تولید اولئوژل حاصل از روغن کانولا و ترکیب امولسیفایرها و هیدروکلوئید متیل سلولز با روش مستقیم به‌عنوان جایگزین شورتنینگ

نوع مقاله : مقاله پژوهشی

نویسندگان

مریم قناد رضایی

مصطفی مظاهری طهرانی

رضا فرهوش

پریسا پارسا

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

https://doi.org/10.22067/ifstrj.2026.98161.1558

چکیده

باتوجه به پیامدهای منفی مصرف اسیدهای چرب اشباع و ترانس موجود در شورتنینگ‌ها بر سلامت انسان، لزوم توسعه و کاربرد اولئوژل‌ها در محصولات غذایی احساس می‌گردد. امروزه اولئوژل‌های چندجزئی حاصل از ترکیب ماده ژل‌ساز با وزن مولکولی بالا همچون متیل سلولز، چشم‌انداز نوینی را در طراحی چربی‌های جایگزین فراهم آورده‌اند. اما استفاده از ترکیبات مذکور در تولید اولئوژل‌ها، نیازمند به‌کاربردن روش‌های پیچیده و هزینه‌بر است، برای حل این مشکل می‌توان متیل‌سلولز را در دمای 80 درجه سانتی‌گراد به مخلوط ذوب شده امولسیفایرها افزود و این ترکیب را به‌صورت مستقیم حل نمود. در این پژوهش اثر ترکیب مواد ژل‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌ساز شامل: استر اسید لاکتیک با گلیسرول مونواستئارات (LACTEM) و استرهای مونو(دی) گلیسرید دی‌استیل تارتاریک اسید (DATEM) در نسبت‌های مختلف (10:30، 30:10، 40:0، 0:40) در مقایر ثابت امولسیفایر مونودی‌گلیسرید تقطیرشده (DMG) و همچنین اثر انحلال مستقیم هیدروکلوئید متیل سلولز (0، 2 درصد) بر خصوصیات بافتی، فیزیکوشیمیایی، ترکیب اسیدهای چرب و محتوای چربی جامد اولئوژل حاصل از روغن کانولا در مقایسه با شورتنینگ تجاری بررسی شد. تیمارهای اولئوژل حاوی LACTEM/DATEM و متیل‌سلولز، پایداری ساختاری مطلوبی نشان دادند؛ به‌طوری‌که نمونه‌های LACTEM/DATEM10:30-MC2 و LACTEM/DATEM30:10-MC2 پس از 30 روز، ظرفیت نگهداری روغن را در سطح 100درصد حفظ کردند. سختی بافت این نمونه‌ها (5.57 و 4.57) مشابهت بالایی با شورتنینگ (5.02) داشت. از منظر پایداری اکسیداتیو، نرخ افزایش عدد پراکسید در نمونه LACTEM/DATEM10-30-MC2 بین روزهای 15 تا 30 تنها 1.93 برابر بود، در حالی‌که این شاخص برای شورتنینگ به 5.06 برابر رسید. در نهایت، اولئوژل‌های بهینه با کاهش 16.77 تا 17.70 درصدی اسیدهای چرب اشباع و حذف ایزومرهای ترانس، جایگزین تغذیه‌ای بسیار مطلوب‌تری محسوب می‌شوند. در نتیجه، هم‌افزایی امولسیفایرها با وزن مولکولی پایین و متیل‌سلولز به روش انحلال مستقیم، ضمن حذف چربی‌های ترانس و حفظ ویژگی‌های عملکردی، در ارتقای سلامت عمومی جامعه مؤثر می‌باشد.

