Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

Doan, Chi Diem; To, Chak Ming; Vrieze, Mike De; Lynen, Frédéric; Danthine, Sabine; Brown, Allison; Dewettinck, Koen; Patel, Ashok R.

doi:10.1016/j.foodchem.2016.07.123

Cited by 184 publications

(229 citation statements)

References 36 publications

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“…It seems that the presence of different molecular components in the PW, especially flavonoids, reduced the strength of the gel network in comparison to BW. This result is in agreement with Doan et al, evidencing that the molecular order of minor component might influence the wax crystal shape . When the two waxes were mixed, probably they formed mixed crystals due to their chemical affinity.…”

Section: Resultssupporting

confidence: 93%

“…It is interesting to note that high amount of flavonoids such as pinostrobin (11.48%) and pinocembrin (5.40%) were identified in propolis wax, in agreement with khojastehShalmany et al . On the contrary, beeswax showed a narrow diversity of components mainly composed of hydrocarbon derivatives which is in agreement with literatures . Beeswax, as well as propolis wax, presented heptacosane and pentacosane as the main components.…”

Section: Resultssupporting

confidence: 91%

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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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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

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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“…CW consists of 73% hydrocarbons, 16% wax esters, 10% fatty acids, and 2% fatty alcohols, as determined by Doan et al [30] Edible sunflower oil was kindly provided by Vandemoortele (Belgium). According to the supplier, Clarisoy 150 contains 91.41% protein and 4.9% moisture.…”

Section: Methodsmentioning

confidence: 99%

The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels

Tavernier

Doan

Meeren

et al. 2018

Euro J Lipid Sci & Tech

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In this research two oleogelation methods, in casu wax‐based oleogelation and emulsion‐templated oleogelation, were combined. Emulsion‐templated oleogels are known to have a high elastic modulus. However, they also exhibit limited structure recovery after applying shear. Oil partially leaking out of the oleogels greatly limits their application potential in food products. Wax‐based oleogelation on the other hand, requires high wax concentrations to attain the required level of structuring, causing a waxy mouthfeel upon consumption. Still, contrary to emulsion‐templated oleogels, wax‐based oleogels do demonstrate high levels of structure recovery after shear. The goal of this research is to enhance the structure recovery of the emulsion‐templated oleogels by gelling the oil within the structured protein network with low concentrations of candelilla wax, preventing a waxy mouthfeel. The microstructure of the emulsions and corresponding oleogels is elucidated with polarized light microscopy and cryo‐SEM. The newly developed oleogels are characterized rheologically using oscillatory and shear recovery measurements and by performing temperature sweeps. The addition of waxes in the emulsion‐templated oleogels did not significantly influence the gel strength, but did strongly reduce the shear sensitivity of the oleogels, as was determined with shear recovery measurements and confirmed with oil binding tests. Practical Application: To assess the true potential of these newly developed oleogels, a shortcrust pastry is developed using the emulsion‐templated oleogels as an alternative for a vegetable oil‐based margarine. Creep‐recovery tests on the doughs revealed that the emulsion‐templated oleogels had a better structuring capacity compared to the doughs prepared with wax‐based oleogels. However, neither of the two oleogel types were capable of attaining a similar level of dough structuring compared to the vegetable oil‐based reference margarine. In conclusion, combining several oleogelation methods can increases their application potential by exploiting some of the advantages while attenuating some of the disadvantages of both alternative oil structuring techniques. This research article investigates the combination of emulsion‐templated liquid oil structuring with proteins (top, left) with wax‐based oleogels (top, right). The waxes are allowed to crystallize within the oil cells of the emulsion‐templated oleogel. These oleogels were subsequently used to prepare shortcrust pastries.

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“…The spherulites observed under PLM are thus crystalline aggregates of different platelet crystals. Figure B represents the crystal morphology of 1.0%wt SW‐crystals in RBO as needle‐like under PLM, which are actually the edges of platelet crystals . The sample 25INT_1SW (Fig.…”

Section: Resultsmentioning

confidence: 99%

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

et al. 2017

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The addition of 1.0%wt sunflower wax enhanced the solid content and network strength of hybrid palm-based shortenings. Sunflower wax helped to stabilise the water droplets inside the wax-based crystalline network without flocculation during shear-cooling. This research provides fundamental insight into the structuring of hybrid systems containing waxes, which could be interesting for the production of low-saturated fat products in the food industry. © 2017 Society of Chemical Industry.

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Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

Cited by 184 publications

References 36 publications

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

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

The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

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