Effect of polyglycerol polyricinoleate on the polymorphic transitions and physicochemical properties of mango butter

Qureshi, Dilshad; Behera, Haladhar; Anis, Arfat; Kim, Doman; Pal, Kunal

doi:10.1016/j.foodchem.2020.126834

Cited by 10 publications

(3 citation statements)

References 27 publications

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“…The gelation kinetics was studied to understand the crystallization mechanism of SFL and SYL added RBO-CW oleogels ( Supplementary Materials Figure S3 ). According to [ 53 ], the crystallization process in lipid-based materials consists of three distinct phases: (a) nucleation phase, (b) growth phase, and (c) consolidation phase. The sharp decline of temperature in the temperature vs. time graphs corresponds to the nucleation phase, whereas the curves and constant regions represent the growth and consolidation phases, respectively ( Supplementary Materials Figure S3 ) [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

“…Okuro et al (2018) have reported that the crystallization kinetics get affected based upon the content of lecithin in the formulations [ 27 ]. The consolidation phase in the crystallization process corresponds to thermal equilibrium (indicated by the red arrow) in fat components [ 53 ]. In control, the equilibrium of the crystallization process was achieved at 1932 s. The addition of SFL in Sf1 and Sf3 reduced the time to attain the equilibrium stage to 1701 and 1776 s, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

Sahu

Bharti

Kim

et al. 2021

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Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The proposed work is an attempt to understand the impact of differently sourced lecithin, such as sunflower lecithin (SFL) and soya lecithin (SYL), on the various physicochemical properties of CW and rice bran oil (RBO) oleogels. The yellowish-white appearance of all samples and other effects of lecithin on the appearance of oleogels were initially quantified by using CIELab color parameters. The microstructural visualization confirmed grainy and globular fat structures of varied size, density, packing, and brightness. Samples made by using 5 mg of SFL (Sf5) and 1 mg of SYL (Sy1) in 20 g showed bright micrographs consisting of fat structures with better packing that might have been due to the improvised crystallinity in the said samples. The FTIR spectra of the prepared samples displayed no significant differences in the molecular interactions among the samples. Additionally, the slow crystallization kinetics of Sf5 and Sy1 correlated with better crystal packing and fewer crystal defects. The DSC endotherm displayed two peaks for melting corresponding to the melting of different molecular components of CW. However, all the formulations showed a characteristic crystallization peak at ~40 °C. The structural reorganization and crystal growth due to the addition of lecithin affected its mechanical property significantly. The spreadability test among all prepared oleogels showed better spreadable properties for Sf5 and Sy1 oleogel. The inclusion of lecithin in oleogels has demonstrated an enhancement in oleogel properties that allows them to be included in various food products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

Sahu

Bharti

Kim

et al. 2021

Gels

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“…Recently, some new applications of PGPR have also been developed. Thus, PGPR was used to stabilize ethanol-in-oil emulsions to deliver an ethanolic extract (Duangkaew et al, 2018), to form stable micelles in glycerol to encapsulate vitamin E (Matsuoka et al, 2017), to substitute glyceryl monostearate to prepare solid lipid nanoparticles and to improve the stability and encapsulation efficiency of nanostructured lipid carrier vitamin D 3 emulsions (Seo et al, 2019), to modulate the crystallization process of mango butter (Qureshi et al, 2020), and to improve the softness and lubrication properties of fresh butter (Panchal et al, 2021), as well as to enhance the antioxidant activity of curcumin and sesamol during oil oxidation (Jokar et al, 2022;Keramat et al, 2022). Moreover, the addition of PGPR increased the partial coalescence degree in vegetable fat cream-like emulsions by enhancing the capture efficiency due to the decreased steric repulsion between fat globules, thereby improving the creaming stability (Gutiérrez Hernández et al, 2023;Rando et al, 2022).…”

Section: Food Categorymentioning

confidence: 99%

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

Meulenaer

Meeren

2023

Comp Rev Food Sci Food Safe

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Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR‐stabilized water‐in‐oil (W/O) emulsions to replace fat in order to produce low‐calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure‐activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water‐ or oil‐soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water‐dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.

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Sonocatalytic Degradation of Methylene Blue by a Novel SnO2-Fe3O4@MWCNT Hybrid Nanocatalyst Under Ultrasonic Irradiation

et al. 2023

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Effect of polyglycerol polyricinoleate on the polymorphic transitions and physicochemical properties of mango butter

Cited by 10 publications

References 27 publications

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

Sonocatalytic Degradation of Methylene Blue by a Novel SnO2-Fe3O4@MWCNT Hybrid Nanocatalyst Under Ultrasonic Irradiation

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