Storage stability of bleached rice bran wax organogels and water-in-oil emulsions

Pandolsook, Sawanya; Kupongsak, Sasikan

doi:10.1007/s11694-018-9957-3

Cited by 13 publications

(6 citation statements)

References 37 publications

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“…The data of this marker of lipid peroxidation process ranged from 11.8 to 26.7 nmol malonaldehyde/g sun cream dry weight. Several scientific studies reported a similar trend for the TBARS index in O/W emulsions [64,65]. Figure 6 summarizes the effect of the three tested thermal waters and distilled water in the flow behavior at 25 • C of creams incorporated with different natural extracts (C. scoparius, P. ostreatus, B. rapa, Q. robur).…”

Section: Raw Materials Extraction Techniquesupporting

confidence: 53%

Microwave Hydrodiffusion and Gravity (MHG) Extraction from Different Raw Materials with Cosmetic Applications

et al. 2019

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Microwave hydrodiffusion and gravity (MHG) and ethanolic solid-liquid extraction were compared using selected plant sources. Their bioactive profile, color features, and proximate chemical characterization were determined. MHG extracts, commercial antioxidants, and three distinct types of thermal spring water were used in a sunscreen cream formulation. Their bioactive capacity, chemical and rheological properties were evaluated. MHG Cytisus scoparius flower extract provided the highest bioactive properties. Pleurotus ostreatus MHG liquor exhibited the highest total solid extraction yield. The Brassica rapa MHG sample stood out for its total protein content and its monosaccharide and oligosaccharide concentration. Quercus robur acorns divided into quarters supplied MHG extract with the lowest energy requirements, highest DPPH inhibition percentage, total lipid content and the highest enzyme inhibition. The chemical and bioactive capacities stability of the sunscreen creams elaborated with the selected MHG extracts and the thermal spring waters showed a similar behavior than the samples containing commercial antioxidants.

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Section: Raw Materials Extraction Techniquesupporting

confidence: 53%

Microwave Hydrodiffusion and Gravity (MHG) Extraction from Different Raw Materials with Cosmetic Applications

et al. 2019

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“…Interestingly, some studies showed a reduction in the oil oxidation during the storage and post-processing of oleogels and oleogel food products. For example, Pandolsook and Kupongsak (2019) showed that RBW oleogels and waterin-oil emulsions made with RBW oleogels stored at 4 and 30 • C exhibited a higher oxidative stability compared to their controls (rice bran oil and emulsion, respectively) at both temperatures. Certain studies even documented further stability of the oils when oleogel networks were incorporated in food matrices.…”

Section: Oleogel Stability In Food Systemsmentioning

confidence: 99%

A Critical Review of the Last 10 Years of Oleogels in Food

Park

Maleky

2020

Front. Sustain. Food Syst.

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The field of oleogel research has been active in recent decades, generating numerous oleogels with desirable properties like thermal resistance, texture, and structural stability. Moreover, several food matrices have been formulated with oleogels. In some cases, oleogels in these food products have been shown to resemble textural attributes of products made with conventional hardstock fat, to enhance dietary nutrition, to demonstrate high physical and oxidative stability, and to exhibit a high oil binding capacity. These innovations clearly illustrate the potential of the field of oleogels, but certain drawbacks and a lack of in-depth information in various aspects have delayed its commercialization in the food industry. This review aims to update the current status of the oleogel field and to cover some areas that need to be addressed to make oleogel foods a reality in the near future.

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“…Similar behavior was previously reported for wax oleogels, wax-based emulsions, and GMS-gelatin bigels. 20,52,57 Such behavior can be attributed to a more developed oleogelator crystal network at lower temperatures which led to firmer texture. Likewise, higher values of cohesiveness and plasticity were observed at 4 °C compared with 25 °C, while adhesiveness values were generally similar (Table 2).…”

Section: Bigels' Mechanical Propertiesmentioning

confidence: 99%

The effect of preparation temperature and composition on bigel performance as fat replacers

Vershkov

2023

Food Funct.

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Storage stability of bleached rice bran wax organogels and water-in-oil emulsions

Cited by 13 publications

References 37 publications

Microwave Hydrodiffusion and Gravity (MHG) Extraction from Different Raw Materials with Cosmetic Applications

Microwave Hydrodiffusion and Gravity (MHG) Extraction from Different Raw Materials with Cosmetic Applications

A Critical Review of the Last 10 Years of Oleogels in Food

The effect of preparation temperature and composition on bigel performance as fat replacers

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