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Yang Z, Cui J, Yun Y, Xu Y, Tan CP, Zhang W. Effect of different gelators on the physicochemical properties and microstructure of coconut oleogels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5139-5148. [PMID: 38284624 DOI: 10.1002/jsfa.13338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 01/13/2024] [Accepted: 01/26/2024] [Indexed: 01/30/2024]
Abstract
BACKGROUND The inherent properties of coconut oil (CO), including its elevated saturated fatty acid content and low melting point, make it suitable for application in plastic fat processing. The present study explores the physicochemical characteristics, micromorphology and oxidative stability of oleogels produced from CO using various gelators [ethylcellulose (EC), β-sitosterol/γ-oryzanol (PS) and glyceryl monostearate (MG)] to elucidate the formation mechanisms of coconut oleogels (EC-COO, PS-COO and MG-COO). RESULTS Three oleogel systems exhibited a solid-like behavior, with the formation of crystalline forms dominated by β and β'. Among them, PS-COO exhibited enhanced capability with respect to immobilizing liquid oils, resulting in solidification with high oil-binding capacity, moderate hardness and good elasticity. By contrast, MG-COO demonstrated inferior stability compared to PS-COO and EC-COO. Furthermore, MG-COO and PS-COO demonstrated antioxidant properties against CO oxidation, whereas EC-COO exhibited the opposite effect. PS-COO and EC-COO exhibited superior thermodynamic behavior compared to MG-COO. CONCLUSION Three oleogels based on CO were successfully prepared. The mechanical strength, storage modulus and thermodynamic stability of the CO oleogel exhibited concentration dependence with increasing gelling agent addition. PS-COO demonstrated relatively robust oil-binding capacity and oxidative stability, particularly with a 15% PS addition. This information contributes to a deeper understanding of CO-based oleogels and offers theoretical insights for their application in food products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Zihan Yang
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Jingtao Cui
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Yonghuan Yun
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Yongjiang Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou, China
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2
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Kim SH, Jo YJ, Lee SH, Park SH. Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making. Foods 2024; 13:1678. [PMID: 38890906 PMCID: PMC11171671 DOI: 10.3390/foods13111678] [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: 04/17/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products.
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Affiliation(s)
- Sung-Huo Kim
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Yeon-Ji Jo
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Department of Marin Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Sung Ho Lee
- SPC Group Research Institute of Food and Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Sung-Hoon Park
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
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3
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Roufegarinejad L, Habibzadeh Khiabani A, Konar N, Toofighi S, Rasouli Pirouzian H. Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:331-339. [PMID: 38196711 PMCID: PMC10772011 DOI: 10.1007/s13197-023-05844-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2023] [Accepted: 09/11/2023] [Indexed: 01/11/2024]
Abstract
The aim of this study was to replace cocoa butter substitute (CBS) with structured sunflower oil in chocolate spread partially. Two types of oleogel, 6% carnauba wax (CWO) and 2% carnauba wax with 4% adipic acid (AD-CWO) were substituted (at 20%, 50%, and 70%), and chocolate spread characteristics were evaluated. Various properties of chocolate spread samples were investigated as peroxide value, firmness, oil binding capacity, moisture content, molecular interactions, and molecular conformation of fat crystals. The increasement of CBS substitution by oleogel in samples significantly reduced firmness. The samples with 20% replacement formulated by CWO and AD-CWO had the highest oil binding capacity, 97.48 ± 0.21% and 97.73 ± 0.02, respectively. Moreover, oxidative stability analysis showed a positive correlation with an increasing replacement level over 90 days of storage. Based on FT-IR analysis, the new intermolecular hydrogen bond formation in the oleogel-based spreads network has been confirmed. CBS replacement with oleogels revealed the presence of stable β´ polymorphs with low intensity. In conclusion, the carnauba-based oleogels have significant potential to substitute CBS in chocolate spread partially.
