Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring

Ceramide (CER) is a highly effective organogelator with numerous health implications. Lecithin (LEC) is often used as a crystal modifier to improve gel properties. It was found in this study that in the presence of a small amount of water, CER and LEC self-assembled at specific ratios and form oleog...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food & function 2019-07, Vol.1 (7), p.3923-3933
Hauptverfasser: Guo, Shenglan, Song, Mingyue, He, Xiaoting, Yang, Fuyu, Cao, Yong, Rogers, Michael, Lan, Yaqi
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 3933
container_issue 7
container_start_page 3923
container_title Food & function
container_volume 1
creator Guo, Shenglan
Song, Mingyue
He, Xiaoting
Yang, Fuyu
Cao, Yong
Rogers, Michael
Lan, Yaqi
description Ceramide (CER) is a highly effective organogelator with numerous health implications. Lecithin (LEC) is often used as a crystal modifier to improve gel properties. It was found in this study that in the presence of a small amount of water, CER and LEC self-assembled at specific ratios and form oleogels in sunflower oil (SFO), and the structure of which differed from any of the mono-component gel structures. To the best of our knowledge, this is the first water-induced multi-component oleogelation reported to date. To clarify when gelation occurs, a phase diagram of the four-component system SFO/CER/LEC/water was established and characterized. In the gel region, confocal laser scanning microscopy revealed that water was evenly distributed in the self-assembled microstructure. To clarify the vital role of water in formation of stable gel, a series of samples with varying ratios in CER and LEC with and without water were explored. The thermal properties, viscoelastic properties, microstructures, as well as crystal packing were investigated. With water added, the microscopic structures of CER/LEC gels changed from three-dimensional dendritic crystals to two-dimensional rod-like or platelet-like crystals, which are more effective at structuring liquid oil. A different reflection was observed ( d -spacing of 14.9 Å), suggesting the rearrangement in crystal packing of ceramide and lecithin molecules, compared to the d -spacing in oleogels with single gelator (13.1 Å and 15.3 Å, respectively for ceramide and lecithin). Fourier transform infrared spectroscopy results indicated the presence of interaction between water and gelators, which confirmed the importance of water in self-assembly of this mixed-gelator system. Water-induced conversion of oleogelation provides alternatives in producing hard-stock fat replacers as well as possibilities to incorporate water-soluble nutrients into oil-based products. In the presence of a small amount of water, CER and LEC were self-assembled to form oleogels in sunflower oil. This can be used to produce hard-stock fat replacers as well as for incorporating water-soluble nutrients into oil-based products.
doi_str_mv 10.1039/c9fo00473d
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2258777063</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2259352516</sourcerecordid><originalsourceid>FETCH-LOGICAL-c378t-33f5f490581ea8d713403ea57252c0dfdf071bfd08f2872721bc2f3cc45aebd83</originalsourceid><addsrcrecordid>eNpd0UtLxDAQB_Agiop68a4EvKxCNY9mkxxlfcLCXhS9lTSZaCRtNWnB_fZW1weYy4TkxzDMH6F9Sk4p4frMat8RUkru1tA2IyUrpoI8rv_cSz3dQns5v5DxcK2VVptoi1OqJSd0G_kH00MqQusGCw5niL4wOUNTxyXuPG7C-_j8BNH0XcJ5mXto8MRCMk1wgE3rcAQb-ufQHmM_EnChjoC7EHHu02D7IYX2aRdteBMz7H3XHXR_dXk3uynmi-vb2fm8sFyqvuDcC19qIhQFo5ykvCQcjJBMMEucd55IWntHlGdKMslobZnn1pbCQO0U30GTVd_X1L0NkPuqCdlCjKaFbsgVY0JzwQSdjvToH33phtSO030qJaUkUz6qk5Wyqcs5ga9eU2hMWlaUVJ8BVDN9tfgK4GLEh98th7oB90t_1j2CgxVI2f7-_iXIPwBlpYof</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2258777063</pqid></control><display><type>article</type><title>Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring</title><source>MEDLINE</source><source>Royal