Structure and Properties of Organogels Developed by Diosgenin in Canola Oil
- PDF / 2,324,324 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 72 Downloads / 223 Views
ORIGINAL ARTICLE
Structure and Properties of Organogels Developed by Diosgenin in Canola Oil Chaoxi Zeng 1,2 & Zheng Wan 1 & Huiping Xia 1 & Haiyang Zhao 1 & Shiyin Guo 1,2 Received: 9 February 2020 / Accepted: 16 June 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, naturally occurring ingredient diosgenin was utilized as an organogelator for structuring canola oil. Results show that stable diosgenin-based organogel can be obtained at only 2% of diosgenin concentration when the gel preparation temperature is 100 °C. Oil binding capacity and rheological properties of the organogel were investigated. Results demonstrate that these two macroscopic characteristics of the organogels can be significantly modified by simply changing the gel preparation temperature or diosgenin concentration. When the preparation temperature was 120 °C and the diosgenin concentration higher than 4%, oil binding capacity of at least 90% were obtained. Furthermore, higher gel preparation temperature resulted in higher G′values of the diosgenin-based organogels. According to the results analyzed by polarized light microscopy, XRD and FT-IR, it can be found that the possible gelation mechanism of the diosgenin-based organogels is formation of supramolecular structures by selfassembly of diosgenin molecule crystals via hydrogen bonding interaction. Varying gel preparation conditions of the organogels lead to self-assembly of diosgenin molecules to form different microstructures. Therefore, diosgenin can be considered as a good organogelator for producing functional organogel from canola oil. The novel diosgenin-based organogel is expected to be widely used in bio-related fields such as food and pharmaceutical industries. Keywords Organogel . Diosgenin . Canola Oil . Organogelator . Oil structuring . Oleogels
Introduction Organogels, which gelled from vegetable oils by selfassembly of gelator molecules, are also known as oleogels [1]. Organogels experience a wide range of applications in many fields, particularly for bio-related fields such as food and drug delivery [2]. Due to the current urgent requirements for non-trans and saturated foods, forming organogel would be an effective means of either structuring liquid oils without Chaoxi Zeng and Zheng Wan contributed equally to this paper * Shiyin Guo [email protected] Chaoxi Zeng [email protected] 1
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
2
Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
saturated or trans fatty acids or minimizing oil migration in composite food products [3, 4].Moreover, organogels also can be used to stabilize and control the release of nutraceuticals and pharmaceuticals [5]. The currently available geltors for the formation of organogels mainly include low molecular weight gelators [6], polymers [7]; and natural ingredients such as
Data Loading...
