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Qiu H, Zhang H, Eun JB. Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review. Food Sci Biotechnol 2024; 33:1273-1293. [PMID: 38585566 PMCID: PMC10992539 DOI: 10.1007/s10068-023-01501-z] [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: 07/27/2023] [Revised: 11/27/2023] [Accepted: 12/07/2023] [Indexed: 04/09/2024] Open
Abstract
The harmful effects of trans and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are promising healthy alternatives to traditional fats. Active research on oleogels is focused on the interaction between unsaturated oils with different fatty acid compositions and low molecular weight or polymer oleogels. The unique network structure inside oleogels has facilitated their application in candies, spreads, meat, and other products. However, the micro- and macro-properties, as well as the functional properties of oleogels vary by preparation method and the system composition. This review discusses the characteristics of oleogels, serving as a reference for the application of oleogels in food products. Specifically, it (i) classifies oleogels and explains the influence of gelling factors on their gelation, (ii) describes the methods for measuring the physicochemical properties of oleogels, and (iii) discusses the current applications of oleogels in food products.
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Affiliation(s)
- Hongtu Qiu
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
- Department of School of Life Science and Bioengineering, Jining University, No.1 Xin tan Road, JiNing, 273155 China
- Yanbian University, Department of Food Science and Technology, No.977 Gong yuan Road, Yanji, 133002 China
| | - Hua Zhang
- Yanbian University, Department of Food Science and Technology, No.977 Gong yuan Road, Yanji, 133002 China
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
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Sivakanthan S, Fawzia S, Mundree S, Madhujith T, Karim A. Investigation of the influence of minor components and fatty acid profile of oil on properties of beeswax and stearic acid-based oleogels. Food Res Int 2024; 184:114213. [PMID: 38609212 DOI: 10.1016/j.foodres.2024.114213] [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: 11/09/2023] [Revised: 02/20/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
Understanding the impact of minor components and the fatty acid profile of oil on oleogel properties is essential for optimizing their characteristics. Considering the scarcity of literature addressing this aspect, this study aimed to explore the correlation between these factors and the properties of beeswax and stearic acid-based oleogels derived from rice bran oil and sesame oil. Minor oil components were modified by stripping the oil, heating the oil with water, and adding β-sitosterol. Oleogels were then prepared using a mixture of beeswax and stearic acid (3:1, w/w) at a concentration of 11.74 % (w/w). The properties of oils and oleogels were evaluated. The findings indicated that minor components and fatty acid composition of the oils substantially influence the oleogel properties. Removing minor components by stripping resulted in smaller and less uniformly distributed crystals and less oil binding capacity compared to the oleogels prepared from untreated oils. A moderate amount of minor components exhibited a significant influence on oleogel properties. The addition of β-sitosterol did not show any influence on oleogel properties except for the oleogel made from untreated oil blend added with β-sitosterol which had more uniform crystals in the microstructure and demonstrated better rheological stability when stored at 5 °C for two months. The oil composition did not show any influence on the thermal and molecular properties of oleogels. Consequently, the oleogel formulation derived from the untreated oil blend enriched with β-sitosterol was identified as the optimal formula for subsequent development. The findings of this study suggest that the physical and mechanical properties as well as the oxidative stability of beeswax and stearic acid-based oleogels are significantly affected by the minor constituents and fatty acid composition of the oil. Moreover, it demonstrates that the properties of oleogels can be tailored by modifying oil composition by blending different oils.
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Affiliation(s)
- Subajiny Sivakanthan
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia; Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 44000, Sri Lanka(1); Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka.
| | - Sabrina Fawzia
- School of Civil and Environmental Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia.
| | - Sagadevan Mundree
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology, 2 George St, Brisbane City, QLD 4000, Australia.
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka.
| | - Azharul Karim
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia.