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Affiliation(s)
- Leila Roufegarinejad
- Department of Food Science and Technology, Islamic Azad University, Tabriz, Iran
| | - Arezou Habibzadeh Khiabani
- Department of Food Science and Technology, Islamic Azad University, Tabriz, Iran
- Independent Researcher, Istanbul, Turkey
- Department of Food Science and Technology, Islamic Azad University, Tabriz, Iran Tabriz Branch
| | - Nevzat Konar
- Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, 26160 Eskisehir, Turkey
| | - Sepideh Toofighi
- Department of Food Science and Technology, Islamic Azad University, Tabriz, Iran
| | - Haniyeh Rasouli Pirouzian
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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4
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Munialo CD, Vriesekoop F. Plant-based foods as meat and fat substitutes. Food Sci Nutr 2023; 11:4898-4911. [PMID: 37701231 PMCID: PMC10494633 DOI: 10.1002/fsn3.3421] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 09/14/2023] Open
Abstract
Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative proteins, for example, proteins from plant sources which are perceived to be cheaper, healthier, and sustainable. The use of trans and saturated fatty acids in the food industry has been associated with various health issues that include an increased risk of metabolic disorders. This has resulted in an increased search for fat substitutes that are healthier and sustainable. To contribute toward a reduction in the consumption of meats from animal sources and the consumption of trans and saturated fatty acids, the formulation of plant-based meat and fat analogs/substitutes has been carried out. However, there has been a lower acceptance of these meat or fat substitutes which was attributed to their sensorial and textural properties that fail to mimic or resemble real fat or meat. Therefore, this review aims to discuss the advances that have been made when it comes to plant-based meat and fat substitutes. Additionally, consumer perception and acceptance of these products will be reviewed as well as future markets will be discussed and the opportunities and challenges that exist in the formulation of these products will be explored.
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Affiliation(s)
- Claire D. Munialo
- Food, Land and Agribusiness ManagementHarper Adams UniversityNewportUK
| | - Frank Vriesekoop
- Food, Land and Agribusiness ManagementHarper Adams UniversityNewportUK
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5
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Wang Z, Chandrapala J, Truong T, Farahnaky A. Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes. Foods 2023; 12:3093. [PMID: 37628092 PMCID: PMC10453496 DOI: 10.3390/foods12163093] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/22/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1-4% beeswax (BW) and carnauba wax (CRW). One percent wax was sufficient for EC to form self-sustaining oleogel. Rheological analysis demonstrated that 4%EC + 4%BW/CRW had comparable oleogel properties to 8%EC. The yield stress and flow point of wax oleogels were enhanced upon EC addition. EC did not influence the thermal behaviour of the wax component of the oleogel, but the crystallinity and plasticity of the combined oleogel increased. The crystal shape of BW oleogel changed upon EC addition from a needle-like to spherulitic shape. Confocal laser scanning microscopy highlighted the uniform distribution of EC polymeric network and wax crystals. EC/wax mixtures have promising oil-structuring abilities that have the potential to use as solid fat substitutes.
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Affiliation(s)
| | | | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC 3082, Australia; (Z.W.); (J.C.); (T.T.)
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6
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Dimakopoulou-Papazoglou D, Giannakaki F, Katsanidis E. Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils. Gels 2023; 9:627. [PMID: 37623082 PMCID: PMC10454151 DOI: 10.3390/gels9080627] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/17/2023] [Accepted: 08/02/2023] [Indexed: 08/26/2023] Open
Abstract
Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an alternative structured fat, providing healthier substitutes to saturated and trans fats in foods. This study aimed to investigate the properties of oleogels formed by the interaction between monoglycerides and different waxes in various edible oils. For this purpose, waxes, namely rice bran (RBW), candelilla (CDW), sunflower (SW), and beeswax (BW), together with MGs in a total concentration level of 15% (w/w) were dissolved in several edible oils (olive, sunflower, sesame, and soybean). The structure and physical properties of oleogels were investigated using texture analysis, polarized light microscopy, melting point measurements, and Fourier-transform infrared spectroscopy (FTIR). The hardest structure was produced by SW/MG (5.18 N), followed by CDW (2.87 N), RBW (2.34 N), BW (2.24 N) and plain MG (1.92 N). Furthermore, RBW and SW led to a higher melting point (69.2 and 67.3 °C) than the plain MG oleogels (64.5 °C). Different crystallization structures, i.e., needle-like crystals and spherulites, were observed depending on the type of wax, its concentration, and the oil used. These results can be used to control the properties of oleogels by adjusting the gelator composition for a variety of potential food applications.
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Affiliation(s)
| | | | - Eugenios Katsanidis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (D.D.-P.); (F.G.)
