Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer

Ahmadi, Parisa; Tabibiazar, Mahnaz; Roufegarinejad, Leila; Babazadeh, Afshin

doi:10.1016/j.ijbiomac.2019.10.205

Cited by 39 publications

(10 citation statements)

References 38 publications

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“…FT-IR spectra of soybean oil, beeswax, ERCA, and oleogels are shown in Figure 3 . The FT-IR spectrum of soybean oil showed the presence of characteristic peaks at 3008, 2922, 2853, 1743, 1156, 1064, and 721 cm −1 which indicated C–H stretching of alkene groups, CH 3 stretching, CH 2 stretching, C=O stretching, C–O–H stretching, C–O–C stretching, and alkyl chain, respectively [ 2 , 24 ].…”

Section: Results and Dicussionmentioning

confidence: 99%

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Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

Kwon

Chang

2022

Foods

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The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice flour was esterified with citric acid (30%, w/w) to produce ERCA. Emulsions and oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. In the steady shear rheological analysis, it was found that the values of apparent viscosity (ηa, 100) and consistency index (K) of emulsions were significantly increased by increasing the concentrations of ERCA. Oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. All oleogels showed a hydrophobic carbonyl bond in the Fourier transform infrared (FT-IR) spectra. The peaks on new hydrogen bonds and amorphous regions, which did not appear in oleogel prepared with 0% ERCA, were observed at 3300–3400 cm−1 and 1018 cm−1, respectively, in oleogels prepared with ERCA. With the increase in ERCA concentrations in oleogels, oil loss values were significantly decreased. In a time-dependent test, it was found that all oleogels exhibited thixotropic properties. The frequency sweep test revealed that storage modulus (G′), loss modulus (G″), and complex viscosity (η*) values of oleogels were elevated with an increase in the concentration of ERCA. Oleogels prepared with 15% ERCA exhibited the lowest peroxide, p-Anisidine, and Total Oxidation(TOTOX) values. The addition of oleogels to cookies did not considerably affect appearance. However, it increased the content of unsaturated fatty acid. These results indicate that oleogels prepared with ERCA can be used as a fat replacer in food industry.

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Section: Results and Dicussionmentioning

confidence: 99%

“…Oil loss is an indicator that estimates the oil binding capacity in oleogels. It is a valuable index to evaluate the quality of oleogels [ 24 ]. Effects of ERCA concentrations on oil loss of oleogel samples are shown in Table 2 .…”

Section: Results and Dicussionmentioning

confidence: 99%

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

Kwon

Chang

2022

Foods

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“…The oil-binding capability (OBC) of oleogels was measured according to the centrifuge method [26]. Briefly, 1 g of each oleogel sample was carefully weighted in a previously weighted Eppendorf.…”

Section: Oil Binding Capabilitymentioning

confidence: 99%

Tailoring Natural-Based Oleogels Combining Ethylcellulose and Virgin Coconut Oil

et al. 2022

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Oleogels are becoming an attractive research field, since they have recently been shown to be feasible for the food and pharmaceutical sectors and provided some insights into the biomedical area. In this work, edible oleogels were tailored through the combination of ethylcellulose (EC), a gelling agent, with virgin coconut oil (VCO), vegetable oil derived from coconut. The influence of the different EC and VCO ratios on the structural, physical, and thermal properties of the oleogels was studied. All EC/VCO-based oleogels presented a stable network with a viscoelastic nature, adequate structural stability, modulable stiffness, high oil-binding capability, antioxidant activity, and good thermal stability, evidencing the EC and VCO’s good compatibility.

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“…Oleogels developed with ethylcellulose and behenic acid (up to 6%) have been applied in emulsions having different water contents (5%, 15%, 25%, 35%, and 45%). With increase in the water content, the volume of separated oil decreases moderately (Ahmadi et al., 2020). This is associated with the adsorption (Melzer et al., 2003) or precipitation of ethylcellulose in the interface, thus forming a layer on the water droplets, and is a result of changes in solubility (Ahmadi et al., 2020; Do et al., 2010).…”

Section: Structuring Agentsmentioning

confidence: 99%

“…With increase in the water content, the volume of separated oil decreases moderately (Ahmadi et al, 2020). This is associated with the adsorption (Melzer et al, 2003) or precipitation of ethylcellulose in the interface, thus forming a layer on the water droplets, and is a result of changes in solubility (Ahmadi et al, 2020;Do et al, 2010). Melzer et al (2003) evaluated the emulsifying potential of ethylcellulose in W/O emulsions.…”

Section: Ethylcellulosementioning

confidence: 99%

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

Silva

Barrera‐Arellano

Ribeiro

2021

Journal of Food Science

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This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water‐in‐oil or oil‐in‐water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel‐based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water‐in‐oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.

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Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer

Cited by 39 publications

References 38 publications

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

Tailoring Natural-Based Oleogels Combining Ethylcellulose and Virgin Coconut Oil

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

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