The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils

Scharfe, Maria; Prange, Daniel; Flöter, Eckhard

doi:10.1002/aocs.12555

Cited by 14 publications

(33 citation statements)

References 29 publications

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“…The previous study reported that polar compounds in SBO and genetically modified SBO's significantly lowered the firmness of SW‐based oleogels (Hwang et al, 2018). In contrast, stripped canola, sunflower and flaxseed oils provided significantly softer β‐sitosterol/γ‐oryzanol oleogels compared to the original oils (Scharfe et al, 2021). To understand how the polar compounds in HSO affected the properties of the wax‐based oleogels, polar compounds in HSO was stripped off, and the stripped HSO (SHSO) was used to make 5% wax oleogels with four waxes, SW, RBW, CDW, and BW to compare their properties with 5% wax‐HSO oleogels.…”

Section: Resultsmentioning

confidence: 99%

Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine

Hwang

Kim

Winkler‐Moser

et al. 2022

J Americ Oil Chem Soc

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Cold‐pressed hempseed oil (HSO) is known to have many health benefits due to many phytochemicals and high polyunsaturated fatty acids content. In this study, HSO oleogels were prepared with 3%, 5%, and 7% natural waxes including sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla wax to evaluate their potential as solid fat replacements in margarines and spreads. Firmness, cohesiveness, adhesiveness, solid fat content (SFC), crystal structures, and melting properties of these oleogels were evaluated. In general, HSO oleogels except for RBW‐HSO oleogels had lower gel strength and weaker crystal network than the corresponding soybean oil (SBO) oleogels. In contrast, RBW‐HSO oleogels had comparable gel strength to SBO oleogels. After removing polar compounds from HSO, waxes except for RBW provided oleogels with greater firmness, cohesiveness, adhesiveness, and stronger crystal network. Therefore, it was concluded that polar compounds negatively affected the physical properties of wax‐HSO oleogels but not those of RBW‐HSO oleogels. Margarine samples were prepared with SW‐ and RBW‐HSO oleogels, and their firmness, cohesiveness, adhesiveness, and melting properties were examined. The firmness of these margarines indicated that wax‐HSO oleogels may achieve the firmness of commercial spreads with less than 3% wax while the firmness of stick margarines cannot be achieved even with 7% wax. Although the properties of wax‐HSO oleogels should be further improved, they showed potential as solid fat replacements in margarines and spreads.

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Section: Resultsmentioning

confidence: 99%

Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine

Hwang

Kim

Winkler‐Moser

et al. 2022

J Americ Oil Chem Soc

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“…The dielectric constant of the oil phase containing different weight fractions of various emulsifies was measured using a TU Berlin self‐constructed capacitor. Details of the equipment are described elsewhere (Scharfe et al, 2022a). The determinations were performed in triplicate at a temperature of 20°C (±0.5°C) and with a frequency of 1 MHz.…”

Section: Methodsmentioning

confidence: 99%

“…The samples were heated from 0 to 120°C at a constant heating rate of 10°C/min. The gel–solution (gel–sol) transition temperatures were identified as the peak melting temperature at which the dissolution of the tubules occurs (i.e., break‐up of hydrogen bonding between sitosterol and oryzanol) (Scharfe et al, 2022a, 2022b). The gel–solution (gel–sol) transition temperatures are presented as relative values (°C/°C) with respect to that of the neat gel sample prepared with decane only, thus without additives or co‐solvents.…”

Section: Methodsmentioning

confidence: 99%

“…Numerous materials technically suited to replace high SaFA‐TAGs as structurants were reported (Scharfe & Flöter, 2020). Mixtures of plant sterols and plant sterol esters, that is, β‐sitosterol and γ‐oryzanol, which are free of saturated fatty acids, were reported about repeatedly as a potent oil structurant (Bot & Agterof, 2006; Bot et al, 2008; Calligaris et al, 2014; Han et al, 2014; Marangoni & Garti, 2011; Sawalha et al, 2021; Scharfe et al, 2019, 2022a; Wendt et al, 2017). When structuring oil phases with these molecules, they self‐assemble equimolar into hollow tubules (~9.5 nm in diameter and with a ~2.3 nm wall thickness), resulting in strong and transparent gels (Bot & Agterof, 2006; Bot et al, 2008, 2012; Dalkas et al, 2018; Matheson et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

