On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties

Sarkisyan, Varuzhan; Frolova, Yuliya; Sobolev, Roman; Кочеткова, А А

doi:10.1007/s11483-022-09769-0

Cited by 8 publications

(17 citation statements)

References 44 publications

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“…Thus, the reported values have fairly wide ranges. Chemically, beeswax is a complex mixture of fatty acid esters (mono-, hydroxy mono-, and di-esters) (58-71%), hydrocarbons (alkanes and alkenes) (12-26%), free fatty acids (9-15%), free fatty alcohols (1-6%), and other minor compounds [68][69][70][71][72]. Hydrocarbons have long chains with odd carbon numbers, within the range of 27-33.…”

Section: Beeswaxmentioning

confidence: 99%

“…Hydrocarbons have long chains with odd carbon numbers, within the range of 27-33. Esters consist of long-chain alcohols and diols with even carbon numbers (24)(25)(26)(27)(28)(29)(30)(31)(32), and long-chain fatty acids and hydroxy acids have even carbon numbers (16)(17)(18)(19)(20)(21)(22)(23)(24) [71].…”

Section: Beeswaxmentioning

confidence: 99%

“…Due to its composition and low cost, beeswax is one of the most studied oil-structuring agents [33,68,[70][71][72][89][90][91].…”

Section: Beeswaxmentioning

confidence: 99%

“…Sarkisyan et al showed in their recent study the importance of an optimal combination of the fractions for obtaining oleogels with the desired firmness (Figure 7). Taken from [71] with 2023 Copyright Clearance Center, Inc., license.…”

Section: Textural Propertiesmentioning

confidence: 99%

“…For example, in Table 5 are shown different oleogelators and oils used to form oleogels. Taken from [71] with 2023 Copyright Clearance Center, Inc., license.…”

Section: Textural Propertiesmentioning

confidence: 99%

See 4 more Smart Citations

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Perța-Crișan

Ursachi

Chereji

et al. 2023

Gels

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Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.

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Section: Beeswaxmentioning

confidence: 99%

Section: Beeswaxmentioning

confidence: 99%

“…Due to its composition and low cost, beeswax is one of the most studied oil-structuring agents [33,68,[70][71][72][89][90][91].…”

Section: Beeswaxmentioning

confidence: 99%

Section: Textural Propertiesmentioning

confidence: 99%

“…For example, in Table 5 are shown different oleogelators and oils used to form oleogels. Taken from [71] with 2023 Copyright Clearance Center, Inc., license.…”

Section: Textural Propertiesmentioning

confidence: 99%

See 3 more Smart Citations

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Perța-Crișan

Ursachi

Chereji

et al. 2023

Gels

View full text Add to dashboard Cite

show abstract

Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel

Frolova,

Sobolev,

Sarkisyan

et al. 2024

Grain & Oil Science and Technology

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Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

Dimakopoulou-Papazoglou,

Zampouni,

Prodromidis

et al. 2024

Gels

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The utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications. The objective of this study was to investigate the interaction between sunflower wax (SW) and monoglycerides (MGs) in olive oil oleogels and assess their physical characteristics and storage stability. To achieve this, pure SW and a combination of SW with MGs in a 1:1 ratio were examined within a total concentration range of 6–12% w/w. The formed oleogels were characterized based on their microstructure, melting and crystallization properties, textural characteristics, and oxidative stability during storage. All the oleogels were self-standing, and, as the concentration increased, the hardness of the oleogels also increased. The crystals of SW oleogels were long needle-like, while the combination of SW and MGs led to the formation of crystal aggregates and rosette-like crystals. Differential scanning calorimetry and FTIR showed that the addition of MGs led to different crystal structures. The oxidation results revealed that oleogels had low peroxide and TBARS values throughout the 28-day storage period. These results provide useful insights about the utilization of SW and MGs oleogels for potential applications in the food industry.

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On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties

Cited by 8 publications

References 44 publications

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

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