Influence of bleached rice bran wax on the physicochemical properties of organogels and water-in-oil emulsions

Pandolsook, Sawanya; Kupongsak, Sasikan

doi:10.1016/j.jfoodeng.2017.06.030

Cited by 64 publications

(37 citation statements)

References 31 publications

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“…When the cooling temperature was 5 and 10 °C, the solid particles irregularly aggregated in the oil phase, and no obvious needle‐like RBX crystals were observed. It was reported that RBX formed spherical crystals at low temperatures (Pandolsook & Kupongsak, 2017), which was not conducive to form crystal network and caused relatively high oil loss (Wijarnprecha, Aryusuk, Santiwattana, Sonwai, & Rousseau, 2018). In this study, it was difficult to differentiate spherical crystals formed by RBX from the solid particles of peanut butter.…”

Section: Resultsmentioning

confidence: 99%

Stabilization of peanut butter by rice bran wax

Huang

Guo

Deng

et al. 2020

Journal of Food Science

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To improve stability of peanut butter, rice bran wax (RBX) was added into peanut butter as a stabilizer by formation of organogel. Effects of addition of RBX, heating temperature, and cooling temperature on stabilization effect of peanut butter by RBX were investigated. The optimum conditions were as follow: addition of RBX at 4.0 wt%; heating temperature at 85 °C, and cooling temperature at 20 °C. Under the optimum conditions, the oil loss of peanut butter decreased from 12.19% to 4.04%, and the adhesiveness of peanut butter increased from 23.5 to 165.9 g·s. After storage for 25 weeks, the acid value (AV) of peanut butter prepared under the optimum conditions increased from 0.65 to 0.80 mg/g, and the peroxide value (PV) increased from 0.116 to 0.127 meq/kg. However, the AV of natural peanut butter increased to 1.73 mg/g, and PV increased to 0.178 meq/kg. The confocal laser scanning microscope images showed that the cooling temperature significantly affected crystallization of RBX and distribution of solid particles. When RBX formed needle‐like crystals and peanut solid particles were evenly distributed in the oil phase, stable peanut butter was obtained. These results suggested that the RBX was an effective stabilizer for peanut butter. Practical Application Oil separation often occurred to peanut butter during storage, which reduced the sensory quality of peanut butter and shortened its shelf life. This study stabilized peanut butter by addition of RBX based on the formation of organogel, which was of great practical significance to improve the shelf life of peanut butter.

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Section: Resultsmentioning

confidence: 99%

Stabilization of peanut butter by rice bran wax

Huang

Guo

Deng

et al. 2020

Journal of Food Science

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“…Compared with commercial margarines, the constructed emulsion showed a suitable rheological property and desired texture, which could be potentially used as “solid fats.” By controlling the aggregation of protein microsphere (Iqbal et al., ), gelation of polysaccharide molecules (Iqbal et al., ), aggregation, and heteroaggregation of protein–polysaccharide (Iqbal et al., ) within the W/O emulsions, the emulsions can have paste‐like texture and the structured lipid formulation can be used to manufacture food with reduced saturated fat and transfat contents. Pandolsook and Kupongsak () have reported that W/O emulsions prepared with rice bran wax organogels could be used to replace margarine in cookies at two levels (50 and 100 wt%), and the textural properties of cookies depend on the additional amounts of structured emulsions. Therefore, organogel emulsions have a potential application as an alternative margarine replacer in cookies products.…”

Section: Application Of W/o Emulsionsmentioning

confidence: 99%

“…In particular, rapid progress is being made in the design of emulsifier‐free W/O emulsions. For instance, shellac, rice bran wax, could be used as a structurant to induce the liquid oil gelation, and the oleo/organo‐gels were further used as continuous phases to generate W/O emulsions, which surprisingly showed good storage stability (Pandolsook & Kupongsak, , ; Patel, Schatteman, De Vos, Lesaffer, & Dewettinck, ). More recently, the current research trend is to develop Pickering W/O emulsions with water‐insoluble particles such as polyphenol crystals (Zembyla, Murray, Radford, & Sarkar, ), tea polyphenol palmitate (Luo et al., ), starch particles (Zhai et al., ), which provide a novel method to design emulsifier‐free emulsion systems.…”

Section: Conclusion and Future Perspectivesmentioning

confidence: 99%

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

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Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat‐based food products. However, long‐term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. To develop high‐quality emulsion‐based food products, it is essential to better understand the factors that affect the emulsions’ stability. In real food system, the stability situation of W/O emulsions is more complicated by the fact that various additives are contained in the products, such as NaCl, sugar, and other large molecular additives. The potential stability issues of W/O emulsions caused by these encapsulated additives are a current concern, and special attention should be given to the relevant theoretical knowledge. This article presents several commonly used methods for the preparation of W/O emulsions, and the roles of different additives (water‐ and oil‐soluble types) in stabilizing W/O emulsions are mainly discussed and illustrated to gain new insights into the stability mechanism of emulsion systems. In addition, the review provides a comprehensive and state‐of‐art overview of the potential applications of W/O emulsions in food systems, for example, as fat replacers, controlled‐release platforms of nutrients, and delivery carrier systems of water‐soluble bioactive compounds. The information may be useful for optimizing the formulation of W/O emulsions for utilization in commercial functional food products.

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“…In work carried out by Pandolsook and Kupongsak (2017), replacing the margarine with organogel resulted in softer dough and cookies. Fat replacement did not affect cookie appearance, except color.…”

Section: Baked (Pastry) Productsmentioning

confidence: 99%

“…The increment of palm fat at the constant amount of wax (1%) or increase of wax content from 1.5% to 2.5% at constant amount of palm fat (15%) enhanced product hardness (Doan, Tavernier, Danthine, et al, 2018). Pandolsook and Kupongsak (2017) investigated the ability of rice bran oil oleogel containing 9% nonpurified RBW in stabilizing 20% W/O emulsion without adding an emulsifier. All textural parameters such as hardness, firmness and adhesiveness in emulsion gel were higher than emulsion without wax.…”

Section: Emulsion Gel Products (Margarine and Spread)mentioning

confidence: 99%

Wax‐based delivery systems: Preparation, characterization, and food applications

Soleimanian

Goli

Shirvani

et al. 2020

Comp Rev Food Sci Food Safe

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The development of lipid-based delivery systems has attracted much attention over the last years and a wide variety of strategies and formulations are currently available to encapsulate, protect, and target delivery of bioactive and functional lipophilic constituents within the food and pharmaceutical industries. Waxes are crystalline lipid material, consisting of a complex mixture of long-chain fatty acids and fatty alcohols, hydrocarbons, aldehydes, and ketones and show great promises as constituents of carrier systems. Most of waxes are classified under food-grade category and show high availability at a low cost. This review article has provided a comprehensive summary of research on major carriers containing wax as one of the main constituents, including solid lipid nanoparticles, nanostructured lipid carriers, oleogels, and Pickering emulsions, with a focus on their food applications. The physical and chemical nature of natural waxes are described in the first while the second part deals with the structure, formulation, main methods of preparation, characterization, and finally utilization of each type of wax-based delivery system for specific food applications.

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Influence of bleached rice bran wax on the physicochemical properties of organogels and water-in-oil emulsions

Cited by 64 publications

References 31 publications

Stabilization of peanut butter by rice bran wax

Stabilization of peanut butter by rice bran wax

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Wax‐based delivery systems: Preparation, characterization, and food applications

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