Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Abstract

This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X‐ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle‐shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%–6% reduction.

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

“…The degree of the pork backfat replacement with olive, linseed, a fish mixture of oils gelled with ethyl cellulose or beeswax dictated the fatty acid profile of the pâté, the saturated fatty acid proportion being decreased, and the polyunsaturated increased, while MUFA experienced fewer quantity variations [26]. An oleogel produced with 12% monoglyceride and amaranth oil presented a balanced fatty acid profile, and in comparison to cocoa butter, presented a lower stearic acid content (7.38-8.71%, as compared to 36.36%) and a higher unsaturated fatty acid content, but similar solid structures [70]. Higher amounts of palmitic acid were detected in an oleogel cream cheese in comparison to the oleogel and the constituent oil, and this is due to the contribution of milk fat-derived products added for the food product formulation [81].…”

“…The formation of an oleogel structured with various concentrations of monoglycerides (7-12%) during cooling of the sample, was analyzed under polarized light microscopy and it was revealed that morphology of the MG was needle-like and the network formation occurred in three main steps: crystal nucleation, crystalline branching, and crystal growth [13,39,70]. However, the crystal morphology varies due to the oil's composition and larger spherulitic or rosette-like structures were also formed [71].…”

Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

“…Oleogels made from amaranth oil, also showed potential as CB replacers. For both these types of oleogels, stabilization was aided through the formation of needle-like CB crystals in a compact arrangement within the liquid phase ( Li and Liu, 2019 ; Kamali et al., 2019 ). The oleogel structure also increased the oxidative value of the amaranth oil maintaining its level of essential linoleic fatty acid ( Kamali et al., 2019 ).…”

“…For both these types of oleogels, stabilization was aided through the formation of needle-like CB crystals in a compact arrangement within the liquid phase ( Li and Liu, 2019 ; Kamali et al., 2019 ). The oleogel structure also increased the oxidative value of the amaranth oil maintaining its level of essential linoleic fatty acid ( Kamali et al., 2019 ). The intake of amaranth oil has also been suggested to protect consumers against cardiovascular disease ( Martirosyan et al., 2007 ).…”

Preparation of Protein Oleogels: Effect on Structure and Functionality

“…LMWOGs are often amphiphilic and self-assemble into supramolecular structures, building space-spanning networks [9]. Examples of LMWOGs that have been shown to form oleogels are monoglycerides [10][11][12][13][14][15][16][17][18], natural waxes [17,[19][20][21][22][23], enzymatically synthesized wax esters [24], ceramides [25], hydroxylated fatty acids [26,27], lecithin [28,29], and oligopeptides [30]. Additionally, combinations of LMWOGs have been studied, such as fatty acids and fatty alcohols [31,32], oleic acid and sodium oleate [33], sorbitan tri-stearate, tocopherol, phytosterol, β-citosterol or ceramide in combination with lecithin [34][35][36][37][38], γ-oryzanol and β-sitosterol [39][40][41][42][43], monoglycerides and phytosterols [44], beeswax and β-carotene [45], wax and monoglycerides [46], and combinations of fully hydrogenated oil, candedilla wax and monoglycerides [47].…”