Sunflower Oil–Beeswax Oleogels Are Promising Frying Medium for Potato Strips

Abstract

Sunflower oil-beeswax oleogels at 3% (BWO-3) and 8% (BWO-8) organogelator concentration are prepared to evaluate oleogels as frying medium for potato strip frying against commercial sunflower oil (SO). Rheological and thermal analyses of oleogels prove that the samples are fully solid (20±3°C) and totally liquid (180°C), and thermoreversible. Fresh and used (after frying) fat analyses show that free fatty acidity (FFA), peroxide value (PV) and total polar materials (TPM) are enhanced in all samples at the 7th h, but the relative enhancement levels are lower in oleogel samples. Potato strips fried in oleogels absorb significantly less oil (11.97% and 12.07%) than the control sample (15.20%). Potatoes fried in oleogels are also more bright and yellower than the control sample. Textural profile of the fried potatoes indicates that the samples fried in oleogels are harder, springier, and gummier than that of the control sample. Sensory analysis shows that oleogel fried potatoes get higher sensory scores. Also, overall acceptability of potatoes fried in BWO-8 sample is the highest (8.50) among all. The prepared oleogels are found quite promising frying medium in this study. Further studies with other types of oleogels in extended period frying of various foods are suggested. Practical applications: The development of innovative frying techniques to produce healthier products with lower fat and calorie values are still a remarkable research area. Oleogelation is an emerging strategy used for solid-like oil designing and based on the formation of 3D networks by the addition of organogelators. Oleogelation is accepted as a healthy strategy to structure liquid oils into solid consistency, and oleogels have great edible applications in processed foods, and can be used as a frying medium. This work can guide the use of sunflower oil-beeswax oleogels as a frying medium and allow the development of more healthy fried snacks.

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

“…The color characteristics of SDEW instant noodles that are fried in different oleogel frying mediums are shown in Figure 1 A–D. Generally, in fried food products, the color characteristics play an important sensory role in the overall acceptability [ 9 ]. In general, the OGU-fried samples had the highest L*, b*, and lowest a* values, whereas the PO-fried samples showed the lowest L*, b*, and highest a* values ( p < 0.05).…”

“…In addition, a rough noodle surface ( Figure 4 ) leads to increased oil absorption of the product [ 34 ], which can be seen in that the PO-fried noodles had a greater oil uptake and lowered the cooking yield as compared with the OG- and OGU-fried noodles (see Figure 2 A,B). The gelling effect of oleogel could also be attributed to the uniform and smooth surface of the instant noodles, as they can rapidly solidify at ambient temperature as compared to PO, which is liquid and free flowable [ 9 ]. Xiao et al [ 35 ] reported that, normally, plant lipids are flowable and easily exudate from the surface of the food products, causing an unfavorable morphological appearance on the food, whereas the oleogel has strong crystallization, which leads to minimal structural changes in the food products.…”

“…Despite the differences in their structure and physical properties, oleogels are capable of replacing solid fats, which contain a high concentration of saturated and trans fats [ 8 ]. However, the application of oleogels in the food system is still not well tested due to the limitation in obtaining food-grade and inexpensive gelators [ 9 ]. There are various inexpensive gelators that have been tested with oil to produce oleogels.…”

“…There are various inexpensive gelators that have been tested with oil to produce oleogels. However, most of them were not used in food applications [ 9 , 10 ]. Recently, carnauba wax has been widely used as a gelator with various edible oils for food uses, and it is being regulated and certified as generally recognized as safe (GRAS) by the United States of America Food and Drug Administration and the Food and Agriculture Organization of the United Nations [ 4 ].…”

“…Several studies reported that oleogel prepared with carnauba wax showed higher enthalpy of crystallization and strong stability against higher temperatures and oxidation as compared to beeswax [ 5 , 12 , 13 ]. Furthermore, a recent observation found that oleogel has been used as a fat replacer in many fried food products to reduce the oil uptake and saturated fats [ 9 ]. Although the traditionally processed oleogels have numerous benefits, a drawback persists regarding molecular rearrangement during ambient storage, releasing oil from the gel.…”