Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Abstract

The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the effects of hydrophobic (SPAN-80) and hydrophilic (TWEEN-80) emulsifiers on the oleogels prepared using SFW and sunflower oil (SO). The biodegradability and all formulations showed globular crystals on their surface that varied in size and number. Wax ester, being the most abundant component of SFW, was found to produce fibrous and needle-like entanglements capable of binding more than 99% of SO. The formulations containing 3 mg of liquid emulsifiers in 20 g of oleogels showed better mechanical properties such as spreadability and lower firmness than the other tested concentrations. Although the FTIR spectra of all the formulations were similar, which indicated not much variation in the molecular interactions, XRD diffractograms confirmed the presence of β′ form of fat crystals. Further, the mentioned formulations also showed larger average crystallite sizes, which was supported by slow gelation kinetics. A characteristic melting point (Tm~60 °C) of triglyceride was visualized through DSC thermograms. However, a higher melting point in the case of few formulations suggests the possibility of even a stable β polymorph. The formed oleogels indicated the significant contribution of diffusion for curcumin release. Altogether, the use of SFW and SO oleogels with modified properties using biodegradable emulsifiers can be beneficial in replacing saturated fats and fat-derived products.

Date-Palm-Derived Cellulose Nanocrystals as Reinforcing Agents for Poly(vinyl alcohol)/Guar-Gum-Based Phase-Separated Composite Films

“…It can be observed that the average %SR values of A1 and A2 were greater than 50%. This is suggestive of a more fluidic component in the films, compared with the others, which are predominantly elastic [ 37 ]. where %SR is percentage stress relaxation, F 0 is maximum force attained at the maximum strain, and F 60 is the force at the end of the relaxation period.…”

Development of Bigels Based on Date Palm-Derived Cellulose Nanocrystal-Reinforced Guar Gum Hydrogel and Sesame Oil/Candelilla Wax Oleogel as Delivery Vehicles for Moxifloxacin

“…In recent times, the use of oleogels in food and pharmaceutical applications has received much attention as a solid fat replacer/alternative [ 15 ]. The use of oleogels helps reduce the saturated fatty acid content and consequently increases the unsaturated fatty acid content in food products [ 16 , 17 , 18 ]. The oleogels entrap oils within a network structure of the gelators, which are hydrophobic.…”

“…The oleogels entrap oils within a network structure of the gelators, which are hydrophobic. One of the common types of gelators are vegetable waxes (e.g., mango butter, cocoa butter, sunflower wax, and candelilla wax) [ 18 , 19 , 20 ]. Vegetable wax-based oleogels are prepared by the direct dispersion method, which is one of the most common and easiest methods of oleogel preparation [ 21 ].…”

Edible oleogels stabilized solely by stigmasterol: effect of oil type and gelator concentration

“…Therefore, the potential use of oleogels as saturated fat substitutes and lipophilic bioactive delivery systems has been reported extensively and promising results have been obtained recently 6,7 . Modification of oleogels with biodegradable emulsifiers is beneficial for replacing saturated fats and fat‐derived products 8 . Nevertheless, finding new healthy and effective food‐grade gelator remains a key challenge for the practical application of oleogels.…”