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7
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Ciuffarin F, Alongi M, Peressini D, Barba L, Lucci P, Calligaris S. Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil. Food Chem 2023; 412:135572. [PMID: 36724719 DOI: 10.1016/j.foodchem.2023.135572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/22/2022] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
The role of polyphenols in affecting the structural and rheological properties of oleogels was investigated. Polyphenols were selectively removed from extra virgin olive oil (EVOO), and the resulting oils at three different polyphenol levels were gelled by using 10% (w/w) of monoglycerides (MG), rice wax (RW), sunflower wax (SW), and a mixture of β-sitosterol/γ-oryzanol (PS). The structural characteristics of oleogels were assessed by visual appearance, rheology, polarized light microscopy, calorimetry, XRD, and FTIR. Polyphenol content differently affected oleogel characteristics depending on network features. While EVOO-polyphenols did not influence PS- and SW-based oleogels, they reinforced MG- and RW-based oleogel network. As polyphenol content increased, the critical stress and melting temperature also increased, concomitantly with changes in crystal morphology. This was attributed to the capacity of polyphenols to form additional junction points in the crystalline network.
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Affiliation(s)
- Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Luisa Barba
- Institute of Crystallography, National Council of Research, 34100 Trieste, Italy
| | - Paolo Lucci
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
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8
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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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9
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Tanislav AE, Pușcaș A, Mureșan V, Mudura E. The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery. Crit Rev Food Sci Nutr 2023:1-27. [PMID: 37158188 DOI: 10.1080/10408398.2023.2207206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content of products and being more sustainable for temperate regions as compared to tropical fats. Moreover, these alternative fat systems improve the nutritional profile, increase the bioavailability of bioactive compounds, and can be used as preservation films and markers for the inactivation of pathogens, while in 3D printing facilitate the obtaining of superior food products. Furthermore, bi-, oleo- and emulgels offer food industries efficient, innovative, and sustainable alternatives to animal fats, shortenings, margarine, palm and coconut oil due to the nutritional improvements. According to recent studies, gels can be used as ingredients for the total or partial replacement of saturated and trans fats in the meat, bakery and pastry industry. The evaluation of the oxidative quality of this gelled systems is significant because the production process involves the use of heat treatments and continuous stirring where large amounts of air can be incorporated. The aim of this literature review is to provide a synthesis of studies to better understand the interaction of components and to identify future improvements that can be applied in oil gelling technology. Generally, higher temperatures used in obtaining polymeric gels, lead to more oxidation compounds, while a higher concentration of structuring agents leads to a better protection against oxidation. Due to the gel network ability to function as a barrier against oxidation factors, gelled matrices are able to provide superior protection for the bioactive compounds. The release percentage of bioactive molecules can be regulated by formulating the gel matrix (type and concentration of structuring agents and type of oil). In terms of food products, future research may include the use of antioxidants to improve the oxidative stability of the reformulated products.
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Affiliation(s)
- Anda Elena Tanislav
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Elena Mudura
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
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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: 8] [Impact Index Per Article: 8.0] [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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11
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A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies. Sci Rep 2022; 12:12619. [PMID: 35871205 PMCID: PMC9308800 DOI: 10.1038/s41598-022-16809-9] [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: 03/23/2022] [Accepted: 07/15/2022] [Indexed: 11/21/2022] Open
Abstract
Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.
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12
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Pușcaș A, Tanislav AE, Mureșan AE, Fărcaș AC, Mureșan V. Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter. Gels 2022; 8:gels8100613. [PMID: 36286114 PMCID: PMC9601359 DOI: 10.3390/gels8100613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 09/21/2022] [Accepted: 09/22/2022] [Indexed: 11/16/2022] Open
Abstract
A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in the original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reformulate chocolate flavor butter, using cold pressed walnut oil (WO) oleogels (OGs) structured with 10% waxes and monoglyceride (MG), as a milk fat replacing system. The rheological, textural and microscopic characteristics of the oleogels and the spreads were compared. Oil binding capacity (OBC) and colorimetry were also assessed. Fourier transform infrared studies were used to monitor the composition of the samples. Oleogels and oleogel based chocolate butter behaved like strong gels (G’ > G”). The use of candelilla wax (CW) led to the formation of a much firmer spread (S-CW), with a hardness of 3521 g and G’LVR of 139,920 Pa, while the monoglyceride-based spread (S-MG) registered a hardness of 1136 g and G’LVR 89,952 Pa. In the spreadability test, S-CW registered a hardness of 3376 g and hardness work of 113 mJ, comparable to the commercially available chocolate butter. The formulated spreads exhibited shear thinning effects, and increased viscosity with decreasing temperature. A large round peak at 3340 cm−1 was present in the spectra of the candelilla wax-based oleogel (OG-CW) and the reference spreads due to hydrogen bonding, but was absent in S-CW or S-MG. The FTIR spectra of the alternative spreads exhibited the same peaks as the WO and the oleogels, but with differences in the intensities. S-CW exhibited a dense crystal network, with spherulitic crystals of 0.66−1.73 µm, which were statistically similar to those of the reference made from cream (S-cream). S-MG exhibited the lowest stability upon centrifugation, with an OBC of 99.76%. Overall, both oleogel-based chocolate spreads can mimic the properties of the commercially existing chocolate butter references.
