A Novel Propolis Wax‐Based Organogel: Effect of Oil Type on Its Formation, Crystal Structure and Thermal Properties

Fayaz, Goly; Goli, Sayed Amir Hossein; Kadivar, Mehdi

doi:10.1007/s11746-016-2915-5

Cited by 72 publications

(60 citation statements)

References 23 publications

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“…Two peaks at 4.2 and 3.8 A in the wide-angle region were detected for both samples, which were corresponding to orthorhombic perpendicular subcell packing classified as b 0 form polymorph. These signals are typical XRD pattern of PW in different oil, as has been well described by Fayaz et al (2017a). The result suggested that HIU application could influence on crystallization without changing the crystal form.…”

Section: Experimental Design and Optimizationsupporting

confidence: 66%

“…These signals are typical XRD pattern of PW in different oil, as has been well described by Fayaz et al . (). The result suggested that HIU application could influence on crystallization without changing the crystal form.…”

Section: Resultsmentioning

confidence: 97%

“…Propolis sample obtained from Espadana Mokamel Co. (Isfahan, Iran). Propolis wax (PW) was extracted from propolis by Soxhlet apparatus according to Fayaz et al (2017a) procedure. All other chemicals were analytical grade and purchased from Merck Co. (Darmstadt, Germany).…”

Section: Methodsmentioning

confidence: 99%

“…Based on our previous researches, propolis wax was identified as an efficient structuring agent for organogel formation and displayed the potency to apply as a partial replacement of fat phase in chocolate spread (Fayaz et al ., ,b). To modify the organogel behavior, mixture of beeswax and propolis wax was suggested (Fayaz et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Sharifi

Goli

Fayaz

2018

Int J of Food Sci Tech

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Summary In this research, the effect of high‐intensity ultrasound (HIU) on physico‐chemical properties of olive oil organogel containing propolis wax was studied. The experiment was accomplished by response surface method (RSM) in different ultrasonic power levels, ultrasonic times and cooling temperatures. Regarding to maximum firmness and minimum oil migration, 300 W ultrasonic power, 5 °C cooling temperature and 120 s ultrasonic time were introduced as the optimum HIU condition. Optimised HIU‐organogel was characterised in comparison to control. Results showed that HIU induced nucleation by creating small crystals led to form a strong network with high oil binding capacity. DSC analysis confirmed nucleation by high enthalpy for HIU‐organogel. XRD pattern revealed no polymorphism transformation. However, a slight increasing of peroxide value was observed for HIU‐modified organogel. These findings indicated that HIU could be a possible modification tool to produce appropriate organogel for food application such as margarine and shortening.

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Section: Experimental Design and Optimizationsupporting

confidence: 66%

Section: Resultsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

See 2 more Smart Citations

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Sharifi

Goli

Fayaz

2018

Int J of Food Sci Tech

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“…In our previous research, propolis wax with low polarity showed high affinity to oil and potential to entrap oil through a needle‐like crystal network. This suggested propolis wax as a novel gelator with a natural origin which exhibited the thermo reversible properties at relatively low concentrations (2% w/w) .…”

Section: Introductionmentioning

confidence: 97%

Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture

Fayaz

Goli

Kadivar

et al. 2017

Euro J Lipid Sci & Tech

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The capability of propolis wax, beeswax, and their mixture to gel pomegranate seed oil (PSO) was studied. Samples were prepared increasing the concentration of waxes in pomegranate seed oil from 5 to 15% w/w. After propolis wax, beeswax, and PSO chemical characterization, thermal, and structural properties of wax-based organogels were studied. Both propolis wax and beeswax formed organogel thanks to the presence of crystal networks made of needle-like β′-form crystals. Based on FTIR spectroscopy, mainly van der Waals interactions were formed in the systems. Propolis wax organogels displayed lower firmness and G′ and G″ modulus in comparison to the corresponding beeswax samples. This was due to the presence of larger crystals with a less organized network. The observed behaviors were attributed to differences in chemical composition between these two types of waxes. The combined use of propolis wax and beeswax led to organogels with behavior in between the organogels with single waxes, probably as a consequence of the formation of mixed crystals. Practical applications: Pomegranate seed oil (PSO) with considerable amounts of polyunsaturated fatty acids can be convert into structured systems by oil gelation as a novel strategy to delivery it in a system that allows its incorporation in the food matrix. The obtain data acquired in this research highlight that propolis and bees waxes and their mixture can be considered as good gelators of PSO. The final structure of the organogel can be tailored by selecting the organogelator and its concentration in the use of fat based alternative in food products need β′-form crystals such as spreads and margarines. The aim of the present research is to develop pomegranate seed oil (PSO) organogels by using beeswax, propolis wax, and their mixture. Organogels are characterized by using different techniques, including polarized light microscopy (PLM), Fourier transform infrared (FTIR) spectroscopy, DSC analysis, synchrotron X-ray diffraction, rheology, and mechanical properties. In accordance with findings, both propolis and bees waxes can be considered as good gelators of PSO. Depending on intended food application, the final structure of the organogel can be tailored by selecting the organogelator and its concentration

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Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels

Holey

Sekhar

Mishra

et al. 2021

J Americ Oil Chem Soc

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Oleogelation is emerging as one of the most exigent oil structuring technique. The main objective of this study was to formulate and characterize rice bran/ sunflower wax-based oleogels using eight refined food grade oils such as sunflower oil, mustard oil, soybean oil, sesame oil, groundnut oil, rice bran oil, palm oil, and coconut oil. Stability and properties of these oleogels with respect to oil unsaturation and wax composition were explored. Sunflower wax exhibited excellent gelation ability even at 1%-1.5% (w/v) concentration compared to rice bran wax (8%-10% w/v). As the oleogelator concentration increased, peak melting temperature also increased with increase in strength of oleogels as per rheological studies. X-ray diffraction and morphological studies revealed that oleogel microstructure has major influence of wax composition only. Sunflower wax oleogels unveiled rapid crystal formation with maximum oil binding capacity of 99.46% in highly unsaturated sunflower oil with maximum polyunsaturated fatty acid content. Further, the applicability of this wax based oleogels as solid fat substitute in marketed butter products was also scrutinized. The lowest value of solid fat content (SFC) in oleogel was 0.20% at 25 C, resembling closely with the marketed butter products. With increase in oil unsaturation, oleogels displayed remarkable reduction in SFC. Depending upon prerequisite, oleogel properties can be modulated by tuning wax type and oil unsaturation. In conclusion, this wax-based oleogel can be used as solid fat substitute in food products with extensive applications in other fields too.

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A Novel Propolis Wax‐Based Organogel: Effect of Oil Type on Its Formation, Crystal Structure and Thermal Properties

Cited by 72 publications

References 23 publications

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture

Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels

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