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Sinha SS, Upadhyay A, Singh A. Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats. Heliyon 2024; 10:e25224. [PMID: 38327469 PMCID: PMC10847603 DOI: 10.1016/j.heliyon.2024.e25224] [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: 08/27/2023] [Revised: 12/18/2023] [Accepted: 01/23/2024] [Indexed: 02/09/2024] Open
Abstract
This study aims to develop oleogel as a potential substitute for solid fats in the diet. A novel combination of unmodified Soy Protein Isolate (SPI) and Xanthan Gum (XG) have been utilized to gelate sunflower oil, using an emulsion template approach. The experimental trials employing Response Surface Methodology are conducted to optimize various parameters that affect the oil binding capacity, textural and rheological properties of the oleogel. The concentration of soy protein varies in the range of 5-15 %, the ratio of soy protein to xanthan gum ranges from 1:2 to 1:4, and the ionic strength varies from 0.2 to 1 M. The goal is to formulate oleogel that closely resembles solid fats. Responses namely the oil binding capacity and gel strength value of oleogel were observed best fitted to a linear model whereas, the hardness of oleogel found following a quadratic model. The SPI-XG combination was found effective in entraping more than 95 % of the oil. The best formulation of SPI: XG, 1:4; SPI concentration, 15 % and ionic strength of 1.0 M with 95.5 % of oil retention and hardness and gel strength value comparable to commercial solid fats.
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Affiliation(s)
- Saumya Sonam Sinha
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat (Haryana), India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat (Haryana), India
| | - Anurag Singh
- Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur (Uttar Pradesh), India
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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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Thakur D, Singh A, Suhag R, Dhiman A, Chauhan DS. Oleogelation based on plant waxes: characterization and food applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2927-2944. [PMID: 37786600 PMCID: PMC10542040 DOI: 10.1007/s13197-023-05786-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/27/2023] [Accepted: 06/01/2023] [Indexed: 10/04/2023]
Abstract
Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though solid fats are used for food formulation due to the processing benefits over oils, their negative health effects should not be overlooked. Oleogelation is thus used to transform liquid oil into a gel which function like fats and provide the nutritional benefits of oils. Additionally, only food-grade gelators convert the oils into solid-like, self-standing, three-dimensional gel networks. Rice bran wax, candelilla wax, carnauba wax, and sunflower wax are mainly used plant waxes for formulating oleogels as a result of their low cost, availability, and excellent gelling ability. A comprehensive information about the wax based oleogels, their characteristics and applications is needed. The present review discusses the effect of different plant-based waxes on the properties of the oleogel formed. The article provides information on how the physical and chemical properties of waxes impact the oleogel properties such as oil binding capacity, critical concentration, rheological, thermal, textural, morphological, and oxidative stability. Moreover, the current and potential applications of oleogels in the food sector have also been covered this article.
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Affiliation(s)
- Dhruv Thakur
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028 India
| | - Anurag Singh
- Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh 208002 India
| | - Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Divya Singh Chauhan
- Department of Food Technology, Raja Balwant Singh Engineering Technical Campus, Agra, Uttar Pradesh 283105 India
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Zhang S, Xin M, Wang Z, Dong X, Yang C, Liu H, Fan H, Liu T, Wang D. Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability. Foods 2023; 12:4087. [PMID: 38002145 PMCID: PMC10670500 DOI: 10.3390/foods12224087] [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: 07/11/2023] [Revised: 09/23/2023] [Accepted: 10/19/2023] [Indexed: 11/26/2023] Open
Abstract
In this study, Tiger nut (Cyperus esculentus L.) oil-based oleogels were prepared using the emulsion template method with whey protein (WPI; 0.5-2.5% (w/v) and Xanthan gum (XG; 0.1-0.5% (w/v). The microstructure of the oleogels obtained from the high internal phase emulsion (HIPE) and an emulsion after further shearing were observed using an optical microscope and laser confocal microscopy. A series of rheological tests were conducted to evaluate the effect of WPI and XG concentrations on the strength of the emulsion and oleogel. The texture, oil holding capacity, and oxidative stability of oleogels were characterized. The results showed that XG alone could not form oleogel, while the concentration of WPI had more effect than XG. When WPI was at a fixed concentration, the viscoelasticity of HIPE increased with the addition of XG. This was due to the complexation of WPI and XG, forming a stable gel network between the tight emulsion droplets and thus giving it a higher viscoelasticity. With an increase in WPI concentration, the stability and viscoelasticity of the emulsion were increased, and the oil-holding capacity and gel strength of the oleogels were enhanced. Moreover, the addition of XG could significantly enhance the stability and viscoelasticity of the emulsion (p < 0.05), and an increase in the concentration had a positive effect on it. The oleogels showed high gel strength (G' > 15,000 Pa) and good thixotropic recovery when the XG concentration was higher than 0.3% (w/v). WPI (2.0%) and XG (>0.3%) could be used to obtain HIPE with good physicochemical and viscoelastic properties, which in turn lead to oleogels with minimal oil loss, viscoelastic and thixotropic recovery, and temperature stability. Compared with tiger nut oil-based oleogel, tiger nut oil contained more polyunsaturated fatty acids, which were more easily decomposed through oxidation during storage and had lower oxidation stability. This study provides a reference for the preparation of oleogels from food-approved polymers and provides additional theoretical support for their potential application as solid fat substitutes.
