Effect of beeswax and combinations of its fractions on the oxidative stability of oleogels

Sobolev, Roman; Frolova, Yuliya; Sarkisyan, Varuzhan; Makarenko, M A; Kochetkova, Alla

doi:10.1016/j.fbio.2022.101744

Cited by 24 publications

(12 citation statements)

References 38 publications

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“…Jang et al (2015) reported that there was no significant change at after baking fatty acid profiles in cookies made with oleogels prepared using canola oil and candelilla wax at different concentrations. Sobolev et al (2022) reported no significant difference between the fatty acid compositions of oleogels (beeswax with sunflower oil) and sunflower oil. They reported that the differences in the oxidative stability of oils were not related to the fatty acid composition but to other factors.…”

Section: Resultsmentioning

confidence: 99%

Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Badem

Baştürk

2023

J Americ Oil Chem Soc

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Safflower oil‐based oleogels were produced from beeswax and rice bran wax. Oleogels demonstrated higher oxidative stability than shortening at the cooking temperature. Peroxide values in shortening, rice bran wax oleogels, and beeswax oleogels samples were found in the range of 4.8–27.76, 13.21–20.45 and 4.30–7.72 meqO2kg−1 oil. Following oleogelation, there was no significant change in fatty acid composition of safflower oil. In addition, after baking process, the changes in the major fatty acids were not determined to be significant. Solid fat content ratios (carried out at 35°C) of rice bran wax oleogels, in beeswax oleogels and in shortening samples were defined in the range of 4.10%–7.70%, 0.80%–5.00%, and 9.61%, respectively. The highest oil binding capacity was revealed in beeswax oleogels with 99.93%–99.98%. The shortest crystallization time was determined as 3 min in oleogel containing 10% rice bran wax. Cakes consisted of oleogel were acceptable in terms of texture and sensory properties compared to cake produced with shortening. Sensory results revealed that some cakes produced with oleogels were found to be more acceptable as compared with control group samples. In this respect, oleogels produced with safflower oil‐based beeswax and rice bran wax could be used instead of commercial solid fat widely used in the cake industry.

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Section: Resultsmentioning

confidence: 99%

Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Badem

Baştürk

2023

J Americ Oil Chem Soc

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“…Instead, it is connected to minor constituents, notably free fatty acids. Additionally, it is possible that the pro‐oxidant effect could be attributed to the existence of other unidentified compounds (Sobolev et al ., 2022). The accelerated oxidation of oleogels might be attributed to specific minor constituents (Frolova et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Genc,

Karasu,

Akcicek

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the oleogel was produced by Pickering emulsion‐based method by using citrus fibre (CF)‐whey protein isolate (WPI) colloidal complex. The obtained oleogels were characterised by rheological and textural properties, and then the oleogels were used in cookies as an alternative to palm oil. The four oleogels (1% to 5%) were fabricated using a CF‐10% WPI complex. Shear thinning rheological behaviour was observed in all emulsion and oleogel samples. The G values were greater than the G values, indicating that solid‐like behaviour dominated in all emulsion and oleogel samples. All oleogel samples had a higher than 90% oil‐holding capacity. The visual appearance of 3% CF‐10% WPI and 5% CF‐10% WPI showed no surface oil, and more integrity structure means that could well trap oil in a gel matrix. Increasing CF% concentration reduced oil droplets and created a more compact structure, particularly at 3% and 5% CF‐10% WPI. An increase in CF concentration from 2% to 5% led to an increase in the hardness value of the dried products and cookies that CF formed a 3D network structure with binds liquid oil. The oxidative stability showed that no significant changes were found between the 3% CF‐10% WPI and palm cookies (P < 0.05). Cookies containing oleogels with a 3% CF content exhibited a visual resemblance to this trait, suggesting a colour appearance that closely resembled cookies made with palm oil. The incorporation of oleogels into the cookie recipe proved to be an effective substitute for palm oil. CF‐10% WPI oleogels show promise for use in cookie preparation as a replacement for palm oil, offering potential as substitutes for saturated and trans fats in food products.

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“…The structuring of cold-pressed oils in a stable matrix indicates the effectiveness of the oleogelator used. The ability to retain oil in the structure is an important property of an oleogel, which represents the degree of capture of liquid oil in a stable network by the gelator [ 20 , 21 , 22 ]. Oleogels formulated with different vegetable oils can contain up to 99% ( w / w ) oil.…”

Section: Resultsmentioning

confidence: 99%

Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels

Ropciuc

Dranca

Oroian

et al. 2023

Gels

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The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, 7% and 11% beeswax. Characterization of the oleogels was done using Fourier transform infrared spectroscopy (FTIR), the chemical and physical properties of the oleogels were determined, the oil binding capacity was estimated and the SEM morphology was studied. The color differences were highlighted by the CIE Lab color scale for evaluating the psychometric index of brightness (L*), components a and b. Beeswax showed excellent gelling capacity at 3% (w/w) of 99.73% for grape seed oil and a minimum capacity of 64.34%for hemp seed oil. The value of the peroxide index is strongly correlated with the oleogelator concentration. Scanning electron microscopy described the morphology of the oleogels in the form of overlapping structures of platelets similar in structure, but dependent on the percentage of oleogelator added. The use in the food industry of oleogels from cold-pressed vegetable oils with white beeswax is conditioned by the ability to imitate the properties of conventional fats.

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Effect of beeswax and combinations of its fractions on the oxidative stability of oleogels

Cited by 24 publications

References 38 publications

Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels

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