Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design

Tekiki, Asma; Charfi, Ichrak; Helal, Raoudha; Bornaz, Salwa

doi:10.4236/fns.2022.134027

Cited by 2 publications

(3 citation statements)

References 25 publications

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“…The increase with the adhesiveness and the content of the structuring/stabilizing agent increases were also observed in the spreads developed by Tekiki et al [ 9 ]. The resulting function that allows us to determine the adhesiveness based on the components of the emulsions is: Ln (adhesive force) = −1.6851 + (0.1269 × Water%) + (1.2465 × Structurant%) − (0.003041 × Water% × Structurant%) − (0.001373 × Water% 2 ) − (0.071051 × Structurant% 2 ).…”

Section: Resultssupporting

confidence: 55%

“…The optimization of both oleogels and oleogel-based emulsions was proposed very recently by different approaches such as multi-response optimization using a desirability function [ 6 ] or surface response methodology [ 7 , 8 ]. Tekiki et al studied the formulation of new spreads based on olive oil and honey, stabilized by bees wax, using a Box Behnken design, as a response for the increasing demand of the low-fat food market and to enrich the knowledge related to the structural behavior of these products [ 9 ]. Emulgels were also studied by a Quality Design approach for future pharmaceutical and biomedical applications [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis

Pușcaș

Mureșan

2022

Gels

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Shellac wax-based oleogel emulsions were studied with a three level two factorial design in order to find an optimal formulation for a spread formulation. Rheological, textural, colorimetry, and stability analysis were conducted to assess the performance of oleogel emulsions. FTIR spectra were also compared. The similarities between the samples were studied using cluster analysis. Analysis of variance (ANOVA) demonstrates that (i) the texture is influenced by the wax concentration, (ii) the rheology and stability by both the considered numeric factors (wax and water concentration) and their interaction, and (iii) the color by both factors. The emulsions containing 7% (m/m) shellac oleogels behaved like the strongest systems, (G′ & GLVR > 30,000 Pa) and exhibited the highest value of the G′-G″ cross-over. The lowest oil binding capacity (OBC) was 99.88% for the sample with 3% (m/m) shellac and 20% (m/m) water. The whiteness index (Windex) varied between 58.12 and 78.50. The optimization process indicated that a formulation based on 4.29% (m/m) shellac wax and 24.13% (m/m) water was suitable as a low-fat spread.

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Section: Resultssupporting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis

Pușcaș

Mureșan

2022

Gels

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“…Dianat et al [7] prepared honey malt spread using different levels of honey. Tekiki et al [20] prepared honey spread by using olive oil and honey.…”

Section: Honey Spreadsmentioning

confidence: 99%

Utilisation of Honey in Processed Food Products

Babbar¹,

Bansal²,

Aggarwal³

et al. 2023

Honey - Composition and Properties

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Honey is a unique food owing to its rich composition. Honey consumption in the diets dates back to older times where it was used as a remedy for stomach aches, dehydration, allergies, intercellular damage, skin and hair problems, as well as for its astringent. Honey is used in several food formulations these days. The majority of population is demanding partial or complete replacement of sugar with some healthy sweeteners. Honey is one of the replacers offering so many benefits from being sweet to therapeutic. The unique healing properties of honey such as antiseptic, antibacterial and antiviral are well recognised. By harnessing the unique benefits of honey for formulating healthier products is very beneficial for overall nutrition and well-being. Many honey-containing products such as honey candy, honey spreads, honey bread, honey yoghurt and honey flakes have been prepared which showed increased therapeutic potential. Also, honey-containing beverages are becoming popular owing to its natural sweetness. Honey offers great scope for the development of value-added products or as an ingredient in several formulations.

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Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design

Cited by 2 publications

References 25 publications

The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis

The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis

Utilisation of Honey in Processed Food Products

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