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Affiliation(s)
- Shanshan Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Minghang Xin
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Zhiyu Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Xiaolan Dong
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Chenhe Yang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Hongcheng Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Hongxiu Fan
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Tingting Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Dawei Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (C.Y.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
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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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Li J, Zhao S, Zhu Q, Zhang H. Characterization of chitosan-gelatin cryogel templates developed by chemical crosslinking and oxidation resistance of camellia oil cryogel-templated oleogels. Carbohydr Polym 2023; 315:120971. [PMID: 37230613 DOI: 10.1016/j.carbpol.2023.120971] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/17/2023] [Accepted: 04/29/2023] [Indexed: 05/27/2023]
Abstract
In this study, chitosan-gelatin conjugates were prepared by chemical crosslinking of tannic acid. The cryogel templates were developed through freeze-drying and immersed in camellia oil to construct cryogel-templated oleogels. Chemical crosslinking resulted in apparent colour changes and improved emulsion-related/rheological properties on conjugates. The cryogel templates with different formulas exhibited different microstructures with high porosities (over 96 %), and crosslinked samples might have higher hydrogen bonding strength. Tannic acid crosslinking also led to enhanced thermal stabilities and mechanical properties. Cryogel templates could reach a considerable oil absorption capacity of up to 29.26 g/g and prevent oil from leaking effectively. The obtained oleogels with high tannic acid content possessed outstanding antioxidant abilities. After 8 days of rapid oxidation at 40 °C, Oleogels with a high degree of crosslinking owned the lowest POV and TBARS values (39.74 nmol/kg, and 24.40 μg/g, respectively). This study indicates that the involvement of chemical crosslinking would favor the preparation and the application potential of cryogel-templated oleogels, and the tannic acid in the composite biopolymer systems could act as both the crosslinking agent and the antioxidant.
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Affiliation(s)
- Jiawen Li
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shunan Zhao
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qinyi Zhu
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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Liu Y, Zhang H, Chen XW, Yang T, Sun C, Sun SD. Fabrication and characterization of novel thermoresponsive emulsion gels and oleogels stabilizied by assembling nanofibrous from dual natural triterpenoid saponins. Food Chem X 2023; 18:100751. [PMID: 37397186 PMCID: PMC10314201 DOI: 10.1016/j.fochx.2023.100751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/27/2023] [Accepted: 06/09/2023] [Indexed: 07/04/2023] Open
Abstract
Novel thermoresponsive emulsion gels and oleogels were fabricated by assembling nanofibrous from natural triterpenoid Quillaja saponin (QS) and glycyrrhizic acid (GA). The viscoelasticity of QS-coated emulsion was observed to be remarkably improved by GA and thus obtain the advantages of excellent gelatinous, thermoresponsive and reversible manner due to the viscoelastic texture from GA nanofibrous as scaffolds in continuous phase. In the gelled emulsions, the phase transition of the GA fibrosis network structure upon heating and cooling was attributed to a thermal sensitivity, whereas interface-induced fibrosis assembly of amphiphilic QS endowed the formation of stable emulsion droplets. Then these emulsion gels were further used as an effective template to fabricate soft-solid oleogels with high oil content of 96%. These findings open up new opportunities for the use of all-natural and sustainable ingredients to develop smart soft materials for replace trans and saturated fats in food industry and other fields.
