Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads

David, Annabelle; David, Mélissa; Lesniarek, Pauline; Corfias, Emmanuel; Pululu, Yoann; Delample, Mathieu; Snabre, P.

doi:10.1016/j.jfoodeng.2020.110315

Cited by 19 publications

(5 citation statements)

References 28 publications

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“…Specifically, in their work on the application of high-pressure homogenization (HPH) on the microstructural and techno-functional properties of orange pulp and peel fiber powders, Huang et al [ 34 ] demonstrated that the structural comminution induced by HPH processing led to a reduction in bulk density with a consequent promotion of water/oil holding capabilities, which then improved emulsifying ability via steric effects and/or electrostatic repulsion mechanism. Instead, in a more recent study, David et al [ 35 ] used different botanical cellulose fibers to texturize rapeseed oil without employing any thermal treatment. The authors demonstrated that 30% w / w dispersions of bamboo and wheat cellulose powders granted a structuring effect to the oil and, hence, created stable systems without any oil clearance.…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Principato

Carullo

Bassani

et al. 2021

Foods

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In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.

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Section: Resultsmentioning

confidence: 99%

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Principato

Carullo

Bassani

et al. 2021

Foods

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“…The formulation was set based on the in-house formula developed by the trial. After that, the chocolate spread was put in a clean plastic jar and stored in a dark room at room temperature (David et al, 2021).…”

Section: Chocolate Spread Preparationmentioning

confidence: 99%

Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut

Astuti,

Fibri,

Ayouaz

et al. 2024

Caraka Tani J. Sustain. Agric.

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Candlenuts can be used as a substitute in producing chocolate spread due to their high-fat content. However, the limitation of using candlenut in the spread formulation is the existence of a bitter taste. This study aimed to investigate the effect of sodium bisulfite and sodium bicarbonate soaking treatment (100, 300, and 500 ppm) on reducing the bitter taste of candlenut seed. In order to reach the goal, bitter compounds of candlenut and chocolate spread were identified using Liquid chromatography-mass spectrometry (LC-MS). The sensory characteristics of chocolate spread were profiled using the Rate All That Apply (RATA) descriptive method. It was shown that the panelists identified 14 sensory attributes in the samples, one of which was bitter taste. Treatment with sodium bisulfite, as well as sodium bicarbonate at the level of 300 ppm, reduced the intensity of the bitter taste. The treatment reduced flavonoid and tannin levels by 85.21% and 82.08% in candlenut seeds. It also reduced flavonoid and tannin levels by 88.47% and 72.71% in chocolate spread, respectively. LC-MS identified 13 compounds that cause the bitter taste, namely quercetin, oleuropein, kaemferol, resveratrol dimer, luteolin, epicatechin, theobromine, caffeine, iso-humolones, colaflavone, chlorogenic acid, feruloyl-caffeoylquinic acid, and coumaroylquinic acid. This study creates a new technique for producing chocolate spread formulated with candlenuts with lower bitterness levels.

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“…In contrast, rapeseed oil has been intensively investigated in terms of oleogelation with different oleogelators such as waxes, shellac, ethylcellulose, and monoglycerides. Many studies highlight the use of rapeseed oil-based oleogels in various food products like spreads, cakes, biscuits, and patties [ 23 , 24 , 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

Ursachi,

Perța-Crișan,

Tolan

et al. 2024

Gels

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In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the current scientific literature. Therefore, the present study evaluated several oleogels formulated with EC as the oleogelator in different concentrations of 7% (OG7) and 9% (OG9), based on cold-pressed pumpkin seed oil (PO) and refined rapeseed oil (RO), as well as on mixtures of the two oils in different combinations: PO:RO (3:1) (PRO) and PO:RO (1:1) (RPO). Physicochemical properties such as visual appearance, gel formation time (GFT), oil-binding capacity (OBC), oxidative and thermal stability, and textural characteristics were analyzed. Analysis of variance (ANOVA) and Tukey’s honestly significant difference (HSD) were used in the statistical analysis of the data, with a significance level of p < 0.05. EC proved to be an effective structuring agent of the mentioned edible oils; the type of oils and the concentration of oleogelator significantly influenced the characteristics of the obtained oleogels. The 9% EC oleogels exhibited a more rigid structure, with a higher OBC and a reduced GFT. Pumpkin seed oil led to more stable oleogels, while the mixture of pumpkin seed oil with rapeseed oil caused a significant reduction in their mechanical properties and decreased the OBC. After 14 days of storage, all oleogels demonstrated proper oxidative stability within the bounds set by international regulations for edible fats, regardless of the kind of oil and EC concentration. All of the oleogels showed a higher oxidative stability than the oils utilized in their formulation; however, those prepared with cold-pressed pumpkin seed oil indicated a lower level of lipid oxidation among all oleogels. The P-OG9 and PR-OG9 oleogels, which mainly included PO and contained 9% EC, demonstrated the optimum levels of quality in texture, GFT, OBC, and oxidative stability.

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Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads

Cited by 19 publications

References 28 publications

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

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