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Malvano F, Albanese D, Cinquanta L, Liparoti S, Marra F. A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels. Gels 2024; 10:214. [PMID: 38667633 PMCID: PMC11049244 DOI: 10.3390/gels10040214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/28/2024] Open
Abstract
With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability.
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Affiliation(s)
- Francesca Malvano
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Donatella Albanese
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Luciano Cinquanta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90121 Palermo, Italy;
| | - Sara Liparoti
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Francesco Marra
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
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da Silva TLT, Danthine S. Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes. Gels 2023; 9:gels9050399. [PMID: 37232991 DOI: 10.3390/gels9050399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 04/30/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. This study aimed to evaluate binary blends of SEs with different hydrophilic-lipophilic balances (HLBs) with lecithin (LE), monoglycerides (MGs) and hard-fat (HF), according to their physical properties. The following SEs, SP10-HLB2, SP30-HLB6, SP50-HLB11, and SP70-HLB15, were structured using three different routes: "traditional", "ethanol" and "foam-template". All binary blends were made using a 10% oleogelator in 1:1 proportion for binary mixtures; they were then evaluated for their microstructure, melting behavior, mechanical properties, polymorphism and oil-binding capacity. SP10 and SP30 did not form well-structure and self-standing oleogels in any combination. Although SP50 showed some potential blends with HF and MG, their combination with SP70 led to even more well-structured oleogels, with a higher hardness (~0.8 N) and viscoelasticity (160 kPa), and 100% oil-binding capacity. This positive result might be attributed to the reinforcement of the H-bond between the foam and the oil by MG and HF.
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Affiliation(s)
| | - Sabine Danthine
- Science des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium
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3
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Liu Y, Ma S, Xia H, Guo S, Zeng C. Edible oleogels stabilized solely by stigmasterol: effect of oil type and gelator concentration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4759-4769. [PMID: 35218222 DOI: 10.1002/jsfa.11841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/08/2022] [Accepted: 02/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Phytosterols are considered to be one of the most promising gelators for obtaining oleogel because of their additional health benefits and natural coexist with vegetable oils. Previous studies have confirmed that individual phytosterols are not capable of structuring vegetable oils unless they act synergistically with other components. However, based on the self-assembly properties of stigmasterol (ST) in organic solvents, we speculate that it can also structure vegetable oils as a gelator alone. RESULTS For the first time, the present study confirmed the feasibility of using ST alone as a gelator for structuring of vegetable oils, including rapeseed oil (RSO), olive oil (OLO) and flaxseed oil (FSO). RSO had the lowest ST gelation concentration (4%, w/w), and the oil-binding capacity and firmness value of the oleogels were the highest. The rheological results showed that all the samples were gelatinous (G' > G″). The results of differential scanning calorimeter and X-ray diffraction further confirmed that the properties of RSO-based oleogels are superior to those prepared by OLO and FSO. The microscopic results also confirmed that the crystal structure of RSO oleogels was more uniform, smaller and more densely distributed. CONCLUSION The structural properties of the oleogels were positively correlated with the ST concentration, and various analysis indicators showed that the performance of the oleogel based on RSO was better than that of OLO and FSO. In summary, the present study used ST as a gelator to successfully prepare oleogels with excellent properties, which provides a feasible reference for researchers in related fields. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yugang Liu
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shuangshuang Ma
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shiyin Guo
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
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4
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The interaction of polyglycerol esters with sorbitan tristearate, and sorbitan monostearate in structuring a low-saturated fat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01460-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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5
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Silva TJ, Barrera‐Arellano D, Badan Ribeiro AP. The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Thaís Jordânia Silva
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
| | - Daniel Barrera‐Arellano
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
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6
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Kondratenko E, Soboleva O, Vidyakin A, Miroshina T, Raushkina D, Zhdanov AV. Comparative analysis of rape seed production in Russia and Kemerovsk region. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224201001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The purpose of the research is to conduct a comparative analysis of rapeseed production in the territory of the Russian Federation and the Kemerovo region. During 2011-2019, on the territory of the Russian Federation (RF) and the Kemerovo region, a comparative analysis of the sown area, yield, gross harvest of spring rape was carried out. The research results showed that over the past 9 years, from 2011 to 2019, the sown area, both in the Russian Federation and in the Kemerovo Region, has doubled. At the same time, there is a strong variation in this indicator. The variation coefficient ranged from 43.3% to 54.1%. On the territory of the Russian Federation and in the Kemerovo region, an increase in the yield of spring rape is observed by 1.13 times and 1.04 times, respectively. It was revealed that an increase in the gross harvest of spring rape seeds occurs on the basis of an extensive development of production due to an increase in the sowing area and yield.
