Formation of oleogels based on emulsions stabilized with cellulose nanocrystals and sodium caseinate

2023

Int J of Food Sci Tech

Oleogelation is a novel method for effectively lowering trans and saturated fats without compromising composition or consumer acceptance, making them a safe and environmentally benign technique for future industrial applications. Oleogel development takes into account the industry's need for shortening and spread substitutes to create nutritionally enhanced products with limited trans and saturated fat. The oleogels were developed using different combinations of stearic acid (SA) to soy lecithin (SL) ratios (7:3; 5:5; and 7:5) at 25% w/w to structure rice bran oil (RBO), virgin coconut oil (VCO) and mustard oil (MO) individually. X-ray diffraction and confocal laser microscopy were used to examine the crystal morphology of oleogels. The characterisation of developed oleogels was done using temperature-sweep test, texture profile, oil loss and gel strength. Additionally, FT-IR and GC-FID were used to evaluate chemical characteristics. The study discovered that the firmness and gel strength of all the oleogels rose with an increase in SA:SL. However, at the same level and composition of oleogelators, RBO-based oleogels were the firmest in comparison to VCO-and MO-based oleogels, owing to the different chemical composition of oil medium.

Section: Methodsmentioning

confidence: 99%

Influence of stearic acid to soy lecithin ratios on structural, technological and bio‐functional characteristics of rice bran, mustard and virgin coconut oil‐based oleogels

Parmar

2023

Int J of Food Sci Tech

“…Stained samples were kept overnight in refrigerated conditions to carry out confocal laser scanning microscopy (Nikon, A1R) using an objective magnification of 20×. The excitation was executed at 552 nm with emission wavelength set at 565–700 nm as suitable for Nile red (Urbánková et al ., 2021). Autofluorescence was checked with a sample without nile red solution but no fluorescence was found.…”

Section: Methodsmentioning

confidence: 99%

Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics

Parmar

et al. 2022

Int J of Food Sci Tech

Summary Edible oleogels were developed using two oleogelators (beeswax and candelilla wax), at different concentrations of 6%, 9% and 12% w/w in virgin coconut and mustard oils using the direct dispersion method to study the techno‐functional characteristics. The different parameters including oil loss, temperature sweep tests, texture profiles and FT‐IR analysis demonstrated the formation of well‐structured oleogels with improved stability upon an increase in oleogelator concentrations. Crystal pattern exhibited by confocal scanning microscopy was majorly affected by the function of chemically distinct oils, more than the different oleogelators employed. It was found that the increase in smoke point was directly proportional to the level of oleogelator concentration in the oleogels, making them a suitable medium for frying. Intriguingly, on the basis of distinctive features, candelilla‐based oleogels were firmer with better and more stable crystals than beeswax‐based oleogels at the same level of concentration in both oils.

“…This method first fabricates an oil‐in‐water emulsion with proteins as stabilizers and then uses polysaccharides to resist unstable forces, such as droplets coalescing and emulsifying in the process of dehydration (Bascuas et al, 2021). Then the emulsion is dried to remove water, resulting in a high internal phase emulsion (HIPE), which is used as a template to be sheared to create protein/polysaccharide oleogels (Li et al, 2022; Urbankova et al, 2021).…”

Section: Food Applications Of Obsmentioning

confidence: 99%

Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies

Hao

Wang

et al. 2022

J Americ Oil Chem Soc

Oil bodies (OBs) are micron-or submicron-sized sub-organelles widely found in plants seeds and nuts. The structure of OBs is composed of a core of neutral lipids covered by a phospholipid-protein layer, which ensures the stability of OBs under extreme environmental conditions and further protects core lipids as energy reserves. As naturally pre-emulsified oil-in-water emulsions, OBs have been gradually applied to replace synthetically engineered oil droplets. In this paper, the recent research on the extraction, composition, stability, food applications, in vitro digestion, and future perspectives of plant OBs were reviewed. Recent studies have focused on the large-scale extraction techniques and OBs surface protein identification and function. Electrostatic deposition and viscosity effect of polysaccharides significantly improve the stability of OBs emulsions. OBs have broad application prospects in replacing milk fat droplets, as fat replacers and delivery vehicles, and fabricating emulsion-gels, oleogels or edible films. Notably, oleosins present a potential allergen risk. OBs are digested slowly, resulting in increased satiety and effectively helping to reduce calorie intake, but this can negatively affect the bioaccessibility of nutritional compounds in OBs. When OB as a delivery vehicle, its natural structure may be disrupted, whereas OBs-based delivery system facilitates the bioaccessibility of hydrophobic active compounds.