Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid

Xue, Li; Saleh, Ahmed S.M.; Wang, Peng; Wang, Qingfeng; Yang, Shu; Zhu, Meilin; Duan, Yuxi; Xiao, Zhigang

doi:10.1007/s11483-017-9491-6

Cited by 17 publications

(12 citation statements)

References 38 publications

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“…Wide angle region peaks for canola oil organogels were at approximately 4.77, 3.73, and 4.20 Å, while the same region peaks for sunflower oil organogels were at approximately 4.79, 3.73, and 4.21 Å. Additionally, there were some peaks at approximately 4.79, 4.20, and 3.74 Å for flax‐seed oil organogels. Similar findings were also reported for rice bran oil cinnamic acid‐based organogels in the study of Li et al . Therefore, the results indicate that three organogels have an arrangement of organogel molecules and polymorphs similar to rice bran oil cinnamic acid‐based organogels.…”

Section: Resultssupporting

confidence: 89%

“…The samples were then cooled to room temperature (25 °C) and stored at 5 °C for 24 h for further analyses. The organogel preparation was performed in triplicate …”

Section: Methodsmentioning

confidence: 99%

“…Most of the present data in the literature were related to the structural properties of cinnamic acid dispersed in rice bran oil . However, the effect of oil type on the gelling capacity of cinnamic acid‐based organogel was not completely elucidated.…”

Section: Introductionmentioning

confidence: 99%

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A Novel Cinnamic Acid‐Based Organogel: Effect of Oil Type on Physical Characteristics and Crystallization Kinetics

Wang

et al. 2020

Euro J Lipid Sci & Tech

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Oil sources (canola, sunflower, and flax‐seed oil) characterized by unsaturated fatty acids are gelled by using cinnamic acid. The physical characteristics and crystallization kinetics of cinnamic acid‐based organogels are investigated. A phase diagram with cinnamic acid concentrations ranging from 1% to 7% (w/w) shows that both canola and sunflower oil organogels are formed at 3.0% (w/w) cinnamic acid at 5 °C. The flax‐seed oil organogels are formed at 4.0% (w/w) at 5 °C. Firmness is shown to be dependent on the fatty acid composition and viscosity of the oil. Flax‐seed oil with a higher degree of unsaturation and lower viscosity tends to produce harder organogels. This result is consistent with the observations of polarized light microscopy. The organogels have low solid fat content at 35 °C which is close to the human body temperature, and no effect of oil type is found. The X‐ray diffraction measurements show β'‐form crystal exists in three types of organogels. The thermal properties vary in different types of organogels. The crystallization kinetics results suggest that three types of organogels crystallize by 1D and 2D mixed growth and instantaneous nucleation. Practical Applications: These findings provide in‐depth characteristics of cinnamic acid‐based organogels, which are a substitute for solid fats.

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Section: Resultssupporting

confidence: 89%

“…The samples were then cooled to room temperature (25 °C) and stored at 5 °C for 24 h for further analyses. The organogel preparation was performed in triplicate …”

Section: Methodsmentioning

confidence: 99%

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A Novel Cinnamic Acid‐Based Organogel: Effect of Oil Type on Physical Characteristics and Crystallization Kinetics

Wang

et al. 2020

Euro J Lipid Sci & Tech

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“…These studies found that OM can be slowed down by adding high MP fats (Doan, Patel, Tavernier, Clercq, & Raemdonck, 2016; Peyronel, Campos, & Marangoni, 2016; Si, Cheong, Huang, & Wang, 2016), using fast cooling rates (Dibildox‐Alvarado, Rodrigues, Gioielli, Toro‐Vazquez, & Marangoni, 2004), and either by decreasing (Acevedo, Block, & Marangoni, 2012b; Reyes‐Hernández, Pérez‐Martínez, & Toro‐Vazquez, 2014), or increasing (Blake & Marangoni, 2015; Maleky, Smith, & Marangoni, 2011) shear. The overall conclusion of these studies is that a harder and more elastic crystalline network (Dibildox‐Alvarado et al., 2004; Li et al., 2017; Reyes‐Hernández et al., 2014) with high solid fat content (SFC) (Acevedo et al., 2012b) and small crystals (Si et al., 2016) results in lower OM. However, the exact factors that influence OM are still unknown.…”

