Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel

Yılmaz, Emin; Uslu, Eda Keskin; Öz, Ceren

doi:10.1002/aocs.12490

Cited by 28 publications

(18 citation statements)

References 17 publications

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“…For this reason, the potential of natural waxes as gelling agent in liquid oils has been extensively studied by several authors (Hwang et al, 2012; A. R. Patel & Dewettinck, 2015; Pérez‐Martínez et al, 2019; Rocha et al, 2013; Wijarnprecha et al, 2018; Yilmaz et al, 2021). Due to many varying internal and external factors and lacking standardization of characterization methods, a comparison of different studies and thus general characterization of wax based oleogels remains difficult.…”

Section: Introductionmentioning

confidence: 99%

Revisiting pure component wax esters as basis of wax‐based oleogels

Brykczynski

Wettlaufer

Flöter

2022

J Americ Oil Chem Soc

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Current research on wax‐based oleogels indicates wax esters to be the key component in many natural waxes. This necessitates understanding the properties of pure wax esters to unravel the gelling mechanism in wax‐based oleogels. Therefore, available literature data on pure wax esters is summarized and critically reviewed. The detailed analysis of the pre‐existing data on crystallographic (SAXS) and thermal properties, facilitates the interpretation of subsequently performed experiments: Specific wax esters with different carbon numbers and symmetries were studied as such and in oleogels formed in combination with medium chained triglyceride oil at inclusion levels of 10% (w/w). They were characterized regarding their thermal (differential scanning calorimetry [DSC]) and viscoelastic (oscillatory rheology) behavior. It is found that all observations concerning pure wax esters behave systematically, linking molecular makeup, crystal structure, and behavior. The experimental study of oleogels structured by four different binary mixtures of wax esters revealed that substantial chain length differences induce separate crystallization (CN30 + 36 and CN30 + 42). Mixtures of wax esters with only limited chain length difference (≤ 2 carbon atoms) reconfirmed earlier speculations on mixing behavior and crystal structure. Applying mixtures of wax esters only differing in their position of the ester bond (CN36 [14_22] + CN36 [22_14]) indicated ideal mixing behavior in the solid phase of the gels. Surprisingly, the data revealed that additional thermal events occur at specific mixing ratios, predominantly at 1:1 (w/w). Their supposed relation to compound formation certainly needs further confirmation. Rheological analysis confirmed that sequential crystallization results in highest firmness values for the systems studied.

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Section: Introductionmentioning

confidence: 99%

Revisiting pure component wax esters as basis of wax‐based oleogels

Brykczynski

Wettlaufer

Flöter

2022

J Americ Oil Chem Soc

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“…On the other hand, another study by Yilmaz et al. (2021) performed to develop oleogels from sunflower oil using five different types of waxes such as tea wax, rapeseed wax, orange peel wax, rose wax, and beery wax reported that the minimum gelator concentrations of these waxes ranged from 1.0% (sunflower wax) to 25% (rice bran wax), with gelation times of 0.3−205 min, respectively.…”

Section: Methods Of Oleogelationmentioning

confidence: 99%

“…A study on five different oil types with different degrees of unsaturation (rice bran oil, rape seed oil, corn oil, high oleic sunflower oil, and sunflower oil) reported that the minimum gelling concentration of the wax was significantly influenced by the fatty acid composition of the oil with the lower gelling concentrations required for the oil with less proportion of unsaturated fatty acid . On the other hand, another study by Yilmaz et al (2021) performed to develop oleogels from sunflower oil using five different types of waxes such as tea wax, rapeseed wax, orange peel wax, rose wax, and beery wax reported that the minimum gelator concentrations of these waxes ranged from 1.0% (sunflower wax) to 25% (rice bran wax), with gelation times of 0.3−205 min, respectively.…”

Section: Factors Influencing Gelationmentioning

confidence: 99%

“…For example, it is reported that the minimum sunflower wax concentration required to form gel in five different edible oils ranged from 0.3 to 1% (Hwang et al., 2016). Another study has shown that the minimum concentration of sunflower wax, tea wax, rapeseed wax, orange peel wax oleogel, rose wax, and berry wax to form gel in sunflower oil were 1.0%, 7.0%, 25.0%, 15.0%, 8.0%, and 5.0%, respectively (Yilmaz et al., 2021). However, generally, a minimum of 20% solid fat is needed to exhibit the rheological properties of a solid (Co & Marangoni, 2018).…”

Section: Oleogelation and Oleogelsmentioning

confidence: 99%

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Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Sivakanthan

Fawzia

Madhujith

et al. 2022

Comp Rev Food Sci Food Safe

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Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence of evidence showing their deleterious health impact have triggered the attempts to find alternate tailor-made lipids for these solid fats.Oleogels is considered as a novel alternative, which has reduced saturated fat and no trans fat content. In addition to mimicking the distinctive characteristics of solid fats, oleogels can be developed to contain a high amount of polyunsaturated fatty acids and used to deliver bioactives. Although there has been a dramatic rise in the interest in developing oleogels for food applications over the past decade, none of them has been commercially used in foods so far due to the deficiency in their crystal network structure, particularly in monocomponent gels.Very recently, there is a surge in the interest in using of combination of gelators due to the synergistic effects that aid in overcoming the drawbacks in monocomponent gels. However, currently, there is no comprehensive insight into synergism among oleogelators reported in recent studies. Therefore, a comprehensive intuition into the findings reported on synergism is crucial to fill this gap. The objective of this review is to give a comprehensive insight into synergism among gelators based on recent literature. This paper also identifies the future research propositions towards developing oleogels capable of exactly mimicking the properties of conventional solid fats to bridge the gap between laboratory research and the food industry.

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“…In addition, plants generate different types of waxes that are also solid under ambient conditions. These waxes have been used to form oleogels or emulsified oleogels that can be used as plant-based delivery systems in foods [8][9][10].…”

Section: Lipidsmentioning

confidence: 99%

Plant-Based Colloidal Delivery Systems for Bioactives

Tan

McClements

2021

Molecules

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The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.

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Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel

Cited by 28 publications

References 17 publications

Revisiting pure component wax esters as basis of wax‐based oleogels

Revisiting pure component wax esters as basis of wax‐based oleogels

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Plant-Based Colloidal Delivery Systems for Bioactives

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