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Affiliation(s)
- Andreea Pușcaș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Anda Elena Tanislav
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Andruţa Elena Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Correspondence:
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Liu Y, Ma S, Xia H, Guo S, Zeng C. Edible oleogels stabilized solely by stigmasterol: effect of oil type and gelator concentration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4759-4769. [PMID: 35218222 DOI: 10.1002/jsfa.11841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/08/2022] [Accepted: 02/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Phytosterols are considered to be one of the most promising gelators for obtaining oleogel because of their additional health benefits and natural coexist with vegetable oils. Previous studies have confirmed that individual phytosterols are not capable of structuring vegetable oils unless they act synergistically with other components. However, based on the self-assembly properties of stigmasterol (ST) in organic solvents, we speculate that it can also structure vegetable oils as a gelator alone. RESULTS For the first time, the present study confirmed the feasibility of using ST alone as a gelator for structuring of vegetable oils, including rapeseed oil (RSO), olive oil (OLO) and flaxseed oil (FSO). RSO had the lowest ST gelation concentration (4%, w/w), and the oil-binding capacity and firmness value of the oleogels were the highest. The rheological results showed that all the samples were gelatinous (G' > G″). The results of differential scanning calorimeter and X-ray diffraction further confirmed that the properties of RSO-based oleogels are superior to those prepared by OLO and FSO. The microscopic results also confirmed that the crystal structure of RSO oleogels was more uniform, smaller and more densely distributed. CONCLUSION The structural properties of the oleogels were positively correlated with the ST concentration, and various analysis indicators showed that the performance of the oleogel based on RSO was better than that of OLO and FSO. In summary, the present study used ST as a gelator to successfully prepare oleogels with excellent properties, which provides a feasible reference for researchers in related fields. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yugang Liu
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shuangshuang Ma
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shiyin Guo
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
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14
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Formulation and evaluation of hair growth enhancing effects of oleogels made from Rosemary and Cedar wood oils. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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15
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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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16
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Principato L, Carullo D, Bassani A, Gruppi A, Duserm Garrido G, Dordoni R, Spigno G. Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils. Foods 2021; 10:foods10123072. [PMID: 34945623 PMCID: PMC8701372 DOI: 10.3390/foods10123072] [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: 11/22/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.
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17
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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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18
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Sahu D, Bharti D, Kim D, Sarkar P, Pal K. Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil-Derived Oleogels Using Sunflower Lecithin and Soya Lecithin. Gels 2021; 7:226. [PMID: 34842726 PMCID: PMC8628760 DOI: 10.3390/gels7040226] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 10/15/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022] Open
Abstract
Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The proposed work is an attempt to understand the impact of differently sourced lecithin, such as sunflower lecithin (SFL) and soya lecithin (SYL), on the various physicochemical properties of CW and rice bran oil (RBO) oleogels. The yellowish-white appearance of all samples and other effects of lecithin on the appearance of oleogels were initially quantified by using CIELab color parameters. The microstructural visualization confirmed grainy and globular fat structures of varied size, density, packing, and brightness. Samples made by using 5 mg of SFL (Sf5) and 1 mg of SYL (Sy1) in 20 g showed bright micrographs consisting of fat structures with better packing that might have been due to the improvised crystallinity in the said samples. The FTIR spectra of the prepared samples displayed no significant differences in the molecular interactions among the samples. Additionally, the slow crystallization kinetics of Sf5 and Sy1 correlated with better crystal packing and fewer crystal defects. The DSC endotherm displayed two peaks for melting corresponding to the melting of different molecular components of CW. However, all the formulations showed a characteristic crystallization peak at ~40 °C. The structural reorganization and crystal growth due to the addition of lecithin affected its mechanical property significantly. The spreadability test among all prepared oleogels showed better spreadable properties for Sf5 and Sy1 oleogel. The inclusion of lecithin in oleogels has demonstrated an enhancement in oleogel properties that allows them to be included in various food products.
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Affiliation(s)
- Deblu Sahu
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, Odisha, India; (D.S.); (D.B.)
| | - Deepti Bharti
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, Odisha, India; (D.S.); (D.B.)
