The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

Abstract

SummaryThe presence of trans fatty acid in food is often reduced through the use of fat replacers or oleogel technology. However, these alternatives typically encounter a scarcity of resources, specifically vegetable oil, which serves as the primary raw material. In fact, oil derived from marine, particularly fish oil by‐products, can be valorised as a colloidal architecture. Therefore, this study aims to assess the optimal type of oleogelator by applying different concentrations of beeswax (BW) and rice bran wax (RBW) in the generating of oleogel based on fish oil by‐product. Oleogel thermogram showed a shift in the melting point with increasing temperatures for concentrations of 5%, 10% and 15%. Oleogel containing 15% BW and 5% BW had the highest (99.27 ± 0.55%) and lowest (78.20 ± 2.54%) oil binding capacity, respectively. The rheology evaluation showed dynamic shifts in oleogel system as the type and concentration of oleogelator were altered, underscoring the importance of G′ and G″. The use of a 10% oleogelator generated preferable results for both BW and RBW in terms of melting point, OBC, viscous behaviour and appearance of oleogel. Furthermore, this selected oleogel strategy exhibited similar textural properties to commercial margarine when used in a sponge cake as the food model system.

Synthesis of a sustainable marine oleogel and its application as a fat substitute in a sponge cake system

“…The oleogel was prepared according to the procedures established in our earlier studies 36 which were commenced by combining sardine fish oil with BW and RBW at concentrations of 0%, 5%, 10%, 15%, and 20% (w/w). The mixture was heated with a stirrer at 1000 rpm and a temperature of 100 °C for 15 minutes.…”

“…We evaluated the rheology, thermal properties, functional groups during oleogel synthesis, and its overall physical properties. 36 However, there is still a limit to the application of this marine oleogel in food products. Furthermore, we are focusing our efforts on investigating the possibilities for using this system in various food model systems.…”

“…Our previous report revealed that monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) had percentages of 25.05% and 37.11% respectively. 36 While the extraction of omega-3 fatty acids from marinederived oil is widely established, the effective utilisation of other sh oil components, particularly saturated fatty acids (SFAs), has not been extensively studied. Residual SFAs obtained from the purication process of omega-3 fatty acids have signicant potential to be employed as a crucial ingredient in the production of shortening or fat replacers.…”

“…Our previous report revealed that monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) had percentages of 25.05% and 37.11% respectively. 36…”