Nutritional Evaluation of Oleogel Made from Micronutrient Rich Edible Oils

Ghosh, Moumita; Begg, Faruk; Bhattacharyya, Dipak Kumar; Bandyopadhya, N.R.; Ghosh, Mahua

doi:10.5650/jos.ess16165

Cited by 13 publications

(9 citation statements)

References 29 publications

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“…The present study results indicated that the formation of crystals within the oleogel network was well-developed and depicted clear diffraction intensity. This is in accordance with Ghose et al [ 30 ].…”

Section: Resultssupporting

confidence: 94%

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer (2000 rpm for 10 min). Overall, this study found that applying an ultrasonication process with higher CW concentration (10%) effectively improved the properties and stability of palm oil-based oleogel (p < 0.05). Oleogels processed with ultrasonication had higher lightness (L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p < 0.05), irrespective of CW concentrations. However, a higher CW concentration (10%) increased the textural properties of oleogels such as hardness, stickiness, and tackiness as compared to oleogels with a lower CW concentration (5%) (p < 0.05). Thermal properties including melting onset temperature, melting peak temperature, and melting enthalpy were found to be significantly higher in ultrasonication-processed oleogels with high CW concentration (p < 0.05). Furthermore, the microscopic examination of the oleogels exhibited a strong gel network when prepared using a high concentration of CW and processed with ultrasonication. Fourier Transform Infrared (FTIR) spectra of oleogels revealed that strong intra- and intermolecular interactions were formed by hydrogen bonding between CW and palm oil. X-ray diffraction (XRD) showed a smooth and fine structural network of oleogels and proved that ultrasonication increased the structural properties of oleogel. Moreover, oil loss and peroxide value of oleogels were increased during 90 days of storage (p < 0.05). However, oleogels processed with the ultrasonication had reduced oil loss and increased peroxidation stability during storage (p < 0.05). Overall, this study showed that application of ultrasonication with a higher CW concentration could improve properties and storage stability of palm oil-based oleogel.

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Section: Resultssupporting

confidence: 94%

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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“…[19] The type of the edible oil used for oleogelation is critical for the nutritional quality of the oleogel. [20,21] For example, rapeseed oil is characterized by a high level of monounsaturated oleic acid (≈60%), a low level of saturated fatty acids (≈7%), and a favorable ratio between omega-6 linoleic acid (≈20%) and omega-3 alpha-linolenic acid (≈10%) recommending the oil for human consumption. [22,23] Therefore, the addition of a structurant to rapeseed oil during oleogelation allows to bring the technological properties of the oil closer to those of solid fats, usually used in the production of fine bakery products, without changing the positive nutritional properties of the oil.…”

Section: Introductionmentioning

confidence: 99%

Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example

Schubert

Erlenbusch

Wittland

et al. 2022

Euro J Lipid Sci & Tech

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In this study rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglycerols, or mixtures of it as oleogelators are characterized in comparison to conventional bakery margarines or partially hydrogenated peanut fat with regard to their oil‐binding capacity, hardness, and rheological behavior. Oleogels prepared with 5% and 10% sunflower wax and 5% monoacylglycerols with 5% ethyl cellulose, respectively, show comparable properties as the conventional fat phases with regard to the mentioned parameters. The rheological properties reveal that storage and loss moduli of oleogels prepared without sunflower wax are significantly lower in comparison to conventional margarines. In addition, cross‐sectional views allow a very deep insight in the 3D structure of the oleogels via cryogenic scanning electron microscopy. For oleogels consisting of ethyl cellulose, entrapped oil droplets can be visualized and the pore size distribution is established by a semiautomatic approach. The use of oleogels results in a reduction of saturated fatty acids from 29%–47% to 7%–13% and in an increase of polyunsaturated fatty acids of at least 22% in oleogel‐based cookies. Cookies prepared with oleogels are accepted by the consumer, even if the overall evaluation is slightly worse in comparison to the conventional products. Practical Applications: The application of rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglyerols, or mixtures is a very good possibility to replace fat phases in bakery products high in saturated fatty acids and to improve the fatty acid profile of the foods. This results in food with a higher content of monounsaturated oleic acid and polyunsaturated linolenic acid recommended for a healthier nutrition.

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“…(2014) reported that the total cholesterol in rats was reduced by approximately 21% when fed on oleogels containing purified sunflower wax (0.5%). Several other studies have demonstrated a significant decrease in the blood triglycerides, and cholesterol levels upon replacing normal oil with oleogels containing coconut oil, rice bran, flaxseed oil, and canola oil (Ashkar et al., 2019; Ghosh et al., 2017; Tan et al., 2017). There is a huge scope of utilization of oleogels in margarine, spreads, desserts, bakery, and meat products (National Center for Biotechnology studied the impact of oleogel (high oleic sunflower oil) on the margarine quality and reported a similar oxidative stability of the margarine containing oleogel with high amount of unsaturated fatty acids for a period of six months.…”

Section: Alternatives Of Trans Fatmentioning

confidence: 99%

Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives

Nagpal

Sahu

Khare

et al. 2021

Journal of Food Science

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Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non‐government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a “REPLACE” action plan to eliminate trans‐fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait‐enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans‐fat with saturated fats. Interesterification and oleogelation are in‐trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. Practical Application The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.

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Nutritional Evaluation of Oleogel Made from Micronutrient Rich Edible Oils

Cited by 13 publications

References 29 publications

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example

Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives

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