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Valdivia-Culqui JE, Maicelo-Quintana JL, Cayo-Colca IS, Medina-Mendoza M, Castro-Alayo EM, Balcázar-Zumaeta CR. Oleogel Systems for Chocolate Production: A Systematic Review. Gels 2024; 10:561. [PMID: 39330164 PMCID: PMC11431030 DOI: 10.3390/gels10090561] [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: 06/25/2024] [Revised: 08/27/2024] [Accepted: 08/28/2024] [Indexed: 09/28/2024] Open
Abstract
In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats' physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate's stability and sensory quality, exploring the potential of pectin-rich agro-industrial by-products as sustainable alternatives. It also explores the need for physicochemical evaluations of both oleogel and oleogel-based chocolate.
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Affiliation(s)
- Jheniffer E Valdivia-Culqui
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - Jorge L Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - Ilse S Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - Efraín M Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - César R Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
- Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Jr. Tacna 748, Piura 20002, Peru
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2
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da Silva TLT, Martini S. Recent Advances in Lipid Crystallization in the Food Industry. Annu Rev Food Sci Technol 2024; 15:355-379. [PMID: 38166315 DOI: 10.1146/annurev-food-072023-034403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2024]
Abstract
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.
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Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
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3
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Hashemi B, Varidi M, Assadpour E, Zhang F, Jafari SM. Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review. Int J Biol Macromol 2024; 259:129246. [PMID: 38199553 DOI: 10.1016/j.ijbiomac.2024.129246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 12/19/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception). This narrative review primarily intends to investigate rheological and textural characteristics of various oleogelator-based OGs, such as operative connection between hardness, distortion, stresses, and rheological parameters like viscosity, elasticity, and viscoelasticity, as well as flow behavior and recovery. Expanding oleogelators concentration and synergistic interactions between them increase robustness and moduli values, as compared to single oleogelators. However, given the lack of information on the connection between the OGs' macroscopic rheological characteristics and their microstructural characteristics, this review presents state-of-the-art overview of various oleogelator-based OGs, highlighting the importance of structure-rheology relationships of OGs to provide advanced knowledge on the development of innovative OGs.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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4
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Matheson AB, Koutsos V, Euston SR, Clegg PS. Atomic Force Microscopy of Phytosterol Based Edible Oleogels. Gels 2023; 9:750. [PMID: 37754431 PMCID: PMC10530765 DOI: 10.3390/gels9090750] [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: 07/20/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 09/28/2023] Open
Abstract
This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels.
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Affiliation(s)
- Andrew B. Matheson
- School of Physics and Astronomy, University of Edinburgh, James Clerk Maxwell Building, Edinburgh EH9 3FD, UK
| | - Vasileios Koutsos
- School of Engineering, Institute for Materials and Processes, University of Edinburgh, Sanderson Building, Edinburgh EH9 3FB, UK
| | - Stephen R. Euston
- Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot-Watt University, Edinburgh EH14 4AS, UK
- Department of Physics, Toronto Metropolitan University, Toronto, ON M5B 0C3, Canada
| | - Paul S. Clegg
- School of Physics and Astronomy, University of Edinburgh, James Clerk Maxwell Building, Edinburgh EH9 3FD, UK
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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; 9:399. [PMID: 37232991 PMCID: PMC10217855 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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6
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Wagner K, Davidovich-Pinhas M. Di-acylglycerides as oil structuring agents. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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7
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Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products. Foods 2022; 12:foods12010131. [PMID: 36613347 PMCID: PMC9818335 DOI: 10.3390/foods12010131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/12/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Food products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them from foodstuffs by finding solutions for integrating other healthier fats with high stability and solid-like structure. Polyunsaturated vegetable oils are healthier for the human diet, but their liquid consistency can lead to a weak texture or oil drain if directly introduced into foods during technological processes. Lately, the use of oleogels that are obtained through the solidification of liquid oils by using edible oleogelators, showed encouraging results as fat replacers in several types of foods. In particular, for meat products, studies regarding successful oleogel integration in burgers, meat batters, pâtés, frankfurters, fermented and bologna sausages have been noted, in order to improve their nutritional profile and make them healthier by substituting for animal fats. The present review aims to summarize the newest trends regarding the use of oleogels in meat products. However, further research on the compatibility between different oil-oleogelator formulations and meat product components is needed, as it is extremely important to obtain appropriate compositions with adequate behavior under the processing conditions.
