Study On The Protection Of The Oleogel Form On The Stability Of Camellia Oil And Loading Of Active Ingredients

Camellia oil is a high-quality edible vegetable oil unique to China,but due to its high content of unsaturated fatty acids,its oxidation stability is poor.In addition,camellia oil is in liquid form at room temperature,which affects its further application in food.Gelatinize camellia oil to obtain plastic camellia oil gel fat while improving its oxidative stability,which can be used to replace traditional plastic fats such as margarine,shortening and other fats with high saturated fat or trans fatty acids product.This article builds camellia oil gel based on the three natural waxes of Beeswax(BW),Rice bran wax(RBW)and Carnauba wax(CRBW),and explored the different concentrations of the three oil gels.The physical characteristics of the waxy oil gel at the time,the oxidation stability and digestion characteristics of the waxy oil gel were studied,the effect of the beeswax(BW)oil gel as a biologically active substance carrier system was discussed,and the three waxy oil gels were evaluated in the baking process.The product is the application in bread,the main conclusions are as follows:Firstly,BW,RBW and CRBW oil gels with wax additions of 5%,7%,9% and 11%were prepared by direct dispersion method.The temperature phase diagram,hardness,oil binding force,thermodynamic properties and rheological properties of BW,RBW and CRBW oil gels were explored.XRD was used to explore the gel crystal configuration.The oil binding force of the three gels increases with the increase of the concentration,and approaches 100% after 9%,and the hardness also increases with the increase of the concentration,and the hardness of the BW oil gel is higher than the others at a uniform concentration.Two oil gels.DSC results showed that RBW and CRBW oil gel melted into liquid at 65?80?,and BW oil gel melted at 40?50?.The XRD results indicate that the crystal configuration in the three waxy gels is similar to that of fat crystals.Secondly,the digestion characteristics of BW,RBW and CRBW oil gels and their oxidative stability at different temperatures were explored.There is no significant difference in peroxide value and anisidine value of the three waxy gels with the addition amount of 11% at 150°C compared with camellia oil,indicating that none of the three waxes will promote the oxidation of oils.At 55°C,the changes in peroxide value,TBARS and p-anisidine value of liquid BW oil gel and low concentration(5% and 7%)of RBW and CRBW oil gel are similar to those of liquid oil.The p-anisidine values and TBARS values of high concentration(9% and 11%)RBW and CRBW oil gels were significantly lower than those of liquid camellia oil at 18 days.At 37°C,on the 18 th day of storage,the p-anisidine and TBARS values of all gel samples were significantly lower than those of liquid oil.The above results indicate that the three natural waxes themselves will not affect the oxidation of oils,and when the waxes form a gel in the oils,they can effectively improve the oxidative stability of camellia oil.The results of in vitro simulated digestion experiments proved that low concentration(5% and 7%)natural wax oil gel does not affect the lipolysis rate,and high concentration(7% and9%)natural wax oil gel can reduce the lipolysis of camellia oil rate.Thirdly,three oil gels with a concentration of 11% were applied to bread making,and the differences in properties of margarine,camellia oil and three oil gel breads were evaluated and compared.The water holding capacity of margarine bread is the best,but there is no significant difference between camellia oil bread and oil gel bread;the SFA content of oil gel bread is only about 12%,which is much lower than that of margarine bread;Hardness and chewiness are better than camellia oil bread.Among them,BW oil gel bread is similar to margarine bread in terms of recovery and elasticity;in the storage experiment,it is found that margarine bread has the best oxidation stability,and gel bread is oxidatively stable.The sex is lower than margarine bread and slightly higher than camellia oil bread.In the sensory evaluation,the overall acceptability of BW and RBW oil gel is similar to that of margarine bread,and higher than that of camellia oil bread,while CRBW bread has a peculiar smell,which seriously affects its overall acceptability.Finally,the effect of beeswax(BW)oil gel as a biologically active substance carrier system was discussed.The results show that the independent gel structure of beeswax(BW)oil gel can effectively improve the light stability and thermal stability of ?-carotene;The results of in vitro simulated digestion found that the bioavailability of ?-carotene has a linear relationship with the rate of fat hydrolysis.Therefore,there is no significant difference in the bioavailability of ?-carotene in BW oil gel with low concentration(3%,5% and 7%)that does not affect the hydrolysis of fats and that in liquid camellia oil,while 9% and 11% BW The bioavailability of ?-carotene of oil gel is significantly lower than that of liquid camellia oil,which indicates that highconcentration BW oil gel can be used as a slow-release delivery system for the transportation of hydrophobic biologically active substances.