The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis
Shuxian Su,
Si Qin,
Huiping Xia,
Peiwang Li,
Haiyan Li,
Chenjia Li,
Shiyin Guo,
Chaoxi Zeng
Affiliations
Shuxian Su
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha 410128, China
Si Qin
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha 410128, China
Huiping Xia
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha 410128, China
Peiwang Li
State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, 658 Shaoshan South Road, Tianxin District, Changsha 410128, China
Haiyan Li
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha 410128, China
Chenjia Li
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha 410128, China
Shiyin Guo
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha 410128, China
Chaoxi Zeng
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha 410128, China
Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability, crystal network structure, and other properties of each oleogel were evaluated. The correlation between different oil types and the properties of corresponding oleogels was explored. The results showed that β-amyrin formed stable oleogels with five vegetable oils under suitable temperature conditions, wherein especially the LO-based oleogel not only exhibited higher oil-binding capacity and hardness, but also demonstrated excellent stability at the microscopic level and notable rheological properties. Further analysis revealed a close correlation between the physicochemical properties of the oleogels and lipid characteristics, indicating that oleogels prepared from long-chain highly unsaturated fatty acids exhibit high stability. The above results indicate that β-amyrin can be a novel candidate oleogelator and that the oil type can modify the properties of β-amyrin-based oleogels. This study provides the latest reference for the application of pentacyclic triterpenoids in food.
