Effects of β-carotene on the color, textural, rheological and structural properties of canola oil/beeswax oleogel

Barragán‐Martínez, Luis Pascual; Alvarez-Poblano, L.; Vernon‐Carter, E.J.; Alvarez-Ramı́rez, José

doi:10.1007/s11694-022-01449-4

Cited by 11 publications

(2 citation statements)

References 31 publications

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“…During the crystallization process, oleogel crystallization temperatures ranged from 27.06 to 42.09 °C, and enthalpies ranged from −0.88 to −16.99 J/g. Combining the results from optical micrographs and XRD, increased BW concentration resulted in denser networks with higher crystallinity, making oleogel more heat-resistant. , The linear wax monoesters, complex wax esters, and stearic acid of BW were also possible factors that affected oleogel sensibility to temperature. ,, Additionally, only the peak of the BW crystal was observed in oleogel samples, suggesting the particular FA profile of HMMO did not significantly influence the BW crystal network and its thermal characteristics.…”

Section: Resultsmentioning

confidence: 93%

“…11,26 The linear wax monoesters, complex wax esters, and stearic acid of BW were also possible factors that affected oleogel sensibility to temperature. 13,25,27 Additionally, only the peak of the BW crystal was observed in oleogel samples, suggesting the particular FA profile of HMMO did not significantly influence the BW crystal network and its thermal characteristics.…”

Section: Resultsmentioning

confidence: 95%

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Physical Properties and Stability of Oleogels and Oleogel Emulsions Based on Human Milk Mimic Oil

Ma,

Jiang,

Zheng

et al. 2024

ACS Food Sci. Technol.

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Herein, the oleogelation of human milk mimic oil (HMMO) was carried out with beeswax (BW). The physiochemical properties [microstructure, oil holding capacity, X-ray diffraction, differential scanning calorimetry, and rheology] were investigated. The increased addition of BW led to larger crystal sizes and denser internal networks in the oleogel, further improving the thermal behavior, structural strength, and viscosity performance of BW oleogel samples. With the cost-effective benefit of forming the desired internal network structure, 5% BW was selected for oleogel emulsion preparation with varying whey protein isolate addition levels (1, 5, 10, and 15%). The oleogel emulsions showed better storage and emulsifying stability than the conventional ones without significant changes in droplet size. The oleogelation by BW in the oil phase also gave more robust and viscous textures to the HMMO-based emulsion. To sum up, this study supported the advantages of oleogelation by BW in optimizing the physiochemical properties of HMMO and its emulsion, which promotes more promising applications in food, medicine, and cosmetics.

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