Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

Pușcaș, Andreea; Mureşan, Vlad; Muste, Sevastița

doi:10.3390/polym13121934

Cited by 29 publications

(16 citation statements)

References 114 publications

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“…It seems that gel strength is associated with the lengths of interacting polymer and the number of hydrogen bonds. The thermoresponsive properties of oleogel make it suitable to be applied in food formulations (Pușcaș et al., 2021). The Oleogels prepared with EC (6 wt.%) showed no thermoresponsive behaviours in the range of 25–100°C.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the effect of partial hydrolysis ethyl cellulose on physicochemical properties of soybean oil oleogel

Mashhadi

Tabibiazar

Nourabi

et al. 2023

Int J of Food Sci Tech

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The effects of the solvent composition of ethanol and acetic acid (50/50 and 70/30 v/v), time (30 and 60 min) and temperature (65 and 95°C) of hydrolysis were conducted on the structural and physicochemical properties of ethyl cellulose (EC). Differential scanning calorimetry (DSC) and capillary viscometer results revealed that EC hydrolysis significantly decreased glass transition temperature (Tg) and intrinsic viscosity. FTIR spectra of hydrolysed EC (H-EC) revealed a breakdown of many glycosidic bonds. The oleogels were prepared by H-EC at the concentration of 6 wt%. Results showed that hydrolysis conditions significantly affected oleogel formation and strength. An optimal oleogel structure was achieved with H-EC at 65°C, 50/50 solvent ratio (H-EC65/50). The rheological analysis of H-EC65/50 oleogel showed higher strength and a lower melting temperature range than EC oleogel. Microscopic observations confirmed that the H-EC65/50 forms a new structure with many small cavities, probably the main reason for the firmer gel. The prepared formulation could have potential to prepare reduced fat formulations with the suitable melting point and texture.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the effect of partial hydrolysis ethyl cellulose on physicochemical properties of soybean oil oleogel

Mashhadi

Tabibiazar

Nourabi

et al. 2023

Int J of Food Sci Tech

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“…This suggested that the prepared oleogels were luminous. It might be due to the presence of uniformly distributed smaller fat crystals (as seen in Figure 3 ) that reflect more incident light and become luminous [ 46 ]. It is desirable to have higher L* values in food products as it helps to improve the food color perception [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

et al. 2022

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Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner.

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“…It was detected that the average values of L* for all samples fall in the range of 52 to 62 ( Table 1 ), which indicates the samples are lighter in color [ 32 ]. A high L* value of food additive is desirable, as it does not interfere with the color perception of the food products [ 33 ]. The L* value obtained for the control sample was 57.45 ± 1.92.…”

Section: Resultsmentioning

confidence: 99%

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

Sahu

Bharti

Kim

et al. 2021

Gels

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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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Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

Cited by 29 publications

References 114 publications

Evaluation of the effect of partial hydrolysis ethyl cellulose on physicochemical properties of soybean oil oleogel

Evaluation of the effect of partial hydrolysis ethyl cellulose on physicochemical properties of soybean oil oleogel

Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

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