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Li J, Xi Y, Wu L, Zhang H. Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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9
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Mavria A, Tsouko E, Protonotariou S, Papagiannopoulos A, Georgiadou M, Selianitis D, Pispas S, Mandala I, Koutinas AA. Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10807-10817. [PMID: 36008363 DOI: 10.1021/acs.jafc.2c03478] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sustainable food systems that employ renewable resources without competition with the food chain are drivers for the bioeconomy era. This study reports the valorization of microwave-pretreated spent coffee grounds (SCGs) to produce oleogels rich in bioactive compounds. Microbial oil rich in carotenoids (MOC) was produced under batch fermentation of Rhodosporidium toruloides using SCG enzymatic hydrolysates. Candelilla wax (CLW) could structure MOC and sunflower oil at a 3.3-fold lower concentration than that of carnauba wax (CBW). MOC-based oleogels with 10% CBW and 3% CLW showed an elastic-dominant and gel-like structure (tan δ ≪ 1), providing gelation and oil binding capacity (>95%). Dendritic structures of CBW-based oleogels and evenly distributed rod-like crystals of CLW-based ones were observed via polarized light microscopy. MOC-based oleogels exhibited similar Fourier-transform infrared spectroscopy spectra. X-ray diffractograms of oleogels were distinguished by the oil type that presented β'-type polymorphism. MOC-based oleogels could be applied in confectionary products and spreads as substitutes for trans fatty acids, reformulating fat-containing food products.
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Affiliation(s)
- Aikaterini Mavria
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Erminta Tsouko
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Styliani Protonotariou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Aristeidis Papagiannopoulos
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Maria Georgiadou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Dimitrios Selianitis
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Stergios Pispas
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Ioanna Mandala
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Apostolis A Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
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10
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Han W, Chai X, Liu Y, Xu Y, Tan CP. Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils. Food Chem 2022; 381:131745. [PMID: 35124493 DOI: 10.1016/j.foodchem.2021.131745] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/08/2021] [Accepted: 11/29/2021] [Indexed: 01/14/2023]
Abstract
The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil (CO) and linseed oil (LO) on the formation, crystal network structure and mechanical properties of 4%wt beeswax (BW) in oleogel was investigated. BW oleogels containing oils with higher contents of polyunsaturated fatty acids gelled first (1%wt), especially LO with higher contents of linolenic acid rather than CLO with higher contents of monounsaturated fatty acids. In comparison, oils with higher polyunsaturated fatty acid contents exhibited higher Db with more extensive microstructure at different cooling rates, which was related to shorter nucleation induction time of crystal and higher crystallinity. Stronger van der Waals forces were observed in oleogels with higher polyunsaturated fatty acid contents especially for LO oleogel. Rheology also showed that LO oleogel with higher content of linolenic acid had higher crystallinity and lower crystal melting interfacial tension, resulting in the formation of a more stable network structure.
