数字农科院2.0

The influence of different antioxidants on the properties of diacylglycerol based oleogels

文献类型： 外文期刊

作者： Fang Hu;Liwen Zhang;Daoyu Ding;Suyuan Zhao;Jialing Long;Mingming Zheng;Shiyi Li

作者机构：

关键词： Antioxidants;Crystal structure;Diacylglycerol oleogel;Oxidation stability;Synchronous lifting effect

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2025 年 219 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Recently, the regulatory effect of natural antioxidants on oleogels has attracted the attention of scholars. Whether natural antioxidants with different structures can co-gel with gelators remains unclear. In this study, the impact of water-soluble (dihydroquercetin and epicatechin) and fat-soluble (lycopene and L-ascorbate palmitate) antioxidants on the physicochemical properties of diacylglycerol oleogels was investigated. In terms of gel properties, the oil binding capacity, hardness, viscosities and G' of the oleogel were as follows: dihydroquercetin oleogel (DMDHQ) > lycopene oleogel (DMLYC) > L-ascorbate palmitate oleogel (DMAP) = DAG oleogel (DM) > epicatechin oleogel (DMEC). Among them, DMDHQ demonstrated the highest oil binding capacity (96.26 %), hardness (0.79 N) and viscosity (1.09 × 104 Pa·s), respectively. The addition of dihydroquercetin (DHQ) and lycopene enhanced the hydrogen bond strength and crystal network stability of DAG oleogel, making the crystal clusters larger and denser, but did not change the crystal structure. The oxidation stability of oleogel was in the order of DMDHQ = DMEC > DMLYC > DMAP > DM. Among the four antioxidants, water-soluble DHQ had the best performance, which not only significantly improved the oxidation stability of the oleogel, but also synchronically improved the gel performance. This paper offered theoretical support for the scientific screening of bioactive substances and their personalized application in DAG oleogels.

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