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ZUIN JC, GANDRA RLDP, RIBEIRO APB, RACT JNR, MACEDO JA, MACEDO GA. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.105821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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8
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Sun P, Xia B, Ni ZJ, Wang Y, Elam E, Thakur K, Ma YL, Wei ZJ. Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid. Food Chem 2021; 360:130017. [PMID: 33984566 DOI: 10.1016/j.foodchem.2021.130017] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 04/22/2021] [Accepted: 05/03/2021] [Indexed: 11/17/2022]
Abstract
With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels (GO, SO, and LO). Oleogels (12%) were prepared by adding compound oleogelators at different ratios [GO-2:3, SO-1:4, and LO-4:1 (w/w)] in corn oil. The microstructure, interaction, thermodynamic, crystalline, and rheological behavior of formulated oleogels were studied by microscopic observation, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and rotational rheometer, respectively. The results showed that GO had the strongest gel forming ability and the densest gel crystallization network. Moreover, chocolate prepared with GO (cocoa butter and oleogels-1:1) had the similar texture, crystal structure, rheological, and sensory properties to that of dark chocolate. This study provides the possibility for the wider application of oleogel prepared with lower saturated and trans-fatty acids in the chocolate industry.
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Affiliation(s)
- Ping Sun
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Yue Wang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
| | - Yi-Long Ma
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
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Godoi KRRD, Basso RC, Ming CC, da Silva AÁ, Cardoso LP, Ribeiro APB. Crystallization, microstructure and polymorphic properties of soybean oil organogels in a hybrid structuring system. Food Res Int 2020; 137:109460. [PMID: 33233134 DOI: 10.1016/j.foodres.2020.109460] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/05/2020] [Accepted: 06/16/2020] [Indexed: 11/28/2022]
Abstract
Organogels are semi-solid systems where the liquid phase is immobilized for three-dimensional network self-sustained formed by structuring agents capable to hold a larger quantity of liquid oil. The use of these structuring agents or crystallization modifiers, as specific triacylglycerols, emulsifiers and high molecular weight - high melting point lipids, have been recognized as the main alternative for obtaining low saturated fats for food formulation. The aim of this work was to evaluate the crystallization, microstructure and polymorphism properties of hybrid soybean oil (SO) organogels, formulated with 6% (w:w) of structuring agents through a centroid simplex system added singly, in binary or ternary association of candelilla wax (CW), sorbitan monostearate (SMS) and fully hydrogenated palm oil (FHPO). The thermal behavior, crystallization kinetics, physical stability by temperature cyclization, microstructure and polymorphism were evaluated. FHPO and CW increased the stability and ability to form crystalline networks in organogels, while SMS accelerated the crystallization process. The structuring agents increased the initial and final crystallization temperatures, even as the melting temperatures and the enthalpy values of organogels. Time-temperature cyclization (cyclization 1: 5 °C/48 h + 35 °C/24 h + 5 °C/24 h; cyclization 2: 35 °C/48 h + 5 °C/72 h) showed that all the systems resulted in firm and stable organogels, except when SMS or FHPO were used singly. CW promoted formation of denser crystalline networks with higher solids content, quick crystallization onset and higher melting points that indicates adequate thermal resistance; while FHPO increased the solid content although it was effective to obtain organogels only at the cooling temperature (5 °C). The binary interaction of FHPO + CW increased the thermal resistance of organogels; and the interactions among SMS + CW and SMS + CW + FHPO although it was effective to obtain organogels. Regardless of the presence and proportions of structuring agents, organogels were characterized by beta polymorphism.
