Structure and rheology of oleogels made from rice bran wax and rice bran oil

Wijarnprecha, Khakhanang; Aryusuk, Kornkanok; Santiwattana, Pravit; Sonwai, Sopark; Rousseau, Dérick

doi:10.1016/j.foodres.2018.06.005

Cited by 105 publications

(61 citation statements)

References 35 publications

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“…Therefore, higher amounts of RBW was required to gel rice bran oil (more than 5% w/w), in comparison with salad, olive, tea seed, and sunflower oils (0.5 to 1.0% w/w; Dassanayake et al., 2009; Doan et al., 2015). However, this observation differed from the results of Wijarnprecha, Aryusuk, Santiwattana, Sonwai, and Rousseau (2018), who reported RBW gelling concentration of 0.5 wt% to gel RBO.…”

Section: Wax‐based Delivery Systemscontrasting

confidence: 97%

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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Section: Wax‐based Delivery Systemscontrasting

confidence: 97%

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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“…When the cooling temperature was 5 and 10 °C, the solid particles irregularly aggregated in the oil phase, and no obvious needle‐like RBX crystals were observed. It was reported that RBX formed spherical crystals at low temperatures (Pandolsook & Kupongsak, 2017), which was not conducive to form crystal network and caused relatively high oil loss (Wijarnprecha, Aryusuk, Santiwattana, Sonwai, & Rousseau, 2018). In this study, it was difficult to differentiate spherical crystals formed by RBX from the solid particles of peanut butter.…”

Section: Resultsmentioning

confidence: 99%

Stabilization of peanut butter by rice bran wax

Huang

Guo

Deng

et al. 2020

Journal of Food Science

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To improve stability of peanut butter, rice bran wax (RBX) was added into peanut butter as a stabilizer by formation of organogel. Effects of addition of RBX, heating temperature, and cooling temperature on stabilization effect of peanut butter by RBX were investigated. The optimum conditions were as follow: addition of RBX at 4.0 wt%; heating temperature at 85 °C, and cooling temperature at 20 °C. Under the optimum conditions, the oil loss of peanut butter decreased from 12.19% to 4.04%, and the adhesiveness of peanut butter increased from 23.5 to 165.9 g·s. After storage for 25 weeks, the acid value (AV) of peanut butter prepared under the optimum conditions increased from 0.65 to 0.80 mg/g, and the peroxide value (PV) increased from 0.116 to 0.127 meq/kg. However, the AV of natural peanut butter increased to 1.73 mg/g, and PV increased to 0.178 meq/kg. The confocal laser scanning microscope images showed that the cooling temperature significantly affected crystallization of RBX and distribution of solid particles. When RBX formed needle‐like crystals and peanut solid particles were evenly distributed in the oil phase, stable peanut butter was obtained. These results suggested that the RBX was an effective stabilizer for peanut butter. Practical Application Oil separation often occurred to peanut butter during storage, which reduced the sensory quality of peanut butter and shortened its shelf life. This study stabilized peanut butter by addition of RBX based on the formation of organogel, which was of great practical significance to improve the shelf life of peanut butter.

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“…Similarly, oleogel made from soybean oil and SFAD wax presented an identical shift at around 32 °C [20]. The change of slope is related to the melting temperatures of the oleogel [14,22] and depicts the changes of the crystal network as a result of the increased temperature. As seen in Figure 4, oleogel presented a G′ value of 3.6 × 10 3 Pa, which is an indicator of the gel strength.…”

Section: Microstructure Analysismentioning

confidence: 91%

“…A heating cycle was performed from 25 to 80 • C, at which a transition from the solid-state to a viscous-state was observed by the change of the slope at around 31 • C. Similarly, oleogel made from soybean oil and SFAD wax presented an identical shift at around 32 • C [20]. The change of slope is related to the melting temperatures of the oleogel [14,22] and depicts the changes of the crystal network as a result of the increased temperature. Figure 3 presents the changes of the viscosity versus temperature.…”

Section: Microstructure Analysismentioning

confidence: 99%

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

et al. 2020

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Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1–2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G′ is higher than G″ at 20–27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications.

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Structure and rheology of oleogels made from rice bran wax and rice bran oil

Cited by 105 publications

References 35 publications

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

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

Stabilization of peanut butter by rice bran wax

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

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