Crystallization, microstructure and polymorphic properties of soybean oil organogels in a hybrid structuring system

Godoi, Kamila Ramponi Rodrigues de; Basso, Rodrigo Corrêa; Ming, Chiu Chih; Silva, Alan Ávila da; Cardoso, Lisandro Pavie; Ribeiro, Ana Paula Badan

doi:10.1016/j.foodres.2020.109460

Cited by 5 publications

(9 citation statements)

References 44 publications

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“…This can be explained by the fact that pure CBW presents higher crystallization (77.1 °C) and melting (69.7 °C) T on compared to those of CLW (44.0 and 28.9 °C, respectively) . Higher crystallization and melting temperatures of pure waxes compared to binary systems with SO or MO indicate that the TAG fraction highly affects the thermal profile . It has been pointed out that the melting point of oleogels increases with the increasing wax concentration; however, it remains lower than that of the pure wax.…”

Section: Resultsmentioning

confidence: 99%

“…The crystallization enthalpy (Δ H 1 ) obtained for CLW-based formulations (2.32–2.72 J/g) was lower in comparison to that of CBW-based samples (9.08–17.87 J/g), showing that the former release lower energy for the phase transition (Table ). Lower enthalpy values are related to lower energy released during the crystallization procedure in processing lines, enabling their application in lipid-based food systems …”

Section: Resultsmentioning

confidence: 99%

“…42 Higher crystallization and melting temperatures of pure waxes compared to binary systems with SO or MO indicate that the TAG fraction highly affects the thermal profile. 43 It has been pointed out that the melting point of oleogels increases with the increasing wax concentration; however, it remains lower than that of the pure wax. The relatively wide range between the melting T on and the T p1 in all cases (Table 2) demonstrates a complex structure for both structuring agents.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…Lower enthalpy values are related to lower energy released during the crystallization procedure in processing lines, enabling their application in lipid-based food systems. 43 The spreadability of oleogels, which is determined via their firmness, reflects the potential for further integration into food systems as substitutes for harmful fats, and it directly affects consumers' preferability. 38 CLW-based oleogels showed lower firmness values compared to CBW-based ones, which can be related to the higher wax concentration that was used in the case of the latter (10%) compared to 3% of the former (Figure 6a, Table 3).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds

Mavria

Tsouko

Protonotariou

et al. 2022

J. Agric. Food Chem.

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Sustainable food systems that employ renewable resources without competition with the food chain are drivers for the bioeconomy era. This study reports the valorization of microwave-pretreated spent coffee grounds (SCGs) to produce oleogels rich in bioactive compounds. Microbial oil rich in carotenoids (MOC) was produced under batch fermentation of Rhodosporidium toruloides using SCG enzymatic hydrolysates. Candelilla wax (CLW) could structure MOC and sunflower oil at a 3.3-fold lower concentration than that of carnauba wax (CBW). MOC-based oleogels with 10% CBW and 3% CLW showed an elastic-dominant and gel-like structure (tan δ ≪ 1), providing gelation and oil binding capacity (>95%). Dendritic structures of CBW-based oleogels and evenly distributed rod-like crystals of CLW-based ones were observed via polarized light microscopy. MOC-based oleogels exhibited similar Fourier-transform infrared spectroscopy spectra. X-ray diffractograms of oleogels were distinguished by the oil type that presented β′-type polymorphism. MOC-based oleogels could be applied in confectionary products and spreads as substitutes for trans fatty acids, reformulating fat-containing food products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds

Mavria

Tsouko

Protonotariou

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…However, in some cases, a binary mixture was not satisfactory. As an alternative, some ternary systems has recently been studied as hardfat +sorbitan monostearate (SMS) + CLX (Godoi et al, 2019(Godoi et al, , 2020, MG + beeswax + propolis wax (Fayaz et al, 2017), CLX + MG + hardfat (Silva et al, 2018a), phytosterol + γ-oryzanol + lecithin (Okuro et al, 2018). It is important to note that the limits and effects of each oleogelator as well as binary/ternary combinations of the physical properties of fats warrant additional exploration.…”

Section: Introductionmentioning

confidence: 99%

The combination of monoglycerides, wax and hardfat on oleogels structuration

Silva

Fernandes

Arellano

2022

Braz. J. Food Technol.

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This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications. Two Central Composite Rotatable Designs (CCRD) were performed with three independent variables, monoacylglycerols (MG), candelilla wax (CLX), and hardfat (HF). One design used soybean oil oleogels (SB) and the other used high oleic sunflower oil oleogels (SF). The variable responses evaluated were hardness (N), oil loss (%), thermal stability, and visual strength. For SB oleogels, CLX was related to the variable that was superior concerning all technological properties as >2 N in hardness, no oil loss, and higher stability to thermal treatment. For SF oleogels, the MG and the interactions of MG, CLX, and HF showed significant technological properties, indicating that the three oleogelators can co-crystallize better together in this oil, thus obtaining the same results as CLX alone in higher amounts.

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Tailoring candelilla wax‐based oleogels loaded with α‐tocopherol to mimic rheological properties of solid food fats and to increase nutritional value of food

Peixoto,

Brito,

Chrisman

et al. 2024

J Americ Oil Chem Soc

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This study aimed to tailor candelilla wax (CLW)‐based oleogels loaded with α‐tocopherol to mimic the rheological properties of conventional solid fats and enhance the nutritional value of food products. Desirability approach was utilized to optimize oleogels formulations based on rheological parameters of yield stress and gel‐to‐sol transition temperature of conventional solid fats (hydrogenated fat, butter, and margarine). Fat‐tailored oleogels were also characterized by their texture, thermal behavior, and microstructure. The concentration of CLW (0.75–4.0 wt%), but not of α‐tocopherol (0.5–10 wt%), affected the rheological behavior of oleogels. Yield stress and the gel‐to‐sol transition increased, respectively, from 2.00 to 200.8 Pa and from 40.2 to 64.8°C as the CLW concentration increased. α‐Tocopherol can be added to improve the nutritional value of CLW‐based oleogels without affecting their rheological fingerprint. The optimum formulations to mimic the rheological fingerprint of butter, margarine, and hydrogenated fat comprised CLW between 2.12 and 2.51 wt%, showing desirability values of 0.58, 0.76, and 0.73, respectively. Increasing the CLW contents increased the crystal number (4194 ± 381 to 7646 ± 544) and hardness (6.45 ± 0.30 to 10.4 ± 0.36 N) of fat‐tailored oleogels, besides accelerating crystallization. Therefore, it was possible to tailor oleogels structured with low CLW concentration (<2.5 wt%) loaded with α‐tocopherol to fairly replicate the rheological properties of margarine and hydrogenated fat. Butter‐like properties were achieved to a lesser extent. These oleogels might enhance the nutritional value of food products by incorporating the antioxidant vitamin E when used as substitutes for solid fat.

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Crystallization, microstructure and polymorphic properties of soybean oil organogels in a hybrid structuring system

Cited by 5 publications

References 44 publications

Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds

Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds

The combination of monoglycerides, wax and hardfat on oleogels structuration

Tailoring candelilla wax‐based oleogels loaded with α‐tocopherol to mimic rheological properties of solid food fats and to increase nutritional value of food

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