Study of the crystallization and polymorphic structures formed in oleogels from avocado oil

Pérez-Monterroza, Ezequiel José; Velásquez, Héctor José Ciro; Tobón, Julio César Arango

doi:10.15446/rfna.v69n2.59139

Cited by 15 publications

(5 citation statements)

References 30 publications

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“…Monoglyceride OGs are presented as two peaks at all concentrations. Similar results were obtained in a study conducted by Perez‐Monterroza, Ciro‐Velasquez, and Tobon () that showed that 10% OGs of commercial MGs had two crystallization peaks related to saturated and unsaturated components of MG. These observations were in accordance with the findings of Si et al ().…”

Section: Resultssupporting

confidence: 89%

“…This finding can find technological application: A suitable level of organogelator can be selected for addition based on thermal properties and other aspects (Yilmaz & Ogutcu, ). In addition, a study performed by Perez‐Monterroza et al () revealed that MGs concentrations might also influence the onset temperature ( T onset ) and crystallization temperatures ( T c ), probably due to the reciprocal interactions and the triacylglycerols from avocado oil. The oil TAGs contain double bonds, the steric effect of which plays a role in preventing the accommodation of MGs chains, lower T c and T onset , and formation of a less compact structure.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, comparing this short spacing with the higher peak at points near 4.6 Å in OGs, the similarity of these gels with CB can be concluded. Perez‐Monterroza et al () reported that peaks at 3.7, 3.9, 4.1, and 4.2 Å are characteristic of the polymorphic form β′ or that sub‐α were found. Moreover, the signal around 4.55 and 4.6 Å presented the transformation of the β′ polymorph to β polymorphic form.…”

Section: Resultsmentioning

confidence: 99%

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Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Kamali

Sahari

Barzegar

et al. 2019

Food Science & Nutrition

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This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X‐ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle‐shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%–6% reduction.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Kamali

Sahari

Barzegar

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

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“…This means that when the cooling rate is increased, the T m and the T c of RBW oleogles are moved to a lower temperature region and an increase of ΔH c . A similar result was reported by Pérez-Monterroza in the crystallization of beeswax and avocado oil 30 . In principle, higher thermodynamic driving forces associated with lower cooling rates will affect the nucleation rate, resulting in the formation of finer crystals.…”

Section: Thermal Behaviorsupporting

confidence: 89%

The Effect of Cooling Rate on the Microstructure and Macroscopic Properties of Rice Bran Wax Oleogels

Yao

Zhou

et al. 2021

J. Oleo Sci.

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The main purpose of this paper is to study the microstructure and macroscopic characteristics of rice bran wax (RBW) oleogels at a cooling rate of 1℃/min and 10℃/min by polarized light microscopy, Xray diffraction, differential scanning calorimetry, texture analyzer, and micro rheometer. The oleogels of soybean oil were prepared by RBW in concentrations of 5%, 7.5%, 10%, 15% and 20% (wt/wt). The results of this study indicated that the concentration of RBW and cooling rates were affected by the crystal size and spatial distribution of these crystals. For the same RBW concentration, oleogels contained smaller crystals when cooled at 10℃/min compared to 1℃/min. And the oleogels obtained at a rate of 10℃/min exhibited a tighter crystal network, lower melting point, harder texture, and energy storage modulus. These results demonstrated the impact of cooling rate on the rheological behavior, nucleation, and crystallization process.

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“…This is beneficial for the oleogel to be applied in bakery shortening as β ′ crystals are more effective in entrapping dispersed air for higher cake volume due to the smaller crystal size (Demirkesen & Mert, 2020). This result is also in agreement with previous studies that MAG can induce the formation of more stable crystal structures in β state (Basso et al, 2010; Pérez‐Monterroza et al, 2016; Saberi et al, 2011).…”

Section: Resultssupporting

confidence: 93%

Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols

Wang

Liu

et al. 2022

J Americ Oil Chem Soc

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Oleogelation is an efficient way to offer healthy substitutes for trans and saturated fatty acids in processed foods. Multicomponent gels are of particular interest due to the ability to tune gel properties by altering the component proportions. In this study, monoacylglycerol (MAG) and diacylglycerol (DAG) are used as gelator blends and the influence of the gelator ratio on the characteristics of oleogels was investigated. The crystallization and melting behavior, solid fat content (SFC), crystal morphology, polymorphism and mechanical properties of the oleogels were characterized. The oleogels with higher gelator level displayed increased oil binding ability and shorter crystal formation time. The oleogels with higher MAG ratio exhibited more fibrillar-like crystals, and the mixed oleogels with MAG:DAG of 5:5 showed altered crystal morphology with finer crystal size, reduced crystallization enthalpies and solid state possibly due to the increased nucleation seeds promoted by MAG. The oleogels with high MAG level showed lower equilibrium SFC during isothermal crystallization but faster crystallization rate, higher hardness and elasticity. Therefore, by changing the ratio of DAG to MAG, the crystallization profile and rheological properties of oleogels can be tailored. The oleogels can be used as traditional solid fat substitutes to reduce saturated fatty acid content in lipid-based products.

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Study of the crystallization and polymorphic structures formed in oleogels from avocado oil

Cited by 15 publications

References 30 publications

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

The Effect of Cooling Rate on the Microstructure and Macroscopic Properties of Rice Bran Wax Oleogels

Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols

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