Oleogels as prospective nutritional ingredients of lipid nature

Frolova, Yuliya; Кочеткова, А А; Sobolev, Roman; Vorobyeva, V M; Коденцова, В М

doi:10.33029/0042-8833-2021-90-4-64-73

Cited by 9 publications

(8 citation statements)

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“…The most common fatty acids of liquid edible vegetable oils are long-chain unsaturated oleic (C18:1), linoleic (C18:2), linolenic (C18:3), and very-long-chain fatty acids eicosapentaenoic (C20:5) and docosahexaenoic (C22:6), which are components of animal oils [ 10 ]. The use of structuring techniques for liquid edible oils makes it possible to obtain semi-solid systems (oleogels), which retain a solid consistency without adding solid fats, which are triglycerides with saturated or trans -isomeric acids [ 11 ]. Waxes, particularly beeswax, are among the most common structure-forming agents for the production of oleogels.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized. Textural and thermodynamic properties were determined for oleogels, the oil-binding capacity was estimated, and the morphology of crystals was studied. The concentration of beeswax in all oleogels was 6.0% w/w. It was shown that the type of oil has a significant influence on all characteristics of the oleogels. The use of different oils at the same technological treatment leads to the formation of crystals of diverse morphology—from platelets to spherulites. At the same time, it was revealed that some characteristics of oils have a varying contribution to the properties of oleogels. The content of total polar materials in oils is associated with a decrease in strength parameters (yield value and elastic modulus) and the oil-binding capacity of oleogels. In its turn, the iodine value of oils has a close positive correlation with the melting and crystallization temperatures of oleogels. The results obtained in this article indicate that the properties of beeswax-based oleogels can be directed by changing the oil composition.

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Section: Introductionmentioning

confidence: 99%

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Frolova

Sarkisyan

Sobolev

et al. 2022

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“…On day 14 th , the number of reducing sugar increases results. The amount of reducing sugars may initially grow during the fermentation process of kombucha using a 100% sugar medium, but will gradually decrease as fermentation proceeds since microorganisms such as yeast and bacteria are required to break down complex sucrose molecules into simpler sugars such as glucose and fructose [37][38]. This early sucrose breakdown increases the quantity of reducing sugars in the fermentation media [39].…”

Section: Resultsmentioning

confidence: 99%

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

Elfirta,

Ferdian,

Setyawan

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Kombucha, a fermented tea beverage prepared with a symbiotic culture of bacteria and yeast (SCOBY) and sucrose as a carbon source, has gained popularity for its potential health benefits. This study aimed to explore the effects of fermentation on the titrable acidity, pH, and reducing sugar content of Ganoderma kombucha with honey. In this study, we used Ganoderma lucidum as a substrate since it is a widely used natural medicinal and promotes health benefits. The sucrose commonly used in kombucha production was replaced with honey to enhance the functional qualities of the final product. Honey derived from Apis cerana and Heterotrigona itama is used in this study, with a ratio of Sugar and honey as follows: 100% honey, 50%:50% honey and sugar, and 100% sugar. The highest titrable acidity was found in kombucha with A. cerana honey (50%:50% honey and sugar) after fermentation i.e. 12.98±0.09%. Both of A .cerana (Sugar and honey 50:50 %) and H.itama (100 %) have the lowest pH after fermentation, i.e. 3.01±0.02 and 3.01±0.01 respectively. The reducing sugar was decreased after the fermentation process. The findings revealed an increase in titrable acidity during the fermentation process, accompanied by decreased pH and reducing sugar values.

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“…Currently, oleogels are studied not only as an alternative to solid fats, but also as carriers of biologically active substances [ 5 ]. The application of ultrasonic treatment to oleogels containing biologically active additives can increase the preservation of biologically active substances [ 89 ].…”

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...mentioning

confidence: 99%

“…Since the consumption of trans fatty acids isomers is associated with negative health effects, various approaches such as chemical and enzymatic transesterification, the use of fat substitutes, and oleogelation have been developed. This leads to the production of fats which do not contain trans -isomers, but which have the desired rheological characteristics [ 2 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.

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Oleogels as prospective nutritional ingredients of lipid nature

Cited by 9 publications

References 0 publications

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

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