Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

Jana, Sarbojeet; Martini, Silvana

doi:10.1021/jf503393h

Cited by 60 publications

(47 citation statements)

References 21 publications

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“…This is expected as the size of the crystals decreases (see microscopy results below), more surface area is available to entrap the surrounding oil compared to a network composed of crystals with larger size. Similar results were reported by Blake and Marangoni (), who achieved the decrease in crystal size by increasing cooling rate on wax oleogels, and by Jana and Martini (), who found that smaller crystals were obtained when HIU was used in beeswax oleogels. Furthermore, it is interesting to note that the increment in OBC as cooling rate increased was greater in nonsonicated than in sonicated samples for all concentrations, with average values of 28% and 15%, respectively.…”

Section: Resultssupporting

confidence: 89%

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high‐intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G′), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples’ textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G′ after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. Practical Application Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high‐intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.

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Section: Resultssupporting

confidence: 89%

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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“…1b suggests that RBW and PW did not co-crystallize, a careful analysis of the melting enthalpies of the samples (data not shown) indicates that some degree of partial cocrystallization occurred in this system, which supports the monotectic behavior depicted in Fig. Some of the important physical properties include the texture, structural organization, and strength of the crystalline network formed [13][14][15][16]. If we compare the previous two type of diagrams, binary wax-based product formulation can be easily understood.…”

Section: Pseudo-phase Diagramssupporting

confidence: 54%

“…There is a small difference in the eutectic phase diagram in Fig. Other authors have reported similar 100 % BW crystal morphology [16,17]. The solidus line in this eutectic diagram is curved upwards towards a higher percentage of SFW/PW.…”

Section: Pseudo-phase Diagramssupporting

confidence: 49%

Phase Behavior of Binary Blends of Four Different Waxes

Jana

Martini

2016

J Americ Oil Chem Soc

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The objective of this study was to investigate the phase behavior of binary blends of four waxes-beeswax (BW), paraffin wax (PW), sunflower wax (SFW), and rice bran wax (RBW)-using differential scanning calorimetry (DSC) and polarized light microscopy (PLM). Blends of BW/PW, RBW/PW, SFW/PW, SFW/RBW, SFW/BW, and RBW/BW were crystallized in a DSC, and their melting behavior was used to build binary phase diagrams. The microstructure of the crystalline networks formed in these blends was analyzed using PLM. BW/PW, SFW/PW, SFW/ BW, and RBW/BW blends showed eutectic phase behavior, while RBW/SFW showed continuous solid solution and the RBW/PW blend showed monotectic behavior. Results from the box-counting fractal dimension (D b ) measurement of crystal morphology showed higher D b values for the 20 and 80 % wax blends, irrespective of crystallization temperature or wax type. D b values of single waxes decrease as temperature increases.

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“…The acquired results confirmed the previous hypothesis; smaller crystals lead to a stronger gel which is more capable to retain oil in their mixture. According to Jana & Martini (), HIU can delay phase separation in beeswax organogel during storage. Chen et al .…”

Section: Resultsmentioning

confidence: 97%

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Sharifi

Goli

Fayaz

2018

Int J of Food Sci Tech

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Summary In this research, the effect of high‐intensity ultrasound (HIU) on physico‐chemical properties of olive oil organogel containing propolis wax was studied. The experiment was accomplished by response surface method (RSM) in different ultrasonic power levels, ultrasonic times and cooling temperatures. Regarding to maximum firmness and minimum oil migration, 300 W ultrasonic power, 5 °C cooling temperature and 120 s ultrasonic time were introduced as the optimum HIU condition. Optimised HIU‐organogel was characterised in comparison to control. Results showed that HIU induced nucleation by creating small crystals led to form a strong network with high oil binding capacity. DSC analysis confirmed nucleation by high enthalpy for HIU‐organogel. XRD pattern revealed no polymorphism transformation. However, a slight increasing of peroxide value was observed for HIU‐modified organogel. These findings indicated that HIU could be a possible modification tool to produce appropriate organogel for food application such as margarine and shortening.

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Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

Cited by 60 publications

References 21 publications

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Phase Behavior of Binary Blends of Four Different Waxes

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

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