Crystallization Kinetics of Organogels Prepared by Rice Bran Wax and Vegetable Oils

Dassanayake, Lakmali Samuditha K.; Kodali, Dharma R.; Ueno, Satoru; Sato, Kiyotaka

doi:10.5650/jos.61.1

Cited by 90 publications

(83 citation statements)

References 32 publications

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“…As evident in the small angle region, waxes exhibited lamellar packing with d spacing at 70.04, 41.90, and 32.15 Å for BW and 71.25, 33.47, and 29.35 Å for PW. These data are in agreement with literature on different type of waxes .…”

Section: Resultssupporting

confidence: 93%

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%

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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“…35 The rod-like morphology of SFW is attributed to its high content (>95%wt) of wax esters, which are known to be the main components responsible for excellent gelation behavior of most natural waxes. 14, 15,25 Interestingly, in recently published work by Blake and Marangoni, 43 they have concluded based on cryo-SEM imaging that the morphology of SFW (along with other waxes such as CLW and rice bran wax) was "platelet-like", contrary to the observed morphology in the current work. In the case of CRW, the three-dimensional crystals of less than 10 μm in size are seen stacked closely together into larger aggregates (50−100 μm), and thus, a relatively higher crystalline mass fraction is required for gelation because the network formation is expected to be a result of the overlapping of spherical volumes of these aggregates.…”

Section: Journal Of Agricultural and Food Chemistrycontrasting

confidence: 84%

Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent

Patel

Babaahmadi

Lesaffer³

et al. 2015

J. Agric. Food Chem.

177

141

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The aim of this study was to use a detailed rheological characterization to gain new insights into the gelation behavior of natural waxes. To make a comprehensive case, six natural waxes (differing in the relative proportion of chemical components: hydrocarbons, fatty alcohols, fatty acids, and wax esters) were selected as organogelators to gel high-oleic sunflower oil. Flow and dynamic rheological properties of organogels prepared at critical gelling concentrations (Cg) of waxes were studied and compared using drag (stress ramp and steady flow) and oscillatory shear (stress and frequency sweeps) tests. Although, none of the organogels satisfied the rheological definition of a "strong gel" (G″/G' (ω) ≤ 0.1), on comparing the samples, the strongest gel (highest critical stress and dynamic, apparent, and static yield stresses) was obtained not with wax containing the highest proportion of wax esters alone (sunflower wax, SFW) but with wax containing wax esters along with a higher proportion of fatty alcohols (carnauba wax, CRW) although at a comparatively higher Cg (4%wt for latter compared to 0.5%wt for former). As expected, gel formation by waxes containing a high proportion of lower melting fatty acids (berry, BW, and fruit wax, FW) required a comparatively higher Cg (6 and 7%wt, respectively), and in addition, these gels showed the lowest values for plateau elastic modulus (G'LVR) and a prominent crossover point at higher frequency. The gelation temperatures (TG'=G″) for all the studied gels were lower than room temperature, except for SFW and CRW. The yielding-type behavior of gels was evident, with most gels showing strong shear sensitivity and a weak thixotropic recovery. The rheological behavior was combined with the results of thermal analysis and microstructure studies (optical, polarized, and cryo-scanning electron microscopy) to explain the gelation properties of these waxes.

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“…SFW crystals had anisotropic, rod-like morphology (with lengths spanning in the micrometer range). The rod-like morphology of SFW is attributed to its high content (>95 %wt) of wax esters which are known to be the main components responsible for excellent gelation behavior of most natural waxes [1,2,11]. Such morphology is considered to be the most desirable shape of elementary assemblies (building blocks) to immobilize a large volume of solvent for efficient gelation [17].…”

Section: Minimum Gelling Concentration and Microstructurementioning

confidence: 99%

“…The enormous potential of waxes has been appreciated by many research groups and accordingly, the gelation behavior of waxes has been studied extensively with respect to the chemical properties of waxes (composition and impurities) [2], thermodynamics and kinetic aspects of wax crystallization (fractal aggregation, thermal properties, crystal morphology, and cooling rates) [1,10,11], and bulk response of gels to small and large deformations (rheology and texture analysis) [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Natural Waxes as Oil Structurants

Patel

2015

Alternative Routes to Oil Structuring

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Wax-based oleogels display very interesting and complex rheological behavior; the physical gels of liquid oils created using natural waxes can be assumed to have characteristics of both the flocculated suspensions and semidilute polymer solutions. In this chapter, a comparative evaluation of six different natural waxes (with differing melting ranges) is described mainly with respect to their network forming properties at their respective minimum gelling concentrations to give the readers a comprehensive understanding of wax-based oleogels.Keywords Wax-based oleogels · Rheology · Microstructure · Cryo-SEM · Small amplitude oscillatory shear · Crystallization IntroductionAmong various structurants that are so far explored for gelling vegetable oils, natural waxes are considered to be the most promising ones because of their excellent oilbinding properties [1], economical value (capable of gelling oils at significantly lower concentrations, as low as 0.5 %wt) [2], and availability of a number of waxes that are approved for use in foods (albeit as indirect additives) [3,4]. Moreover, gels formed using waxes have interesting properties such as thermo-reversibility (gelsol transition as a function of temperature) [5,6] and stabilization of water-in-oil emulsions [7][8][9], which further justifies their popularity as structuring agents for edible oils.The enormous potential of waxes has been appreciated by many research groups and accordingly, the gelation behavior of waxes has been studied extensively with respect to the chemical properties of waxes (composition and impurities) [2], thermodynamics and kinetic aspects of wax crystallization (fractal aggregation, thermal properties, crystal morphology, and cooling rates) [1,10,11], and bulk response of gels to small and large deformations (rheology and texture analysis) [12][13][14].In this chapter, a comparative evaluation of six different natural waxes (with differing melting ranges) is described mainly with respect to their network forming properties at their respective minimum gelling concentrations to give the

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Crystallization Kinetics of Organogels Prepared by Rice Bran Wax and Vegetable Oils

Cited by 90 publications

References 32 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

Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent

Natural Waxes as Oil Structurants

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