JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 39 Issue 1
February 2024
Article Contents
    ZHU Penghao, XIE Runhua, LI Jialing, et al. Investigation of the preparation, structure, and digestive characteristics of Torreya grandis oil-diosgenin oleogels[J]. Journal of Light Industry, 2024, 39(1): 57-63,117. doi: 10.12187/2024.01.007
    Citation: ZHU Penghao, XIE Runhua, LI Jialing, et al. Investigation of the preparation, structure, and digestive characteristics of Torreya grandis oil-diosgenin oleogels[J]. Journal of Light Industry, 2024, 39(1): 57-63,117. doi: 10.12187/2024.01.007 shu

    Investigation of the preparation, structure, and digestive characteristics of Torreya grandis oil-diosgenin oleogels

    • College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China

    • Received Date: 2023-08-29
      Accepted Date: 2023-10-07
    • 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 digestion 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 saturated 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.
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