Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil

Abstract

Beeswax-based oleogels with different types of vegetable oil, including camellia oil (CO), soybean oil (SO), sunflower oil (SFO), or flaxseed oil (FO), were prepared and their structure and thermal properties were evaluated. The critical concentration of oleogel obtained from each of CO, SO, and SFO at 25 °C was 3% (w/w), and that from FO was 4%. Thermal measurements revealed similar thermodynamic curves for oleogels in different lipid phases. X-Ray diffraction showed orthorhombic perpendicular subcell packing and characteristic peaks of the β’ form. Furthermore, a morphology analysis of the crystals showed that they were needle shaped. Fourier transform-infrared spectra revealed that beeswax-based oleogels were formed via non-covalent bonds and may be stabilized with physical entanglements. The oleogels showed oil type-dependent oxidative abilities, but they were all stable and showed no obvious changes in peroxide value during 90 days of storage at 5 °C.

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

“…In this regard, we can conclude that the oil type in the beeswax oleogel is not related to changes in the vibrational characteristics of the hydrocarbon chain of the beeswax molecules during crystallization. The absence of changes in melting and crystallization peaks between samples is consistent with the work [ 40 ], which obtained similar thermograms of oleogels based on vegetable oils and showed that the thermal curve largely depends on the concentration and type of gelating agent, regardless of the oil phase. TPM, crystal size, and T m can be distinguished into separate clusters with a close positive correlation with each other.…”

“…The absence of changes In melting and crystallization peaks between samples is consistent with the work [ 40 ], in which similar thermograms of oleogels, based on vegetable oils, were obtained, and it was shown that the thermal curve depends largely on the concentration and type of structure-forming agent, regardless of the oil phase. At the same time, our study found an additional melting peak around 37 °C in the thermogram of LO oleogels, which may be an indication of the formation of two types of crystals ( Figure 1 B).…”

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

“…The mechanical properties of gelled materials were assessed at low deformation (up to 50%) according to a prior study by Pang et al [ 8 ] in order to correctly mediate the effect of both external and internal surface structure on texture. In particular, values of textural attributes as a function of either fiber addition or cooling temperature were reported for EVO- ( Figure 3 ) and SFO- ( Figure 4 ) based systems, respectively.…”

“…The great potential of oleogelated systems is related to a full substitution of solid fats with gels containing unsaturated or poly-unsaturated edible oil in their native form [ 5 ]. Besides, the gelling agents not only enable preserving the nutritional characteristics of the oil but could even preserve them from oxidation phenomena to which unsaturated bonds are prone to be subjected [ 8 , 9 ].…”

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

“…Depending on the d spacing values from the XRD study, one can suggest a probable molecular packing arrangement in the self-assembled gel state [32]. Wax-based oleogels display similar XRD patterns of orthorhombic perpendicular subcells and β polymorphic forms; for this reason they are highly suitable for the replacement of those fats which offer plasticity and mouthfeel to the food product [33,34]. An exception is reported for beeswax oleogel, which exhibited in the small diffraction angles only one peak at a low d-value (0.415 nm), which is a characteristic of a hexagonal symmetry [35].…”