Society Of Chemistry Journals 2008-</source><creator>Guo, Shenglan ; Song, Mingyue ; He, Xiaoting ; Yang, Fuyu ; Cao, Yong ; Rogers, Michael ; Lan, Yaqi</creator><creatorcontrib>Guo, Shenglan ; Song, Mingyue ; He, Xiaoting ; Yang, Fuyu ; Cao, Yong ; Rogers, Michael ; Lan, Yaqi</creatorcontrib><description>Ceramide (CER) is a highly effective organogelator with numerous health implications. Lecithin (LEC) is often used as a crystal modifier to improve gel properties. It was found in this study that in the presence of a small amount of water, CER and LEC self-assembled at specific ratios and form oleogels in sunflower oil (SFO), and the structure of which differed from any of the mono-component gel structures. To the best of our knowledge, this is the first water-induced multi-component oleogelation reported to date. To clarify when gelation occurs, a phase diagram of the four-component system SFO/CER/LEC/water was established and characterized. In the gel region, confocal laser scanning microscopy revealed that water was evenly distributed in the self-assembled microstructure. To clarify the vital role of water in formation of stable gel, a series of samples with varying ratios in CER and LEC with and without water were explored. The thermal properties, viscoelastic properties, microstructures, as well as crystal packing were investigated. With water added, the microscopic structures of CER/LEC gels changed from three-dimensional dendritic crystals to two-dimensional rod-like or platelet-like crystals, which are more effective at structuring liquid oil. A different reflection was observed ( d -spacing of 14.9 Å), suggesting the rearrangement in crystal packing of ceramide and lecithin molecules, compared to the d -spacing in oleogels with single gelator (13.1 Å and 15.3 Å, respectively for ceramide and lecithin). Fourier transform infrared spectroscopy results indicated the presence of interaction between water and gelators, which confirmed the importance of water in self-assembly of this mixed-gelator system. Water-induced conversion of oleogelation provides alternatives in producing hard-stock fat replacers as well as possibilities to incorporate water-soluble nutrients into oil-based products. In the presence of a small amount of water, CER and LEC were self-assembled to form oleogels in sunflower oil. This can be used to produce hard-stock fat replacers as well as for incorporating water-soluble nutrients into oil-based products.</description><identifier>ISSN: 2042-6496</identifier><identifier>EISSN: 2042-650X</identifier><identifier>DOI: 10.1039/c9fo00473d</identifier><identifier>PMID: 31197301</identifier><language>eng</language><publisher>England: Royal Society of Chemistry</publisher><subject>Calorimetry ; Ceramide ; Ceramides - chemistry ; Confocal microscopy ; Crystal structure ; Crystallization ; Crystals ; Dendritic crystals ; Dendritic structure ; Dimensional changes ; Edible oils ; Fourier transforms ; Gelation ; Gels ; Gels - chemistry ; Infrared spectroscopy ; Lecithin ; Lecithins - chemistry ; Microscopy ; Moisture content ; Nutrients ; Oil ; Organic Chemicals - chemistry ; Phase diagrams ; Rheology ; Scanning microscopy ; Self-assembly ; Spectroscopy, Fourier Transform Infrared ; Sunflower oil ; Sunflower Oil - chemistry ; Sunflowers ; Thermal properties ; Thermodynamic properties ; Viscoelasticity ; Water - chemistry ; Water content ; X-Ray Diffraction</subject><ispartof>Food &amp; function, 2019-07, Vol.1 (7), p.3923-3933</ispartof><rights>Copyright Royal Society of Chemistry 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c378t-33f5f490581ea8d713403ea57252c0dfdf071bfd08f2872721bc2f3cc45aebd83</citedby><cites>FETCH-LOGICAL-c378t-33f5f490581ea8d713403ea57252c0dfdf071bfd08f2872721bc2f3cc45aebd83</cites><orcidid>0000-0002-1541-3217 ; 0000-0003-3038-3236</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31197301$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Guo, Shenglan</creatorcontrib><creatorcontrib>Song, Mingyue</creatorcontrib><creatorcontrib>He, Xiaoting</creatorcontrib><creatorcontrib>Yang, Fuyu</creatorcontrib><creatorcontrib>Cao, Yong</creatorcontrib><creatorcontrib>Rogers, Michael</creatorcontrib><creatorcontrib>Lan, Yaqi</creatorcontrib><title>Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring</title><title>Food &amp; function</title><addtitle>Food Funct</addtitle><description>Ceramide (CER) is a highly effective organogelator with numerous health implications. Lecithin (LEC) is often used as a crystal modifier to improve gel properties. It was found in this study that in the presence of a small amount of water, CER and LEC self-assembled at specific ratios and form oleogels in sunflower oil (SFO), and the structure of which differed from any of the mono-component gel structures. To the best of our knowledge, this is the first water-induced multi-component oleogelation reported to date. To clarify when gelation occurs, a phase diagram of the four-component system SFO/CER/LEC/water was established and characterized. In the gel region, confocal laser scanning microscopy revealed that water was evenly distributed in the self-assembled microstructure. To clarify the vital role of water in formation of stable gel, a series of samples with varying ratios in CER and LEC with and without water were explored. The thermal properties, viscoelastic properties, microstructures, as well as crystal packing were investigated. With water added, the microscopic structures of CER/LEC gels changed from three-dimensional dendritic crystals to two-dimensional rod-like or platelet-like crystals, which are more effective at structuring liquid oil. A different reflection was observed ( d -spacing of 14.9 Å), suggesting the rearrangement in crystal packing of ceramide and lecithin molecules, compared to the d -spacing in oleogels with single gelator (13.1 Å and 15.3 Å, respectively for ceramide and lecithin). Fourier transform infrared spectroscopy results indicated the presence of interaction between water and gelators, which confirmed the importance of water in self-assembly of this mixed-gelator system. Water-induced conversion of oleogelation provides alternatives in producing hard-stock fat replacers as well as possibilities to incorporate water-soluble nutrients into oil-based products. In the presence of a small amount of water, CER and LEC were self-assembled to form oleogels in sunflower oil. This can be used to produce hard-stock fat replacers as well as for incorporating water-soluble nutrients into oil-based products.</description><subject>Calorimetry</subject><subject>Ceramide</subject><subject>Ceramides - chemistry</subject><subject>Confocal microscopy</subject><subject>Crystal structure</subject><subject>Crystallization</subject><subject>Crystals</subject><subject>Dendritic crystals</subject><subject>Dendritic structure</subject><subject>Dimensional changes</subject><subject>Edible oils</subject><subject>Fourier transforms</subject><subject>Gelation</subject><subject>Gels</subject><subject>Gels - chemistry</subject><subject>Infrared spectroscopy</subject><subject>Lecithin</subject><subject>Lecithins - chemistry</subject><subject>Microscopy</subject><subject>Moisture content</subject><subject>Nutrients</subject><subject>Oil</subject><subject>Organic Chemicals - chemistry</subject><subject>Phase diagrams</subject><subject>Rheology</subject><subject>Scanning microscopy</subject><subject>Self-assembly</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Sunflower oil</subject><subject>Sunflower Oil - chemistry</subject><subject>Sunflowers</subject><subject>Thermal properties</subject><subject>Thermodynamic properties</subject><subject>Viscoelasticity</subject><subject>Water - chemistry</subject><subject>Water content</subject><subject>X-Ray Diffraction</subject><issn>2042-6496</issn><issn>2042-650X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpd0UtLxDAQB_Agiop68a4EvKxCNY9mkxxlfcLCXhS9lTSZaCRtNWnB_fZW1weYy4TkxzDMH6F9Sk4p4frMat8RUkru1tA2IyUrpoI8rv_cSz3dQns5v5DxcK2VVptoi1OqJSd0G_kH00MqQusGCw5niL4wOUNTxyXuPG7C-_j8BNH0XcJ5mXto8MRCMk1wgE3rcAQb-ufQHmM_EnChjoC7EHHu02D7IYX2aRdteBMz7H3XHXR_dXk3uynmi-vb2fm8sFyqvuDcC19qIhQFo5ykvCQcjJBMMEucd55IWntHlGdKMslobZnn1pbCQO0U30GTVd_X1L0NkPuqCdlCjKaFbsgVY0JzwQSdjvToH33phtSO030qJaUkUz6qk5Wyqcs5ga9eU2hMWlaUVJ8BVDN9tfgK4GLEh98th7oB90t_1j2CgxVI2f7-_iXIPwBlpYof</recordid><startdate>20190717</startdate><enddate>20190717</enddate><creator>Guo, Shenglan</creator><creator>Song, Mingyue</creator><creator>He, Xiaoting</creator><creator>Yang, Fuyu</creator><creator>Cao, Yong</creator><creator>Rogers, Michael</creator><creator>Lan, Yaqi</creator><general>Royal Society of Chemistry</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>7T7</scope><scope>7TO</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-1541-3217</orcidid><orcidid>https://orcid.org/0000-0003-3038-3236</orcidid></search><sort><creationdate>20190717</creationdate><title>Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring</title><author>Guo, Shenglan ; Song, Mingyue ; He, Xiaoting ; Yang, Fuyu ; Cao, Yong ; Rogers, Michael ; Lan, Yaqi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c378t-33f5f490581ea8d713403ea57252c0dfdf071bfd08f2872721bc2f3cc45aebd83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Calorimetry</topic><topic>Ceramide</topic><topic>Ceramides - chemistry</topic><topic>Confocal microscopy</topic><topic>Crystal structure</topic><topic>Crystallization</topic><topic>Crystals</topic><topic>Dendritic crystals</topic><topic>Dendritic structure</topic><topic>Dimensional changes</topic><topic>Edible oils</topic><topic>Fourier transforms</topic><topic>Gelation</topic><topic>Gels</topic><topic>Gels - chemistry</topic><topic>Infrared spectroscopy</topic><topic>Lecithin</topic><topic>Lecithins - chemistry</topic><topic>Microscopy</topic><topic>Moisture content</topic><topic>Nutrients</topic><topic>Oil</topic><topic>Organic Chemicals - chemistry</topic><topic>Phase diagrams</topic><topic>Rheology</topic><topic>Scanning microscopy</topic><topic>Self-assembly</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Sunflower oil</topic><topic>Sunflower Oil - chemistry</topic><topic>Sunflowers</topic><topic>Thermal properties</topic><topic>Thermodynamic properties</topic><topic>Viscoelasticity</topic><topic>Water - chemistry</topic><topic>Water content</topic><topic>X-Ray Diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guo, Shenglan</creatorcontrib><creatorcontrib>Song, Mingyue</creatorcontrib><creatorcontrib>He, Xiaoting</creatorcontrib><creatorcontrib>Yang, Fuyu</creatorcontrib><creatorcontrib>Cao, Yong</creatorcontrib><creatorcontrib>Rogers, Michael</creatorcontrib><creatorcontrib>Lan, Yaqi</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Oncogenes and Growth Factors Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Food &amp; function</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guo, Shenglan</au><au>Song, Mingyue</au><au>He, Xiaoting</au><au>Yang, Fuyu</au><au>Cao, Yong</au><au>Rogers, Michael</au><au>Lan, Yaqi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring</atitle><jtitle>Food &amp; function</jtitle><addtitle>Food Funct</addtitle><date>2019-07-17</date><risdate>2019</risdate><volume>1</volume><issue>7</issue><spage>3923</spage><epage>3933</epage><pages>3923-3933</pages><issn>2042-6496</issn><eissn>2042-650X</eissn><abstract>Ceramide (CER) is a highly effective organogelator