Study on oxidation stability and shelf life of oleogel

Authors

LIU Long-long, Department of Food and Biological Science, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
WANG Jia-bin, Department of Food and Biological Science, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
CHEN Zhi-tong, Department of Food and Biological Science, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
ZHAO Yue-ying, Department of Food and Biological Science, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
ZHANG Hua, Department of Food and Biological Science, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China; Engineering Research Center of North-East Cold Region Beef Cattle Science &Technology Lnnovation, Ministry of Education 〔Yanbian University〕, Yanji, Jilin 133002, China
CUI Ming-xun, Department of Food and Biological Science, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China; Engineering Research Center of North-East Cold Region Beef Cattle Science &Technology Lnnovation, Ministry of Education 〔Yanbian University〕, Yanji, Jilin 133002, China

Abstract

Objective: To solve the problem of easily oxidized and high content of trans fatty acid the vegetable oil instead of solid fat. Methods: Soybean oil and rapeseed oil gels were prepared using sitosterol/soybean phospholipid as gel agent to replace solid fat. The oxidation stability was studied by the changes of primary oxidation products and fatty acid composition. The structural stability was observed by X-ray diffraction, and the shelf life was predicted by OXITEST method. Results: The contents of primary and secondary oxidation products of soybean oil gel and rapeseed oil gel were lower than those of crude oil. The oxidation of polyunsaturated fatty acids occurred mainly in vegetable oils and their gels during storage, and the fatty acid content of the gels changed little. The X-ray diffraction results showed that both soybean oil gel and rapeseed oil gel had stable β and β’crystal structure. The results of OXITEST showed that the lipid gel could effectively prolong the oxidation induction period （IP） and further prolong the shelf life of the lipid. Conclusion: Lipid gel has good structural stability and oxidation stability, can effectively prolong the shelf life of vegetable oil, and can be an effective substitute for solid fat.

Publication Date

11-28-2021

First Page

105

Last Page

110

DOI

10.13652/j.issn.1003-5788.2021.11.019

Recommended Citation

Long-long, LIU; Jia-bin, WANG; Zhi-tong, CHEN; Yue-ying, ZHAO; Hua, ZHANG; and Ming-xun, CUI (2021) "Study on oxidation stability and shelf life of oleogel," Food and Machinery: Vol. 37: Iss. 11, Article 19.
DOI: 10.13652/j.issn.1003-5788.2021.11.019
Available at: https://www.ifoodmm.cn/journal/vol37/iss11/19

References

[1] 毛锦远, 马晓雨, 胡振瀛, 等. 以樟树籽仁油、油茶籽油、全氢化棕榈油为原料的起酥油基料油的表征[J]. 中国油脂, 2019, 44（11）: 23-28.
[2] 丁泽敏, 刘渝港, 夏会平, 等. 猪油和单甘酯含量对菜籽油凝胶油性质的影响研究[J]. 中国油脂, 2020, 45（1）: 56-60.
[3] 孟宗, 孟祥永, 阴法文, 等. 牛油与低芥酸菜籽油酶法酯交换制备牛油基塑性脂肪的研究[J]. 中国油脂, 2013, 38（11）: 46-50.
[4] KROMHOUT D, SPAAIJ C J K, DE GOEDE J, et al. The 2015 Dutch food-based dietary guidelines[J]. European Journal of Clinical Nutrition, 2016, 70（8）: 869-878.
[5] OTENG A B, KERSTEN S. Mechanisms of action of trans fatty acids[J]. Advances in Nutrition, 2020, 11（3）: 697-708.
[6] YANAI H. Effects of n-3 polyunsaturated fatty acids on dementia[J]. J Clin Med Res, 2017, 9（1）: 1-9.
[7] VIRTANEN J K, MURSU J, VOUTILAINEN S, et al. The associations of serum n-6 polyunsaturated fatty acids with serum C-reactive protein in men: The Kuopio ischaemic heart disease risk factor study[J]. Eur J Clin Nutr, 2018, 72: 342-348.
[8] MAKI K C, PALACIOS O M, BELL M, et al. Use of supplemental long-chain omega-3 fatty acids and risk for cardiac death: An updated meta-analysis and review of research gaps[J]. J Clin Lipidol, 2017, 11（5）: 1 152-1 160.
[9] MILLER P E, VAN E N, ALEXANDER D D. Longchain omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid and blood pressure: A-meta analysis of randomized controlled trials[J]. Am J Hypertens, 2014, 27（7）: 885-896．
[10] SHARMA S, CHENG S F, BHATTACHARYA B, et al. Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation[J]. Trends in Food Science & Technology, 2019, 91: 305-318.
[11] 罗晶, 颜梦婷, 李培旭, 等. 12-羟基硬脂酸有机凝胶剂的结构稳定性及热加工对大豆油氧化的影响[J/OL]. 食品科学. [2021-06-16]. http://kns.cnki.net/kcms/detail/11.2206. TS.20201015.1119.014.html.
[12] HAN L J, LI L, LI B, et al. Structure and physical properties of organogels developed by sitosterol and lecithin with sunflower oil[J]. Journal of the American Oil Chemists' Society, 2014, 91（10）: 1 783-1 792.
[13] PAN J, TANG L, DONG Q, et al. Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions[J]. Food Research International, 2021, 140: 110057.
[14] 韩立娟. 超分子油脂凝胶微观结构衍变与宏观性能变化的关系研究[D]. 广州: 华南理工大学, 2014: 5-7.
[15] 王家镔, 刘龙龙, 陈致羽, 等. 菜籽油凝胶的质构特性及形成机理研究[J]. 中国粮油学报, 2021, 36（2）: 89-94.
[16] 仇宏图, 李光春, 吴明根, 等. 菜籽油脂质成分分析及甲酯化研究[J]. 安徽农业大学学报, 2019, 46（4）: 583-588.
[17] JUDDE A, VILLENEUVE P, ROSSIGNOL-CASTERA A, et al. Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols[J]. Journal of the American Oil Chemists’ Society, 2003, 80: 1 209-1 215.
[18] 袁松, 孙会敏, 丁丽霞. 脂质体物理化学稳定性研究进展[J]. 中国药事, 2011, 25（4）: 384-388.
[19] PARASKEVOPOULOU A, BOSKOU D, PARASKEVOPOULOU A. Oxidative stability of olive oil-lemon juice salad dressings stabilized with polysaccharides[J]. Food Chemistry, 2007, 101: 1 197-1 204.
[20] FRANKEL E, HUANG S. Improving the oxidative stability of polyunsaturated vegetable oils by blending with high-oleic sunflower oil[J]. Journal of the American Oil Chemists' Society, 1994, 71（3）: 255-259.
[21] KOH S, ARIFIN N, TAN C, et al. Deep frying performance of enzymatically synthesized palm-based medium-and long-chain triacylglycerols （MLCT） oil blends[J]. Food and Bioprocess Technology, 2011, 4（1）: 124-135.
[22] 陈雅琪, 李建成, 舒适, 等. 牛油调和煎炸油的开发及煎炸性能研究[J]. 中国油脂, 2020, 45（10）: 16-21, 34.
[23] 李丹, 赵月, 李婷婷, 等. 油脂品种对肉桂酸基油脂凝胶形成及性质的影响[J]. 食品科学, 2018, 39（12）: 9-14.
[24] 万文博. 荷载姜黄素油脂凝胶的制备及性能研究[D]. 广州: 华南理工大学, 2016: 25-26.