Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Doan, Chi Diem; Tavernier, Iris; Danthine, Sabine; Rimaux, Tom; Dewettinck, Koen

doi:10.1002/jsfa.8553

Cited by 25 publications

(22 citation statements)

References 34 publications

(66 reference statements)

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“…Sunflower wax (SW) is located mainly in the hulls of the seeds (80–83% of the total wax content), the wax content concentration being up to 3–4% depending on the genotype of the seeds, the geographic origin, and the maturity stage of the plant from which the wax was obtained, amongst other factors . Sunflower wax is considered as an alternative to rice bran, carnauba, and candelilla wax, and has multiple potential uses, including the production of edible films to act as coatings to extend the shelf life of food products, and the ability to structure vegetable oils to form oleogels and emulsions . Due to the purity of its chemical composition, SW has its own functional characteristics, showing stronger gelling capacity, and improving oil binding and lubricating capacity at lower concentrations than other vegetable waxes .…”

Section: Introductionmentioning

confidence: 99%

Sunflower wax recovered from oil tank settlings: Revaluation of a waste product from the oilseed industry

2019

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BACKGROUND: The sunflower oil industry produces a large amount of waste that is not currently commercially exploited, as in the case of oil-tank settlings. The recovery of a high value-added by-product, such as sunflower wax, would increase the commercial value of this waste. In this original research paper, a method that allows the recovery and purification of this by-product was developed. The wax was characterized and its potential use as an organogelator agent was investigated. RESULTS:The waste sample was composed of 45.1% oily material, 16.9% of this being impure waxes. Purification was performed through two different methods, obtaining three waxes with different degrees of purity. All the waxes were composed of wax esters with a range of 40-60 carbon atoms, exhibiting traces of carotenes, free fatty acids, and free fatty alcohols. The presence of phospholipids was observed in two of them. The third wax presented a higher total wax ester content and physicochemical characteristics (color and thermal behavior) similar to those of commercial sunflower waxes, and was the most efficient organogelator agent, requiring only a small amount of wax (1.5%) to structure high oleic sunflower oil. CONCLUSION: It was verified that sunflower wax could be recovered from oil-tank settlings. A purification method that allowed sunflower wax with similar physicochemical properties to those of commercial waxes to be obtained was also developed. The purified waxes were capable of structuring high oleic sunflower oil. Statistical analysisThe results were analyzed with a two-way ANOVA and a Fisher least significant difference (LSD) test ( = 0.05) using InfoStat statistical analysis software (Version 2018, Grupo InfoStat, FCA, National University of Cordoba, Argentina). 24 J Sci Food Agric 2020; 100: 201-211

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Section: Introductionmentioning

confidence: 99%

Sunflower wax recovered from oil tank settlings: Revaluation of a waste product from the oilseed industry

2019

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“…Sunflower wax Rice bran oil 1 (Doan, Tavernier, Danthine, et al, 2018) Water-in-oil emulsion oleogels showed desirable spreadable properties due to the low viscosity of oil gel at the baking temperature. Yılmaz and Öğütcü (2015a) compared physicochemical, sensory, and storage stability properties of cookies prepared with SW and BW oleogels of hazelnut oil against cookie made with the commercial shortening.…”

Section: Baked (Pastry) Productsmentioning

confidence: 99%

“…The influence of SW as a costructurant in 20% W/O emulsions (margarines) was investigated by Doan, Tavernier, Danthine, Rimaux, and Dewettinck (2018). Fat phase was composed of palm fat and rice bran oil and emulsions were produced without emulsifier.…”

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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“…The esters can be decomposed and converted to obtain biologically active functional substances, 28 alkanols and 30 alkanols, which are U. S. Food and Drug Administration (FDA)-approved functional additives, which can improve mobile endurance and regulate fat metabolism [43]. And lowering cholesterol, it can be widely used in functional foods, various nutritional supplements, medicines, cosmetics and high-grade feeds, and its market share is also expanding [44]. Functional foods with 28 alkanols as the main ingredients are popular in the United States, Japan and other countries.…”

Section: Rice Bran Waxmentioning

confidence: 99%

Deep Processing of Rice and Comprehensive Utilization of Its By-products

Wen¹,

Ma²,

Lin³

et al. 2019

JFNR

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China is a big country in the production and consumption of rice in the world. However, for a long time, China's rice processing is only in the primary processing state that meets people's demand for rations, and the level of comprehensive utilization of deep processing and its by-products is low. This paper reviews the main raw and byproducts of rice, such as rice protein, rice starch and by-products of rice processing (including broken rice, rice bran and rice husk), aiming to further improve the comprehensive utilization of rice resources and increase the added value of rice and its by-products to create more economic and social benefits. The vigorously developing and promoting the deep processing technology of rice and its by-products will extend the rice industry chain and greatly increasing the added value of rice, make full use of resources to supplement the shortage of high-quality edible oil, protein, starch and other products.

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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Cited by 25 publications

References 34 publications

Sunflower wax recovered from oil tank settlings: Revaluation of a waste product from the oilseed industry

Sunflower wax recovered from oil tank settlings: Revaluation of a waste product from the oilseed industry

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

Deep Processing of Rice and Comprehensive Utilization of Its By-products

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