Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases

Food Research International
Paula Kiyomi OkuroRosiane L Cunha

Abstract

In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by β-sitosterol and γ-oryzanol (BG) was investigated. Medium chain triglycerides (MCT) and sunflower oil (SFO) were used as triglycerides and hexadecane (HEX) as a model of linear hydrocarbon. Lecithin was proposed due to its natural and versatile properties, showing different functionalities such as emulsifier and co-oleogelator. A study based on hierarchical organization of structured oil was performed applying techniques for bulk, meso and nanoscale. Self-sustained structures could no longer be observed after 40 wt% of BG replacement by lecithin. Small-angle X-ray scattering showed that the formed nanostructures (building blocks) were dependent on type of solvent and BG:L ratio in the mixture of oleogelators. Differential scanning calorimetry showed that stability against temperature was improved decreasing the polarity of the oil, and a time-dependent self-assembly of hybrid systems was observed from thermal and rheological measurements. Microscopy images exhibited changes on typical fibril aggregation of BG as lecithin was added, which promoted to a certain extent the suppression of ribbons. Oscillatory shear a...Continue Reading

Citations

Jan 16, 2020·Foods·Andreea PușcașSevastița Muste
Dec 2, 2020·Foods·Annika Feichtinger, Elke Scholten
Nov 16, 2020·Journal of Dairy Science·Zachary CooperSilvana Martini
Oct 19, 2020·Advances in Colloid and Interface Science·Anna MagriTomy J Gutiérrez
May 22, 2019·Food Research International·Thais Lomonaco Teodoro da SilvaSilvana Martini

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