Vegetable oils are rich in unsaturated fatty acids, but their liquid form limits their application in the food industry, and traditional plastic fats are not healthy. Oil gels have attracted much attention as substitutes. Natural waxes can prepare oil gels, but their oxidation stability is insufficient. Anthocyanins have antioxidant properties but are difficult to dissolve in lipid system. Phospholipids can improve their solubility, and ultrasonic treatment can improve the properties of the complex.
Using black rice anthocyanin, soybean lecithin, beeswax, corn oil and other materials and analysis of pure chemical reagents.
The anthocyanin-SL complex was prepared by ultrasonic-assisted solvent evaporation, and the compound gel was homogenized with beeswax, and then the oil gel was prepared. The binding efficiency and solubility were measured. The structure and thermal properties were analyzed by Fourier transform infrared spectroscopy and differential scanning calorimetry.
The inclusion rate of anthocyanins was measured, the crystal structure and thermal stability were analyzed by X-ray diffraction and thermogravimetry, and the antioxidant activity was evaluated. The storage stability was evaluated by the accelerated storage test to determine the peroxidation value of the oil gel and the thiobarbiturate reactive substance value.
ASUC-BW composite gel has the highest anthocyanin embedding rate, good antioxidant activity, good thermal stability and the same crystal structure as beeswax. When the storage is accelerated at 60°C, the peroxide value and thiobarbiturate reactive substance value of ALO are lower, and the storage stability is higher.
Ultrasonic assisted solvent evaporation method can improve the retention rate of the composite and the antioxidant properties of the composite gel, and prolong the storage time of the oil gel. This study provides theoretical and technical support for the ultrasound assisted construction of antioxidant gels and oil gel systems, and provides a new direction for the application of hydrophilic natural active ingredients in oil-based systems. In the future, the application of this composite gel agent in other natural antioxidants and its long-term effects on the quality and flavor of oil gel products can be explored.