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green BioScience and Technology, Seoul National University, Seoul 151747, Gwangwon-do, Korea;
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, Odisha, India; (D.S.); (D.B.)
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19
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Szymańska I, Żbikowska A, Kowalska M, Golec K. Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams. J Oleo Sci 2021; 70:1495-1507. [PMID: 34497181 DOI: 10.5650/jos.ess21126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The purpose of this study was to determine the impact of the fat system type (milk fat - MF, palm oil - PO or oleogel - OG, i.e. RO-LO - rapeseed oil and linseed oil mixture structured by candelilla wax) on the properties of soy creams, in comparison with dairy cream. The MF exhibited the most increase of acid value (2.5-fold), and the RO-LO - increase of peroxide value (3-fold), after 30 days of storage at 20°C. The PO was the most oxidative stable. The OG presented the slightest oxidative changes, the highest slip melting point (39°C) and centrifugal stability (99.6%). The pH and total acidity values of soy creams were similar to soy drink. All creams exhibited unimodal distribution of dispersed particles. The average particle size and dispersity indexes of these emulsions were in range of 1.74-1.80 µm and 0.93-1.16, respectively. The creams with MF or OG exhibited a greater viscosity than sweet dairy cream - 1.66 10-5 nm-2, and a higher degree of shear-thinning. The accelerated creaming phenomenon (flotation of lipids molecules) occurred during centrifugation. The cream with PO had the lowest resistance to centrifugal force (instability index - 0.052). The possibility to obtain a stable vegan soy creams containing oleogel (as replacer of conventional fats) has been demonstrated.
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Affiliation(s)
- Iwona Szymańska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, (WULS-SGGW)
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, (WULS-SGGW)
| | - Malgorzata Kowalska
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities
| | - Krzysztof Golec
- Department of Physicochemistry and Material Technology, Kazimierz Pulaski University of Technologies and Humanities
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20
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Yilmaz E, Demirci Ş. Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax. Gels 2021; 7:gels7030095. [PMID: 34287323 PMCID: PMC8293085 DOI: 10.3390/gels7030095] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/08/2021] [Accepted: 07/13/2021] [Indexed: 01/12/2023] Open
Abstract
This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Results indicated that spice addition does not interfere with gel formation, stability, and gelation time. The oleogels’ color values were affected by the color of the VOO and the spices. The free fatty acidity and peroxide values were within the acceptable limits for virgin olive oils. There were β’ crystal polymorphs, and melting peak temperatures were around 62 °C. Rheological analyses proved that the oleogels were fairly stable under moderate frequencies, maintained their gelled state until around 52 °C, and recovered their shear induced structural loss after force cessation. There were 22 aromatic volatiles quantified in the samples, which originated from the VOO and spices used as ingredients. A trained panel defined the samples using 13 sensory descriptors. Consumer tests proved that the new oleogels were liked by consumers. Overall, this study provided information and the possibility of spice-enriched and spreadable VOO oleogels to enhance per capita consumption of olive oils with new consumption habits.
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Affiliation(s)
- Emin Yilmaz
- Correspondence: ; Tel.: +90-286-218-0018/20054; Fax: +90-286-218-0541
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21
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Canizares D, Angers P, Ratti C. Organogelation Capacity of Epicuticular and Cuticular Waxes from Flax and Wheat Straws. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12441] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Diego Canizares
- Institute of Nutrition and Functional Foods (INAF) Laval University Quebec QC G1V 0A6 Canada
- Department of Food Science Laval University Quebec QC G1V 0A6 Canada
| | - Paul Angers
- Institute of Nutrition and Functional Foods (INAF) Laval University Quebec QC G1V 0A6 Canada
- Department of Food Science Laval University Quebec QC G1V 0A6 Canada
| | - Cristina Ratti
- Institute of Nutrition and Functional Foods (INAF) Laval University Quebec QC G1V 0A6 Canada
- Department of Soils Science and Agri‐Food Engineering Laval University Quebec QC G1V 0A6 Canada
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22
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Silva PM, Martins AJ, Fasolin LH, Vicente AA. Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry. Gels 2021; 7:gels7010012. [PMID: 33525634 PMCID: PMC7931099 DOI: 10.3390/gels7010012] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 01/25/2021] [Accepted: 01/25/2021] [Indexed: 11/16/2022] Open
Abstract
Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidation values (below 1.5 meq O2·kg-1) remained within legal limits. Organogels displayed similar textural properties to those of commercially available spreadable products, while displaying a low critical gelation concentration. In short, it was shown that tailoring the physicochemical properties of organogels towards specific applications is possible. The produced organogels showed similar properties to the ones of commercially available spreadable products, revealing favourable oxidative profiles. Therefore, an industrial application can be easily foreseen, building on the natural characteristics of olive oil as a healthier alternative to current spreadable products.
