文献类型：期刊文献

英文题名：Camellia Saponin Based Oleogels by Emulsion-Templated Method: Preparation, Characterization, and in Vitro Digestion

作者：Li, Shengnan[1,2,3] Li, Panpan[1,3] Chen, Yuxiang[1] Zhao, Zhendong[1] Jiang, Jianxin[2] Cheng, Xian[1] Bi, Liangwu[1]

第一作者：Li, Shengnan

通信作者：Cheng, X[1];Bi, LW[1]

机构：[1]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Engn Lab Biomass Chem Utilizat, Nanjing 210042, Peoples R China;[2]Beijing Forestry Univ, Coll Mat Sci & Technol, Beijing 100083, Peoples R China;[3]Nanjing Forestry Univ, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China

年份：2023

外文期刊名：ACS FOOD SCIENCE & TECHNOLOGY

收录：Scopus(收录号：2-s2.0-85178365906);WOS:【ESCI(收录号:WOS:001096871800001)】；

基金：The authors would like to thank the support from the Science and Technology Major Project of Guangxi (AA20302021-7).

语种：英文

外文关键词：Oleogels; Camellia saponin; Self-assembly; Emulsion-templated approach; Characteristics; In vitro digestion

摘要：An emulsion-template approach using different camellia saponin (CS) concentrations (0.5%, 1.0%, 1.5%, and 2.0% (w/w)) as oleogelators was adopted to prepare Oleogel samples. The interface properties, structure information, and in vitro digestion experiments of the camellia-saponin-based Oleogel systems were investigated. The experimental results illustrated that the self-assembly of CS formed a fibrosis network interfacial film, which can pack oil droplets in the network structure, thus stabilizing the emulsion precursors and Oleogel samples. All Oleogel samples had an excellent oil binding capacity, reaching up to 82.35%, and exhibited elastic-dominated solid-like behavior and good thermal stability as the concentration of CS increased. In vitro digestion results showed that the release exertion could be extended to 50 min at 2.0% CS content, and the maximum release of free fatty acids could be decreased to 45.46%. These results suggested that the emulsion-templated Oleogel based on CS showed great potential for solid fat substitution in low-saturated and trans-fat-free foodstuffs.