“…This area has been investigated considering the effects of the fatty acid composition and the presence of minor components in seed oils on oleogels (Scharfe, 2021). A way of doing this is through the use of “pure or purified oils.” This could be done on the one hand by studying systems based on seed oils depleted from polar minor components (Scharfe et al, 2022a, 2022b). However, following this approach still interactions based on the double bonds of the fatty acids constituting the TAGs are present.…”

Section: Introductionmentioning

confidence: 99%

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Effect of type of emulsifier and co‐solvent on the morphology, thermal, and mechanical properties of γ‐oryzanol and β‐sitosterol organogels

Sawalha

Venema

Flöter

2022

J Food Process Engineering

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The objective of this study is to investigate the effect of addition of various types of emulsifiers on the morph/ology and thermal and mechanical and properties of organogels. For the preparation of the organogels, γ-oryzanol and β-sitosterol mixed at 60:40 w/w ratio were dissolved in decane containing various types of emulsifiers, including Span 80, PGPR, and lecithin, and co-solvents (butanol and pentanone). The firmness, morphology, and thermal properties of the organogels were studied. SEM micrographs showed branched and twisted strands of the tubular network within the gels prepared in decane. Addition of emulsifiers and co-solvents increased the polarity of the continuous oil phase and noticeably changed the alignment of the tubules.More linear tubular structures that resemble ribbons with elongated tubules were observed. The firmness of the organogels dropped with addition of emulsifiers and co-solvents, except for Span-80, where the firmness is initially increased up to 10% w/w and then decreased. The firmness of the gels prepared with PGPR, lecithin, pentanone, and butanol decreased linearly on increasing the respective emulsifier or cosolvent concentration between 1% and 20% (w/w). The organogels prepared with Span-80 were stronger than those prepared with PGPR and lecithin. Moreover, the gels prepared with pentanone were stronger than those prepared with butanol. In addition, the gel-solution transition temperature of the organogels decreased with increasing emulsifier and co-solvent concentration. The addition of the emulsifiers seems to interfere with the self-assembly of the tubular structure and disturb the organization of the hydrophobic tail of oryzanol-sitosterol in the continuous decane phase. This prevents the formation of a complex branched tubular network resulting in weaker gels.

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Influence of Minor Oil Components on Sunflower, Rice Bran, Candelilla, and Beeswax Oleogels

Scharfe

Niksch

Flöter

2022

Euro J Lipid Sci & Tech

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The impact of the solvent composition on wax oleogels is addressed by (1) increasing polar components (PC) in sunflower and canola oil through thermal treatment and (2) removing minor components from untreated oils by column chromatography. Subsequently, oleogels are produced at 0.05 and 10 °C min −1 using 4% or 10% w/w of either sunflower, rice bran, candelilla, or beeswax. Oleogels firmness, break-up behavior during amplitude sweeps, and gelation and dissolution are studied using penetration tests, rheology, and differential scanning calorimetry (DSC), respectively. Moreover, the crystal morphology of 4% w/w samples, gelled at 10 and 0.05 °C min −1 , is studied using bright field microscopy. Distinct effects caused by the presence or absence of PCs on the characteristics mentioned above are observed, depending on the wax type. The formation of highly ordered wax crystal structures is favored in oils without PCs and low cooling rates. Data on gel formation and dissolution reveal a decrease in wax solubility in the absence of PCs. In contrast, the critical gelation concentration (CGC) decreases when PCs are present, independent of their concentration, indicating that PCs aid network formation. Moreover, the break-up behavior during oscillatory stress is significantly different, leading to more network fragments and higher energy dissipation with increasing strain. Practical applications: It is found that the oil composition, in particular, the fatty acid composition of TAGs and dissolved minor polar oil components, profoundly affect wax oleogel properties. Although not all mechanisms leading to these changes can be unraveled within this study, a fundamental understanding of solvent composition's role on oleogel formation, dissolution, and network properties is vital in the light of product applications. Moreover, trustworthy and comparable oleogel research can only be achieved if the impact of solvent composition is considered in experiments. That way, the capability of oleogels for industrial applications might be maximized. For that, a detailed characterization of oil quality, particularly the fatty acid composition and presence of minor polar components, is required to conduct reliable scientific work in oleogel research.

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The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils

Cited by 14 publications

References 29 publications

Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine

Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine

Effect of type of emulsifier and co‐solvent on the morphology, thermal, and mechanical properties of γ‐oryzanol and β‐sitosterol organogels

Influence of Minor Oil Components on Sunflower, Rice Bran, Candelilla, and Beeswax Oleogels

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