Antioxidant properties of blueberry extract in different oleogel systems

Qiu, Hongtu; Qiu, Zhuangzhuang; Chen, Zhiyu; Liu, Longlong; Wang, Jiabin; Jiang, Helong; Zhang, Hua; Liu, Guoqin

doi:10.1016/j.lwt.2020.110364

Cited by 20 publications

(9 citation statements)

References 36 publications

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“…No secondary oxidation products were detected [86]. 1 H-NMR spectra signals of primary oxidation products such as hydroperoxides and conjugated olefinics can be detected at δ = 5.0-9.0 ppm, while δ = 9.0-9.8 ppm are characteristic for the aldehyde proton signals and signals near δ = 8.20 ppm for hydroperoxides [86].…”

Section: Oxidative Stabilitymentioning

confidence: 91%

Section: Oxidative Stabilitymentioning

confidence: 92%

“…Primary oxidation products of a conjugated nature were also determined by other authors [86] in soybean oil or peanut oil oleogels structured with a mixture of sitosterol and soy lecithin (4:1), along with epoxidation of the double bounds for soybean oil and changes in the functional groups in both kinds of oleogel samples, which were also enriched with acid or alkaline blueberry extracts (AC or AL) and resveratrol (R), of which AC and R might have an antioxidant effect. No secondary oxidation products were detected [86]. 1 H-NMR spectra signals of primary oxidation products such as hydroperoxides and conjugated olefinics can be detected at δ = 5.0-9.0 ppm, while δ = 9.0-9.8 ppm are characteristic for the aldehyde proton signals and signals near δ = 8.20 ppm for hydroperoxides [86].…”

Section: Oxidative Stabilitymentioning

confidence: 92%

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Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

2021

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Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.

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Section: Oxidative Stabilitymentioning

confidence: 91%

Section: Oxidative Stabilitymentioning

confidence: 92%

Section: Oxidative Stabilitymentioning

confidence: 92%

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Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

2021

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“…Oleogel, also known as oil gel, is a semi-solid oil that traps liquid oil in a three-dimensional gel network formed by gelators and stabilizers, with good texture and processing properties [ 1 ]. Moreover, it can be further modified by incorporating antioxidants to improve its oxidative stability [ 2 ]. Therefore, it is considered a promising structured oil and is favored by researchers in various fields [ 1 , 3 , 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin

Liu

Xiao

et al. 2022

Gels

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This study aimed to investigate the effect of camellia saponin (CS) on the structural characteristics, texture properties, rheological properties, and thermal stability of camellia oil body-based oleogel (COBO). In addition, the formation mechanism of COBO was further studied in terms of the microstructure and texture of freeze-dried products, the mobility of hydrogen protons, and the conformation and structure changes of oleosin. The texture and rheological properties of the oleogels were found to be gradually improved with the incorporation of CS. This was attributed to the CS-induced enhancement of oil body interfacial film. CS was likely to bind to oleosin via hydrogen bonding and hydrophobic interactions, thereby forming a thick CS-oleosin complex interface, which was revealed by the oleosin fluorescence quenching and an increase in the ordered structure (α-helix). The composite interface could resist the crystallization damage and air disturbance caused by solidification and sublimation of water during freeze-drying, resulting in a denser and more uniform three-dimensional gel structure to trap the liquid oil, which could be explained by the decreased mobility of hydrogen protons in oleogel. The work offers a new proposal and theoretical basis for the development of saponin-enhanced oleogels using non-thermal processing.

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“…In the field of food science, oleogel plays an important role in improving the solubility and physical stability of certain nutrients (DHA, resveratrol, β-carotene, etc. ), inhibiting oxidation and achieving the sustained release effect [ 2 , 3 , 4 ]. Currently, a series of studies demonstrated that the oleogel structure improved the stability and bioavailability of the delivered bioactive compounds (such as curcumin, quercetin, hesperidin, etc.)…”

Section: Introductionmentioning

confidence: 99%

Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery

Zhou

Wei

et al. 2022

Gels

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This study aimed to explore the effects and mechanisms of differently shaped aggregates of ovotransferrin (OVT) particles on oleogel-based Pickering emulsions (OPEs). Medium-chain triglyceride oil-based oleogels were constructed using beeswax, and their gel-sol melting temperatures were investigated. Atomic force microscopy confirmed that both OVT fibrils and OVT spheres were successfully prepared, and the three-phase contact angle measurements indicated that fibrous and spherical aggregates of OVT particles possessed great potential to stabilize the OPEs. Afterward, the oil-in-water OPEs were fabricated using oleogel as the oil phase and OVT fibrils/spheres as the emulsifiers. The results revealed that OPEs stabilized with OVT fibrils (FIB-OPEs) presented a higher degree of emulsification, smaller droplet size, better physical stability and stronger apparent viscosity compared with OPEs stabilized with OVT spheres (SPH-OPEs). The freeze–thaw stability test showed that the FIB-OPEs remained stable after three freeze–thaw cycles, while the SPH-OPEs could barely withstand one freeze–thaw cycle. An in vitro digestion study suggested that OVT fibrils conferred distinctly higher lipolysis (46.0%) and bioaccessibility (62.8%) of curcumin to OPEs.

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Antioxidant properties of blueberry extract in different oleogel systems

Cited by 20 publications

References 36 publications

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin

Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery

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