Stabilization of Ethyl‐Cellulose Oleogel Network Using Lauric Acid

Abstract

The use of oleogels in a wide range of applications requires a broad diversity of gel properties tailored for each purpose. The current research explores the combination of ethyl-cellulose (EC) with lauric acid (LA), at different ratios with an emphasis to explore each component contribution and function in the gel structure and properties. The results suggest that oleogel physical properties strongly depend on the EC concentration. A transition from antagonistic to synergistic behavior between EC and LA with respect to the mechanical properties is observed above 4 wt% polymer. This behavior is seen in all LA concentrations, suggesting that the main effect arises from the EC while the LA acts as a stabilizer. In addition, LA reduces EC gelation temperature from approximately 140°C to 79-101°C, depending on the EC concentration, suggesting a 'plasticizing' effect. The recovery ability of EC oleogel after large amplitude deformation is improved from 16% to 34% due to the LA crystalline nature. LA crystal structure is not affected by EC concentration; however its crystallization temperature shifts to a lower temperature. Practical Applications: These results provide a broad overview of the composition-function relation obtained while combining EC with LA. Conflict of InterestThe authors declare no conflict of interest.

Tailoring Natural-Based Oleogels Combining Ethylcellulose and Virgin Coconut Oil

“…Figure 3B represents the possible interactions between VCO (lauric acid) and EC. A similar mechanism was suggested by Eisa et al [41], which described that as the system cools below 100 • C, the dispersed EC molecules become stabilized by forming hydrogen bonds between EC strands, creating a polymeric network that entraps the oil phase and provides mechanical support.…”

Ethanolic Extracts from Agro-Industrial Co-Products Enhance Oxidative Stability of Candelilla Wax or Celluloses Derivatives Oleogels

“…Although an endothermic peak typically associated with oleogel melting was expected to occur, certain cases were not observed during oleogel heating (Dey et al, 2011). In the same manner, the effect of ethyl cellulose oleogel concentration was observed during the lauric acid crystallization/melting process (specific latent heat release and absorption) (Eisa et al, 2020). oxidative stability of candelilla wax or celluloses derivatives oleogels Oil structuring agents can be classified into low and high molecular weight.…”

“…Oxidative stability of oleogels in food products is important since although immobilized oil in oleogel may retard oxidation, fatty acids oxidation could exert negative effect that can be prevented adding antioxidants (Hwang, 2020). In certain edible oil, like virgin pure oil, the presence of natural antioxidant compounds (polyphenols) seems to be enough to maintain oleogel oxidative stability, with no effect of 10.2478/aucft-2021-0008 1 Corresponding author. E-Mail address: atotosaus@tese.edu.mx oxidative stability of candelilla wax or celluloses derivatives oleogels oleogelation on the degradation of the antioxidant compounds (Öğütcü and Yılmaz, 2015).…”

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

“…Antioxidants might be also added to the formulation, because glass transition temperature of the ethyl cellulose is around 140 • C and causes thermal oxidation. Gelation temperature and also critical gelation concentration were reduced by using a mixture of the lauric acid and ethyl cellulose as gelators [23]. This can be due to the carboxyl head group of the lauric acid and free hydroxyl of ethyl ceullulose, causing polymer-polymer interactions through possible van der Waals interactions, but also due to polymer-solvent interactions between lauric acid attached to EC and the tri-acylglycerols of the canola oil [23].…”

“…Gelation temperature and also critical gelation concentration were reduced by using a mixture of the lauric acid and ethyl cellulose as gelators [23]. This can be due to the carboxyl head group of the lauric acid and free hydroxyl of ethyl ceullulose, causing polymer-polymer interactions through possible van der Waals interactions, but also due to polymer-solvent interactions between lauric acid attached to EC and the tri-acylglycerols of the canola oil [23]. Setting the temperature is also important for the quality of this oleogels, as higher temperatures allow a slower, more ordered cross-linking process, which produces a stronger network, in comparison to quick cooling and faster interactions between polymer chains and less ordered hydrogen bonds [24].…”