Volume 16, Issue 89 (2019)                   FSCT 2019, 16(89): 249-261 | Back to browse issues page

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Goli A. Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D. FSCT 2019; 16 (89) :249-261
URL: http://fsct.modares.ac.ir/article-7-31070-en.html
IUT , amirgoli@cc.iut.ac.ir
Abstract:   (4984 Views)
In this paper, biopolymers of gelatin and xanthan were used to oleogel preparation and its fortification with vitamin D in non-thermal process. The results obtained from spectroscopy studies exhibited that hydrogen bonding originated from biopolymers, was effective in formation of oleogel structure. In addition, the oleogel showed thixotropic behavior, 60% structural recovery and desirable gel strength at temperatures below 100 °C. Also, enriched vitamin D oleogel was prepared and vitamin stability during 45 days of storage at different temperatures (25 and 40 °C) and vitamin D release (%) was investigated using high performance liquid chromatography. The results showed that the presence of biopolymers network in short terms of storage had no significant effect on vitamin D stability while it can affect the controlled release of vitamin in comparison with oil. According to the results, gelatin and xanthan gum oleogel prepared in a non-thermal way can be used as a replacement of solid fats and carrier of bioactive compounds in food products.
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Article Type: Original Research | Subject: Microscopic microscopy
Received: 2019/03/6 | Accepted: 2019/06/2 | Published: 2019/07/15

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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.