Supercritical carbon dioxide extraction of kokum fat from Garcinia indica kernels and its application as a gelator in oleogels with oils

Nagavekar, Nupur; Kumar, Ashwani; Dubey, Kriti Kumari

doi:10.1016/j.indcrop.2019.06.022

Cited by 14 publications

(7 citation statements)

References 36 publications

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“…Many different vegetable oils, such as sunflower oil, soybean oil, corn oil, canola oil, hazelnut oil, rice bran oil, grape seed oil, rapeseed oil, and flaxseed oil have been utilized for oleogel production with the aim to investigate their properties and their potential applications [8]. However, there are only a few studies using olive oil as the only base oil for wax-based oleogel production [9][10][11][12][13][14], whereas the most recent reports have formulated oleogels with a mixture of vegetable oils, including olive oil [15][16][17]. Olive oil oleogels have been formulated to date with the utilization of rice bran wax, carnauba wax, beeswax, and sunflower wax, whereas their physical properties point out their potential application in spreadable fat products, such as breakfast margarine [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

et al. 2020

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Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1–2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G′ is higher than G″ at 20–27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications.

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Section: Introductionmentioning

confidence: 99%

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

et al. 2020

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“…However, the interaction of Ms-Bw and Bw-Ms-Bw had no significant effect on the hardness value. Previous research reported that the addition of more olegelator gave the effect of oleogel becoming harder [15,19]. Formulations of Ec1%-Ms4%-Bw2%; Ec1%-Ms6%-Bw2% and Ec2%-Ms4%-Bw2% had hardness values close to margarine.…”

Section: Hardnessmentioning

confidence: 90%

Characteristics of oleogel prepared from red palm oil using hybrid oleogelator

2023

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The combination of oleogelators had potential to exploit synergistic effects that contributed to functionality of oleogel. Red palm oil provided high carotenoids which add nutrition to oleogel. This research is aimed to provide high carotenoids oleogel using oleogelators combinations. Stability, oil binding capacity, hardness, thermal profile and total carotenoid were observed to learn oleogelator effect. This study was designed using a factorial completely randomized design consisting of three factors, are concentrations of ethyl cellulose (Ec), monoglycerol stearate (Ms) and beeswax (Bw). Ethyl cellulose concentrations are 1%; 2% and 4%, monoglycerol stearate concentrations are 4% and 6% and beeswax concentrations are 2% and 4%. Data were analyzed by analysis of variance (p=0,05). Results showed that low oleogel concentrations produced unstable oleogels and it was obtained stability at a certain ++concentration limit. Each oleogel concentration had significant effect on oil-holding capacity, hardness, and total carotene, but had no significant effect on melting point. Oleogelator interaction had significant effect on total carotene, but did not significantly affect on hardness and oil-holding capacity. Oleogelator formulations Ec1%-Ms4%-Bw2%, Ec1%-Ms6%-Bw2% and Ec2%-Ms4%-Bw2% had hardness values that were close to margarine, but these formulations are not stable. Melting point is temperature range of 38.15-43.17 oC and is close to melting point of margarine sample of 40.44 oC. Some oleogel formulations had characteristics that are close to margarine samples such as melting point and hardness, but improving oleogel stability was essential to studying further.

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“… 17 Nagavekar et al, extracted kokum fat and used it for OG preparation with oils. 18 The rheological profile, thermal stability, crystallinity, and Fourier transform infrared (FTIR) spectroscopy properties of the prepared OGs were all evaluated. They show vast and efficient application in the food industry to decrease saturated fatty acid use with no change in the quality of product and taste.…”

Section: Introductionmentioning

confidence: 99%

“…When sesame oil OGs formulated with 10% ethylcellulose were used to substitute animal fat in beef burgers, the oxidation process was slowed, fat absorption was decreased, the cooking loss was minimized, and nutritional, quality, and chewiness were improved . Nagavekar et al, extracted kokum fat and used it for OG preparation with oils . The rheological profile, thermal stability, crystallinity, and Fourier transform infrared (FTIR) spectroscopy properties of the prepared OGs were all evaluated.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Novel Oleogels Using Jasmine Floral Wax and Wheat Germ Oil for Oral Delivery of Curcumin

et al. 2022

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Oleogels (OGs) have gained a lot of interest as a delivery system for a variety of pharmaceuticals. The current study explains the development of jasmine floral wax (JFW) and wheat germ oil (WGO)-based OGs for oral drug (curcumin) delivery application. The OGs were made by dissolving JFW in WGO at 70 °C and cooling it to room temperature (25 °C). The critical gelation concentration of JFW that induces the gelation of WGO was found to be 10% (w/w). The OGs were characterized using various techniques such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), microscopic analysis, and mechanical test. XRD data indicated that JFW influences the crystallinity of the OGs. Among the prepared OGs, OG 17.5 showed higher crystallization in the series. Optical microscopic studies demonstrated the formation of fiber structures due to the entanglement of crystals whereas, polarized light micrographs suggested the formation of spherulites or clustered crystallite structures. The mechanical properties of the OGs increased linearly with the increase in the JFW concentration. Curcumin-loaded OGs were examined for their controlled release applications. In summary, the developed OGs were found to have the necessary features for modulating the oral delivery of curcumin.

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Supercritical carbon dioxide extraction of kokum fat from Garcinia indica kernels and its application as a gelator in oleogels with oils

Cited by 14 publications

References 36 publications

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

Characteristics of oleogel prepared from red palm oil using hybrid oleogelator

Preparation and Characterization of Novel Oleogels Using Jasmine Floral Wax and Wheat Germ Oil for Oral Delivery of Curcumin

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