DOI: 10.12187/2024.01.007
Investigation of the preparation,structure,and digestive characteristics of Torreya grandis oil-diosgenin oleogels
ZHU Penghao
XIE Runhua
LI Jialing
YU Ningxiang
NIE Xiaohua
MENG Xianghe
LU Yuanchao
Abstract：TGO-DSG oleogel(TDOG oleogel)was prepared with Torreya grandis oil(TGO)as the oil phase and Diosgenin(DSG)as the gelator,and its microstructure,rheological properties,texture properties,and crystal structure were investigated.The gelation mechanism of TDOG oleogel and the effect of gelation on the in-vitro digestion characteristics were also discussed.The results presented that TDOG oleogel was composed of small and dense or large and loose flocs DSG crystals,which were constructed through the fiber cross-linked three-dimensional network;the storage modulus(G′)of TDOG oleogel was larger than the loss modulus(G″),and TDOG oleogel presented shear thinning characteristics,and the phase transition temperature was about 86.8℃.When the diges-tion time was 120 min,the digestibility of TDOG oleogel was 40.7%,significantly lower than that of TGO(50.9%),indicating that gelation could reduce the digestibility of TGO in TDOG.In addition,the content of satu-rated fatty acids in the 120 min digestible supernatant of TDOG oleogel was higher than unsaturated fatty acids,indicating that oil gelation would increase the difficulty of digestion of unsaturated fatty acids,and the higher the unsaturation,the greater the digestion difficulty was.Therefore,TDOG oleogels could be used as an alternative to solid fats for the development of healthy functional foods.
Keywords：Torreya grandis oil-diosgenin oleogels(TDOG oleogels)rheological propertycrystal structureVander Wadals forcedigestion characteristicfatty acid composition
Publication Date：2024-02-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 57-63,117 )