Characterization of thermo-oxidative behavior of ethylcellulose oleogels - Details

author：

Fu, H. (Fu, H..) ^[1] | Lo, Y.M. (Lo, Y.M..) ^[2] | Yan, M. (Yan, M..) ^[3] | Li, P. (Li, P..) ^[4] | Cao, Y. (Cao, Y..) ^[5]

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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.　©　2019　Elsevier　Ltd

Keyword：

1H 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); p-Anisidine (PubChem CID: 7732); Potassium hydroxide (PubChem CID: 14797); Potassium iodide (PubChem CID: 4875); Rheology; Sodium thiosulfate (PubChem CID: 24477); Tetramethylsilane (PubChem CID: 6396); Thermo-oxidation

Community：

[ 1 ] [Fu, H.]Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China
[ 2 ] [Fu, H.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou UniversityFujian 350116, China
[ 3 ] [Lo, Y.M.]Institute for Advanced Study, Shenzhen University, Shenzhen, 518060, China
[ 4 ] [Yan, M.]Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China
[ 5 ] [Yan, M.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou UniversityFujian 350116, China
[ 6 ] [Li, P.]Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China
[ 7 ] [Li, P.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou UniversityFujian 350116, China
[ 8 ] [Cao, Y.]Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China
[ 9 ] [Cao, Y.]The School of Food and Chemical Engineering, Beijing Technology & Business University (BTBU), Beijing, 100048, China

Reprint 's Address：

[Fu, H.]Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou UniversityChina

Email：

fuhong7766@126.com

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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2020

Volume： 305

7 . 5 1 4

JCR@2020

8 . 5 0 0

JCR@2023

ESI HC Threshold：116

JCR Journal Grade：1

CAS Journal Grade：1

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WoS CC Cited Count：

SCOPUS Cited Count：

ESI Highly Cited Papers on the List： 0 Unfold All

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Chinese Cited Count：

30 Days PV： 0

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