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Affiliation(s)
- Yao Liu
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Huan Zhang
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou 571199, China
| | - Cong Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Shang-De Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
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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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Perța-Crișan S, Ursachi CȘ, Chereji BD, Tolan I, Munteanu FD. Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 2023; 9:gels9050386. [PMID: 37232978 DOI: 10.3390/gels9050386] [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: 04/08/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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Affiliation(s)
- Simona Perța-Crișan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Claudiu-Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Bianca-Denisa Chereji
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Iolanda Tolan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
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12
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da Silva RC, Ferdaus MJ, Foguel A, da Silva TLT. Oleogels as a Fat Substitute in Food: A Current Review. Gels 2023; 9:gels9030180. [PMID: 36975629 PMCID: PMC10048032 DOI: 10.3390/gels9030180] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/14/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023] Open
Abstract
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.
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Affiliation(s)
- Roberta Claro da Silva
- Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Md. Jannatul Ferdaus
- Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Aline Foguel
- Department of Biochemical-Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, Brazil
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13
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Li J, Zhang H. Efficient fabrication, characterization, and in vitro digestion of aerogel-templated oleogels from a facile method: Electrospun short fibers. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108185] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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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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15
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Kavya M, Udayarajan C, Fabra MJ, López-Rubio A, Nisha P. Edible oleogels based on high molecular weight oleogelators and its prospects in food applications. Crit Rev Food Sci Nutr 2022; 64:4432-4455. [PMID: 36369891 DOI: 10.1080/10408398.2022.2142195] [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: 11/14/2022]
Abstract
Food industry is actively looking for alternative ingredients to replace saturated and trans fats in foods while preserving their original organoleptic attributes to ensure consumers' acceptance. A plausible approach is the replacement of solid fats with oleogels. Oleogels can be engineered to mimic properties that are commonly played by regular solid fats but using hydrophobic liquid vegetable oil with an optimum fatty acid profile and, they can also act as carriers for lipophilic bioactive substance. Low molecular weight oleogelators (LMOGs) are well studied and reviewed. In contrast, high molecular weight oleogelators (HMOGs) e.g., polysaccharides and proteins, are not fully researched yet. This review focusses on development of HMOG oleogels produced by means of emulsion templated, direct dispersion, foam templated and solvent exchange methods that can influence the stability, physicochemical properties and their potential application in food industry. Multi-component oleogels can solve the inefficiencies in a single component oleogel and, thus, combinations of HMOGs and HMOGs & LMOGs can produce oleogels with desired properties. These new oleogels can find application as fat substitutes in food products, providing better nutritional and sensory acceptance. A comprehensive overview of recent developments in the field of HMOG and multicomponent oleogels with HMOG is deeply reviewed.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Chinthu Udayarajan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - María José Fabra
- Food Safety and Preservation Department, IATA-CSIC, Avda, Valencia, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda, Valencia, Spain
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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16
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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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17
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An Attempt to Relate Oleogel Properties to Wax Ester Chemical Structures. Gels 2022; 8:gels8090579. [PMID: 36135291 PMCID: PMC9498697 DOI: 10.3390/gels8090579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Wax esters are considered to have a dominant contribution in the gelling properties of wax-based oleogels. To understand their gelling behavior, oleogels of seven different wax esters (total carbon number from 30 to 46; c = 10% [m/m]) in medium-chain triglycerides oil were characterized. Scanning electron microscopy revealed that wax esters crystallize in rhombic platelets with a thickness of 80 to 115 monomolecular layers. Bright field microscopy showed that the regularity and face length of the crystals increased with the total carbon number and molecular symmetry of the respective wax ester. Oscillatory rheology was used to characterize the gel rigidity (Gmax*). Here, wax ester oleogels with smaller total carbon numbers yielded higher Gmax* values than those of wax esters with higher total carbon numbers. The gel rigidity (Gmax*) inversely correlated with the crystal face length. Smaller and optically less well-defined platelets promoted higher gel rigidities. In the case of the microstructure of a specific oleogel composition being manipulated by a variation in the cooling rates (0.8; 5; 10 K/min), this relationship persisted. The information compiled in this manuscript further elucidates the crystallization behavior of wax esters in oleogels. This contributes to the understanding of the composition–structure–functionality relationship of wax-based oleogels supporting future food applications.
