Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet

Limpimwong, Wanwanut; Kumrungsee, Thanutchaporn; Katô, Norihisa; Yanaka, Noriyuki; Thongngam, Masubon

doi:10.1016/j.jff.2017.10.035

Cited by 69 publications

(43 citation statements)

References 37 publications

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“…The significant impact exerted on the levels of postprandial plasma triglycerides, glycemia, and appetite has been reported by some in vivo studies [50]. Results of total cholesterol, adipose tissue accumulation and triacylglycerol levels allowed to conclude that rice bran oleogels' gel structure played a crucial role in decreasing the lipid digestibility in high-fat diets containing 30% of fat content [50].…”

Section: Oleogels Seen As An Opportunity To Tailor Lipid Digestibilitmentioning

confidence: 84%

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Okuro

Martins

Vicente

et al. 2020

Current Opinion in Food Science

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The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously? (ii) How could the framework of an oleogel contribute to a specific structure design strategy? (iii) How does oleogels' structure influence bioactivity during digestion? A deeper understanding of these issues widens the range of opportunities foreseen for oleogel applications in food matrices. This paper presents the most relevant developments in the field, including the role of ingredients on structured oilbased systems. The authors' perspective towards digestibility of oleogels and oleogel-derived structures is also addressed.

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Section: Oleogels Seen As An Opportunity To Tailor Lipid Digestibilitmentioning

confidence: 84%

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Okuro

Martins

Vicente

et al. 2020

Current Opinion in Food Science

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“…The amount of trans fatty acids in the new product was close to nil, exhibiting a reduction of approximately 92% and the reduction in saturated fatty acids was about 44%. A new study of nutritional effects of oleogels (wax structured) in a high‐fat diet showed hypolipidemic, hypocholesterolemic, and liver protective effects, in which the rice bran wax crystal network structure and the health benefits of wax were key contributors (Limpimwong, Kumrungsee, Kato, Yanaka, & Thongngam, ).…”

Section: Resultsmentioning

confidence: 99%

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Silva

Chaves

Fernandes

et al. 2018

J Americ Oil Chem Soc

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Margarines and spreads contribute greatly to the intake of saturated and trans fats in the diet. Therefore, the objective of this work was to produce margarines using the oleogel technology and to verify the physical, thermal, oxidative, and sensorial properties of this product during six months of shelf life, comparing it with commercial margarine. When compared with commercial margarine, the oleogel margarine showed similar color results. Due to the different structural shape, the results of microstructure and the melting curve were differentiated, but this indicated a structure more resistant to temperature oscillations and an overall softer product. However, the sensorial difference between the samples was easily detected by the consumers, mainly with respect to the parameters of taste, texture, and overall impression. It was concluded that it is possible to produce margarines using the oleogel technology, which display good physical properties, similar shelf life, and improved nutritional characteristics.Keywords Oleogel Á Margarine Á Sensory Á Oxidative stability J Am Oil Chem Soc (2018) 95: 673-685. Material Raw MaterialsHOSO was provided by ChemyUnion S.A., Sorocaba, Brazil; interesterified fat (IF) TRI HW LT 2.5 (vegetable fat 674 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 673-685

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“…Other functionalities of these innovative fat structures may also include physical entrapment of low molecular weight bioactives (for controlled delivery of nutraceuticals) and stabilizing oil in products containing unsaturated fatty acids, providing a possibility of improving the nutritional value of food formulations (Gur et al., 2017; Patel & Dewettinck, 2016). Limpimwong, Kumrungsee, Kato, Yanaka, and Thongngam (2017) showed that oleogelation also affects lipid digestion. The authors conducted a clinical trial to study the effect of oil structuring on digestibility of RBW–rice bran oil oleogel compared with margarine and beef tallow.…”

Section: Wax‐based Delivery Systemsmentioning

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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Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet

Cited by 69 publications

References 37 publications

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

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

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