Oleogelation based on plant waxes: characterization and food applications

Thakur, Dhruv; Singh, Anurag; Suhag, Rajat; Dhiman, Atul; Chauhan, Divya Singh

doi:10.1007/s13197-023-05786-0

Cited by 8 publications

(2 citation statements)

References 69 publications

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“…Several waxes, including rice bran wax, candelilla wax, carnauba wax, and beeswax, have been recognized as being safe (GRAS) by the FDA [ 39 , 40 ]. Sunflower wax has not yet been deemed to be GRAS; however, it is considered non-toxic [ 41 ] and is naturally present, in a small percentage, in sunflower seeds, which are consumed by humans.…”

Section: Introductionmentioning

confidence: 99%

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

Dimakopoulou-Papazoglou,

Zampouni,

Prodromidis

et al. 2024

Gels

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The utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications. The objective of this study was to investigate the interaction between sunflower wax (SW) and monoglycerides (MGs) in olive oil oleogels and assess their physical characteristics and storage stability. To achieve this, pure SW and a combination of SW with MGs in a 1:1 ratio were examined within a total concentration range of 6–12% w/w. The formed oleogels were characterized based on their microstructure, melting and crystallization properties, textural characteristics, and oxidative stability during storage. All the oleogels were self-standing, and, as the concentration increased, the hardness of the oleogels also increased. The crystals of SW oleogels were long needle-like, while the combination of SW and MGs led to the formation of crystal aggregates and rosette-like crystals. Differential scanning calorimetry and FTIR showed that the addition of MGs led to different crystal structures. The oxidation results revealed that oleogels had low peroxide and TBARS values throughout the 28-day storage period. These results provide useful insights about the utilization of SW and MGs oleogels for potential applications in the food industry.

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Section: Introductionmentioning

confidence: 99%

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

Dimakopoulou-Papazoglou,

Zampouni,

Prodromidis

et al. 2024

Gels

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“…In the realm of food science, the utilization of BW, RBW, and CW as fat substitutes for oil gel preparation has emerged as a novel and viable approach. Numerous published studies have investigated their mechanisms and practical applications [6,[14][15][16]. For instance, wax-based oil gels are employed in confectionery fillings and chocolate formulations to reduce saturated fatty acid intake [9,17].…”

Section: Introductionmentioning

confidence: 99%

Formation and In Vitro Simulated Digestion Study of Gelatinized Korean Pine Seed Oil Encapsulated with Calcified Wax

Wang,

Hou

et al. 2023

Molecules

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Natural waxes have demonstrated exceptional potential as oil gels for saturated and trans fatty acids, but their application has been limited by issues such as temperature sensitivity, lack of stability and durability, and compatibility. In this study, three types of wax (Beeswax (BW), Rice bran wax (RBW), and Carnauba wax (CW)) were combined with calcium hydroxide to produce calcified wax. The calcified Korean pine seed oil gel obtained by heating and stirring with Korean pine seed oil is responsive to temperature and has environmental adaptability. The effects of critical gel concentration, temperature regulation, texture properties, microstructure, oil-holding capacity, and FT-IR on the quality parameters of oil gel were investigated. Additionally, an in vitro digestion model was developed to comprehend the decomposition rate of fat during gel structure digestion and transportation. The results demonstrated a close correlation between the critical gelation concentration and calcium ion content. Furthermore, after calcification, the hardness followed the order BW > CW > RBW. Moreover, there was an approximate 10 °C increase in wax melting point. Conversely, BW:Ca exhibited the lowest oil leakage. The microstructures revealed that the oil gels formed post-wax calcification exhibited similar fractal dimension (Db) values (<7 μm), and the intermolecular forces were characterized by van der Waals forces, which were consistent with those observed in the non-calcified group. In conjunction with the vitro digestion simulation, our findings demonstrated that RBW and CW oil gels gradually released 20%, 35%, and 35% of free fatty acids (FFA) within the initial 30 min of intestinal digestion. Importantly, the FFA release rate was significantly attenuated, thereby providing a foundation for developing wax-based gel processed foods that facilitate gentle energy release benefits for healthy weight management.

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Oleogels based on carotenoid-rich microbial oil produced by R. mucilaginosa in agro-industrial by-products

Arrieira,

de Ávila,

Flores

et al. 2024

Bioprocess Biosyst Eng

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Oleogelation based on plant waxes: characterization and food applications

Cited by 8 publications

References 69 publications

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

Formation and In Vitro Simulated Digestion Study of Gelatinized Korean Pine Seed Oil Encapsulated with Calcified Wax

Oleogels based on carotenoid-rich microbial oil produced by R. mucilaginosa in agro-industrial by-products

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