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18
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Fabrication of aerogel-templated oleogels from alginate-gelatin conjugates for in vitro digestion. Carbohydr Polym 2022; 291:119603. [DOI: 10.1016/j.carbpol.2022.119603] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/16/2022] [Accepted: 05/06/2022] [Indexed: 11/19/2022]
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19
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Babu A, Sivakumar G, Das A, Bharti D, Qureshi D, Habibullah SK, Satheesan A, Mohanty B, Pal K, Maji S. Preparation and Characterization of Novel Oleogels Using Jasmine Floral Wax and Wheat Germ Oil for Oral Delivery of Curcumin. ACS OMEGA 2022; 7:30125-30136. [PMID: 36061661 PMCID: PMC9434628 DOI: 10.1021/acsomega.2c03201] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 08/04/2022] [Indexed: 05/31/2023]
Abstract
Oleogels (OGs) have gained a lot of interest as a delivery system for a variety of pharmaceuticals. The current study explains the development of jasmine floral wax (JFW) and wheat germ oil (WGO)-based OGs for oral drug (curcumin) delivery application. The OGs were made by dissolving JFW in WGO at 70 °C and cooling it to room temperature (25 °C). The critical gelation concentration of JFW that induces the gelation of WGO was found to be 10% (w/w). The OGs were characterized using various techniques such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), microscopic analysis, and mechanical test. XRD data indicated that JFW influences the crystallinity of the OGs. Among the prepared OGs, OG 17.5 showed higher crystallization in the series. Optical microscopic studies demonstrated the formation of fiber structures due to the entanglement of crystals whereas, polarized light micrographs suggested the formation of spherulites or clustered crystallite structures. The mechanical properties of the OGs increased linearly with the increase in the JFW concentration. Curcumin-loaded OGs were examined for their controlled release applications. In summary, the developed OGs were found to have the necessary features for modulating the oral delivery of curcumin.
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Affiliation(s)
- Anashwara Babu
- Department
of Chemistry, SRM Institute of Science and
Technology, Kattankulathur, Chennai 603203, India
| | - Gomathi Sivakumar
- Department
of Chemistry, SRM Institute of Science and
Technology, Kattankulathur, Chennai 603203, India
| | - Anubhab Das
- Department
of Chemistry, SRM Institute of Science and
Technology, Kattankulathur, Chennai 603203, India
| | - Deepti Bharti
- Department
of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India
| | - Dilshad Qureshi
- Department
of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India
| | - SK Habibullah
- Institute
of Pharmacy and Technology, Salipur, Odisha 754202, India
| | - Anjana Satheesan
- Department
of Chemistry, SRM Institute of Science and
Technology, Kattankulathur, Chennai 603203, India
| | | | - Kunal Pal
- Department
of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India
| | - Samarendra Maji
- Department
of Chemistry, SRM Institute of Science and
Technology, Kattankulathur, Chennai 603203, India
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20
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Silva PM, Cerqueira MA, Martins AJ, Fasolin LH, Cunha RL, Vicente AA. Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12637] [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)
- Pedro M. Silva
- Centre of Biological Engineering University of Minho Braga Portugal
- International Iberian Nanotechnology Laboratory Braga Portugal
| | | | | | - Luiz H. Fasolin
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas – UNICAMP Campinas São Paulo Brazil
| | - Rosiane L. Cunha
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas – UNICAMP Campinas São Paulo Brazil
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21
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Wettlaufer T, Flöter E. Wax based oleogels and their application in sponge cakes. Food Funct 2022; 13:9419-9433. [PMID: 35971805 DOI: 10.1039/d2fo00563h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The use of high amounts of saturated fatty acids mainly obtained from tropical fats and oils gains increasing rejection from consumers. Use of liquid plant based oils, however, does not deliver necessary functionalities. In this contribution, sunflower-(SFW), bees-wax (BW), ricebran wax (RBW) and a BW-wax mixture (BW : SFWh) were investigated as a potential alternative fat phase in low-density bakery products. Since the food product matrix is composed of complex ingredients, key-functionalities (foam-stabilization, viscoelastic properties, and oil-binding) were first investigated for pure oleogels as oleofoams. It could be demonstrated that all waxes investigated were able to form oleofoams. The location of wax crystal aggregates, at the oil-air interface or in the bulk, was shown to be a significant factor regarding oil-binding and viscoelastic properties. However, it was not possible to transfer all findings made for the oleofoams to the ones made for the oleogel based sponge cakes. There, all oleogels showed improvement compared to the canola oil variant regarding oil-leaping and visual appearance (volume). Sensory evaluation attested satisfactory results for all wax-based oleogel applications. This contribution aims to deliver novel findings for wax-based oleogels as oleofoams as well as an alternative fat phase in low-density bakery products. The gathered results aim to enable a target-oriented characterization of oleogel applications and hence facilitate future use to deliver beneficial products to the market.
