Preparation, Characterization And Application Of Lycopene-loaded Oleogel

Trans fatty acids and saturated fatty acids produced in the production of plastic fats such as shortening and margarine by traditional hydrogenation process are extremely harmful to human health.But for some baked goods such as croissant,pastry and so on,which makes it possible to make a short and brittle dough structure formed by the cross-linking of the gluten protein by the conventional commercial shortening covering bar particles.The presence of trans-fatty acids and saturated fatty acids in such food is still not completely avoided.Therefore,in recent years,edible gel and edible vegetable oil are used to prepare oleogel,which is used to replace the traditional solid special fat.It has been paid more and more attention by scholars and food enterprises.A three-dimensional network structure is formed by self-assembly after the liquid vegetable oil is fixed by using monoglyceride as a gel,so that the whole system is gelled,and the conditions for loading the lycopene are provided.Lycopene-loaded oleogel with the characteristics of health,safety and nutrition was prepared,which can be used as a substitute for solid oil and baking oil.The specific contents and results of the study are as follows:(1)Preparation of oleogel: Accurately weighing the vegetable oil and the monoglyceride,placing in an oil bath for 60 minutes,after oil bath,put in 5? refrigerator to cool,the gel is to be solidified to form oleogel and then inverted overnight.The fatty acid composition of edible vegetable oil was determined by IUPAC method.The content of total unsaturated fatty acids(?UFA)in the three oil was more than 85%,86%,90.4%,94.09%,respectively.Which was much higher than that of total saturated fatty acids(?SFA),it's consistent with the characteristics of vegetable oil.The diffraction peaks measured by X-ray diffraction showed that ?-type and ?'-type were the main crystal types of oleogel.With the increase of the ratio of monoglyceride,the number and type of crystals also increased.The solid fat content of lycopene-loaded oleogel keeps stable at first with the increase of temperature,then decreases rapidly after 15 ?,the content of solid fat in oleogel with high ratio of monoglyceride was also higher.The solid fat content of lycopene-loaded oleogel is low and their plasticity are good,which is beneficial to substitute plastic fat such as margarine,shortening and so on.The rheological results showed that the storage modulus(G')of the sample is always larger than the loss modulus(G??)during the heating process,which shows the solid-like properties.When the curve reaches a point of intersection,the loss modulus(G”)is greater than that of the storage modulus(G'),and the sample will have liquid characteristics after rising to a certain temperature.The loss modulus(G”)is stable in the early stage of the cooling process,and when the storage modulus(G')has a steep drop,the loss modulus(G”)is rapidly rising along with it,after the intersection of the two curves,the crystal structure begins to form,the samples start to showing solid-like characteristics.The results of texture showed that the hardness,fracturability,firmness and gumminess of oleogel increased with the increase of monoglyceride ratio.The best consistency and chewiness was the soybean oleogel with 10% monoglyceride,and the best cost-saving is 8% monoglyceride soybean oleogel.(2)With the advancement of time,the peroxide value and total oxidation value of oleogel increased,and the oxidation rate of canola was the fastest.The peroxide value of oil samples with lycopene increased the fastest,followed by pure oleogel,and the peroxide value of lycopene-loaded oleogel increased the slowest and the lowest.The results showed that monoglyceride formed a crystal network structure with oil,which made oleogel more stable than oil,and lycopene also played an anti-oxidation role in the structure of oleogel.The degree of lipolysis of the three kinds of oil was lower than that of lycopene-loaded oleogel,and the content of lycopene in pure oil was lower than that in lycopene-loaded oleogel.This indicates that the three-dimensional network structure in the oleogel system can effectively increase the load of lycopene and the bioavailability of lycopene.(3)Using lycopene oleogel instead of common vegetable oil and shortening as raw materials to make toughness biscuits.The optimum proportion of raw materials was obtained by single factor test and orthogonal optimization test of biscuit formula.The effects of several main raw materials on the quality of biscuits were analyzed through sensory evaluation.The order of the effect of four kinds of raw materials on the quality of biscuits are as follows: Sodium bicarbonate > Milk > Yeast > Lycopene-loaded oleogel.Finally,the optimum formulation of the toughness biscuits was determined as follows: Lycopene-loaded oleogel 15%,milk 30%,Sodium bicarbonate 1.0%,yeast 2.0%.