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Affiliation(s)
- Wanjun Han
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xiuhang Chai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Yongjiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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11
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Hwang H, Kim S, Winkler‐Moser JK, Lee S, Liu SX. Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12619] [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)
- Hong‐Sik Hwang
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
| | - Sanghoon Kim
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Plant Polymer Research Peoria Illinois USA
| | - Jill K. Winkler‐Moser
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
| | - Suyong Lee
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul South Korea
| | - Sean X. Liu
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
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12
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Núñez-García IC, Rodríguez-Flores LG, Guadiana-De-Dios MH, González-Hernández MD, Martínez-Ávila GCG, Gallegos-Infante JA, González-Laredo R, Rosas-Flores W, Martínez-Gómez VJ, Rojas R, Villanueva-Fierro I, Rutiaga-Quiñones M. Candelilla Wax Extracted by Traditional Method and an Ecofriendly Process: Assessment of Its Chemical, Structural and Thermal Properties. Molecules 2022; 27:3735. [PMID: 35744863 PMCID: PMC9229472 DOI: 10.3390/molecules27123735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 11/17/2022] Open
Abstract
A comparative study was carried out on the chemical, structural and thermal properties of candelilla wax from four wax-producing communities in Mexico, which was obtained by two extraction processes, the conventional one using sulfuric acid (SA) and an eco-friendly alternative process using citric acid (CA) as the extracting agent. The waxes were analyzed by basic chemistry (acidity, saponification, ester indexes, and others), color, Fourier transform infrared spectroscopy (FTIR), Raman micro-spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and hardness and brittleness measurements. The waxes obtained by the environmentally friendly process showed differences in their physicochemical properties when compared to waxes from the conventional process. In addition, they showed some improvements, such as lighter shades and harder waxes, suggesting that the new environmentally friendly process is a viable option.
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Affiliation(s)
- Itzel C. Núñez-García
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Linda G. Rodríguez-Flores
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Michelle H. Guadiana-De-Dios
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - María D. González-Hernández
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - Guillermo C. G. Martínez-Ávila
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - José A. Gallegos-Infante
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Rubén González-Laredo
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Walfred Rosas-Flores
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Victor J. Martínez-Gómez
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
- Cátedras-Conacyt TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico
| | - Romeo Rojas
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - Ignacio Villanueva-Fierro
- Instituto Politécnico Nacional, CIIDIR-Unidad Durango, Calle Sigma 119, 20 de Noviembre II, Durango 34220, Durango, Mexico;
| | - Miriam Rutiaga-Quiñones
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
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13
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Jordânia Silva T, Ramírez-Carrasco P, Romero-Hasler P, Soto-Bustamante E, Barrera-Arellano D, Robert P, Giménez B. Soybean oil organogelled emulsions as oral delivery systems of hydroxytyrosol and hydroxytyrosol alkyl esters. Food Chem 2022; 379:132182. [DOI: 10.1016/j.foodchem.2022.132182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 11/27/2022]
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14
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Szymańska I, Żbikowska A, Onacik-Gür S. Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2309-2320. [PMID: 34625957 DOI: 10.1002/jsfa.11569] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 08/08/2021] [Accepted: 10/08/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The widespread use of palm oil in food production affects high consumption of long-chain saturated fatty acids, which increases the risk of cardiovascular disease. Solid or semi-solid wax-based oleogels obtained as a result of edible oils structuring can be an alternative. RESULTS Oleogels, obtained by structuring a mixture of refined rapeseed and linseed oils (1:1) with 30-80 g kg-1 candelilla wax (CW), were investigated using optical techniques: multi-speckle diffusing wave spectroscopy, centrifugal stability analysis, reflection method, and polarized light microscopy. Refined palm oil was a comparative sample. Increasing CW concentration resulted in an increase in values of L* parameter and opacity, a decrease in the Yellowness Index and a slight increase in the average crystal size. The microstructure of oleogels with 30 or 40 g kg-1 CW was least like the crystal network. Solidification of oleogels took place in two stages. Increase in CW concentration shortened solidification time and increased solidification temperature (greater elasticity of oleogels). Palm oil solidified the longest (497.1 min) and at the lowest temperature (29.3 °C). It showed lower resistance to centrifugal force than oleogels at 20 and 30 °C. All oleogels were stable (no oil release occurred) at 20 °C. CONCLUSION Optical methods allow for an objective and detailed analysis of physical properties of palm oil and oleogels, as well as identification and tracking changes at the microstructural level over time. It has great potential in the edible lipid quality control at various stages of processing or storage. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Iwona Szymańska
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
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15
