Construction of foam-templated oleogels based on rice bran protein

Wei, Feilong; Lu, Muwen; Li, Jize; Xiao, Jie; Rogers, Michael A.; Cao, Yong; Lan, Yaqi

doi:10.1016/j.foodhyd.2021.107245

Cited by 41 publications

(8 citation statements)

References 62 publications

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“…In this study, the overrun was 21.75% and slightly lower than about 25% of aerated aqueous foam that could prepare hydroxypropyl methylcellulose‐based cryogel (HPMC cryogel) reported by our previous research (Jiang, Du, et al, 2021). However, in this study, the ultra‐low temperature quick‐freezing (−80°C) was adopted to freeze the aqueous foam, which meant less bubble loss during the process of freezing (Wei et al, 2022). For the freeze‐dried cryogel, the MC cryogel in this study had a larger specific surface area (4.39 m 2 /g) compared with the reported HPMC cryogel (2.44 m 2 /g), which illustrated that the ultra‐low temperature quick‐freezing could maintain the integrity of the pore structure in the cryogel to a greater extent.…”

Section: Resultsmentioning

confidence: 99%

Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method

Jiang

Geng

Zong

2022

Food Processing Preservation

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Methyl‐cellulose and xanthan gum were used as the matrix to prepare oleogels by the cryogel‐templated method. The molecular network of polysaccharides in the aqueous foam was rapidly fixed by the ultra‐low temperature freezing method, and the cryogel was obtained by freeze‐drying. Vegetable fats (palm oil, coconut oil, palm kernel oil, and palm kernel stearin) were used to replace 50% of the soybean oil to enhance the network structure in oleogels. Oleogels fabricated from the oil‐absorbed cryogel were further solidified by the fat crystal‐based network. The crystal network formed by larger crystals could endow oleogels with higher oil binding ability and more robust solid properties but result in more sensitivity to temperature. Through FTIR analysis, the hydrogen bond between polysaccharides constituting the polymer network was detected. Cryogel‐based oleogels that incorporate vegetable fats have comparable physical properties to traditional fats, indicating the potential used as the fat replacer. Novelty impact statement Natural vegetable fats were partially used as the structural agents of the oil phase in polysaccharide‐oleogels prepared by the cryogel‐templated method, which can enhance the structural strength of oleogels and endow them with physical properties closer to traditional fats in foods.

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Section: Resultsmentioning

confidence: 99%

Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method

Jiang

Geng

Zong

2022

Food Processing Preservation

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“…Foam‐based oleogels are formed very similarly to hydrogel‐based ones. However, the porous structure capable of absorbing oil is obtained by drying the foam stabilized by proteins (Wei et al, 2022) or polysaccharides (Patel & Dewettinck, 2015; Tanti et al, 2016) or by a mixture thereof (Abdollahi et al, 2020; Mohanan, Nickerson, & Ghosh, 2020) (Figure 1c). Generally, these oleogels present a weak interaction between the hydrocolloid and the oil.…”

Section: Indirect Approaches: Can the Use Of Biopolymers Provide Desi...mentioning

confidence: 99%

Composition and process approaches that underpin the mechanical properties of oleogels

Barroso

Santos

Okuro

et al. 2022

J Americ Oil Chem Soc

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Consumers are becoming aware of the relevance of eating low levels of trans and saturated fats in processed foods. In addition, many countries are adopting regulatory measures on the use of these ingredients. For this reason, the exploration of new technologies capable of producing structures that trap liquid oil (composed mainly of unsaturated fatty acids, which are considered healthier) has been widely investigated to replace saturated and trans fats in food products. One of the most promising technologies is the so-called oleogels, which present a great challenge to mimic sensory attributes related to the texture of processed foods based on saturated fats. In this review, we discuss the influence of the production methods (direct or indirect) and composition of the oleogels on their mechanical properties that are related to the texture. An overview of the parameters that can interfere with these properties contributes to a better understanding of the building of the oleogels and their possible applications.

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“…Although HMWO provide good visco-elastic properties but as they are hydrophilic, they are difficult to incorporate into the oil. So, different methods like emulsion template, foam template, and solvent exchange methods are used for developing oleogels [ [9] , [10] , [11] ].…”

Section: Introductionmentioning

confidence: 99%

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

Sinha,

Upadhyay,

Singh

2024

Heliyon

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Construction of foam-templated oleogels based on rice bran protein

Cited by 41 publications

References 62 publications

Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method

Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method

Composition and process approaches that underpin the mechanical properties of oleogels

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

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