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Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels

dc.contributor.authorPan Gao
dc.contributor.authorYing Liu
dc.contributor.authorShu Wang
dc.contributor.authorChuanyang Huang
dc.contributor.authorWu Zhong
dc.contributor.authorJiaojiao Yin
dc.contributor.authorChuanrong Hu
dc.contributor.authorDongping He
dc.contributor.authorXingguo Wang
dc.contributor.otherKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China; Corresponding author.
dc.contributor.otherKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
dc.contributor.otherKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
dc.contributor.otherKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
dc.contributor.otherKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
dc.contributor.otherKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
dc.contributor.otherKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
dc.contributor.otherKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
dc.contributor.otherInternational Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
dc.date.accessioned2023-12-16T06:06:18Z
dc.date.accessioned2025-10-08T09:00:25Z
dc.date.available2025-10-08T09:00:25Z
dc.date.issued01-01-2024
dc.identifier.urihttp://digilib.fisipol.ugm.ac.id/repo/handle/15717717/38571
dc.description.abstractIn this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
dc.language.isoEN
dc.publisherElsevier
dc.subject.lccChemistry
dc.titleEffects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels
dc.typeArticle
dc.description.keywordsIron walnut oil
dc.description.keywordsOleogels
dc.description.keywordsFatty acid composition
dc.description.doi10.1016/j.ultsonch.2023.106729
dc.title.journalUltrasonics Sonochemistry
dc.identifier.oaioai:doaj.org/journal:96805bdd2fbc4dfb999af255e1c00f12


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