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Aranda-Ledesma NE, Bautista-Hernández I, Rojas R, Aguilar-Zárate P, Medina-Herrera NDP, Castro-López C, Guadalupe Martínez-Ávila GC. Candelilla wax: Prospective suitable applications within the food field. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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16
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Wang L, Wen Y, Su C, Gao Y, Li Q, Du S, Yu X. Effect of water content on the physical properties and structure of walnut oleogels. RSC Adv 2022; 12:8987-8995. [PMID: 35424844 PMCID: PMC8985134 DOI: 10.1039/d2ra00920j] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Accepted: 03/04/2022] [Indexed: 11/21/2022] Open
Abstract
This study aimed to investigate the effect of water content on the properties and structure of oleogels by developing walnut oleogel based on potato starch and candelilla wax (CW). Physical, thermal, rheological and microstructure characteristics of the walnut oleogel were determined by texture analyzer, differential scanning calorimeter, rotary rheometer, X-ray diffractometer and optical microscope. Results showed that with increased water content, the hardness of the oleogel increased from 123.35 g to 158 g, whereas the oil loss rate decreased from 24.64% to 10.91%. However, these two values decreased slightly when the ratio of oil to water was 1 : 1. The prepared oleogels have a high elastic modulus, and the flow behavior of all walnut oleogels conformed to that of a non-flowing fluid. Microstructure observation indicated that the crystal size and quantity increased with an increase in water content, and the liquid oil was wrapped in the crystal network by CW and potato starch, forming solidified droplets to further promote gelation. In conclusion, when the ratio of oil to water is 39%, the oleogel has good physical properties and stable crystal structure. These findings can provide an indication of water content in the composition of oleogels.
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Affiliation(s)
- Liqian Wang
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Yuxiu Wen
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Caihong Su
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Shuangkui Du
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
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17
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Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties. Food Res Int 2022; 154:110997. [DOI: 10.1016/j.foodres.2022.110997] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 12/20/2021] [Accepted: 01/03/2022] [Indexed: 11/19/2022]
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18
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Silva TLTD, Fernandes GD, Arellano DB. The combination of monoglycerides, wax and hardfat on oleogels structuration. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.13721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications. Two Central Composite Rotatable Designs (CCRD) were performed with three independent variables, monoacylglycerols (MG), candelilla wax (CLX), and hardfat (HF). One design used soybean oil oleogels (SB) and the other used high oleic sunflower oil oleogels (SF). The variable responses evaluated were hardness (N), oil loss (%), thermal stability, and visual strength. For SB oleogels, CLX was related to the variable that was superior concerning all technological properties as >2 N in hardness, no oil loss, and higher stability to thermal treatment. For SF oleogels, the MG and the interactions of MG, CLX, and HF showed significant technological properties, indicating that the three oleogelators can co-crystallize better together in this oil, thus obtaining the same results as CLX alone in higher amounts.
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19
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da Silva TLT, Fernandes GD, Arellano DB. Development of reduced saturated fat cookie fillings using multicomponent oleogels. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12527] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp) Cidade Universitária Zeferino Vaz Campinas Sao Paulo Brazil
- Science des Aliments et Formulation Gembloux Agro‐Bio Tech Gembloux Belgium
| | - Gabriel Deschamps Fernandes
- Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp) Cidade Universitária Zeferino Vaz Campinas Sao Paulo Brazil
| | - Daniel Barrera Arellano
- Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp) Cidade Universitária Zeferino Vaz Campinas Sao Paulo Brazil
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20
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Holey SA, Sekhar KPC, Mishra SS, Kanjilal S, Nayak RR. Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12536] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Snehal Ashokrao Holey
- Department of Organic Synthesis and Process Chemistry CSIR‐Indian Institute of Chemical Technology Hyderabad India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
| | - Kanaparedu P. C. Sekhar
- Department of Organic Synthesis and Process Chemistry CSIR‐Indian Institute of Chemical Technology Hyderabad India
| | - Shalini Sanjay Mishra
- Department of Organic Synthesis and Process Chemistry CSIR‐Indian Institute of Chemical Technology Hyderabad India
| | - Sanjit Kanjilal
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
- Centre for Lipid Science and Technology CSIR‐Indian Institute of Chemical Technology Hyderabad India
| | - Rati Ranjan Nayak
- Department of Organic Synthesis and Process Chemistry CSIR‐Indian Institute of Chemical Technology Hyderabad India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
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21
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Li L, Taha A, Geng M, Zhang Z, Su H, Xu X, Pan S, Hu H. Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis. ULTRASONICS SONOCHEMISTRY 2021; 79:105762. [PMID: 34600303 PMCID: PMC8487090 DOI: 10.1016/j.ultsonch.2021.105762] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/07/2021] [Accepted: 09/15/2021] [Indexed: 05/25/2023]
Abstract
Candelilla wax mix with peanut, pine nut and walnut oils can form oleogels. Ultrasound increased G’, G’’, firmness and oil-binding capacity of oleogels. Ultrasound treatment improved the protection of β-carotene in oleogels. Ultrasound reduced the amount of β-carotene released during intestinal digestion.