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Affiliation(s)
- Till Wettlaufer
- Technische Universität Berlin, Faculty III Process Sciences, Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Germany.
| | - Eckhard Flöter
- Technische Universität Berlin, Faculty III Process Sciences, Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Germany.
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22
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Barroso NG, Santos MAS, Okuro PK, Cunha RL. Composition and process approaches that underpin the mechanical properties of oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Noádia Genuario Barroso
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Matheus Augusto Silva Santos
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Paula Kiyomi Okuro
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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23
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da Silva Santos PH, da Silva Lannes SC. Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Paulo Henrique da Silva Santos
- Pharmaceutical Sciences School, Department of Biochemical‐Pharmaceutical Technology University of São Paulo ‐ USP São Paulo SP Brazil
| | - Suzana Caetano da Silva Lannes
- Pharmaceutical Sciences School, Department of Biochemical‐Pharmaceutical Technology University of São Paulo ‐ USP São Paulo SP Brazil
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24
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Sivakanthan S, Fawzia S, Madhujith T, Karim A. Synergistic effects of oleogelators in tailoring the properties of oleogels: A review. Compr Rev Food Sci Food Saf 2022; 21:3507-3539. [PMID: 35591753 DOI: 10.1111/1541-4337.12966] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/24/2022] [Accepted: 04/10/2022] [Indexed: 12/18/2022]
Abstract
Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence of evidence showing their deleterious health impact have triggered the attempts to find alternate tailor-made lipids for these solid fats. Oleogels is considered as a novel alternative, which has reduced saturated fat and no trans fat content. In addition to mimicking the distinctive characteristics of solid fats, oleogels can be developed to contain a high amount of polyunsaturated fatty acids and used to deliver bioactives. Although there has been a dramatic rise in the interest in developing oleogels for food applications over the past decade, none of them has been commercially used in foods so far due to the deficiency in their crystal network structure, particularly in monocomponent gels. Very recently, there is a surge in the interest in using of combination of gelators due to the synergistic effects that aid in overcoming the drawbacks in monocomponent gels. However, currently, there is no comprehensive insight into synergism among oleogelators reported in recent studies. Therefore, a comprehensive intuition into the findings reported on synergism is crucial to fill this gap. The objective of this review is to give a comprehensive insight into synergism among gelators based on recent literature. This paper also identifies the future research propositions towards developing oleogels capable of exactly mimicking the properties of conventional solid fats to bridge the gap between laboratory research and the food industry.