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Affiliation(s)
- Pedro M. Silva
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal;
- International Iberian Nanotechnology Laboratory, Food Processing and Nutrition Group, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal;
| | - Artur J. Martins
- International Iberian Nanotechnology Laboratory, Food Processing and Nutrition Group, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal;
| | - Luiz H. Fasolin
- Department of Food Engineering, School of Food Engineering, University of Campinas—UNICAMP, 13083-862 Campinas, SP, Brazil;
| | - António A. Vicente
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal;
- Correspondence:
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23
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Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel. Processes (Basel) 2020. [DOI: 10.3390/pr8111412] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Cold-pressed pumpkin seed oil is a valuable source of bioactive molecules, including phenolic compounds. Oleogels are designed for trans and saturated fats substitution in foods, but also demonstrate protection and delivery of bioactive compounds. Consequently, the present work aimed to assess individual phenolic compounds dynamics and infrared fingerprints during the ambient storage of pumpkin seed oil and thereof oleogel. For oleogels production, a 5% ternary mixture of waxes, composed by 3% beewax, 1% sunflower wax and 1% rice bran wax, was used. Phenolic compounds were extracted by traditional liquid–liquid extraction, followed by HPLC-MS quantification. FTIR (400–4000 cm−1) was used for characterizing and monitoring the oxidative stability of all samples and for the evaluation of intermolecular forces between oleogelator mixtures and oil. Specific wavenumbers indicated oxidative processes in stored sample sets; storage time and sample clustering patterns were revealed by chemometrics. Isolariciresinol, vanillin, caffeic and syringic acids were quantified. The main changes were determined for isolariciresinol, which decreased in liquid pumpkin seed oil samples from 0.77 (T1) to 0.13 mg/100 g (T4), while for oleogel samples it decreased from 0.64 (T1) to 0.12 mg/100 g (T4). However, during the storage at room temperature, it was concluded that oleogelation technique might show potential protection of specific phenolic compounds such as syringic acid and vanillin after 8 months of storage. For isolariciresinol, higher amounts are registered in the oleogel (0.411 mg/100 g oil) than in the oil (0.37 mg/100 g oil) after 5 months of ambient temperature storage (T3). Oxidation processes occurred after 5 months storage for both oil and oleogel samples.
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24
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A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101657] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Ghan SY, Siow LF, Tan CP, Cheong KW, Thoo YY. Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09633-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Papadaki A, Kopsahelis N, Freire DMG, Mandala I, Koutinas AA. Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate. Biomolecules 2020; 10:E106. [PMID: 31936326 PMCID: PMC7022785 DOI: 10.3390/biom10010106] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/06/2019] [Accepted: 12/09/2019] [Indexed: 12/31/2022] Open
Abstract
Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1-2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G' is higher than G″ at 20-27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications.
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Affiliation(s)
- Aikaterini Papadaki
- Department of Food Science Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece;
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece;
| | - Denise M. G. Freire
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Technology Center, A, Lab 549, Rio de Janeiro 21941-901, Brazil
| | - Ioanna Mandala
- Department of Food Science Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Apostolis A. Koutinas
- Department of Food Science Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
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Pușcaș A, Mureșan V, Socaciu C, Muste S. Oleogels in Food: A Review of Current and Potential Applications. Foods 2020; 9:E70. [PMID: 31936353 PMCID: PMC7022307 DOI: 10.3390/foods9010070] [Citation(s) in RCA: 95] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/24/2019] [Accepted: 12/27/2019] [Indexed: 02/06/2023] Open
Abstract
Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.
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Affiliation(s)
- Andreea Pușcaș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.)
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.)
| | - Carmen Socaciu
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.)