with numerous health implications. Lecithin (LEC) is often used as a crystal modifier to improve gel properties. It was found in this study that in the presence of a small amount of water, CER and LEC self-assembled at specific ratios and form oleogels in sunflower oil (SFO), and the structure of which differed from any of the mono-component gel structures. To the best of our knowledge, this is the first water-induced multi-component oleogelation reported to date. To clarify when gelation occurs, a phase diagram of the four-component system SFO/CER/LEC/water was established and characterized. In the gel region, confocal laser scanning microscopy revealed that water was evenly distributed in the self-assembled microstructure. To clarify the vital role of water in formation of stable gel, a series of samples with varying ratios in CER and LEC with and without water were explored. The thermal properties, viscoelastic properties, microstructures, as well as crystal packing were investigated. With water added, the microscopic structures of CER/LEC gels changed from three-dimensional dendritic crystals to two-dimensional rod-like or platelet-like crystals, which are more effective at structuring liquid oil. A different reflection was observed ( d -spacing of 14.9 Å), suggesting the rearrangement in crystal packing of ceramide and lecithin molecules, compared to the d -spacing in oleogels with single gelator (13.1 Å and 15.3 Å, respectively for ceramide and lecithin). Fourier transform infrared spectroscopy results indicated the presence of interaction between water and gelators, which confirmed the importance of water in self-assembly of this mixed-gelator system. Water-induced conversion of oleogelation provides alternatives in producing hard-stock fat replacers as well as possibilities to incorporate water-soluble nutrients into oil-based products. In the presence of a small amount of water, CER and LEC were self-assembled to form oleogels in sunflower oil. This can be used to produce hard-stock fat replacers as well as for incorporating water-soluble nutrients into oil-based products.</abstract><cop>England</cop><pub>Royal Society of Chemistry</pub><pmid>31197301</pmid><doi>10.1039/c9fo00473d</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-1541-3217</orcidid><orcidid>https://orcid.org/0000-0003-3038-3236</orcidid></addata></record>
fulltext fulltext
identifier ISSN: 2042-6496
ispartof Food & function, 2019-07, Vol.1 (7), p.3923-3933
issn 2042-6496
2042-650X
language eng
recordid cdi_proquest_journals_2258777063
source MEDLINE; Royal Society Of Chemistry Journals 2008-
subjects Calorimetry
Ceramide
Ceramides - chemistry
Confocal microscopy
Crystal structure
Crystallization
Crystals
Dendritic crystals
Dendritic structure
Dimensional changes
Edible oils
Fourier transforms
Gelation
Gels
Gels - chemistry
Infrared spectroscopy
Lecithin
Lecithins - chemistry
Microscopy
Moisture content
Nutrients
Oil
Organic Chemicals - chemistry
Phase diagrams
Rheology
Scanning microscopy
Self-assembly
Spectroscopy, Fourier Transform Infrared
Sunflower oil
Sunflower Oil - chemistry
Sunflowers
Thermal properties
Thermodynamic properties
Viscoelasticity
Water - chemistry
Water content
X-Ray Diffraction
title Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T06%3A10%3A47IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Water-induced%20self-assembly%20of%20mixed%20gelator%20system%20(ceramide%20and%20lecithin)%20for%20edible%20oil%20structuring&rft.jtitle=Food%20&%20function&rft.au=Guo,%20Shenglan&rft.date=2019-07-17&rft.volume=1&rft.issue=7&rft.spage=3923&rft.epage=3933&rft.pages=3923-3933&rft.issn=2042-6496&rft.eissn=2042-650X&rft_id=info:doi/10.1039/c9fo00473d&rft_dat=%3Cproquest_cross%3E2259352516%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2258777063&rft_id=info:pmid/31197301&rfr_iscdi=true