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Affiliation(s)
- Subajiny Sivakanthan
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia.,Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi, Sri Lanka.,Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
| | - Sabrina Fawzia
- School of Civil and Environmental Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
| | - Azharul Karim
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
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25
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Brykczynski H, Wettlaufer T, Flöter E. Revisiting pure component wax esters as basis of wax‐based oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Till Wettlaufer
- Department Food Process Engineering Technische Universität Berlin Germany
| | - Eckhard Flöter
- Department Food Process Engineering Technische Universität Berlin Germany
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26
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Lassila P, Valoppi F, Tommiska O, Hyvönen J, Holmström A, Hietala S, Salmi A, Haeggström E. Practical scale modification of oleogels by ultrasonic standing waves. ULTRASONICS SONOCHEMISTRY 2022; 85:105970. [PMID: 35367736 PMCID: PMC8983462 DOI: 10.1016/j.ultsonch.2022.105970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/18/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
Lipid-based materials, such as substitutes for saturated fats (oleogels) structurally modified with ultrasonic standing waves (USW), have been developed by our group. To enable their potential application in food products, pharmaceuticals, and cosmetics, practical and economical production methods are needed. Here, we report scale-up of our procedure of structurally modifying oleogels via the use of USW by a factor of 200 compared to our previous microfluidic chamber. To this end, we compared three different USW chamber prototypes through finite element simulations (FEM) and experimental work. Imaging of the internal structure of USW-treated oleogels was used as feedback for successful development of chambers, i.e., the formation of band-like structures was the guiding factor in chamber development. We then studied the bulk mechanical properties by a uniaxial compression test of the sonicated oleogels obtained with the most promising USW chamber, and sampled local mechanical properties using scanning acoustic microscopy. The results were interpreted using a hyperelastic foam model. The stability of the sonicated oleogels was compared to control samples using automated image analysis oil-release tests. This work enabled the effective mechanical-structural manipulation of oleogels in volumes of 10-100 mL, thus paving the way for USW treatments of large-scale lipid-based materials.
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Affiliation(s)
- Petri Lassila
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Fabio Valoppi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland; Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Finland; Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, FI-00014, Finland.
| | - Oskari Tommiska
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Jere Hyvönen
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Axi Holmström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Sami Hietala
- Department of Chemistry, University of Helsinki, P.O. Box 55 (Virtasen aukio 1), FI-00014, Finland
| | - Ari Salmi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Edward Haeggström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
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27
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Palla CA, Dominguez M, Carrín ME. An overview of structure engineering to tailor the functionality of monoglyceride oleogels. Compr Rev Food Sci Food Saf 2022; 21:2587-2614. [DOI: 10.1111/1541-4337.12930] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/07/2022] [Accepted: 02/02/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Camila A. Palla
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - Martina Dominguez
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - María Elena Carrín
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
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28
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Li L, Liu G, Bogojevic O, Pedersen JN, Guo Z. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications. Compr Rev Food Sci Food Saf 2022; 21:2077-2104. [DOI: 10.1111/1541-4337.12928] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 01/05/2022] [Accepted: 01/26/2022] [Indexed: 12/23/2022]
Affiliation(s)
- Linlin Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou China
| | - Oliver Bogojevic
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Jacob Nedergaard Pedersen
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Zheng Guo
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
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29
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Wang Z, Chandrapala J, Truong T, Farahnaky A. Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review. Crit Rev Food Sci Nutr 2022; 63:6069-6113. [PMID: 35057682 DOI: 10.1080/10408398.2022.2027339] [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: 11/03/2022]
Abstract
There is a growing need for healthier foods with no trans and reduced saturated fat. However, solid fats play critical roles in texture and sensory attributes of food products, making it challenging to eliminate them in foods. Recently, the concept of oleogelation as a novel oil structuring technique has received numerous attentions owing to their great potential to mimic the properties of solid fats. Understanding textural, rheological and sensory properties of oleogels helps predict the techno-functionalities of oleogels to replace solid fats in food products. This research critically reviews the textural and rheological properties of oleogels prepared by low molecular weight oleogelators (LMWGs) and functional characteristics of foods formulated by these oleogels. The mechanical properties of LMWG-containing oleogels are comprehensively discussed against conventional solid fats. The interactions between the oleogel and its surrounding food matrix are explained, and the sensory attributes of oleogel containing reformulated products are highlighted. Scientific insights into the texture and rheological properties of oleogels manufactured with a wide range of low molecular gelators and their related products are provided in order to boost their implication for creating healthier foods with high consumer acceptability. Future research opportunities on low molecular weight gelators are also discussed.
