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Structure and Properties of Organogels Developed by Diosgenin in Canola Oil

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Abstract

In this study, naturally occurring ingredient diosgenin was utilized as an organogelator for structuring canola oil. Results show that stable diosgenin-based organogel can be obtained at only 2% of diosgenin concentration when the gel preparation temperature is 100 °C. Oil binding capacity and rheological properties of the organogel were investigated. Results demonstrate that these two macroscopic characteristics of the organogels can be significantly modified by simply changing the gel preparation temperature or diosgenin concentration. When the preparation temperature was 120 °C and the diosgenin concentration higher than 4%, oil binding capacity of at least 90% were obtained. Furthermore, higher gel preparation temperature resulted in higher G′values of the diosgenin-based organogels. According to the results analyzed by polarized light microscopy, XRD and FT-IR, it can be found that the possible gelation mechanism of the diosgenin-based organogels is formation of supramolecular structures by self-assembly of diosgenin molecule crystals via hydrogen bonding interaction. Varying gel preparation conditions of the organogels lead to self-assembly of diosgenin molecules to form different microstructures. Therefore, diosgenin can be considered as a good organogelator for producing functional organogel from canola oil. The novel diosgenin-based organogel is expected to be widely used in bio-related fields such as food and pharmaceutical industries.

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Acknowledgements

This study was funded by the National Natural Science Foundation of China (grant number 31701580) and the Natural Science Foundation of Hunan Province (grant number 2019JJ50229).

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Author notes

  1. Chaoxi Zeng and Zheng Wan contributed equally to this paper

Authors and Affiliations

  1. Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China

    Chaoxi Zeng, Zheng Wan, Huiping Xia, Haiyang Zhao & Shiyin Guo

  2. Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China

    Chaoxi Zeng & Shiyin Guo

Authors
  1. Chaoxi Zeng
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  2. Zheng Wan
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  3. Huiping Xia
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  4. Haiyang Zhao
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  5. Shiyin Guo
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Correspondence to Shiyin Guo.

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Zeng, C., Wan, Z., Xia, H. et al. Structure and Properties of Organogels Developed by Diosgenin in Canola Oil. Food Biophysics 15, 452–462 (2020). https://doi.org/10.1007/s11483-020-09643-x

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  • DOI: https://doi.org/10.1007/s11483-020-09643-x

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