Rheological behavior of avocado (Persea americana Mill, cv. Hass) oleogels considering the combined effect of structuring agents

Pérez-Monterroza, Ezequiel José; Márquez-Cardozo, Carlos Julio; Velásquez, Héctor José Ciro

doi:10.1016/j.lwt.2014.07.020

Cited by 29 publications

(16 citation statements)

References 30 publications

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“…This suggests that the interaction between these two oleogelators, in this proportion, alters the crystal network structure and can be related to the aforementioned positive interaction, which is capable of forming strong gels. This result differs from that reported by Pérez-Monterroza, Márquez-Cardozo, and Ciro-Velásquez (2014), who evaluated the effect of different ratios of oleogelators on the crystallization temperature of avocado oil [33]. They reported that the decrease in T C1, onset was related to the negative interaction between beeswax and Span 60, which weakened the oleogel structure.…”

Section: Differential Calorimetry Scanning-dsccontrasting

confidence: 80%

Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring

Barroso

Okuro

Ribeiro

et al. 2020

Gels

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The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. The aim of this work was to evaluate the combination of berry (BEW) or sunflower wax (SHW) with glycerol monostearate (GMS) in flaxseed oil (FXO) at 5 and 25 °C. The thermal and mechanical properties, microstructure, and stability of oleogels were investigated. Self-standing and translucent gels were obtained from BEW in FXO. However, the mixture BEW:GMS resulted in a decrease of dynamic moduli. Moreover, changes in the crystal network and a reduction of oil binding capacity were noticed. Thus, the GMS prevented the complete organization of BEW in polyunsaturated chains of FXO. Conversely, a positive interaction was found for GMS:SHW, since both alone were not able to impart the structure in FXO. Interestingly, gel was formed with improved properties, even with a small addition of GMS, although an ideal ratio of 1:1 (GMS50:50SHW) was found. Oxidative stability analysis showed that all gels resembled the behavior of liquid oil (~12.00 meqO2/kg) over 30 days storage. Therefore, semi-solid systems with nutritional and techno-functional claims were created by using waxes and fatty-acid derivative oleogelator in a rational fashion; this opened the opportunity to tailor oleogel properties.

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Section: Differential Calorimetry Scanning-dsccontrasting

confidence: 80%

Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring

Barroso

Okuro

Ribeiro

et al. 2020

Gels

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show abstract

“…[26] This procedure resulted in an estimate of 176.6 kJ mol −1 . It is however known that 4) for FaOH's with increasing carbon numbers (18,20,22,24,26)), black lines: solubility predictions (Equation (4 ) for FA's with increasing carbon numbers (16,18,20,22,24,26)). Both CN increasing from bottom up, physical properties melting point and heat of fusion extracted from NIST database/FaOH C24 and C26 derived by extrapolation.…”

Section: Calorimetrymentioning

confidence: 99%

Characterization of Oleogels Based on Waxes and Their Hydrolyzates

Wettlaufer

Hetzer

Flöter

2021

Euro J Lipid Sci & Tech

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In this paper, the structuring of liquid oils, also known as oleogelation, is systematically investigated for the first time using a quasi-quaternary mixing system approach. Native waxes with different quantities of wax esters (WE), n-alkanes (hydrocarbons (HC)), fatty acids (FA), and fatty alcohols (FaOH) are applied in mixtures with hydrolyzed waxes to systematically change the composition. Hydrolyzed waxes contain high levels of FA and FaOH. The model systems are investigated on microscopic level (brightfield light microscopy (BFM), cryogenic scanning electron microscopy (cryo-SEM)) as well as on their macroscopic properties (rheology, gel hardness) and calorimetric behavior (differential scanning calorimetry (DSC)). It is found that sunflower wax (SFW)-based gels (12% structurant) become less hard on any admixture. Beeswax (BW)-based gels show significant increases in hardness when 25% and 50% (w/w) hydrolyzate are admixed. This could be related to stepwise crystallization. Further analysis reveals that the dissolution/melting behavior of the wax ester mixtures can be surprisingly well described as ideal solubility of a single pseudocomponent. The approach to unravel the individual contributions of the different species present in waxes is successful and marks a first step to better understand the systematic of wax functionality as oleogelators. Practical Application: The substitution of hardstock fats in structured oil phases is of interest for two reasons. The improved nutritional profile oleogels offer are beneficial for public health while the elimination of palm oil based ingredients appears to be a general public desire. Among the technical solutions for non-TAG oil structuring waxes are very promising. This is primarily due to their availability, prior consumption, potentially low cost for functionality. Currently waxes are technically and scientifically wrongly treated as single components. In order to better utilize the potential of waxes and design future sourcing strategies it is necessary to understand the wax functionality at a compositional/molecular level. This contribution marks the first step into this direction by considering classes of molecules with respect to their contribution to functionality. This understanding is considered as a key for future compositional design.

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“…One of the recent trends in the field of oleogelation is to examine combinations of known gelators in order to enhance the properties of oleogels and to alleviate drawbacks of each gelator (Gravelle, Blach, Weiss, Barbut, & Marangoni, 2017). The rheological properties of avocado oleogels were characterized in terms of the combinations of different gelators (monodiglycerides, beeswax, and sorbitan monostearate) (Perez‐Monterroza, Marquez‐Cardozo, & Ciro‐Velasquez, 2014), and the phase behaviors of binary blends of beeswax, paraffin, sunflower, and rice bran wax were characterized (Jana & Martini, 2016a). In addition, Tavernier et al.…”

Section: Introductionmentioning

confidence: 99%

The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator

Choi

Hwang

Jeong

et al. 2020

Journal of Food Science

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Combination of oleogelators has recently started to receive scientific attention since single oleogelator may not adequately compensate for the diverse roles of solid fat in a complicated food system. In this study, grapeseed oil oleogels were prepared with candelilla wax (CDW) and glyceryl monostearate (GMS) blends at varying mass ratios (100:0, 75:25, 50:50, 25:75, and 0:100 [w/w]), and their physicochemical characteristics were characterized in terms of thermal, rheological, and microstructural properties. The oleogel with CDW and GMS at a blending ratio of 75 and 25 (CDW-75:GMS-25) exhibited the lowest melting point, implying a eutectic behavior. The CDW-75:GMS-25 oleogel also had a harder texture, greater viscoelasticity, and lower oiling-off characteristics that were highly attributed to its small crystals and dense structural network observed from phase-contrast microscopic images. When GMS from different vendors were examined for melting behavior and hardness of oleogels, it was found that the oleogel properties were highly dependent on the detailed composition of GMS. NMR study showed that the ternary system of CDW, glyceryl 1-monostearate, and glyceryl 1,3-distearate was responsible for the eutectic behavior of the CDW-75:GMS-25 oleogel. This study reports the unique and improved melting and physical properties of oleogels with the mixture of CDW and GMS, which can increase the feasibility of the oleogel technology in actual food products. However, caution should be taken in selecting the oleogelators because their detailed composition and properties can vary depending on sources and processing conditions.

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Rheological behavior of avocado (Persea americana Mill, cv. Hass) oleogels considering the combined effect of structuring agents

Cited by 29 publications

References 30 publications

Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring

Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring

Characterization of Oleogels Based on Waxes and Their Hydrolyzates

The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator

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