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Affiliation(s)
| | | | - Chiu Chih Ming
- Department of Food Engineering, School of Food Engineering, University of Campinas, Brazil
| | - Alan Ávila da Silva
- Department of Food Technology, School of Food Engineering, University of Campinas, Brazil
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10
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Santos VDS, Braz BB, Silva AÁ, Cardoso LP, Ribeiro APB, Santana MHA. Nanostructured lipid carriers loaded with free phytosterols for food applications. Food Chem 2019; 298:125053. [DOI: 10.1016/j.foodchem.2019.125053] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 05/28/2019] [Accepted: 06/21/2019] [Indexed: 12/21/2022]
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11
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Godoi KRRD, Basso RC, Ming CC, Silva VMD, Cunha RLD, Barrera-Arellano D, Ribeiro APB. Physicochemical and rheological properties of soybean organogels: Interactions between different structuring agents. Food Res Int 2019; 124:108475. [PMID: 31466657 DOI: 10.1016/j.foodres.2019.05.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2018] [Revised: 05/08/2019] [Accepted: 05/14/2019] [Indexed: 10/26/2022]
Abstract
High consumption of trans and saturated fats has been related to the development of cardiovascular diseases, justifying the application of organogels as possible substitutes for industrial fats. The aim of this study was to evaluate the physicochemical and rheological characteristics of soybean organogels that were prepared with 6% (w:w) of structuring components by a simplex centroid design, individually added, in binary and ternary associations with candelilla wax (CW), sorbitan monostearate (SMS) and fully hydrogenated palm oil (HPO). The formulated organogels were evaluated for hardness, solid content, and rheological behavior. The organogels containing a high proportion of HPO had higher solid content: 8.1% with the addition of isolated HPO and a solid content of 6.9% with the addition of HPO + CW. However, isolated use of HPO resulted in lower compression/extrusion strength (0.85 N) than that obtained with isolated CW (10.45 N). All organogels exhibited Hershel-Bulkley rheological behavior, except organogel 2 (containing only SMS), which showed pseudoplastic behavior. Thus, the structuring agents used to form the organogels are capable of changing the physical behavior of unsaturated lipids depending on whether a combination of CW + HPO was added, a ternary interaction with a higher proportion of CW, and the use of isolated CW as a structuring agent, resulting in organogels of greater stability and hardness.
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Affiliation(s)
| | | | - Chiu Chih Ming
- Departament of Food Technology, School of Food Engineering, University of Campinas, Brazil
| | | | - Rosiane Lopes da Cunha
- Department of Food Engineering, School of Food Engineering, University of Campinas, Brazil
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12
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Haque Akanda MJ, M.R. N, F.S. A, Shaarani S, Mamat H, Lee JS, J. N, A.H. M, Selamat J, Khan F, Matanjun P, Islam Sarker MZ. Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1657443] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
| | - Norazlina M.R.
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Azzatul F.S.
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Sharifudin Shaarani
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Hasmadi Mamat
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Jau Shya Lee
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Norliza J.
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Mansoor A.H.
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Jinap Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia
| | - Firoz Khan
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Patracia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Md Zaidul Islam Sarker
- Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University, Kuantan Campus, Kuantan, Malaysia
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13
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Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00226-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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da Silva TLT, Arellano DB, Martini S. Interactions between candelilla wax and saturated triacylglycerols in oleogels. Food Res Int 2019; 121:900-909. [DOI: 10.1016/j.foodres.2019.01.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 11/21/2018] [Accepted: 01/08/2019] [Indexed: 02/06/2023]
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15
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Ferro AC, Okuro PK, Badan AP, Cunha RL. Role of the oil on glyceryl monostearate based oleogels. Food Res Int 2018; 120:610-619. [PMID: 31000278 DOI: 10.1016/j.foodres.2018.11.013] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 10/13/2018] [Accepted: 11/08/2018] [Indexed: 10/27/2022]
Abstract
The high consumption of saturated and trans fats, used in the formulation of lipid-based foods, is associated with incidence of health problems. Organogels or oleogels are a novel class of structured lipids formed from liquid oil as continuous phase entrapped within network of structuring molecules. The aim of this study was to understand the role of oils with different composition on the formation of glyceryl monostearate (GM) gel network. Glyceryl monostearate-based oleogels were produced with the minimal concentration of 5 wt% in sunflower (SF), high oleic sunflower oil (HOS) and coconut oil (CO). The influence of the oil type on the physicochemical properties of the gel was analyzed. The GM gels showed a solid-like behavior using either high oleic sunflower or sunflower oils but did not form a true gel with coconut oil. Although different oils could affect the crystal formation, all gels exhibited needle-like crystal morphology regardless solvent quality. The GM crystals arranged in a lamellar configuration are responsible for entrapping both SF and HOS oils. Degree of saturation of oils might affect GM oleogel properties. Long chain monounsaturated fatty acids favored the packing of GM crystals in a cohesive gel. Furthermore polymorphism with preferential crystalline β' form of GM was formed using a medium containing one and two unsaturation. In conclusion, it was observed that the type of oil influenced the formation of the GM gel network. These findings allow the better understanding of GM-based oleogels, providing opportunity to design for food products with improved technological and nutritional properties.