کلیدواژه‌ها

اولئوژل‌های چند جزئی

انحلال مستقیم

شورتنینگ

متیل سلولز

نسبت امولسیفایرهای لاکتم/ داتم

موضوعات

• فناوری مواد غذایی

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عنوان مقاله English

Production of Oleogel Derived from Canola Oil and a Combination of Emulsifiers and Methylcellulose Hydrocolloid via a Direct Method as a Shortening Substitute

نویسندگان English

Maryam Ghandrezaee

Mostafa Mazaheri Tehrani

Reza Farhoosh

Parisa Parsa

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

چکیده English

Introduction
Considering the adverse effects of saturated fatty acids and particularly trans-fats found in shortenings on human health, the development and application of oleogels in food production have become essential. Oleogelation is a valuable method for producing semi-solid and gel-like structures from trans-free unsaturated liquid oils. Nowadays, multi-component oleogels, formulated by combining high-molecular-weight and low-molecular-weight gelators, offer new horizons in the design of fat substitutes. In this context, the method of emulsifier incorporation (whether as powder or molten mixture) may significantly influence both the physicochemical properties and functional performance of the resulting oleogels. Moreover, utilizing compounds such as methylcellulose (MC) in oleogel production typically requires complex and costly methods. To overcome this, MC can be added to the molten mixture of emulsifiers and dissolved directly. The primary focus of this research is to investigate the synergistic interplay between the specific ratios of Lactic Acid Esters of Mono- and Diglycerides (LACTEM) and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) and the structural support provided by MC.
Materials and Methods
This study investigated the synergistic effect of combining LACTEM with DATEM at various ratios (30:10, 10:30, 40:0, 0:40) alongside a constant amount of Distilled Monoglycerides (DMG). Furthermore, the effect of direct dissolution of MC (0% and 2%) on the textural, physicochemical, fatty acid profile, and Solid Fat Content (SFC) of the resulting oleogels was evaluated in comparison with commercial shortening. The preparation method involved melting the emulsifier blend at 70°C, followed by the direct addition and dissolution of MC at 80°C. This molten matrix was cooled at 25°C for 24 h to initiate full co-crystallization of the surfactants and the polymer. In the next step, the mixture was pulverized using a laboratory mill (spray chilling would be utilized at an industrial scale). The resulting powder was then added to liquid canola oil at a concentration of 15% (w/w). The mixture was heated to 70°C until the oil becomes completely transparent. Finally, the samples were cooled at 25°C for 24 h to form the oleogel.
 Results and Discussion
Regarding Oil Binding Capacity (OBC), some treatments exhibited a slight decline after 30 days; however, samples containing LACTEM/DATEM and MC maintained their OBC throughout the 30-day period. In terms of textural hardness, samples containing two different ratios of LACTEM/DATEM emulsifier, with and without MC, exhibited greater similarity to the control sample. Notably, samples with the higher DATEM ratio showed no statistically significant difference compared to the shortening sample. Also, the peroxide value (PV) of the oleogel samples was significantly higher than that of the shortening sample (p < 0.001). However, the rate of PV increase during the second 15-day period was lower in all oleogel samples. Specifically, the LACTEM/DATEM10-30-MC2 sample exhibited the lowest rate of PV increase. In this sample, the peroxide value at day 30 increased by 1.93-fold compared to day 15, whereas the shortening sample showed a 5.06-fold increase in peroxide value over the same period. It should be noted that the peroxide value (PV) only reflects primary oxidation products; therefore, for a more comprehensive assessment of oxidative stability and the formation of secondary oxidation products, future studies are recommended to incorporate additional indices, such as the p-anisidine value (p-AV) or thiobarbituric acid reactive substances (TBARS). Furthermore, despite the higher solid fat content (SFC) inherent in conventional shortening, the optimized oleogels offered a superior nutritional profile, achieved through a 16.77–17.7% reduction in saturated fatty acids and almost-total elimination of trans isomers.
Conclusion
In conclusion, the synergistic effect of low-molecular-weight emulsifiers and methylcellulose via direct dissolution offers a viable strategy for promoting public health, as it effectively eliminates trans fats while preserving the essential functional characteristics of the lipid system.
Funding Sources
This research was supported by a research grant from the Ferdowsi University of Mashhad (Grant No. 3.5655), and also by Pars Behboud Asia Company.
Acknowledgement
We extend our sincere appreciation to Pars Behboud Asia Company for their financial support, supply of emulsifiers, provision of laboratory facilities, and technical collaboration of this research.

کلیدواژه‌ها English

Direct dissolution method

LACTEM/DATEM ratio

Methylcellulose hydrocolloid

Multi-component oleogels

Shortening replacement

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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