Effect of quality of carnauba wax (Copernica cerífera) on microstructure, textural, and rheological properties of soybean oil-based organogels

Buitimea-Cantúa, Génesis V.; Serna‐Saldívar, Sergio O.; Pérez‐Carrillo, Esther; Silva, Thaís Jordânia; Barrera‐Arellano, Daniel; Buitimea‐Cantúa, Nydia E.

doi:10.1016/j.lwt.2020.110267

Cited by 16 publications

(7 citation statements)

References 39 publications

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“…Based on the structural difference, D 0 ‐50 demonstrated the higher G′ and η * than D 100 ‐100 ( P < 0.05), whereas the other oleogels, prepared at 100 g kg −1 GsC, displayed higher G ′ and η * than those at 50 g kg −1 GsC. This phenomenon was a result of the accelerated nucleation at a higher concentration that subsequently caused the formation of smaller crystals, 28 with a high contact surface and the possibility of crystal–crystal interactions. The high gelator content also increases the crystals' packing density and the oleogel matrix strength 1 .…”

Section: Resultsmentioning

confidence: 94%

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

et al. 2023

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BACKGROUND: Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil instead of fat. Regarding the structural weakness of neat monoglyceride oleogel and the waxy mouthfeel of pure carnauba wax oleogel, as a result of the high melting and crystallization points, the present study aimed to diminish these defects.RESULTS: Carnauba wax (CBW) was used as a co-gelator with distilled monoglyceride (DMG) at different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG: CBW) and two total gelator concentrations (50 and 100 g kg −1 ) to improve the DMG oleogel characteristics. The addition of CBW strengthened the DMG network and decreased the polymorphic transition. Thermal analysis showed just co-crystallization at the 85:15 ratio, whereas, in the other combinations, high melting components of CBW crystalized at first. As a result of the crystal homogeneity and long-time development, the oleogel properties improved at the 85:15 ratio. The low concentration of CBW and the formation of the eutectic system were efficient in the waxy mouthfeel reduction of oleogel at the 85:15 ratio in food applications.CONCLUSION: The DMG/CBW oleogel at the 85:15 ratio, with better structural and sensorial properties than DMG and CBW oleogels, respectively, has the potential for use instead of fat in food formulations.

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Section: Resultsmentioning

confidence: 94%

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

et al. 2023

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“…Moreover, the oleogels were extremely stable under different temperatures (5 and 25°C) and along the time of storage (60 days). Buitimea‐Cantúa et al (2021) observed the same behavior using different types of CBW to structure SBO in concentrations above 4.5% w/w, which formed solid oleogels also classified as firm (category 5). CBW is known to contain long‐chain fatty alcohols (Doan et al, 2017), which may justify the visual results in PNO and SBO oleogels.…”

Section: Resultsmentioning

confidence: 68%

Potential use of carnauba wax oleogel to replace saturated fat in ice cream

Airoldi

Silva

Ract

et al. 2022

J Americ Oil Chem Soc

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The objective of this study was to develop a wax-oleogel (soybean oil-SBO, peanut oil-PNO, and carnauba wax-CBW) to be used as a fat replacer for ice cream formulations. The oleogels were structured with 6%, 8%, and 10% of CBW and were characterized by oil binding capacity (OBC), visual evaluation, thermal properties (DSC), and microstructure by polarized light microscopy (PLM). All oleogels resulted in a firm and stable gel for 60 days, regardless of the concentrations (6%, 8%, and 10%) and temperatures (5 and 25 C). The OBC of oleogels at 8% and 10% addition were significantly higher (p < 0.05) than the oleogels with 6% of CBW. However, the oleogel formed with 6% of CBW showed more than 84% of oil retention after 60 days, indicating that the 6% of CBW was sufficient to develop a network that could hold the liquid oil into a gel-like structure. Larger crystals (μm) were observed with 10% CBW addition (2.15 AE 0.16 μm SBO and 2.08 AE 0.22 mm PNO). After preliminary sensory studies, the SBO oleogel with 6% of CBW was chosen to be applied in the icecream formulation. The ice cream preparations were analyzed by overrun, melting rate, fat composition, and sensory acceptance. The oleogel fat replacement (50% and 100%) reduced the melting rate of ice creams; however, it negatively affected the ice cream overrun. These results show that 50% replacement of the traditional lipid phase by CBW oleogel can be performed without causing sensory impairment.

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“…Indicatively, pigments contained in the virgin olive oil which was structured with CBW led to changes in the L * value compared to that of oleogels that consisted of olive oil. Organogels that were produced with CBW derived after refining or filtration and thus containing different pigments depending on the leaves’ maturity, that is, carotene, yellow, green, or brown pigments, led to changes in the a * and b * coordinates depending on CBW processing . The L * of MOC-based oleogels was substantially lower (20.5–22.3) compared to L * of SO-based oleogels (75.0–75.4), indicating a much darker luminosity of the former.…”

Section: Resultsmentioning

confidence: 99%

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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Effect of quality of carnauba wax (Copernica cerífera) on microstructure, textural, and rheological properties of soybean oil-based organogels

Cited by 16 publications

References 39 publications

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

Potential use of carnauba wax oleogel to replace saturated fat in ice cream

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

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