Influence of oil combinations on the structural properties of oleogels

Frolova, Yuliya; Sobolev, Roman; Kochetkova, Alla

doi:10.1051/e3sconf/202128505009

Cited by 5 publications

(7 citation statements)

References 10 publications

(12 reference statements)

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“…The crystals of these oleogels have an identical appearance, in contrast to the crystals formed in LO oleogels. LO oleogels form several types of crystals, predominantly spherulitic in shape, which agrees with the study [ 24 ]. In FO, SO- and OO-based oleogels with a concentration of 6 wt.% of the structure form a compact oleogel mesh ( Figure 1 A,C,D); due to the high concentration of beeswax, a high degree of oversaturation is provided, which accelerates the nucleation and subsequent gelation.…”

Section: Resultssupporting

confidence: 92%

“…LO-based oleogels were found to have the lowest oil-binding capacity (less than 70%), which may be related to the spherulitic crystal shape, which, according to [ 27 ], is not favorable for the retention of large amounts of oil. However, this contradicts the study [ 24 ], where the linseed oil-based oleogels exhibited an OBC of around 90%. According to [ 32 ], when varying the ratio of individual components in the oleogels, the values of oil loss can undergo significant changes.…”

Section: Resultscontrasting

confidence: 78%

“…The microstructure of oleogels was studied to assess the effect of the type of oil medium on the morphology of the crystals. The morphology and size of crystals formed in oleogels affect the structural characteristics of the oleogels and, subsequently, the food products containing them [ 24 , 25 ]. The morphology of crystals of oleogels obtained with different oils was determined using polarized light microscopy.…”

Section: Resultsmentioning

confidence: 99%

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The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized. Textural and thermodynamic properties were determined for oleogels, the oil-binding capacity was estimated, and the morphology of crystals was studied. The concentration of beeswax in all oleogels was 6.0% w/w. It was shown that the type of oil has a significant influence on all characteristics of the oleogels. The use of different oils at the same technological treatment leads to the formation of crystals of diverse morphology—from platelets to spherulites. At the same time, it was revealed that some characteristics of oils have a varying contribution to the properties of oleogels. The content of total polar materials in oils is associated with a decrease in strength parameters (yield value and elastic modulus) and the oil-binding capacity of oleogels. In its turn, the iodine value of oils has a close positive correlation with the melting and crystallization temperatures of oleogels. The results obtained in this article indicate that the properties of beeswax-based oleogels can be directed by changing the oil composition.

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Section: Resultssupporting

confidence: 92%

Section: Resultscontrasting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

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The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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“…In contrast, the addition of 42%, 45%, and 48% oil increased these parameters (p < 0.05). Hence, the obtained analysis showed that oil concentration influenced the hydrogel texture parameters [11,12]. The analysis of the rheological parameters of the hydrogel with encapsulated safflower oil are shown in Table 2.…”

Section: Texture and Rheological Analysismentioning

confidence: 89%

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

et al. 2022

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This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1 °C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of açai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.

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“…The composition of oleogels is often diverse and can vary both in the dispersion medium [ 15 , 16 , 17 ] and the dispersed phase [ 18 , 19 ], which in turn affects the final properties of the oleogels. Usually, canola oil [ 19 ], sunflower or linseed oil [ 16 , 20 ], and fish oil [ 21 ] are used as dispersion mediums. The use of different oils, including their combinations, allows for the regulation of the fatty acid composition of both oleogels and the products containing them.…”

Section: Oleogels In Food Productsmentioning

confidence: 99%

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.

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Influence of oil combinations on the structural properties of oleogels

Cited by 5 publications

References 10 publications

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

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