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Affiliation(s)
- Ana Caroline Ferro
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Paula Kiyomi Okuro
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Ana Paula Badan
- Department od Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
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16
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da Silva TLT, Arellano DB, Martini S. Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12096] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Thais L. T. da Silva
- Department of Food Technology, Faculty of Food Engineering; University of Campinas (UNICAMP); Cidade Universitária Zeferino Vaz, P.O. Box 6121, Campinas SP 13083-862 Brazil
| | - Daniel B. Arellano
- Department of Food Technology, Faculty of Food Engineering; University of Campinas (UNICAMP); Cidade Universitária Zeferino Vaz, P.O. Box 6121, Campinas SP 13083-862 Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Science; Utah State University; 8700 Old Main Hill, Logan UT, 84322-8700 USA
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17
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Stahl MA, Buscato MHM, Grimaldi R, Cardoso LP, Ribeiro APB. Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats. Food Res Int 2018; 107:61-72. [DOI: 10.1016/j.foodres.2018.02.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 02/02/2018] [Accepted: 02/03/2018] [Indexed: 12/22/2022]
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18
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Barbosa KM, Cardoso LP, Ribeiro APB, Kieckbusch TG, Buscato MHM. Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1104-1115. [PMID: 29487453 PMCID: PMC5821670 DOI: 10.1007/s13197-017-3026-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2017] [Accepted: 12/26/2017] [Indexed: 10/18/2022]
Abstract
Several scientific investigations have focused on providing new strategies for supporting the development of low saturated and zero trans lipid materials, as healthier fat alternatives for food application. This work evaluated the consistency, crystallization behavior, microstructure and polymorphism of six blends composed of palm and canola oils at different concentrations (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100, in w/w%) added with 5.0% of fully hydrogenated palm oil (FHPO) or with a mixture of 2.5% of FHPO and 2.5% of sorbitan monostearate (SMS). The results were compared with the non-structured blends (standard samples). Through microstructure images, the formation of a more homogeneous and denser packed crystal network was observed for samples added with both crystallization modifiers (FHPO/SMS) compared to the corresponding standard samples, after stabilization at 25 °C during 3 h. In particular, enhanced crystallization modifications were observed for the 40:60 blend, in which the crystal form β' emerged after the addition of FHPO/SMS. Moreover, the 40:60 blend structured with FHPO/SMS showed increased consistency (from 30 to 658 gF/cm2) and induced onset crystallization in a higher temperature (from 13.1 to 23.9 °C) compared with the non-structured one, due to the specific crystallization effects provided by both added structurants.
