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Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water

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Abstract

In our previous study, a water-induced multi-component oleogel comprised of ceramide and lecithin was developed for the first time. The water hydrated the ceramide/lecithin crystals and rearranged the crystal packing, thus leading to oleogelation. To further tailor the gelation properties of this multi-component system, we added different solutes in the aqueous phase. Samples with NaOH and H3PO4 solutions in various ionic concentrations (2 M, 10 M and 20 M) were prepared. It was observed that the addition of NaOH enhanced the gel strength, while the addition of H3PO4 reduced the gel strength. The G’ of 10.0 M NaOH sample (~2.3 × 104 Pa) was significantly higher than that of H2O sample (~6.6 × 102 Pa). Results from temperature scanning showed that the aqueous phase properties affected the microstructure and rheological properties of the gel by adjusting the arrangement of crystals. FTIR results indicated that the addition of NaOH or H3PO4 mainly affected the system by interfering the interactions between lecithin and water molecules. This study confirmed the importance of aqueous phase on self-assembly of water-induced multicomponent gel systems and provided solutions that could be utilized to further adjust the properties of such systems.

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Acknowledgments

Y.L. acknowledges the generous support of Natural Science Foundation of Guangdong Province for Dis-tinguished Young Scholar (No. 2018B03030634).

Funding

This research was funded by Natural Science Foundation of Guangdong Province for Distinguished Young Scholar (No. 2018B03030634) and the Program for Guangdong Introducing Innovative and Entrepreneurial Teams (2019ZT08N291).

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Author notes

  1. Ziying Liao and Shenglan Guo contributed equally to this work.

Authors and Affiliations

  1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong, China

    Ziying Liao, Shenglan Guo, Muwen Lu, Jie Xiao, Yong Cao & Yaqi Lan

  2. Guangzhou Shuke Industrial Co.Ltd., Guangzhou, 510642, Guangdong, China

    Shenglan Guo

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  1. Ziying Liao
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  2. Shenglan Guo
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Contributions

Conceptualization, Yaqi Lan; Data curation, Shenglan Guo, Jie Xiao and Ziying Liao; Formal analysis, Zingying Liao and Shenglan Guo; Funding acquisition, Yaqi Lan; Methodology, Shenglan Guo, Muwen Lu, Yong Cao and Ziying Liao; Project administration, Yaqi Lan; Supervision, Yaqi Lan; Writing – original draft, Shenglan Guo and Ziying Liao; Writing – review & editing, Yaqi Lan, Muwen Lu and Yong Cao.

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Correspondence to Yaqi Lan.

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Liao, Z., Guo, S., Lu, M. et al. Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water. Food Biophysics 17, 84–92 (2022). https://doi.org/10.1007/s11483-021-09702-x

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  • DOI: https://doi.org/10.1007/s11483-021-09702-x

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