Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

khiabani, Arezou Aliasl; Tabibiazar, Mahnaz; Roufegarinejad, Leila; Hamishehkar, Hamed; Alizadeh, Ainaz

doi:10.1016/j.foodchem.2020.127446

Cited by 96 publications

(47 citation statements)

References 33 publications

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“…The oil loss results followed the same tendency observed in rheological measurements, that is, as water was added to the oleogels, G 0 values decreased and the oil losses increased. Khiabani, Tabibiazar, Roufegarinejad, Hamishehkar, and Alizadeh (2020) reported similar results. They studied the physical properties of soybean oil gelated with CA wax, and found that oil-binding capacity of oleogels depended on their rheological and crystalline properties.…”

Section: Crossover Temperatures and Oil Binding Capacity Of Lsbpe Oleogelssupporting

confidence: 63%

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO₂

Eisinaitė

Vinauskienė

Syrpas

et al. 2021

Journal of Texture Studies

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Lipophilic sea buckthorn pomace extract isolated by supercritical CO 2 (LSBPE) was structurized with different amounts of carnauba wax or beeswax as oleogelators.Oleogels were also made with added water at an LSBPE:water ratio of 70:30. LSBPE was characterized by a favorable ratio of omega-6 to omega-3 fatty acids (1:3) and reasonable amounts of omega-7 fatty acids (4.45% of total), tocopherols (63.0 mg/100 g) and carotenoids (700.1 mg/100 g). The oleogels were characterized by their structural and rheological properties, and physical and chemical stability during storage. Carnauba wax produced a gel-like structure with a highly condensed network of aggregated crystals, while beeswax oleogels displayed elongated crystals which formed interconnected networks. Carnauba wax gels were harder than beeswax gels with better oil-binding capacity and higher crystallization and melting temperatures. Both oleogels showed good physical and oxidative stability during storage due to the immobilization of oil in the three-dimensional structures, and the presence of strong lipophilic antioxidants in LSBPE, respectively. As the proportion of waxes increased from 5 to 17.5%, the hardness, oil-binding capacity, crystallization, and melting temperatures increased in both gels due to the more developed crystalline associations. Addition of water had no significant effect on the physical and chemical stability of oleogels during storage. Water was distributed as small droplets in the crystalline network of oleogelators. However, hardness and oil-binding capacity decreased as water was added. Rich in polyunsaturated fatty acids and bioactive compounds, LSBPE oleogels offer the opportunity to deliver bioactives while simultaneously acting as fat substitutes.

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Section: Crossover Temperatures and Oil Binding Capacity Of Lsbpe Oleogelssupporting

confidence: 63%

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO₂

Eisinaitė

Vinauskienė

Syrpas

et al. 2021

Journal of Texture Studies

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“…A rapid increase in PV was noticed during the end of the storage period in all the samples. However, at the end of the storage period, PV was noticed to be lower in the oleogel than the palm oil due to the presence of a polymer structure in the oleogel [ 46 ]. An increase in the PV level in the samples indicates progressive lipid oxidation, which leads to the formation of hydroperoxides, a primary oxidation product [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

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“…The combination of reinforced carnauba wax and adipic acid (a linear dicarboxylic acid) in sunflower oil oleogels resulted in enhanced thermal behavior, crystallinity, and oil binding capacity due to the new intramolecular or intermolecular hydrogen bonding formed due to the synergistic effects among them. Adipic acid acts as to enhance nucleation and crystallization due to cross‐linker potential (Aliasl Khiabani et al., 2020).…”

Section: Methods Of Oleogelationmentioning

confidence: 99%

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Sivakanthan

Fawzia

Madhujith

et al. 2022

Comp Rev Food Sci Food Safe

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Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence of evidence showing their deleterious health impact have triggered the attempts to find alternate tailor-made lipids for these solid fats.Oleogels is considered as a novel alternative, which has reduced saturated fat and no trans fat content. In addition to mimicking the distinctive characteristics of solid fats, oleogels can be developed to contain a high amount of polyunsaturated fatty acids and used to deliver bioactives. Although there has been a dramatic rise in the interest in developing oleogels for food applications over the past decade, none of them has been commercially used in foods so far due to the deficiency in their crystal network structure, particularly in monocomponent gels.Very recently, there is a surge in the interest in using of combination of gelators due to the synergistic effects that aid in overcoming the drawbacks in monocomponent gels. However, currently, there is no comprehensive insight into synergism among oleogelators reported in recent studies. Therefore, a comprehensive intuition into the findings reported on synergism is crucial to fill this gap. The objective of this review is to give a comprehensive insight into synergism among gelators based on recent literature. This paper also identifies the future research propositions towards developing oleogels capable of exactly mimicking the properties of conventional solid fats to bridge the gap between laboratory research and the food industry.

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Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

Cited by 96 publications

References 33 publications

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO₂

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO₂

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

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Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

Cited by 96 publications

References 33 publications

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

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Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO₂

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO₂