Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

Ojijo, Nelson K.O.; Kesselman, Ellina; Shuster, Vered; Eichler, Sigal; Eger, Shaul; Néeman, I.; Shimoni, Eyal

doi:10.1016/j.foodres.2004.02.003

Cited by 82 publications

(56 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Especially for spreads or breakfast type margarines, oil separation or oiling out is an important problem caused by insufficient crystal size or character to enmesh all liquid oils (Chrysam, 1996). Since oleogels are unhydrous products, there would not be an emulsion breaking problem, but oiling out can occur and has been reported for olive oil-MG organogels under shear (Ojijo et al, 2004). Hence, OBC and CFT might also be important parameters in the selection of better organogelators.…”

Section: Resultsmentioning

confidence: 99%

“…As basic requirements, organogelators for oleogel production must be at least safe, edible, efficient, common and cheap (Co and Marangoni, 2012;Patel et al, 2013;Toro-Vasquez et al, 2013;Patel et al, 2014). The rheological properties of olive oilmonoglyceride organogels under deformations were investigated, and the oiling out effect of shearing was approved (Ojijo et al, 2004). The analyses of the morphology of olive oil-monoglyceride organogels have revealed needle-like crystals with 5-15 μm in length (Kesselman and Shimoni, 2007).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Öğütçü¹,

Yılmaz²

2014

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in the 10% monoglyceride oleogel (9.38%), it was 12.15% in the commercial breakfast margarine at 20 °C. The peak melting temperature of the margarine was 47.11 °C, and among all oleogels, monoglyceride oleogel at 7% addition had the closest value (48.70 °C). The melting enthalpies of the oleogels ranged from 1.25 to 103.97 J·g −1 , while it was 94.19 J·g −1 for the margarine sample. The firmness and stickiness values were usually lower in the oleogel samples than those of the margarine sample. There was no significant change in the texture parameters during storage, indicating good structural stability. The polarized light microscopy pictures revealed rod-like crystals for carnauba wax and rosette-like aggregates for monoglyceride oleogels. X-ray diffraction patterns of the samples have revealed a β´-type polymorphic structure for the oleogels. These oleogels can be used in a spreadable, breakfast margarin-like product to promote new consumption habits for this healthy oil.KEYWORDS: Carnauba wax; Monoglyceride; Oleogel; Storage; Virgin olive oil; X-ray diffraction RESUMEN: Oleogeles de aceites de oliva virgen con cera de carnaúba y monoglicéridos como productos para untar. Se prepararon oleogeles de aceites de oliva virgen con cera de carnaúba y monoglicéridos para encontrar el producto más adecuado para untar. La capacidad de unión de aceites de oleogeles de monoglicéridos fue más alto que el de los oleogeles de cera de carnaúba. No hubo ninguna estructura cristalina verdadera con cera de carnaúba al 3%. Aunque el mayor contenido de grasa sólida fue con el 10 % de oleogeles de monoglicérido (9,38 %), fue del 12.15 % en el de margarina comercial a 20 °C. La temperatura pico de fusión de la margarina fue 47,11 ºC, y entre todos los oleogeles, los de monoglicérido al 7 % tuvo el valor más próximo (48,70 °C). La entalpía de fusión de los oleogeles estaban en el rango entre 1,25 y103,97 J·g −1 , mientras que fue de 94,19 J·g −1 para la muestra de la margarina. Los valores de firmeza y adherenciafueron por lo general más bajas en las muestras de oleogeles que en la muestra de margarina. Mientras que no hubo cambios significativos en los pará-metros de textura durante el almacenamiento, indicando una buena estabilidad estructural. Las imágenes de microscopía de luz polarizada reveló cristales en forma de varilla de cera de carnauba y agregados en forma de rosetones para los oleogeles monoglicéridos. Los diagramas de difracción de rayos X de las muestras reveló tener estructura polimórfica estándar tipo-β´ para los oleogeles. Estos oleogeles pueden ser productos tipo margarina untable para el desayuno y proporcionar nuevos hábitos de consumo saludable.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Öğütçü¹,