This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without β-carotene were used to form oleogels. HIU improved the storage modules (G’) of peanut, pine nut and walnut oleogels without β-carotene from 11048.43 ± 728.85 Pa, 38111.67 ± 11663.98 Pa and 21921.13 ± 1011.55 Pa to 13502.40 ± 646.54 Pa, 75322.47 ± 9715.25 Pa and 48480.97 ± 4109.64 Pa, respectively. Moreover, HIU reduced oil loss of peanut, pine nut and walnut oleogels without β-carotene from 23.98 ± 2.58%, 17.14 ± 0.69% and 24.66 ± 1.57% to 17.60 ± 1.10%, 13.84 ± 0.74% and 18.72 ± 3.47%, respectively. X-ray diffraction patterns showed that HIU did not change the form of the crystal (β-polymorphic and β’-polymorphic) but increased the crystal intensity. Polarized light microscope images indicated that all oleogels showed more visible crystals after HIU. After 120 d of storage, HIU decreased the degradation of β-carotene for peanut oil and walnut oil samples (the contents of β-carotene in peanut and walnut oleogels without HIU after 120 d of storage were 897 ± 2 μg/g and 780 ± 1 μg/g, respectively, and those of sonicated samples were 1070 ± 4 μg/g and 932 ± 1 μg/g, respectively). Furthermore, HIU reduced the release of β-carotene in intestinal digestion. In conclusion, HIU could improve the functional properties of wax-nut oils oleogels and their β-carotene enriched oleogels.
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Affiliation(s)
- Letian Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Ahmed Taha
- State Research Institute, Center for Physical Sciences and Technology, Saulėtekio al. 3, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Mengjie Geng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Zhongli Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hongchen Su
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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22
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Silva TJ, Barrera-Arellano D, Ribeiro APB. Oleogel-based emulsions: Concepts, structuring agents, and applications in food. J Food Sci 2021; 86:2785-2801. [PMID: 34160057 DOI: 10.1111/1750-3841.15788] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 03/23/2021] [Accepted: 05/02/2021] [Indexed: 01/03/2023]
Abstract
This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water-in-oil or oil-in-water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel-based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water-in-oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.
