Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels

Yılmaz, Emin; Öğütçü, Mustafa; Arifoğlu, Nazan

doi:10.5650/jos.ess15113

Cited by 13 publications

(12 citation statements)

References 26 publications

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“…Therefore, unlike PV and CDV indicating the protective effect by wax, EPA data at Day 49 showed that the waxes might have exhibited the prooxidant activity. Yilmaz et al also reported higher PV and shorter oxidative induction time (OIT) with a BW‐fish oil oleogel than the control (bulk fish oil) indicating the prooxidant activity of BW. Different indications of lipid oxidation often give contradictory results .…”

Section: Resultsmentioning

confidence: 95%

“…Therefore, consumption of omega‐3 oil supplements and foods fortified with omega‐3 oils such as cereals, breads, yogurt, milk, and breakfast and snack bars have increased in recent years . Oleogels of fish oil are considered to be excellent alternatives to saturated fats in margarine, spreads, and shortening . One challenge in manufacturing, storing, and transporting of omega‐3 oil containing foods and supplements is that polyunsaturated fatty acids (PUFAs) in omega‐3 oils are readily oxidized .…”

Section: Introductionmentioning

confidence: 99%

“…It is well known that any single analytical method measuring only one kind of oxidation product cannot give a satisfactory description of lipid oxidation throughout the entire course of oxidation since there are numerous oxidation products . Furthermore, it is not very clear yet that gelling oil can reduce oil oxidation since there are some contradictory findings regarding the oxidation rate of oleogel compared to that of bulk oil . Therefore, more systematic studies are needed for better understanding of oleogel oxidation.…”

Section: Introductionmentioning

confidence: 99%

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Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Hwang

Fhaner

Winkler‐Moser

et al. 2018

Euro J Lipid Sci & Tech

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The aim of this study is to evaluate the oleogel (or organogel) technology as a new method to prevent oxidation of fish oil by immobilizing oil and to provide useful information on oxidation of oleogels for their application in actual food products. Four different natural waxes, rice bran wax, sunflower wax, candelilla wax, and beeswax are used to prepare fish oil oleogels. Peroxide value, conjugated diene value, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are measured after storing oleogels at 35 and 50 °C, respectively. All 3% wax‐fish oil oleogels shows slower oxidation than the bulk fish oil at 35 °C. Beeswax is not as effective as other waxes during storage at 50 °C due to its lower melting point. The color penetration measurement method is developed as a convenient method to predict the oxidation rate of oleogel. Cooling oleogel at a faster rate can significantly reduce the oxidation rate of the oleogel. A larger amount of wax is not recommended to increase the protective effect, which can give a negative effect due to the prooxidant activity of wax. The oleogel technology may be applied to reduce oxidation of food products and nutritional supplements containing omega‐3 oil. Practical Application: This study clearly shows that the oleogel technology can be used to prevent oil oxidation by immobilizing oil in food products. This technology can be used for commercial products such as fish oil supplements to prevent oil oxidation during production, transportation, and storage. The information presented in this study can also be used for new omega‐3 oil fortified food products such as margarine, spreads, shortening, cookies, and other related products. The oleogel technology can be easily applied as a drop‐in method. Natural waxes used as oleogelator are inexpensive and widely available, and most of them are already used in many food products. Peroxide value of 3% wax‐fish oil oleogels stored at 35 °C for 7 days.

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Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Hwang

Fhaner

Winkler‐Moser

et al. 2018

Euro J Lipid Sci & Tech

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show abstract

“…The temperature program applied was heating from room temperature C/min and holding at that temperature for 3 min for full crystallization, and finally heating to 50 ºC by 5 ºC/min. The thermograms were used to calculate the parameters with the Pyris 1 Manager software (Yılmaz et al, 2015b).…”

Section: Thermal Analysismentioning

confidence: 99%

“…Then an isothermal temperature programming at 130 °C with 50 ml/min purified oxygen (99.8%) was applied to the samples until curve departure for OIT calculation. The Pyris 1 Manager software was used to calculate the OIT values (Yılmaz et al, 2015b).…”

Section: Thermal Analysismentioning

confidence: 99%

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Güneşer

Yılmaz

2017

Grasas y Aceites

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SUMMARY:The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93-62.99%. After cold pressing, 13.57-17.97% oil remained in the meal together with 20.68-25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, b-sitosterol was dominant (around 77-78%). Likewise, the a-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.KEYWORDS: Cold pressing; Composition; Oil; Orange seed; Quality; Thermal property RESUMEN: Efectos del tostado en microondas sobre el rendimiento y la composición de aceites de semillas de naranja prensados en frío. El objetivo de este estudio fue revalorizar las semillas de naranja (Citrus sinensis), que se generan como residuos. Se presentan datos sobre la semilla de naranja cruda, sus harinas obtenidas después del prensado en frío y sobre la caracterización de los aceites de semillas prensadas en frío. Además, se determinaron los efectos del tostado en microondas de las semillas frente al tostado tradicional. El rendimiento del aceite de prensado en frío fue de 52,93-62,99%. Después de prensado en frío, 13,57-17,97% del aceite permanece en las harinas junto con 20,68-25,61% de proteína. Por lo tanto, las harinas de prensa podrían ser revalorizadas para diferentes propósi-tos. Excepto para turbidez, color b*, acidez libre, p-anisidina y capacidad antioxidante, no hubo diferencia significativa entre los aceites para las propiedades fisicoquímicas medidas. Los ácidos mayoritarios fueron linoleico, palmítico y oleico, en una proporción muy equilibrada nutricionalmente. Entre los quince esteroles cuantificados, el b-sitosterol fue el predominante (77-78%). Los contenidos de a-tocoferol no fueron significativamente diferente. También se determinó las temperaturas de inicio térmico, picos y las entalpías de cristalización y fusión. Este estudio demostró que los aceites de semillas de naranjas de buena calidad pueden ser producidos por prensado en frío, y los aceites podrían ser utilizados en aplicaciones alimentarias...

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Physical and Oxidative Stability of Oleogels During Storage

Hwang,

Winkler-Moser

2024

Advances in Oleogel Development, Characterization, and Nutritional Aspects

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Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels

Cited by 13 publications

References 26 publications

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Physical and Oxidative Stability of Oleogels During Storage

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