Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism. (1st July 2023)

• Record Type: Journal Article
• Authors: Lu, Yuanchao; Li, Jialing; Ding, Jue; Nie, Xiaohua; Yu, Ningxiang; Meng, Xianghe
• Is Part Of: Food chemistry. Volume 413(2023)
• Publication Date: 2023-07-01
• Subjects: Reduced lipolysis -- Diosgenin-based oleogels -- Unsaturated fatty acids -- Gel strength -- Crystal cross-linked networks -- Van der Waals force; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135663
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The lipolysis of oleogels was significantly lower than that of oils. The reduced lipolysis in LOG was highest (46.23%) while SOG was lowest. The most robust gel was revealed in LOG to induce the contact obstacle for lipase. C18:3 was positively correlated with gel strength while it was negative for C18:2. The strongest van der Waals' force was induced with C18:3 to enhance gel strength. Abstract: This study aimed to evaluate the influence of gelation and unsaturated fatty acids on the reduced extent of lipolysis between diosgenin (DSG)-based oleogels and oils with various unsaturated fatty acids. Overall, the lipolysis of oleogels was significantly lower than oils. The highest reduced extent of lipolysis (46.23 %) was obtained in linseed oleogels (LOG) while sesame oleogels possessed the lowest (21.17 %). It was suggested LOG discovered the strong van der Waals force to induce the robust gel strength and tight cross-linked network and then increase the contact difficulty between lipase and oils. Correlation analysis revealed that C18:3n-3 was positively correlated with hardness and G' while C18:2n-6 was negative. Thus, the effect on the reduced extent of lipolysis with abundant C18:3n-3 was most significant while that rich in C18:2n-6 was least. These discoveries provided a deepening insight into DSG-based oleogels with various unsaturated fatty acids to design desirable properties.