The potential of rapeseed (canola) oil nutritional benefits wide spreading via oleogelation

Banaś, Karol; Piwowar, Arkadiusz; Harasym, Joanna

doi:10.1016/j.fbio.2023.103162

Cited by 6 publications

(5 citation statements)

References 35 publications

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“…Oleogelation, a process that entails the conversion of liquid oils into semi-solid or solid gels through the incorporation of structuring agents or oleogelators, is a key aspect of food science. Oleogelation, at its core, is based on the molecular self-organization of oleogelating compounds in the liquid oil phase, yielding a three-dimensional gel matrix [ 22 ].…”

Section: Oleogelation Process and Methodsmentioning

confidence: 99%

“…As the global food industry navigates the evolving landscape of health-conscious consumers, oleogelation is poised to advance its position as a key technology for developing healthier and more sustainable food products [ 22 ].…”

Section: Oleogelation Process and Methodsmentioning

confidence: 99%

“…Oleogelation by emulsification entails the formation of an oil-in-water emulsion, with the aqueous phase containing the oleogelator. The subsequent removal of water culminates in the appearance of a gel structure in the oil phase [22]. The choice of oleogelator depends on the specific application and the desired attributes of the oleogel.…”

Section: Oleogelation Process and Methodsmentioning

confidence: 99%

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Lecithin’s Roles in Oleogelation

Harasym,

Banaś

2024

Gels

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This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles. Oleogelation is still under research, while using various oleogelators and structurants provides changes on different physico-chemical levels. Multivariable formulations do not facilitate the elucidation of the specific role of any of them. Lecithin, due to its complex structure, big molecule, and amphiphilic nature, can provide different functionalities in complex matrices like oleogels. Therefore, this review identifies and categorizes the functionality of lecithin in oleogelation into four main roles: 1. oleogelation facilitator; 2. structure-forming impact; 3. texturing agent; and 4. functionality provider. Also, the origin and structure-forming characteristics of lecithin, as well as a short summary of the oleogelation process itself, are presented. Our critical analysis allowed us to identify the roles of lecithin in the oleogelation process and categorized them as follows: oleogelator, emulsifier, structural organization facilitator, structural modifier, crystal characteristics modifier, self-assembly promoter, thermal behavior changer, hydrogen-bonded networks promoter, hydrogel structure modifier, texture and structural modifier, gel-like state promoter, oil capacity enhancer, functionality provider, shelf life extender, and bioavailability and bioaccessibility enhancer. Lecithin came out as an important and multifunctional compound whose applications in oleogelation need to be thoroughly pre-considered. It is crucial to grasp all the possible roles of used compounds to be able to predict the final functionality and characteristics of formed oleogel matrices.

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Section: Oleogelation Process and Methodsmentioning

confidence: 99%

Section: Oleogelation Process and Methodsmentioning

confidence: 99%

Section: Oleogelation Process and Methodsmentioning

confidence: 99%

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Lecithin’s Roles in Oleogelation

Harasym,

Banaś

2024

Gels

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“…Gravelle et al [30] consider that oils with a high level of unsaturation generate a higher solvent-polymer interaction, which could significantly impact gel strength. PO and RO have considerably different compositions of polyunsaturated fatty acids (PUFAs) [17,31], and this can be considered an explanation for the gelling behavior of the two oils, as shown in Section 2.6. In contrast, the 9% EC concentration oleogels consistently produced stable and solid gel structures in all formulations.…”

Section: Gel Formation Timementioning

confidence: 99%

“…Rapeseed oil is extracted from the seeds of the rapeseed plant (Brassica napus or Brassica rapa) [ 17 ]. There are two types of rapeseed oil: canola oil and traditional rapeseed oil.…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

Ursachi,

Perța-Crișan,

Tolan

et al. 2024

Gels

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In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the current scientific literature. Therefore, the present study evaluated several oleogels formulated with EC as the oleogelator in different concentrations of 7% (OG7) and 9% (OG9), based on cold-pressed pumpkin seed oil (PO) and refined rapeseed oil (RO), as well as on mixtures of the two oils in different combinations: PO:RO (3:1) (PRO) and PO:RO (1:1) (RPO). Physicochemical properties such as visual appearance, gel formation time (GFT), oil-binding capacity (OBC), oxidative and thermal stability, and textural characteristics were analyzed. Analysis of variance (ANOVA) and Tukey’s honestly significant difference (HSD) were used in the statistical analysis of the data, with a significance level of p < 0.05. EC proved to be an effective structuring agent of the mentioned edible oils; the type of oils and the concentration of oleogelator significantly influenced the characteristics of the obtained oleogels. The 9% EC oleogels exhibited a more rigid structure, with a higher OBC and a reduced GFT. Pumpkin seed oil led to more stable oleogels, while the mixture of pumpkin seed oil with rapeseed oil caused a significant reduction in their mechanical properties and decreased the OBC. After 14 days of storage, all oleogels demonstrated proper oxidative stability within the bounds set by international regulations for edible fats, regardless of the kind of oil and EC concentration. All of the oleogels showed a higher oxidative stability than the oils utilized in their formulation; however, those prepared with cold-pressed pumpkin seed oil indicated a lower level of lipid oxidation among all oleogels. The P-OG9 and PR-OG9 oleogels, which mainly included PO and contained 9% EC, demonstrated the optimum levels of quality in texture, GFT, OBC, and oxidative stability.

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Walnut shell oil-bath torrefaction coupled with fast pyrolysis: Effect of torrefaction heating modes

Dai,

Wu,

et al. 2024

Bioresource Technology

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The potential of rapeseed (canola) oil nutritional benefits wide spreading via oleogelation

Cited by 6 publications

References 35 publications

Lecithin’s Roles in Oleogelation

Lecithin’s Roles in Oleogelation

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

Walnut shell oil-bath torrefaction coupled with fast pyrolysis: Effect of torrefaction heating modes

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