Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid

Ping Sun; Bing Xia; Zhi-Jing Ni; Yue Wang; Elnur Elam; Kiran Thakur; Yi-Long Ma; Zhao-Jun Wei

doi:10.1016/j.foodchem.2021.130017

Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid

Food Chem. 2021 Oct 30:360:130017. doi: 10.1016/j.foodchem.2021.130017. Epub 2021 May 6.

Authors

Ping Sun¹, Bing Xia¹, Zhi-Jing Ni², Yue Wang³, Elnur Elam², Kiran Thakur⁴, Yi-Long Ma⁵, Zhao-Jun Wei⁶

Affiliations

¹ School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
² Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
³ School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China.
⁴ School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China. Electronic address: kumarikiran@hfut.edu.cn.
⁵ School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China. Electronic address: yilong.ma@hfut.edu.cn.
⁶ School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China. Electronic address: zjwei@hfut.edu.cn.

PMID: 33984566
DOI: 10.1016/j.foodchem.2021.130017

Abstract

With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels (GO, SO, and LO). Oleogels (12%) were prepared by adding compound oleogelators at different ratios [GO-2:3, SO-1:4, and LO-4:1 (w/w)] in corn oil. The microstructure, interaction, thermodynamic, crystalline, and rheological behavior of formulated oleogels were studied by microscopic observation, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and rotational rheometer, respectively. The results showed that GO had the strongest gel forming ability and the densest gel crystallization network. Moreover, chocolate prepared with GO (cocoa butter and oleogels-1:1) had the similar texture, crystal structure, rheological, and sensory properties to that of dark chocolate. This study provides the possibility for the wider application of oleogel prepared with lower saturated and trans-fatty acids in the chocolate industry.

Keywords: Chocolate; Lecithin; Oleogels; Rheology; Stearic acid; β-Sitosterol; γ-Oryzanol.

MeSH terms

Calorimetry, Differential Scanning
Chocolate*
Crystallization
Lecithins / chemistry*
Organic Chemicals / chemistry
Rheology
Stearic Acids / chemistry*
X-Ray Diffraction

Substances

Lecithins
Organic Chemicals
Stearic Acids
oleogels
stearic acid