M. R. Moreno-Jiménez, N. E. Rocha-Guzmán, W. Rosas-Flores, R. F. González-Laredo, L. Medina-Torres, J. A. Gallegos-Infante","doi":"10.1002/aocs.12713","DOIUrl":null,"url":null,"abstract":"<p>As biphasic systems bigels are formed by hydrogels and organogels. Given their characteristics, they have been studied in food, pharmaceutical and cosmetic applications for bioactives delivery. The rheological characteristics and amount used of the individual structured systems influence the final properties; thus, the objective of this work was to evaluate the effect of the proportion of castor oil organogel, the concentration of organogelator, and the storage time in the mechanical and microstructural properties of bigeles. Bigels were prepared from structured castor oil organogels with monoacylglycerides at concentrations of 6% (MOG) and 6.5% (HOG) wt/wt, and hydrogels with 2% wt/wt xanthan gum (HG) at three organogel/hydrogel ratios 15 of 85, 30 of 70, and 45 of 55. Bigels were characterized by optical microscopy with polarized light filter, centrifugal stability, texture, and rheology for 60 days. The increase in the proportion of organogel favors the mechanical response (<i>k</i>, <i>G</i><sub>0</sub>, and firmness) of bigels. The high viscosity of castor oil slows down the structuring of organogel droplets, showing an improvement in its mechanical properties after 15 days of its preparation. The increase in the organogelator concentration is significant in the bigels with 30% and 45% proportions of organogel in the rheological tests. By using HOG in the formation of bigels, higher values for G<sub>0</sub> and <i>k</i> were obtained, as well as higher centrifugal stability compared with bigels formed from MOG. The rheological and microstructural behavior of bigels can be modified according to their application by varying the proportions of organogel/hydrogel and the concentration of the organogelator.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effect of storage time on the mechanical and microstructural properties of bigels based on xanthan gum and castor oil\",\"authors\":\"J. L. Pérez-Salas, M. R. Moreno-Jiménez, N. E. Rocha-Guzmán, W. Rosas-Flores, R. F. González-Laredo, L. Medina-Torres, J. A. Gallegos-Infante\",\"doi\":\"10.1002/aocs.12713\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>As biphasic systems bigels are formed by hydrogels and organogels. Given their characteristics, they have been studied in food, pharmaceutical and cosmetic applications for bioactives delivery. The rheological characteristics and amount used of the individual structured systems influence the final properties; thus, the objective of this work was to evaluate the effect of the proportion of castor oil organogel, the concentration of organogelator, and the storage time in the mechanical and microstructural properties of bigeles. Bigels were prepared from structured castor oil organogels with monoacylglycerides at concentrations of 6% (MOG) and 6.5% (HOG) wt/wt, and hydrogels with 2% wt/wt xanthan gum (HG) at three organogel/hydrogel ratios 15 of 85, 30 of 70, and 45 of 55. Bigels were characterized by optical microscopy with polarized light filter, centrifugal stability, texture, and rheology for 60 days. The increase in the proportion of organogel favors the mechanical response (<i>k</i>, <i>G</i><sub>0</sub>, and firmness) of bigels. The high viscosity of castor oil slows down the structuring of organogel droplets, showing an improvement in its mechanical properties after 15 days of its preparation. The increase in the organogelator concentration is significant in the bigels with 30% and 45% proportions of organogel in the rheological tests. By using HOG in the formation of bigels, higher values for G<sub>0</sub> and <i>k</i> were obtained, as well as higher centrifugal stability compared with bigels formed from MOG. 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Effect of storage time on the mechanical and microstructural properties of bigels based on xanthan gum and castor oil
As biphasic systems bigels are formed by hydrogels and organogels. Given their characteristics, they have been studied in food, pharmaceutical and cosmetic applications for bioactives delivery. The rheological characteristics and amount used of the individual structured systems influence the final properties; thus, the objective of this work was to evaluate the effect of the proportion of castor oil organogel, the concentration of organogelator, and the storage time in the mechanical and microstructural properties of bigeles. Bigels were prepared from structured castor oil organogels with monoacylglycerides at concentrations of 6% (MOG) and 6.5% (HOG) wt/wt, and hydrogels with 2% wt/wt xanthan gum (HG) at three organogel/hydrogel ratios 15 of 85, 30 of 70, and 45 of 55. Bigels were characterized by optical microscopy with polarized light filter, centrifugal stability, texture, and rheology for 60 days. The increase in the proportion of organogel favors the mechanical response (k, G0, and firmness) of bigels. The high viscosity of castor oil slows down the structuring of organogel droplets, showing an improvement in its mechanical properties after 15 days of its preparation. The increase in the organogelator concentration is significant in the bigels with 30% and 45% proportions of organogel in the rheological tests. By using HOG in the formation of bigels, higher values for G0 and k were obtained, as well as higher centrifugal stability compared with bigels formed from MOG. The rheological and microstructural behavior of bigels can be modified according to their application by varying the proportions of organogel/hydrogel and the concentration of the organogelator.
期刊介绍:
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.