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Affiliation(s)
- Thais J Silva
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Daniel Barrera-Arellano
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Ana Paula B Ribeiro
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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Shakeel A, Farooq U, Gabriele D, Marangoni AG, Lupi FR. Bigels and multi-component organogels: An overview from rheological perspective. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106190] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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da Silva TLT, Danthine S. Effect of high-intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels. J Food Sci 2021; 86:343-356. [PMID: 33448022 DOI: 10.1111/1750-3841.15589] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 11/25/2020] [Accepted: 12/12/2020] [Indexed: 11/28/2022]
Abstract
Oleogels and oleogelation routes have been extensively studied in the past decade; however, the industry has not yet implemented this technique due to price, availability, and clean label. The objective of this study was to evaluate the synergism of binary oleogels structured by monoglycerides (MG) and high melting point triacylglycerols (HF) with and without high-intensity ultrasound (HIU) according to their physical properties. MG:HF (0:6, 1:5, 2:4, 3:3, 4:2, 5:1, and 6:0) oleogels were produced by mixing at 70 °C with a stirring of 350 rpm for 5 min, followed by a cooling and storage at 20 °C for 24 hr. A 20-kHz HIU was applied for 10s, 30s, or 10s using three pulses (10sON/10sOFF) during the cooling step via a macro tip (12.7 mm) and 50% amplitude (56 W) in the presence of few -crystals. Samples were evaluated according to their hardness, oil-binding capacity (OBC), microstructure, melting behavior, viscoelasticity, and flow behavior. The best physical properties were found in the MG6:HF0 oleogel, with a hardness of 1.2 N, elasticity of 5.5 kPa, viscosity of 99 Pa⋅s and 99% OBC. These properties were reduced with the decrease of MG in the blend. The sonication did not improve the MG6:HF0, instead it affected its properties negatively. However, sonication showed a positive effect on the blends of MG and HF. The hardness was improved at least threefold and OBC around 20%, these effects were already observed using only 10s sonication. Sonocrystallization induced secondary nucleation and changed the crystalline material only in blends containing HF indicating the better effect of the sonocrystallization on oleogels in the presence of high-melting points triacylglycerols. PRACTICAL APPLICATION: Oleogels are a valuable alternative in food industry to replace trans and reduce saturated fatty acids content in many food products. The combination of a binary structuration and use of high-intensity ultrasound that is a physical green technology will give the food industry information on how to improve the physical properties of oleogels without increasing the amount of oleogelators, giving a future alternative to clean label and sensory claims of oleogels applications.
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Affiliation(s)
| | - Sabine Danthine
- Science des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
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25
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Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life. Food Res Int 2020; 140:110036. [PMID: 33648262 DOI: 10.1016/j.foodres.2020.110036] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/10/2020] [Accepted: 12/15/2020] [Indexed: 11/21/2022]
Abstract
This study aimed to investigate the effect of the addition of organogels in low-fat and high-fat margarines during storage. Margarine formulations were made using water: oil ratios of 65:35 and 40:60 (w/w), and a lipid phase composed of organogel made with soybean oil, candelilla wax, fully hydrogenated palm oil, and mononoacylglycerols. The thermal stability, particle size, consistency, peroxide index, oil exudation, and microstructure of the margarines were evaluated for six months of storage. All margarines showed thermal stability at 35 °C, with no physical destabilization during the period studied. Both low-fat and high-fat margarines presented similar particle size distribution, with d3.3 around units of 5 μm. The peroxide index of the margarines ranged from 1.27 to 5.97 meq O2/Kg after six months of storage. High-fat margarines showed greater hardness and lower spreadability. The amount of water added to the formulations affected the stability, particle size, and texture of the margarines. It was possible to produce margarines with different fat contents and greater health appeal. The margarines with 60% and 35% fat exhibited 12.00 and 8.03% SFA; 32.63 and 18.20% PUFA; and 14.37 and 8.20% MUFA, respectively.