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28
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Pang M, Wang X, Cao L, Shi Z, Lei Z, Jiang S. Structure and thermal properties of β‐sitosterol‐beeswax‐sunflower oleogels. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14370] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Min Pang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Xiuxiu Wang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Lili Cao
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Zhaojuan Shi
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Zheng Lei
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Shaotong Jiang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
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29
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Demirkesen I, Mert B. Recent developments of oleogel utilizations in bakery products. Crit Rev Food Sci Nutr 2019; 60:2460-2479. [PMID: 31385718 DOI: 10.1080/10408398.2019.1649243] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Available evidence from clinical trials suggests the replacement of saturated fatty acids with polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary heart disease. Thus, the importance of limiting of saturated fatty acid intake as well as the removal of trans-fatty acids from the diet have also emphasized. Conversely, recent studies have questioned the simple explanation of the relationship of dietary saturated fats and of individual saturated fatty acids to cardiovascular disease. Although, controversies continue to exist, current recommendations have highlighted that the importance of a critical look at the evaluation of scientific understanding about dietary fats and health. Therefore, manufacturers and scientists have focused on seeking alternative ways to modify or structure liquid oil without the use of saturated and trans-fats and hence to offer the functionality of fats to food products without changing the nutritional profile of liquid oil. However, since shortening as the essential component of bakery products affects dough structure and the desired final product attributes, the replacement of shortening creates a big challenge in bakery problems. The aim of this study was to provide an overview of the functions of shortening in bakery products and of the field of oleogels with special importance on the updates from recent years and their possible applications in bakery products. With the incorporation of oleogels or oleogel/shortening blends, rheological properties of dough/batters as well as physicochemical properties of resulted products may be resembled to those made with shortening. Conversely, the application of this technique had a role on retaining solid-like properties while possesses a healthier fatty acid profile. Very recent study indicated that gradual replacement of shortening with oleogels have potential for partial reduction of saturated fat without chancing physical properties of gluten free aerated products. Thus, the applications of oleogels may also present more alternatives for celiac sufferers' diet.
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Affiliation(s)
- Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Behic Mert
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Jiang Z, Geng S, Liu C, Jiang J, Liu B. Preparation and characterization of lutein ester-loaded oleogels developed by monostearin and sunflower oil. J Food Biochem 2019; 43:e12992. [PMID: 31373024 DOI: 10.1111/jfbc.12992] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 06/18/2019] [Accepted: 07/10/2019] [Indexed: 11/28/2022]
Abstract
The marigold (Tagetes erecta L.) flower is rich in lutein ester with many health-promoting activities. In this study, the effects of vegetable oil type and extracting the temperature on the extraction efficiency of lutein ester in the marigold flower were evaluated. Then, the structuring of the lutein ester-loaded sunflower oil with the addition of different amounts of monostearin and cooling temperatures (4 and 20°C) was investigated. The XRD analysis suggested that these oleogels were stabilized by the network formed by monostearin crystals in the sunflower oil. The textural properties (firmness, cohesiveness, and hardness) of oleogels were positively related to the monostearin dosage, but negatively related to the cooling temperature. According to the rheological results, the oleogels belonged to the pseudoplastic gel and their gelation temperature (Tg ) was only related to the concentration of monostearin. The light stability of lutein ester in the oleogels was also significantly improved in a monostearin dosage-dependent manner. PRACTICAL APPLICATIONS: The edible lutein ester-loaded oleogel for foods developed by structuring the sunflower oil with monostearin is introduced in this study. Its texture and rheological properties can be adjusted to cater to different requirements in the food industry by changing the monostearin dosage and cooling temperature. This study provides a reference for the development of other liposoluble nutraceuticals.
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Affiliation(s)
- Zhaojing Jiang
- Henan Institute of Science and Technology, Xinxiang, China
| | - Sheng Geng
- Henan Institute of Science and Technology, Xinxiang, China
| | - Changzhong Liu
- Henan Institute of Science and Technology, Xinxiang, China
| | - Jinqing Jiang
- Henan Institute of Science and Technology, Xinxiang, China
| | - Benguo Liu
- Henan Institute of Science and Technology, Xinxiang, China
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Kamali E, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Novel oleogel formulation based on amaranth oil: Physicochemical characterization. Food Sci Nutr 2019; 7:1986-1996. [PMID: 31289646 PMCID: PMC6593383 DOI: 10.1002/fsn3.1018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 01/06/2019] [Accepted: 01/08/2019] [Indexed: 11/18/2022] Open
Abstract
This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle-shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%-6% reduction.
