Preparation and Characterization of Virgin Olive Oil‐Beeswax Oleogel Emulsion Products

Öğütçü, Mustafa; Arifoğlu, Nazan; Yılmaz, Emin

doi:10.1007/s11746-015-2615-6

Cited by 99 publications

(53 citation statements)

References 23 publications

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“…The properties of the resulting oleogels depend on the type of wax used (candelilla, carnauba, rice bran, beeswax, etc.) and concentration levels (Martins et al 2016;Yilmaz and Öğütcü 2014;Öǧütcü and Yilmaz 2014;Mert and Demirkesen 2016;Zetzl and Marangoni 2011;Öǧütcü et al 2015). EC oil structuring is based on the ability of polymers to dissolve in the oil phase while the temperature is increased above its glass transition, approximately ∼140°C, followed by cooling below the gel point temperature, approximately ∼120°C.…”

Section: Introductionmentioning

confidence: 99%

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

Gómez-Estaca

Pintado

Jiménez‐Colmenero

et al. 2019

Food Bioprocess Technol

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The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they were stable for at least one month of chilled storage (3 ± 1 °C). However, the oleogels suffered some lipid oxidation during refrigerated storage, especially in the case of ethyl cellulose. Low-fat pork burgers formulated with total substitution of pork backfat by the oleogels developed were softer and without important changes in optical properties, as compared to the control. Although some lipid oxidation was observed, especially when ethyl cellulose oleogel was used, the fatty acid profile of the reformulated burgers was significantly improved, with a 3.6-fold increase of the PUFA/SFA ratio and a 23-fold decrease of the n-6/n-3 ratio, as compared to the control. A sensory acceptability test showed high ratings for the burgers made with beeswax oleogel, in contrast to the ones made with ethyl cellulose, which scored values below the neutral point. Results from this work indicate the potential of the ingredients developed for the formulation of 2 healthier fresh meat products with an improved fatty acid profile, and the need for research on strategies to improve oxidative stability and sensory properties.

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Section: Introductionmentioning

confidence: 99%

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

Gómez-Estaca

Pintado

Jiménez‐Colmenero

et al. 2019

Food Bioprocess Technol

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“…Instead, it is recovered from the filter cakes from the winterization process, and the oil‐tank settlings are used for animal feed with low commercial value. Several studies were developed using commercial waxes but studies of wax recovered from sunflower oil processing are scarce . Argentina produces 1.1 million metric tons of sunflower oil, and a large proportion of this oil is exported as crude oil (ranking third worldwide) .…”

Section: Introductionmentioning

confidence: 99%

Sunflower wax recovered from oil tank settlings: Revaluation of a waste product from the oilseed industry

2019

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BACKGROUND: The sunflower oil industry produces a large amount of waste that is not currently commercially exploited, as in the case of oil-tank settlings. The recovery of a high value-added by-product, such as sunflower wax, would increase the commercial value of this waste. In this original research paper, a method that allows the recovery and purification of this by-product was developed. The wax was characterized and its potential use as an organogelator agent was investigated. RESULTS:The waste sample was composed of 45.1% oily material, 16.9% of this being impure waxes. Purification was performed through two different methods, obtaining three waxes with different degrees of purity. All the waxes were composed of wax esters with a range of 40-60 carbon atoms, exhibiting traces of carotenes, free fatty acids, and free fatty alcohols. The presence of phospholipids was observed in two of them. The third wax presented a higher total wax ester content and physicochemical characteristics (color and thermal behavior) similar to those of commercial sunflower waxes, and was the most efficient organogelator agent, requiring only a small amount of wax (1.5%) to structure high oleic sunflower oil. CONCLUSION: It was verified that sunflower wax could be recovered from oil-tank settlings. A purification method that allowed sunflower wax with similar physicochemical properties to those of commercial waxes to be obtained was also developed. The purified waxes were capable of structuring high oleic sunflower oil. Statistical analysisThe results were analyzed with a two-way ANOVA and a Fisher least significant difference (LSD) test ( = 0.05) using InfoStat statistical analysis software (Version 2018, Grupo InfoStat, FCA, National University of Cordoba, Argentina). 24 J Sci Food Agric 2020; 100: 201-211

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“…There were some studies on wax‐oleogels as well, which provided valuable information on oleogel properties including oxidative stability. However, in most studies, peroxide value (PV) was the only analytical method used to measure the oxidative stability of oleogel . It is well known that any single analytical method measuring only one kind of oxidation product cannot give a satisfactory description of lipid oxidation throughout the entire course of oxidation since there are numerous oxidation products .…”

Section: Introductionmentioning

confidence: 99%

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Hwang

Fhaner

Winkler‐Moser

et al. 2018

Euro J Lipid Sci & Tech

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The aim of this study is to evaluate the oleogel (or organogel) technology as a new method to prevent oxidation of fish oil by immobilizing oil and to provide useful information on oxidation of oleogels for their application in actual food products. Four different natural waxes, rice bran wax, sunflower wax, candelilla wax, and beeswax are used to prepare fish oil oleogels. Peroxide value, conjugated diene value, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are measured after storing oleogels at 35 and 50 °C, respectively. All 3% wax‐fish oil oleogels shows slower oxidation than the bulk fish oil at 35 °C. Beeswax is not as effective as other waxes during storage at 50 °C due to its lower melting point. The color penetration measurement method is developed as a convenient method to predict the oxidation rate of oleogel. Cooling oleogel at a faster rate can significantly reduce the oxidation rate of the oleogel. A larger amount of wax is not recommended to increase the protective effect, which can give a negative effect due to the prooxidant activity of wax. The oleogel technology may be applied to reduce oxidation of food products and nutritional supplements containing omega‐3 oil. Practical Application: This study clearly shows that the oleogel technology can be used to prevent oil oxidation by immobilizing oil in food products. This technology can be used for commercial products such as fish oil supplements to prevent oil oxidation during production, transportation, and storage. The information presented in this study can also be used for new omega‐3 oil fortified food products such as margarine, spreads, shortening, cookies, and other related products. The oleogel technology can be easily applied as a drop‐in method. Natural waxes used as oleogelator are inexpensive and widely available, and most of them are already used in many food products. Peroxide value of 3% wax‐fish oil oleogels stored at 35 °C for 7 days.

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Preparation and Characterization of Virgin Olive Oil‐Beeswax Oleogel Emulsion Products

Cited by 99 publications

References 23 publications

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

Sunflower wax recovered from oil tank settlings: Revaluation of a waste product from the oilseed industry

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

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