Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil

Ghazani, Saeed M.; Dobson, Stacie; Marangoni, Alejandro G.

doi:10.1016/j.crfs.2022.06.002

Cited by 22 publications

(27 citation statements)

References 35 publications

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“…Of the one‐wax oleogels, SFW was the firmest at both temperatures followed by CLW then BW. When measured at 4°C (Figure 2a), BW30, BW50, and BW60 were significantly firmer than BW oleogels, and BW50 and BW60 were also firmer than CLW oleogels, demonstrating the synergism at certain ratios of these two waxes noted previously in our previous report (Winkler‐Moser et al, 2019) as well by (Ghazani et al, 2022). At 22°C (Figure 2b), all oleogels made from BW:CLW mixtures were firmer than BW, and BW30, BW50, and BW60 were also as firm as or significantly firmer than CLW oleogels.…”

Section: Resultssupporting

confidence: 74%

“…In this case, the WE contributed by SFW may have been of the right composition to have a positive interaction with the WE contributed by BW and CLW, which could in turn increase both the intra‐and intercrystalline strength of these crystals and their interactions. As previously mentioned, several studies have reported synergistic firmness and G′‐values for RBW and SFW combinations, which are mainly composed of WE, in olive oil and soybean oil oleogels (Ghazani et al, 2022; Jana & Martini, 2016b). Two studies have recently provided new information on the properties of pure wax esters and interactions between mixed wax esters in oleogels (Avendaño‐Vásquez et al, 2020; Brykczynski et al, 2022).…”

Section: Discussionmentioning

confidence: 87%

“…Several studies have shown that in general, oleogel characteristics, such as firmness and oil binding capacity, are often related to features of the crystal morphology and the microstructure of the crystal network, such as the crystal size and density, crystal morphology, and changes in the three-dimensional arrangement of the crystal networks (Blake et al, 2014;Doan et al, 2018;Morales-Rueda et al, 2009). In the few examples of synergistic firmness between combinations of waxes or other low-molecular weight gelators, the synergism also coincided with reduced crystal size and/or increased density of crystal microstructures (Blake & Marangoni, 2015;Gandolfo et al, 2004;Ghazani et al, 2022;Schaink et al, 2007;Tavernier et al, 2017;Winkler-Moser et al, 2019). These changes were attributed to increased nucleation, polymorphism, and/or the formation of mixed crystal types.…”

Section: Discussionmentioning

confidence: 99%

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Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations

Winkler‐Moser

Hwang

Felker

et al. 2023

J Americ Oil Chem Soc

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Oleogels were prepared with 5% wax in soybean oil using mixtures of beeswax (BW) and candelilla wax (CLW) with ratios of 10:90, 30:70, 50:50, and 60:40 BW:CLW, and the same series where 10% of the total wax was substituted with sunflower wax (SFW). The hypothesis that SFW would increase the firmness of the oleogels without affecting the melting properties was tested. Firmness of one-wax oleogels decreased from SFW > CLW > BW. Oleogels with 50:50 BW:CLW and 60:40 BLW:CLW had equal firmness to pure 5% SFW oleogels. SFW significantly increased oleogel firmness and reduced the softening that occurred between 4 C and 22 C. Increased firmness was also found with rice bran wax and behenyl-behenate (C44) addition, but not with wax esters with chain lengths ranging from 30 to 40 carbons (C30 to C40). By differential scanning calorimetry, SFW significantly decreased the melting point of oleogels with 10:90 and 30:70 BW:CLW mixtures but significantly increased the melting point of those with 50:50 and 60:40 BW:CLW mixtures. However, the solid fat content melting curves were not significantly influenced by SFW addition. These results indicate that mixed wax oleogels had greater hardness and elasticity, and that the long chain wax esters contributed by SFW helped to improve the strength of oleogels without negatively affecting their melting properties. beeswax, candelilla wax, Oleogel, organogel, rice bran wax, sunflower wax This research was supported by the U.S. Department of Agriculture, Agricultural Research Service. Mention of trade names or commercial products in this article is solely for the purpose of providing scientific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer.

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Section: Resultssupporting

confidence: 74%

Section: Discussionmentioning

confidence: 87%

Section: Discussionmentioning

confidence: 99%

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Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations

Winkler‐Moser

Hwang

Felker

et al. 2023

J Americ Oil Chem Soc

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“…The digestion of oil gel is an interfacial process, which is facilitated by the absorption of lipase onto the interface of emulsified fat droplets [31,32]. Given that enzymes are typically present in excess relative to their substrates [33], the primary mechanism regulating fat digestion involves controlling the ability of lipase to bind to the interface of emulsified fat droplets through inhibition of enzyme activity [34,35]. This can be through interface composition or area [36] or through packaging techniques [37].…”

Section: Introductionmentioning

confidence: 99%

Formation and In Vitro Simulated Digestion Study of Gelatinized Korean Pine Seed Oil Encapsulated with Calcified Wax

Wang,

Hou

et al. 2023

Molecules

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Natural waxes have demonstrated exceptional potential as oil gels for saturated and trans fatty acids, but their application has been limited by issues such as temperature sensitivity, lack of stability and durability, and compatibility. In this study, three types of wax (Beeswax (BW), Rice bran wax (RBW), and Carnauba wax (CW)) were combined with calcium hydroxide to produce calcified wax. The calcified Korean pine seed oil gel obtained by heating and stirring with Korean pine seed oil is responsive to temperature and has environmental adaptability. The effects of critical gel concentration, temperature regulation, texture properties, microstructure, oil-holding capacity, and FT-IR on the quality parameters of oil gel were investigated. Additionally, an in vitro digestion model was developed to comprehend the decomposition rate of fat during gel structure digestion and transportation. The results demonstrated a close correlation between the critical gelation concentration and calcium ion content. Furthermore, after calcification, the hardness followed the order BW > CW > RBW. Moreover, there was an approximate 10 °C increase in wax melting point. Conversely, BW:Ca exhibited the lowest oil leakage. The microstructures revealed that the oil gels formed post-wax calcification exhibited similar fractal dimension (Db) values (<7 μm), and the intermolecular forces were characterized by van der Waals forces, which were consistent with those observed in the non-calcified group. In conjunction with the vitro digestion simulation, our findings demonstrated that RBW and CW oil gels gradually released 20%, 35%, and 35% of free fatty acids (FFA) within the initial 30 min of intestinal digestion. Importantly, the FFA release rate was significantly attenuated, thereby providing a foundation for developing wax-based gel processed foods that facilitate gentle energy release benefits for healthy weight management.

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“…Candelilla and rice bran waxes as oleogelators have been analyzed in various vegetable oils such as sunflower oil [ 9 , 10 ], canola oil [ 11 ], olive oil [ 12 ], and others. They have also demonstrated good potential for use in food [ 13 ], cosmetics, pharmaceutical products, and polymers.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

Irfan

Alenčikienė

Miglė

et al. 2022

Foods

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The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4–3.6 (candelilla case) or 3.7–3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.

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Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil

Cited by 22 publications

References 35 publications

Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations

Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations

Formation and In Vitro Simulated Digestion Study of Gelatinized Korean Pine Seed Oil Encapsulated with Calcified Wax

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

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