Section: Introductionmentioning

confidence: 99%

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Silva

Marsh

Gibon³

et al. 2020

Journal of Food Science

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Oil migration (OM) has been an immense issue in fat-based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on OM in a palm kernel oil-based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30°C for 90 min and stored for 48 hr at 25°C. HIU was applied after 20 min at 30°C using a 3.2-mm diameter tip operating at an amplitude of 216 µm (90 W) for 10 s. OM was measured using a centrifuge-and a filter paper-based method. Crystal morphology and size, solid fat content (SFC), melting behavior, and hardness were evaluated after 90 min, 48 hr, and after OM. Results showed that HIU reduced OM (P < 0.05) by 52.0% when measured using the filter paper method while a reduction of 97.4% was observed when measured with the centrifuge method. HIU also reduced the crystal size (P < 0.05) and formed a more organized crystalline network. A reduction in peak temperature (T p ) after 90 min of crystallization and 48 hr of storage was observed in sonicated samples without affecting the enthalpy. However, enthalpy and T p were higher in the sample without HIU analyzed after OM due to the migration of low melting point triacylglycerols out of the crystalline network. HIU also increased the hardness (P < 0.05) from 1.37 N and 3.17 N. But no differences (P > 0.05) were found on SFC due to sonication. Overall, HIU changed the crystalline structure of the fat allowing for a better entrapment of liquid oil in the crystalline matrix. Results from this study will benefit food producers that are looking for fat sources with better capacity to entrap oil.Practical Application: OM is one of the main problems facing the fat industry, especially since the elimination of partially hydrogenated fats from foods. Efforts are being focused on finding new technologies to reduce OM and therefore to improve the shelf life of the product. This study introduces for the first time, a new processing technology to reduce OM in a palm kernel fat with high content of saturated fatty acids that is commonly used in confectionery applications.

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“…[2,3] Recently, low-molecular-weight gelators have received great interest as substitutes for crystalline triglycerides in edible oils. [3] The main low-molecular-weight gelators that have been used to produce gelled oils are -oryzanol, sterol, [4][5][6][7][8][9] monoglycerides, [10][11][12][13] fatty acids, [14][15][16] 12hydroxy stearic acid, [17] natural waxes, [18][19][20][21] and sugar alcohols. [22][23][24] However, relatively few efforts have focused on sugar alcohols as organogelators.…”

Section: Introductionmentioning

confidence: 99%

Erythritol‐Based Medium‐Chain Sugar Amphiphile: Synthesis and Gelling Capability in Edible Oils

Pang

Zheng

et al. 2020

Euro J Lipid Sci & Tech

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The production of organogels from vegetable oils requires low‐molecular‐weight gelators. Herein, a novel small‐molecule sugar ester gelator is synthesized from erythritol and octanoic acid. The purified reaction product is identified as erythritol 1,6‐dioctanoate by high performance liquid chromatography (HPLC) with evaporative light‐scattering detection and nuclear magnetic resonance (NMR). This low‐molecular‐weight erythritol ester exhibits self‐assembly behavior in vegetable oils with a minimum gelation concentration of 4 wt%. Microscopy reveals needle‐like crystals that became slender as the gelator concentration increases. X‐Ray Diffraction (XRD) analyses indicate that the organogels are semicrystalline with both crystalline and amorphous domains. Fourier Transform Infrared (FTIR) spectroscopy reveals that the gel structure is maintained by non‐hydrogen‐bonding interactions. Furthermore, rheological tests show that the mechanical strength of the gel is poor, but as the gelator concentration is increased, the mechanical strength and hardness of the gel also increases. Thus, this erythritol ester effectively promotes the gelation of edible vegetable oils and increases the variety of available organogelators. Practical Applications: The synthesized erythritol ester is successfully applied as a gelator to produce organogels from a variety of vegetable oils, and are expected to advance the development of effective organogelators for edible oils.

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Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid

Cited by 17 publications

References 38 publications

A Novel Cinnamic Acid‐Based Organogel: Effect of Oil Type on Physical Characteristics and Crystallization Kinetics

A Novel Cinnamic Acid‐Based Organogel: Effect of Oil Type on Physical Characteristics and Crystallization Kinetics

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Erythritol‐Based Medium‐Chain Sugar Amphiphile: Synthesis and Gelling Capability in Edible Oils

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