Preparation of Chitosan-phenolic Aldehyde Fragrance Oleogels and Comparative Study of their Structure and Properties

• Published in: Food and bioprocess technology Vol. 17; no. 11; pp. 4204 - 4214
• Main Authors: Zhu, Jianfei, Tian, Dongling, Chen, Xiaomei, Huang, Tingting, Chen, Xi
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.11.2024; Springer Nature B.V
• Subjects: Agriculture; Aldehydes; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chitosan; Comparative studies; Crosslinking; Food Science; Fragrances; Imines; Oxidation; Phenolic compounds; Phenols; Recovery; Rheological properties; Structural stability; Thermal stability; Thiobarbituric acid; Schiff base; Chitosan; Phenolic Aldehyde Fragrance; Oleogel
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-024-03390-4

In this study, oleogels were produced with the emulsion template method utilizing seven phenolic aldehyde fragrances (PAFs) crosslinked with chitosan, and the physical and chemical characteristics of oleogels prepared by different crosslinking factors were comparatively investigated. XRD and ATR-FTIR results showed that chitosan was crosslinked with the PAFs to generate Schiff bases and that the Schiff base reaction was the main contributing factor to the construction of the oleogels. Macroscopic characterization showed that all the oleogels had good Oil binding capacity (> 90%) and high gel hardness (> 55.46 g). The rheological properties showed that all the oleogels had high thermal stability and gel strength (G’ > G” ), as well as good thixotropic recovery (among them, CS-ISA had the largest thixotropic recovery of 24.05%), which indicated the elasticity and structural stability of the gel network formed by crosslinking of PAF and chitosan.Additionally, lower oxidation rates were observed for the peroxide value (POV ) and thiobarbituric acid reactive substance (TBARS) values of all oleogels in accelerated oxidation experiments, all indicating good oxidative stability.