Yılmaz²

2014

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…As both systems appear to be in their steady state, 3 months after the preparation, we have observed in them fully developed aged crystallized networks. 8 The existence of large crystallites in the corn oil:MG sample could be associated with the presence of salt, affecting the organization and the proliferation of the lipid crystal network and in creation of large crystallites. It was not possible to reveal by PLM the nature of cloud-like structures 5-10 μm in size, found in both samples, due to the limited optical resolution of this technique.…”

Section: Resultsmentioning

confidence: 99%

“…In our resent work we had characterized the changes in olive oil/MG coagels during storage, using PLM for visualization of the aging effect. 8 However, the resolution limit of light microscope restricts optical imaging above the micrometer scale only. It should be mentioned that nanostructures are necessary components of coagels, in which the surfactant (amphiphilic lipid) molecules have crystallized to plate-like crystals with hydrophobic surfaces (lamellar structure) and are capable of enclosing large quantities of water.…”

Section: Introductionmentioning

confidence: 99%

Imaging of Oil/Monoglyceride Networks by Polarizing Near-Field Scanning Optical Microscopy

Kesselman

Shimoni

2007

Food Biophysics

Self Cite

View full text Add to dashboard Cite

Polarizing near-field scanning optical microscopy (NSOM) was applied for visualization of lipid coagel structures. The technique ensures obtaining polarization contrast images at micro-and nanoscale resolution. Comparison to the polarizing light microscopy images revealed that the same fractal structural organization persists also at submicron scale, at the level of primary ordered structures creation. Many long birefringent needle-shaped primary crystallites were imaged in the corn oil:monoglyceride samples, and lower amount of smaller oval-shaped primary crystallites-in the olive oil:monoglyceride samples. Unlike atomic force microscopy, polarizing NSOM brought direct evidence on the physical state of specific features. Compared to the polarizing light microscopy, polarizing NSOM provided additional information on the structural organization of oil-monoglyceride coagels at the microand submicron scale.

show abstract

“…Examples of single components that are capable of structuring edible oils are diglycerides, monoglycerides and fatty acids [1][2][3][4][5][6][7], wax esters, sorbitan monostearates, ceramides, waxes, fatty alcohols, dicarboxylic acids and derivatised fatty acids [8][9][10][11][12][13][14][15][16]. Examples of mixed systems are fatty acids ?…”

Section: Introductionmentioning

confidence: 99%

Fibrils of γ‐Oryzanol + β‐Sitosterol in Edible Oil Organogels

Bot

Adel

Roijers

2008

J Americ Oil Chem Soc

143

136

View full text Add to dashboard Cite

Mixtures of c-oryzanol and b-sitosterol are able to form transparent organogels in edible oils. Small-angle X-ray scattering was used to elucidate the microstructure of the building blocks of these organogels in sunflower oil. It was found that the plant sterol(ester)s form hollow tubes with a diameter of 7.2 ± 0.1 nm. Tubes prepared with coryzanol-rich structurant show the least bundle aggregation, and can be supercooled during formation most easily. The tubes melt at elevated temperatures, in agreement with the loss of structuring capacity as observed in earlier experiments.Keywords Organogel Á Phytosterol Á Self assembly Á Fibril Á X-ray diffraction (XRD) Á Small-angle X-ray scattering (SAXS) Á Wide-angle X-ray scattering (WAXS) Á Differential scanning calorimetry (DSC)

show abstract

Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

Cited by 82 publications

References 22 publications

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Imaging of Oil/Monoglyceride Networks by Polarizing Near-Field Scanning Optical Microscopy

Fibrils of γ‐Oryzanol + β‐Sitosterol in Edible Oil Organogels

Contact Info

Product

Resources

About