Scholarlink

<p>This study developed an emulsion-templated oleogel using whey protein and carotenoids-rich microbial oil from <i>Rhodosporidium paludigenum</i>, aiming to serve as a protective carrier for microbial carotenoids. The chemical profile of the oleogel was determined using Fourier Transform Infrared spectroscopy (FTIR), and its texture, rheological properties, oil binding capacity, and thermal kinetics were also investigated. The rheological analysis revealed the shear-thinning behavior of the oleogel. Strain and frequency sweep tests indicated the solid-like behavior and the formation of a “true” gel structure. Thermal stability kinetics were described by a first-order model, which indicated that the oleogel limited oil oxidation and protected the carotenoids during thermal treatments (50–90 °C), compared to the non-encapsulated microbial oil. Furthermore, the Arrhenius model showed that carotenoids and oil, within the oleogel matrix, exhibited reduced sensitivity to temperature. These findings provide insights into the development of novel, functional oleogels with thermal and oxidative stability and highlight their potential for food applications involving thermal processing. This study is the first to demonstrate the protective effect of protein-based oleogels on microbial carotenoids, acting as a delivery vehicle with enhanced thermal and oxidative stability. These oleogels support the advancement of sustainable food systems in alignment with the Sustainable Development Goals (SDGs).</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Emulsion–Templated Protein Oleogels as Protective Carriers for Microbial Carotenoids: Enhancing Stability Under Thermal Processing Conditions

  • 期刊论文

  • 发表日期：

    2025年12月6日

查看全文
  • Fani Sereti,
  • Aikaterini Papadaki,
  • Harris Papapostolou,
  • Maria Alexandri,
  • Nikolaos Kopsahelis

摘要

This study developed an emulsion-templated oleogel using whey protein and carotenoids-rich microbial oil from Rhodosporidium paludigenum, aiming to serve as a protective carrier for microbial carotenoids. The chemical profile of the oleogel was determined using Fourier Transform Infrared spectroscopy (FTIR), and its texture, rheological properties, oil binding capacity, and thermal kinetics were also investigated. The rheological analysis revealed the shear-thinning behavior of the oleogel. Strain and frequency sweep tests indicated the solid-like behavior and the formation of a “true” gel structure. Thermal stability kinetics were described by a first-order model, which indicated that the oleogel limited oil oxidation and protected the carotenoids during thermal treatments (50–90 °C), compared to the non-encapsulated microbial oil. Furthermore, the Arrhenius model showed that carotenoids and oil, within the oleogel matrix, exhibited reduced sensitivity to temperature. These findings provide insights into the development of novel, functional oleogels with thermal and oxidative stability and highlight their potential for food applications involving thermal processing. This study is the first to demonstrate the protective effect of protein-based oleogels on microbial carotenoids, acting as a delivery vehicle with enhanced thermal and oxidative stability. These oleogels support the advancement of sustainable food systems in alignment with the Sustainable Development Goals (SDGs).

Graphical Abstract