Study on The Physical Properties and In vitro Digestion of A Novel Oleogel Formulation Composed of Fish Oil
學生姓名:
莊閔之
指導教授:
王上達
學期:
112下
摘 要:
Long-chain omega-3 polyunsaturated fatty acids are present in fish oil and are prone to oxidation, which can lead to rancidity and reduce the availability of beneficial components. Oleogels are formed by heating and cooling processes where a gelling agent forms a 3D network structure to solidify liquid oil into a semi-solid gel. This novel technology alters the physical properties of the oil and aims to assessing its impact on the oxidative stability of fish oil. Furthermore, the study seeks to ascertain the potential of encapsulating fish oil within oleogels to facilitate controlled release within the digestive system. Three groups of fish oil oleogel samples were prepared using different concentrations (4%, 6%, and 8%) of carnauba wax and fish oil under heating at 90°C, mixing, and subsequently cooling. Visual appearance revealed that oleogels of different concentrations successfully formed semi-solid gels at room temperature, and even at 45°C storage conditions for 3 days, higher wax concentrations maintained gel structures. As the wax concentration increased, the color of the oleogels became lighter yellow, and the texture became harder, indicating a tighter bond between the wax and fish oil. With temperature changes, higher wax concentrations exhibited increased melting points and crystallization ranges and higher viscoelastic values, attributed to the wax's ability to modify the crystalline behavior of the oil. Accelerated testing revealed that higher wax concentrations may promote oxidation due to higher levels of free fatty acids in the wax. Furthermore, simulated digestion experiments showed that oleogels prepared with higher wax concentrations delayed the digestion of fish oil in the stomach, releasing it in the intestines, thereby reducing the unpleasant fishy taste upon ingestion. Overall, this study demonstrates the stability of fish oil oleogel structures and their impact on human digestion and absorption, suggesting potential applications in the development of functional food formulations.
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