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Magri A, Petriccione M, Cerqueira MA, Gutiérrez TJ. Self-assembled lipids for food applications: A review. Adv Colloid Interface Sci 2020; 285:102279. [PMID: 33070103 DOI: 10.1016/j.cis.2020.102279] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 02/06/2023]
Abstract
Lipids play an important role in human nutrition. Several foodstuffs can be manufactured from the simple, compound and derived lipids. In particular, the use of self-assembled lipids (SLs, e.g. self-assembled L-α-lecithin) has brought great attention for the development of tailored, tuned and targeted colloidal structures loading degradation-sensitive substances with valuable antimicrobial, antioxidant and nutraceutical properties for food applications. For example, polyunsaturated fatty acids (PUFAs) and essential oils can be protected from degradation, thus improving their bioavailability in general terms in consumers. From a nanotechnological point of view, SLs allow the development of advanced and multifaceted architectures, in which each molecule of them are used as building blocks to obtain designed and ordered structures. It is important to note before beginning this review, that simple and compound lipids are the main SLs, while essential fatty acids and derived lipids in general have been considered by many research groups as the bulk loaded substances within several structures from self-assembled carbohydrates, proteins and lipids. However, this review paper is addressed on the analysis of the lipid-lipid self-assembly. Lipids can be self-assembled into various structures (micelles, vesicular systems, lyotropic liquid crystals, oleogels and films) to be used in different food applications: coatings, controlled and sustained release materials, emulsions, functional foods, etc. SLs can be obtained via non-covalent chemical interactions, primarily by hydrogen, hydrophilic and ionic bonding, which are influenced by the conditions of ionic strength, pH, temperature, among others. This manuscript aims to give an analysis of the specific state-of-the-art of SLs for food applications, based primarily on the literature reported in the past five years.
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Ramírez-Carrasco P, Paredes-Toledo J, Romero-Hasler P, Soto-Bustamante E, Díaz-Calderón P, Robert P, Giménez B. Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés. Antioxidants (Basel) 2020; 9:antiox9080735. [PMID: 32796756 PMCID: PMC7463781 DOI: 10.3390/antiox9080735] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 12/01/2022] Open
Abstract
Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12% beeswax, 0.54% curcumin) showed a mechanical strength similar to pork backfat determined by back extrusion and high oil binding capacity (OBC; over 90%). The incorporation of curcumin at this concentration did not lead to any change in the arrangement of the crystal network, OBC, and mechanical, thermal, or rheological properties of the organogels. Beeswax organogels with and without curcumin, with a β’ orthorhombic subcell structure, showed a predominant elastic behavior and a melting event wider and shifted to lower temperatures than pure beeswax, suggesting a plasticizer effect of the oil in the wax crystals. The oxidative stability of the organogels under accelerated oxidation conditions increased due to the incorporation of curcumin. A decrease in the curcumin content was found from day 4 at 60 °C, together with a significantly lower formation of both peroxides and malonaldehyde. When pork backfat was partially or totally replaced by OGCur in pâtés, a noticeable protective effect of curcumin against lipid oxidation was found during chilled storage
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Affiliation(s)
- Patricia Ramírez-Carrasco
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-C.); (P.R.)
| | - Javier Paredes-Toledo
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Ecuador 3769, Estación Central, 9170124 Santiago, Chile;
| | - Patricio Romero-Hasler
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-H.); (E.S.-B.)
| | - Eduardo Soto-Bustamante
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-H.); (E.S.-B.)
| | - Paulo Díaz-Calderón
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Avda. Monseñor Álvaro del Portillo 12,455, Las Condes, 7620001 Santiago, Chile;
- Centro de Investigación e Innovación Biomédica, Facultad de Medicina, Universidad de los Andes, Avda. Monseñor Álvaro del Portillo 12,455, Las Condes, 7620001 Santiago, Chile
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-C.); (P.R.)