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Affiliation(s)
- Ziyu Wang
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Jayani Chandrapala
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Tuyen Truong
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
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30
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Scharfe M, Prange D, Flöter E. The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part
II
: Addition of selected minor oil components. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12556] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Daniel Prange
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Berlin Germany
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Wettlaufer T, Brykczynski H, Flöter E. Wax‐Based Oleogels—Properties in Medium Chain Triglycerides and Canola Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100114] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Till Wettlaufer
- Faculty III Process Sciences Department of Food Technology and Food Chemistry Food Process Engineering Technische Universität Berlin Strasse des 17. Juni 135 Berlin 10623 Germany
| | - Henriette Brykczynski
- Faculty III Process Sciences Department of Food Technology and Food Chemistry Food Process Engineering Technische Universität Berlin Strasse des 17. Juni 135 Berlin 10623 Germany
| | - Eckhard Flöter
- Faculty III Process Sciences Department of Food Technology and Food Chemistry Food Process Engineering Technische Universität Berlin Strasse des 17. Juni 135 Berlin 10623 Germany
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Synthesis, physical and mechanical properties of amphiphilic hydrogels based on polycaprolactone and polyethylene glycol for bioapplications: A review. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.05.051] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Valoppi F, Lassila P, Salmi A, Haeggström E. Automated image analysis method for oil-release test of lipid-based materials. MethodsX 2021; 8:101447. [PMID: 34434858 PMCID: PMC8374682 DOI: 10.1016/j.mex.2021.101447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 07/08/2021] [Indexed: 11/12/2022] Open
Abstract
We present an automated method to determine oil release from lipid-based materials. Oil-release tests can provide information regarding the ability to retain oil within the structuring network of lipid-based materials. This test provides a first insight into the stability of these materials and their possible applications in food, cosmetic, and pharmaceutical products. The method presented features a simple setup comprising a camera that automatically captures images of the evolution of the oil stain released from lipid-based materials placed on a filter paper. Image postprocessing is performed with two custom-made scripts developed for the freeware application ImageJ. The scripts allow direct calculation of the oil-stain area from all images stored in a folder returning as output numerical values in a table. This method was shown to be:inexpensive, as the employed tools and equipment are available in most laboratories both in academia and industry, self-running, as the method automatically captures images at predefined time intervals for a certain time span, practical, as manual-image analysis is unnecessary (200 images can be automatically analyzed in 3 min).
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Affiliation(s)
- Fabio Valoppi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, PO Box 64, Helsinki 00014, Finland.,Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, PO Box 66, Helsinki 00014, Finland.,Faculty of Agriculture and Forestry, Helsinki Institute of Sustainability Science, University of Helsinki, Helsinki 00014, Finland
| | - Petri Lassila
- Electronics Research Laboratory, Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, PO Box 64, Helsinki 00014, Finland
| | - Ari Salmi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, PO Box 64, Helsinki 00014, Finland
| | - Edward Haeggström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, PO Box 64, Helsinki 00014, Finland
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Conty V, Theierl S, Flöter E. Improving the nutritional profile of culinary products: oleogel-based bouillon cubes. Food Funct 2021; 12:7185-7197. [PMID: 34169299 DOI: 10.1039/d1fo01589c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Structured fat phases are the basis of many consumer relevant properties of fat-containing foods. To realise a nutritional improvement - less saturated, more unsaturated fatty acids - edible oleogels could be remedy. The feasibility of traditional fat phases structured by oleogel in culinary products has been evaluated in this study. In this contribution the oleogel application in bouillon cubes as model system for culinary products is discussed. Three different gelators (sunflower wax (SFW), a mixture of β-Sitosterol and γ-Oryzanol (SO) and ethylcellulose (EC)), at two concentration levels (5% and 10% (w/w)) each, were evaluated with respect to their physical properties, in the food matrix and application. The application of pure and structured canola oil (CO) was benchmarked against the reference, palm fat (PO). The assessment of the prototypes covered attempts to correlate the physicochemical analyses and sensory data. Organoleptic and analytical studies covered storage stability (up to 6 months) monitoring texture, color and fat oxidation. The results indicate that the substitution of palm fat by oleogel is essentially possible. The characteristics of the bouillon cubes are tuneable by gelator choice and inclusion level. Most importantly, the data show that the anticipated risk of intolerable effects of oxidation during shelf life is limited if antioxidants are used.
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Affiliation(s)
- Valentina Conty
- Department of Food Processing, Technical University Berlin, Seestraße 13, Berlin 13353, Germany.
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Pușcaș A, Mureșan V, Muste S. Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review. Polymers (Basel) 2021; 13:polym13121934. [PMID: 34200945 PMCID: PMC8230493 DOI: 10.3390/polym13121934] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.
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