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Affiliation(s)
| | - Lisandro Pavie Cardoso
- “Gleb Wataghin” Institute of Physics, University of Campinas, Campinas, São Paulo Brazil
| | | | - Theo Guenter Kieckbusch
- School of Chemical Engineering, University of Campinas, Albert Einstein Avenue, 500, Cidade Universitaria Zeferino Vaz, Campinas, São Paulo 13083-852 Brazil
| | - Monise Helen Masuchi Buscato
- School of Chemical Engineering, University of Campinas, Albert Einstein Avenue, 500, Cidade Universitaria Zeferino Vaz, Campinas, São Paulo 13083-852 Brazil
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Stahl MA, Buscato MHM, Grimaldi R, Cardoso LP, Ribeiro APB. Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics. Journal of Food Science and Technology 2017; 54:3391-3403. [PMID: 29051634 DOI: 10.1007/s13197-017-2780-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2017] [Accepted: 07/27/2017] [Indexed: 12/01/2022]
Abstract
This work sought to obtain and evaluate zero trans-fat reduced in saturated fatty acids, with higher content of unsaturated fatty acids. Palm oil (PO) was used as the reference of zero trans lipid base. Different amounts of linseed oil (LO) were added to PO, obtaining the following blends: 100:0; 80:20; 60:40; 40:60; 20:80 and 0:100 of PO:LO (w/w%), respectively. These blends were added to fully hydrogenated soybean oil (FHSO) as the crystallization modifying agent, and to sorbitan monostearate (SMS) as the structuring element, both at a proportion of 3% to build the structured fractions. The control and the structured blends were evaluated for fatty acid composition, solid fat content, consistency, crystallization kinetics, thermal behavior, microstructure and polymorphism. With the addition of LO to the PO, an increase of up to 80% was observed in the content of alpha-linolenic acid and a reduction of saturated fatty acids to 47% in the blends. FHSO and SMS offered thermal resistance to the blends, with relevant changes in the crystallization kinetics and microstructure, affecting macroscopic characteristics with the increase in consistence. It was possible to obtain a lipid formulation with features of plasticity and enhanced nutritional quality, compatible with several food applications.
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Affiliation(s)
| | | | - Renato Grimaldi
- School of Food Engineering, University of Campinas, Campinas, São Paulo Brazil
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20
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Bodennec M, Guo Q, Rousseau D. Molecular and microstructural characterization of lecithin-based oleogels made with vegetable oil. RSC Adv 2016. [DOI: 10.1039/c6ra04324k] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Lecithin-based oleogels consist of a worm-like entangled fibrous 3D network. Small angle X-ray diffraction suggests that these microfibres are formed by the packing of reverse hexagonal (HII) tubules parallel to the axis of fibres.
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Affiliation(s)
- Maxime Bodennec
- Ecole Nationale Supérieure de Chimie
- de Biologie et de Physique
- Bordeaux
- France
| | - Qing Guo
- Department of Chemistry and Biology
- Ryerson University
- Toronto
- Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology
- Ryerson University
- Toronto
- Canada
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21
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Silverman JR, Samateh M, John G. Functional self-assembled lipidic systems derived from renewable resources. EUR J LIPID SCI TECH 2016; 118:47-55. [PMID: 26766923 PMCID: PMC4707982 DOI: 10.1002/ejlt.201500198] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Accepted: 08/21/2015] [Indexed: 11/10/2022]
Abstract
Self-assembled lipidic amphiphile systems can create a variety of multi-functional soft materials with value-added properties. When employing natural reagents and following biocatalytic syntheses, self-assembling monomers may be inherently designed for degradation, making them potential alternatives to conventional and persistent polymers. By using non-covalent forces, self-assembled amphiphiles can form nanotubes, fibers, and other stimuli responsive architectures prime for further applied research and incorporation into commercial products. By viewing these lipid derivatives under a lens of green principles, there is the hope that in developing a structure-function relationship and functional smart materials that research may remain safe, economic, and efficient.
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Affiliation(s)
- Julian R. Silverman
- Department of Chemistry and Center for Discovery and Innovation (CDI), The City College of New York, New York, NY
- Ph.D. Program in Chemistry, The Graduate Center of the City University of New York, New York, NY
| | - Malick Samateh
- Department of Chemistry and Center for Discovery and Innovation (CDI), The City College of New York, New York, NY
- Ph.D. Program in Chemistry, The Graduate Center of the City University of New York, New York, NY
| | - George John
- Department of Chemistry and Center for Discovery and Innovation (CDI), The City College of New York, New York, NY
- Ph.D. Program in Chemistry, The Graduate Center of the City University of New York, New York, NY
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22
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Foubert I, Leal‐Calderon F. Lipid formulations, structuring, and crystallization. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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