| | - Begoña Giménez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Ecuador 3769, Estación Central, 9170124 Santiago, Chile;
- Correspondence:
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da Silva TLT, Cooper Z, Lee J, Gibon V, Martini S. Tailoring Crystalline Structure Using High‐Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12321] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Thais L. T. da Silva
- Department of Nutrition, Dietetics, and Food SciencesUtah State University Logan UT 84322‐8700 USA
| | - Zachary Cooper
- Department of Nutrition, Dietetics, and Food SciencesUtah State University Logan UT 84322‐8700 USA
| | - Juhee Lee
- Department of Nutrition, Dietetics, and Food SciencesUtah State University Logan UT 84322‐8700 USA
| | - Veronique Gibon
- Desmet Ballestra R&D CenterDesmet Ballestra Group Zaventem 1930 Belgium
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food SciencesUtah State University Logan UT 84322‐8700 USA
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Papadaki A, Kopsahelis N, Mallouchos A, Mandala I, Koutinas AA. Bioprocess development for the production of novel oleogels from soybean and microbial oils. Food Res Int 2019; 126:108684. [PMID: 31732046 DOI: 10.1016/j.foodres.2019.108684] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 09/12/2019] [Accepted: 09/13/2019] [Indexed: 12/14/2022]
Abstract
This study presents the production of novel oleogels via circular valorisation of food industry side streams. Sugarcane molasses and soybean processing side streams (i.e. soybean cake) were employed as fermentation feedstocks for the production of microbial oil. Fed-batch bioreactor fermentations carried out by the oleaginous yeast Rhodosporidium toruloides led to the production of 36.9 g/L total dry weight with an intracellular oil content of 49.8% (w/w) and 89.4 μg/g carotenoids. The carotenoid-rich microbial oil and soybean oil were evaluated as base oils for the production of wax-based oleogels. The wax esters, used as oleogelators, were produced via enzymatic catalysis, using microbial oil or soybean fatty acid distillate as raw materials. All oleogels presented a gel-like behaviour (G' > G″). However, the highest G' was determined for the oleogel produced from soybean oil and microbial oil-wax esters, which indicated a stronger network. Thermal analysis showed that this oleogel had a melting temperature profile up to 35 °C, which is favorable for applications in the confectionery industry. Also, texture analysis demonstrated that soybean oil-microbial oil wax oleogel was stable (1.9-2.2 N) within 30-days storage period. This study showed the potential of novel oleogels production through the development of bioprocesses based on the valorisation of various renewable resources.
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Affiliation(s)
- Aikaterini Papadaki
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Ioanna Mandala
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Apostolis A Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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Zhang W, Pan Y, Huang W, Chen H, Yang H. Optimized ultrasonic-assisted extraction of papaya seed oil from Hainan/Eksotika variety. Food Sci Nutr 2019; 7:2692-2701. [PMID: 31428356 PMCID: PMC6694413 DOI: 10.1002/fsn3.1125] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 05/23/2019] [Accepted: 05/28/2019] [Indexed: 01/15/2023] Open
Abstract
Hainan/Eksotika papaya is a popular cultivated plant in Hainan Island, China. Papaya seed oil (PSO) contains functional compounds with good antioxidant activity, especially monounsaturated fatty acids. In this work, the ultrasound-assisted extraction (UAE) of PSO was optimized using response surface methodology. It was found that the optimal extraction performance was realized when the elevated time was set to 20 min, the ultrasound power was set to 250 W, and the n-hexane-to-sample ratio was set to 16:1 (v/w). The highest yield of PSO (32.27%) was obtained under the optimal conditions, and PSO showed good oxidative stability. Differential scanning calorimetry analysis showed that the melting point of Hainan/Eksotika PSO was low, while its crystallization temperature was high. FTIR and NMR were used to analyze the chemical structure of PSO, which also proved that PSO possessed good stability without oxidative degradation. In addition, scanning electron micrograph was employed to investigate the change in seed microscopic structure. The results showed UAE caused serious structural damage of sample cell membranes and walls, which help oil access to the solvent with a high extraction ratio. The results indicated that UAE is an efficient environmental-friendly, and promising technique could be applied to produce PSO or other edible oil with a better health-beneficial value in food industry.
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Affiliation(s)
- Weimin Zhang
- College of Food Science & TechnologyHuazhong Agricultural UniversityHubeiChina
- College of Food ScienceHainan UniversityHainanChina
| | - Yong‐Gui Pan
- College of Food ScienceHainan UniversityHainanChina
| | - Wuyang Huang
- Institute of Farm Product Processing & Jiangsu Key Laboratory for Horticultural Crop Genetic ImprovementJiangsu Academy of Agricultural SciencesJiangsuChina
| | - Haiming Chen
- College of Food ScienceHainan UniversityHainanChina
| | - Hong Yang
- College of Food Science & TechnologyHuazhong Agricultural UniversityHubeiChina
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