Molecular interactions of polymer oleogelation

Laredo, Thamara; Barbut, Shai; Marangoni, Alejandro G.

doi:10.1039/c0sm00885k

Cited by 171 publications

(128 citation statements)

References 39 publications

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“…Polymerpolymer interactions occur within OH groups of different molecules or of one chain to another, involving only hydrogen bond interactions and no direct electrostatic interaction with the oil (Laredo et al, 2011). In this case, the main changes observed in the IR spectra are due to polymer-polymer interaction by hydrogen bounding to form an oleogel structure (above 3000 cm −1…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

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Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

Totosaus¹,

Gonzaléz-Gonzaléz²,

Fragoso³

2016

Grasas y Aceites

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SUMMARY:The use oleogels (defined as edible oils entrapped in a three-dimensional network employing a self-assembled structuring agent) has recently been proposed to replace saturated fat or trans-fats in foods.In this work the effects of different cellulose derivative mixtures (Avicel, ethyl cellulose and a-cellulose) on lipid stability, glass transition temperature and the texture of soybean oil oleogels were determined by employing a mixture design approach. Avicel affected lipid stability, increasing the oxidative rancidity and peroxide values of oleogels. Oleogels with higher proportions of Avicel also presented higher transition temperatures. A higher percent of ethyl cellulose and a-cellulose in the oleogel mixture resulted in a more stable system with lower oil rancidity and lower glass transition temperatures. In addition, Avicel resulted in a softer and less tacky texture, an important characteristic to consider for food applications. KEYWORDS: Cellulose derivatives; DSC; FTIR; Lipid oxidation; Oleogel; Soybean oilRESUMEN: Influencia del tipo de derivado celulósico sobre la textura y la estabilidad oxidativa y térmica de oleogeles de aceite de soja. Recientemente, ha sido propuesto el uso de oleogeles (definido como aceites comestibles atrapados en una red tridimensional que ocupa un agente estructurante de auto-ensamblado) como substituto de grasa saturada o grasas trans en alimentos. En este trabajo el efecto de mezclas de diferentes derivados celulósicos (Avicel, etil celulosa y a-celulosa) sobre la estabilidad de lípidos, temperaturas de transición térmica y textura de oleogeles de aceite de soja fueron determinados utilizando un diseño de mezclas. Avicel afectó la estabilidad de lípidos, aumentando la rancidez oxidativa y valores de peróxido en los oleogeles. Oleogeles con mayores proporciones de Avicel también presentaron temperaturas de transición térmica más altas. Porcentajes más altos de etil celulosa y a-celulosa resultaron en un sistema más estable con menor rancidez oxidativa y menores temperaturas de transición térmica. Sin embargo, Avicel resultó en una textura más suave y menos pegajosa, una característica importante a considerar para su aplicación en alimentos. PALABRAS CLAVE: Aceite de soja; Derivados celulósicos; DSC; FTIR; Oleogel; Oxidación de lípidosCitation/Cómo citar este artículo: Totosaus A, Gonzaléz-Gonzaléz R, Fragoso M. 2016. Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel. Grasas Aceites, 67 (3): e152.

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Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

“…The band at approximately 3300 cm −1 corresponds to hydrogen bonding between the un-substituted OH groups of the cellulose backbone (Laredo et al, 2011) (Figure 5).…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

Totosaus¹,

Gonzaléz-Gonzaléz²,

Fragoso³

2016

Grasas y Aceites

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“…Initially, poly(O-benzyl-l-serine) 20 was synthesised by the ROP of O-benzyl-l-serine NCA, using benzylamine as the initiator, before the benzyl ether protecting group was cleaved from the polymer to yield PS (Scheme 1), as confirmed by 1 H NMR spectroscopy (Fig. S2, ESI ) and FTIR (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Examples of vegetable oil-based organogels include organic gelators dispersed within sunflower oil, 18 safflower oil 19 and linseed oil. 20 Barbut and co-workers demonstrated an ethylcellulose-canola oil organogel as a potential replacement for the animal fat in frankfurters. 21 Marangoni and co-workers also demonstrated the use of canola oil as the solvent in 12-hydroxystearic acid-containing organogels that displayed tuneable crystallinity and oil binding capacity, depending on their storage temperature.…”

Section: Introductionmentioning

confidence: 99%

A vegetable oil-based organogel for use in pH-mediated drug delivery

et al. 2015

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“…In most cases, low-molecular weight amphiphilic molecules which impart thermo-reversible properties are responsible for the gelling behaviour [13][14][15][16][17]. However, some biomacromolecules like natural waxes, resins and biopolymers with gelling properties in oily media are gaining special attention [18][19][20][21][22][23][24][25][26]. Among these studies, lignocellulosic materials and cellulose derivatives have been used to obtain gel-like dispersions in vegetable oils, which may be potentially applied as environmentally friendly lubricating grease formulations [27][28][29][30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Influence of Functionalization Degree on the Rheological Properties of Isocyanate-Functionalized Chitin- and Chitosan-Based Chemical Oleogels for Lubricant Applications

et al. 2014

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This work deals with the influence of functionalization degree on the thermogravimetric and rheological behaviour of NCO-functionalized chitosan-and chitin-based oleogels. Chitosan and chitin were functionalized using different proportions of 1,6-hexamethylene diisocyanate (HMDI) and subsequently dispersed in castor oil to promote the chemical reaction between the -NCO group of the modified biopolymer and the -OH group located in the ricinoleic fatty acid chain of castor oil, thus resulting in different oleogels with specific thermogravimetric and rheological characteristics. Biopolymers and oleogels were characterized through Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Small-amplitude oscillatory shear (SAOS) measurements were performed on the oleogels. Oleogels presented suitable thermal resistance, despite the fact that the inclusion of HMDI moieties in the polymer structure led to a reduction in the onset temperature of thermal degradation. The insertion of low amounts of HMDI in both chitin and chitosan produces a drastic reduction in the values of oleogel viscoelastic functions but, above a critical threshold, they increase with OPEN ACCESSPolymers 2014, 6 1930 the functionalization degree so that isocyanate functionalization results in a chemical tool to modulate oleogel rheological response. Several NCO-functionalized chitosan-and chitin-based oleogel formulations present suitable thermal resistance and rheological characteristics to be proposed as bio-based alternatives to traditional lubricating greases.

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Molecular interactions of polymer oleogelation

Cited by 171 publications

References 39 publications

Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

A vegetable oil-based organogel for use in pH-mediated drug delivery

Influence of Functionalization Degree on the Rheological Properties of Isocyanate-Functionalized Chitin- and Chitosan-Based Chemical Oleogels for Lubricant Applications

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