| Literature DB >> 31610423 |
Hong Fu1, Y Martin Lo2, Mengtin Yan3, Peixu Li3, Yanping Cao4.
Abstract
The thermo-oxidative behavior crucial to the applicability of ethylcellulose (EC) oleogels is characterized. Not only did we take into account the composition of the gel network in relation to textural attributes, but also the dynamic chemical changes occurred during formation, heating, and holding of the gels. EC oleogel oxidative stability showed that at 6.0% EC100 concentration in the oleogels the movement of liquid oil trapped in the gel network was hindered by its high viscosity and stable gel network, thus retarding oxidation. Processing temperature ≤ 120 °C for <2 h was recommended when incorporated in food systems to minimize oxidation. As for the measurement of oxidative stability in general, p-AnV was found suitable in depicting oxidation of EC oleogels. Meanwhile, both Rao and Rad acquired from 1H NMR spectra could serve as reliable oxidative indicators to gauge total oxidation of EC oleogels during storage.Entities:
Keywords: (1)H NMR; Cellulose, microcrystalline (PubChem CID: 14055602); Chloroform-D (PubChem CID: 71583); Ethyl cellulose (PubChem CID: 24832091); Ethylcellulose; Helium (PubChem CID: 23987); Oleogel; Oxygen molecule (PubChem CID: 977); Potassium hydroxide (PubChem CID: 14797); Potassium iodide (PubChem CID: 4875); Rheology; Sodium thiosulfate (PubChem CID: 24477); Tetramethylsilane (PubChem CID: 6396); Thermo-oxidation; p-Anisidine (PubChem CID: 7732)
Year: 2019 PMID： 31610423 DOI： 10.1016/j.foodchem.2019.125470
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514