Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

Yılmaz, Emin; Demirci, Şahin

doi:10.3390/gels7030095

Cited by 14 publications

(6 citation statements)

References 23 publications

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“…Plus, Yilmaz et al [ 58 ], investigating the rheological performance of animal wax-based oleogels, reported the same change in structure along with temperature increase. In disagreement with the findings of Yilmaz and Demirci [ 59 ], temperature sweep data did not seem to concur with DSC-determined melting peak points (around 66–67 °C), but more with crystallization temperature (61–63 °C). Moreover, additional discrepancies are also highlighted at fixed cooling temperature conditions when adopting BF ( Figure 9 ).…”

Section: Resultscontrasting

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: Resultscontrasting

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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“…55 -61.37 •C, 58.72 -59.54 •C, -11.44 --8.58 J/g, respectively. Melting onset temperature, peak temperature and melting enthalpy was found to be varied in the ranges of 48.41 -53.51 •C, 62.53 -62.83 •C, 12.73-13.64 J/g, respectively (Yilmaz and Demirci, 2021). The functional properties of HOC oleomargarine sample and oils were examined the total phenolic substance (mg/kg oil), total sterol (mg/kg oil) and tocopherol (mg/kg oil) content of samples were determined and given in Table 17.…”

Section: Determination Of Characteristic Functional and Quality Param...mentioning

confidence: 95%

Oleomargarine Production Using Hazelnut Oil-Carnauba Wax Mixture: Process Optimization and Characterization

ÇEVİK>

Ozkan

Karacabey

2022

Bilge International Journal of Science and Technology Research

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In this study, oleomargarine production was performed by using carnauba wax for the mixture of refined hazelnut oils enriched with virgin olive oil. The response surface methodology was used for the evaluation of the studied responses depending on the production parameters and for their optimization. Hardness and stickiness value (g force), oil binding capacity (%) and crystal formation time (min.) of the oleomargarines were determined. The oleomargarine process was optimized by using the response surface methodology, where the stickness and crystal formation time (CFT) were minimized and the oil binding capacity (OBC) (%) was maximized. By the way the optimum production formulation was determined. Acidity, peroxide values, fatty acid composition and DSC melting profiles were analyzed besides of hardness and stickiness value (g, force), oil binding capacity (OBC, %), crystal formation time (CFT, min). Meanwhile, in oleomargarines, the total phenolic compound and total sterol amounts were spectrophotometrically measured and tocopherol compositions were determined by HPLC. The ratio of oleogelator was found to be significant, since it causes some changes in the hardness and stickiness, CFT (min), and OBC (%) values of oleomargarines as well as physical properties including color values, melting and crystallization temperatures. Oleomargarine samples had higher values of melting and crystallization than the breakfast margarines, which were used as reference food materials. The fatty acid composition (%) of oils and oloemargarines were rich in terms of mono and polyunsaturated fatty acids, whereas saturated ones were at low. When the margarine and oleomargarine samples were compared, the saturated fatty acid content of the oleomargarine samples were found to be significantly lower than the margarine samples. Enrichment with virgin olive oil differed the fatty acid composition, total phenolic content, β- sitosterol and tocopherol composition of oleomargarines depending on its addition ratio in mixture.

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“…[14,31,32] However, only few studies have focused on the formulation and release of volatile substances from organogels. [32][33][34][35][36] Despite their potential, oleogels are underexplored for the release of semiochemicals in agricultural applications. Recent attempts have demonstrated suitability of organogels as semiochemical carriers: Jadhav et al [20] directly gelled the model pheromones 2-heptanone and lauryl acetate with the sugar alcohol-based amphiphile mannitol dioctanoate at a very low concentration of the gelator molecule.…”

Section: Introductionmentioning

confidence: 99%

“…[ 14,31,32 ] However, only few studies have focused on the formulation and release of volatile substances from organogels. [ 32–36 ]…”

Section: Introductionmentioning

confidence: 99%

Development of a Self‐Adhesive Oleogel Formulation Designed for the Slow Release of Semiochemicals

Muskat

Brikmann

et al. 2022

Macro Materials & Eng

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Oleogels have been widely studied as delivery matrices for lipophilic compounds. Despite their potential, oleogels are underexplored for the formulation and release of semiochemicals for insect behavior manipulation strategies. An ethylcellulose-candelilla wax-oleogel as a suitable carrier for the slow release of volatile semiochemicals, employing the sesquiterpene 𝜷-caryophyllene as a model substance is presented. A current drawback of ethylcellulose oleogels is the high temperature needed during the oleogel preparation procedure, leading to excessive volatilization of the active compounds. Reducing the gelling temperature from 104.8 to 66.9 °C and, thus, the volatile addition temperature by addition of the softener octyldodecanol results in 95.28% entrapment efficiency. Experimental results demonstrate release modifiability by tailoring the matrix crystalline state due to candelilla wax addition. Furthermore, a method is established for analyzing the self-adhesive properties of the gel on plant leaves. In addition, the gel's self-adhesive properties employed on apple leaves are synergistically affected by oil leakage and gel stiffness. Olfactometer experiments showed that the formulation is able to enhance the attractiveness of aphid-infested plants for parasitic wasps. The present study provides a novel matrix-type semiochemical formulation based on non-toxic, biobased and biodegradable materials and will contribute to the establishment of oleogels as delivery systems for semiochemicals.

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Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

Cited by 14 publications

References 23 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

Oleomargarine Production Using Hazelnut Oil-Carnauba Wax Mixture: Process Optimization and Characterization

Development of a Self‐Adhesive Oleogel Formulation Designed for the Slow Release of Semiochemicals

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