Beeswax-based oleogels with different types of vegetable oil, including camellia oil (CO), soybean oil (SO), sunflower oil (SFO), or flaxseed oil (FO), were prepared and their structure and thermal properties were evaluated. The critical concentration of oleogel obtained from each of CO, SO, and SFO at 25 °C was 3% (w/w), and that from FO was 4%. Thermal measurements revealed similar thermodynamic curves for oleogels in different lipid phases. X-Ray diffraction showed orthorhombic perpendicular subcell packing and characteristic peaks of the β’ form. Furthermore, a morphology analysis of the crystals showed that they were needle shaped. Fourier transform-infrared spectra revealed that beeswax-based oleogels were formed via non-covalent bonds and may be stabilized with physical entanglements. The oleogels showed oil type-dependent oxidative abilities, but they were all stable and showed no obvious changes in peroxide value during 90 days of storage at 5 °C.
The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglycerides oleogels. The results showed that the release of flavor substances in SO in an open environment is in accordance with the Weibull equation kinetics. The oleogels were found to retard the release of volatiles with high saturated vapor pressures and low hydrophobic constants in SO. The release rate constant k value of 2-methylpyazine in BW oleogel is 0.0022, showing the best retention effect. In contrast, the addition of gelling agents had no significant retention effect on the release of volatiles with low saturated vapor pressures or high hydrophobic constants in SO, and even promoted the release of these compounds to some extent. This may be due to the hydrophilic structural domains formed by the self-assembly of gelling agents, which reduces the hydrophobicity of SO. This work provides a novel approach for retaining volatile compounds in flavored vegetable oils. As a new type of flavor delivery system, oleogels can realize the controlled release of volatile compounds.
This study was designed to investigate physicochemical characterization of the oil extracted from foxtail millet bran (FMBO), and the antioxidant and hepatoprotective effects against acute ethanol-induced hepatic injury in mice. GC-MS analysis revealed that unsaturated fatty acids (UFAs) account for 83.76% of the total fatty acids; in particular, the linoleic acid (C18:2) is the predominant polyunsaturated fatty acid (PUFA), and the compounds of squalene and six phytosterols (or phytostanols) were identified in unsaponifiable matter of FMBO. The antioxidant activity examination of FMBO in vitro showed highly ferric-reducing antioxidant power and scavenging effects against DPPH· and HO· radicals. Furthermore, the protective effect of FMBO against acute hepatic injuries induced by ethanol was verified in mice. In this, intragastric administration with different dosages of FMBO in mice ahead of acute ethanol administration could observably antagonize the ethanol-induced increases in serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglyceride (TG), and the hepatic malondialdehyde (MDA) levels, respectively, along with enhanced hepatic superoxide dismutase (SOD) levels relative to the control. Hepatic histological changes were also observed and confirmed that FMBO is capable of attenuating ethanol-induced hepatic injury.
Oleogels of b-sitosterol (Sit) and beeswax (BW) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at concentrations of 10 g per 100 g and 20 g per 100 g oil to prepare oleogels (Sit/BW/ SFO). Structural and thermal properties were characterised and results showed that the hardness and enthalpy of oleogels were affected by the amount of b-sitosterol and beeswax in the oleogelator combination (Sit/BW, w/w). Oleogels with beeswax as the only oleogelator (Sit0/BW10) had the highest hardness and maximum enthalpy change. Gel network form was influenced by the crystalline behaviour of the oleogelator, and Sit0/BW10-oleogel was densely packed, spherical and white while Sit10/BW0-oleogel displayed a needle shape. X-ray diffraction patterns showed that the oleogel width of the crystals and D-spacing increased with increasing amounts of b-sitosterol and the FTIR spectra revealed that oleogels formed via non-covalent bonding and may be stabilised with physical entanglements. Practical Application: The purpose of this study was to find new oleogelators to form b-Sitosterol oleogels, to replace solid fat. The physical, thermal properties and microstructure of oleogels were adjusted by adding different ratios and levels of oleogelators, so as to produce functional edible oil.International Journal of Food Science and Technology 2020 b-sitosterol-beeswax-sunflower oleogel M. Pang et al.
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