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Affiliation(s)
- Elahe Kamali
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
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Papadaki A, Cipolatti EP, Aguieiras ECG, Cerqueira Pinto MC, Kopsahelis N, Freire DMG, Mandala I, Koutinas AA. Development of Microbial Oil Wax-Based Oleogel with Potential Application in Food Formulations. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02257-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Martinović N, Poklar Ulrih N, Abramovič H. Sinapic Acid and its Derivatives Increase Oxidative Stability in Different Model Lipid Systems. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800326] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Neda Martinović
- Biotechnical Faculty, University of LjubljanaSI‐1111 LjubljanaSlovenia
| | | | - Helena Abramovič
- Biotechnical Faculty, University of LjubljanaSI‐1111 LjubljanaSlovenia
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Storage stability of bleached rice bran wax organogels and water-in-oil emulsions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9957-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Martins AJ, Vicente AA, Cunha RL, Cerqueira MA. Edible oleogels: an opportunity for fat replacement in foods. Food Funct 2018; 9:758-773. [PMID: 29417124 DOI: 10.1039/c7fo01641g] [Citation(s) in RCA: 134] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The scientific and industrial communities have been giving great attention to the development of new bio-based materials with potential use in innovative technological applications. Among these materials are the structures with gel-like behavior that can be used in the cosmetic, pharmaceutical and food industries, aiming at controlling the physical properties of the final products. In the past ten years, words like oleogels and organogels have been increasingly used, the existing number of manuscripts and patents being proof of this tendency. In the food industry, oleogels can be used to control phase separation, and decrease the mobility and migration of the oil phase, providing solid-like properties without using high levels of saturated fatty acids as well as to be a carrier of bioactive compounds. In most cases, their main features are related to the reorganization process of gelators after an increase of the temperature, above the melting or glass transition temperature of the materials, known as the direct method, but it is also possible to develop oleogels by indirect methods, such as emulsification and the solvent exchange technique. In the direct methods, the reorganization is able to physically entrap oil leading to different physicochemical properties, the rheological behavior and texture properties being the frequently most studied ones. This review overviews the use of food grade and bio-based structurants to produce edible oleogels, aiming at fat replacement and structure-tailoring. Gelation mechanisms and oil phases used during oleogel production are discussed, as well as the current food applications and future trends for this kind of structure.
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Affiliation(s)
- Artur J Martins
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Huang H, Hallinan R, Maleky F. Comparison of different oleogels in processed cheese products formulation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13846] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Huidong Huang
- Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Rd Columbus OH 43210 USA
| | - Robert Hallinan
- Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Rd Columbus OH 43210 USA
| | - Farnaz Maleky
- Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Rd Columbus OH 43210 USA
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Pehlivanoğlu H, Demirci M, Toker OS, Konar N, Karasu S, Sagdic O. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Crit Rev Food Sci Nutr 2017; 58:1330-1341. [PMID: 27830932 DOI: 10.1080/10408398.2016.1256866] [Citation(s) in RCA: 140] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.
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Affiliation(s)
- Halime Pehlivanoğlu
- a Food Engineering Department , İstanbul Sabahattin Zaim University , Istanbul , Turkey
| | - Mehmet Demirci
- a Food Engineering Department , İstanbul Sabahattin Zaim University , Istanbul , Turkey
| | - Omer Said Toker
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
| | - Nevzat Konar
- c Food Engineering Department , Engineering and Architecture Faculty, Siirt University , Siirt , Turkey
| | - Salih Karasu
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
| | - Osman Sagdic
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
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Lupi FR, Shakeel A, Greco V, Baldino N, Calabrò V, Gabriele D. Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Öğütcü M, Arifoğlu N, Yılmaz E. Restriction of oil migration in tahini halva via organogelation. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600189] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mustafa Öğütcü
- Faculty of Engineering, Department of Food Engineering; Çanakkale Onsekiz Mart University; Çanakkale Turkey
| | - Nazan Arifoğlu
- Department of Food Process, Bayramiç Vocational College; Çanakkale Onsekiz Mart University; Bayramiç Çanakkale Turkey
| | - Emin Yılmaz
- Faculty of Engineering, Department of Food Engineering; Çanakkale Onsekiz Mart University; Çanakkale Turkey
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Martins AJ, Cerqueira MA, Cunha RL, Vicente AA. Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability. Food Funct 2017; 8:4241-4250. [DOI: 10.1039/c7fo00953d] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Incorporation of β-carotene in beeswax-based oleogels promoted structural, thermal and rheological changes leading also to different crystalline arrangements.
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Affiliation(s)
- Artur J. Martins
- Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | | | - Rosiane L. Cunha
- Department of Food Engineering
- Faculty of Food Engineering
- University of Campinas
- Campinas
- Brazil
| | - António A. Vicente
- Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
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41
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Öğütcü M, Yılmaz E, Güneşer O. Influence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2719-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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