Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

Fayaz, Goly; Goli, Sayed Amir Hossein; Kadivar, Mehdi; Valoppi, Fabio; Barba, Luisa; Calligaris, Sonia; Nicoli, Maria Cristina

doi:10.1016/j.lwt.2017.08.036

Cited by 134 publications

(82 citation statements)

References 28 publications

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“…An oleogel can be defined as an oil entrapped within a thermoreversible, 3-dimensional gel network, which is formed by the addition of gelator molecules at low concentration and elevated temperatures, followed by cooling (Da Pieve, Calligaris, Co, Nicoli, & Marangoni, 2010;Hughes, Marangoni, Wright, Rogers, & Rush, 2009;Marangoni & Co, 2012;Palla, Giacomozzi, Genovese, & Carrín, 2017). Among the wide number of different molecules which are able to structure oils, monoglycerides (MG) and waxes are some of the most promising alternatives for replacing hard stock structured fats (Fayaz et al, 2017). MG have been identified as efficient gelators in the forming of strong gels at relatively low concentrations and its gelling properties have been extensively studied in various edible oil systems (López-Martínez et al, 2014;Ojijo, Neeman, Eger, & Shimoni, 2004;Da Pieve et al, 2010;Rocha-Amador et al, 2014;Valoppi et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Giacomozzi

Carrín

2018

Journal of Food Science

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The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile.

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Section: Introductionmentioning

confidence: 99%

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Giacomozzi

Carrín

2018

Journal of Food Science

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“…Edible oils with high amounts of unsaturated fatty acid were preferred to prepare oleogels, such as corn oil, canola oil, olive oil, pomegranate seed oil, etc. (O'Sullivan et al, 2016;Fayaz et al, 2017). Corn oil (CO) is one of the most commonly used vegetable oils in our daily life and contains high amount of omega-6 fatty acid.…”

Section: Introductionmentioning

confidence: 99%

Oxidatively stable curcumin‐loaded oleogels structured by β‐sitosterol and lecithin: physical characteristics and release behaviour in vitro

Wan

Cheng

et al. 2019

Int J of Food Sci Tech

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Summary In this study, oleogel structured by β‐sitosterol and lecithin was prepared as a carrier for poorly water‐soluble bioactive compounds, curcumin. The mechanical and microscopic properties of curcumin‐loaded oleogel were determined by texture analyser and polarised light microscopy. The oxidation stability of the delivery system was determined by accelerated oxidation test and the bioaccessibility of curcumin was studied in vitro. The results showed that the existence of curcumin did not affect the mechanical strength and crystalline network of oleogel. The oxidative stability of curcumin‐loaded oleogel was higher than that of curcumin‐free oleogel and corn oil‐curcumin mixtures. It might be attributed to not only the antioxidative property of curcumin but also crystalline network of oleogel which served as an obstructor for the development of oxidation products. Additionally, oleogel enhanced the bioaccessibility of curcumin in fasted state (up to 67.66%). These findings suggest that oleogels can be promising candidates to delivery drugs and nutrients.

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“…Based on our previous researches, propolis wax was identified as an efficient structuring agent for organogel formation and displayed the potency to apply as a partial replacement of fat phase in chocolate spread (Fayaz et al ., ,b). To modify the organogel behavior, mixture of beeswax and propolis wax was suggested (Fayaz et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Sharifi

Goli

Fayaz

2018

Int J of Food Sci Tech

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Summary In this research, the effect of high‐intensity ultrasound (HIU) on physico‐chemical properties of olive oil organogel containing propolis wax was studied. The experiment was accomplished by response surface method (RSM) in different ultrasonic power levels, ultrasonic times and cooling temperatures. Regarding to maximum firmness and minimum oil migration, 300 W ultrasonic power, 5 °C cooling temperature and 120 s ultrasonic time were introduced as the optimum HIU condition. Optimised HIU‐organogel was characterised in comparison to control. Results showed that HIU induced nucleation by creating small crystals led to form a strong network with high oil binding capacity. DSC analysis confirmed nucleation by high enthalpy for HIU‐organogel. XRD pattern revealed no polymorphism transformation. However, a slight increasing of peroxide value was observed for HIU‐modified organogel. These findings indicated that HIU could be a possible modification tool to produce appropriate organogel for food application such as margarine and shortening.

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Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

Cited by 134 publications

References 28 publications

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Oxidatively stable curcumin‐loaded oleogels structured by β‐sitosterol and lecithin: physical characteristics and release behaviour in vitro

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

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