Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride

Öğütçü, Mustafa; Temizkan, Riza; Arifoğlu, Nazan; Yılmaz, Emin

doi:10.5650/jos.ess15053

Cited by 17 publications

(3 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, consumption of omega‐3 oil supplements and foods fortified with omega‐3 oils such as cereals, breads, yogurt, milk, and breakfast and snack bars have increased in recent years . Oleogels of fish oil are considered to be excellent alternatives to saturated fats in margarine, spreads, and shortening . One challenge in manufacturing, storing, and transporting of omega‐3 oil containing foods and supplements is that polyunsaturated fatty acids (PUFAs) in omega‐3 oils are readily oxidized .…”

Section: Introductionmentioning

confidence: 99%

“…There were some studies on wax‐oleogels as well, which provided valuable information on oleogel properties including oxidative stability. However, in most studies, peroxide value (PV) was the only analytical method used to measure the oxidative stability of oleogel . It is well known that any single analytical method measuring only one kind of oxidation product cannot give a satisfactory description of lipid oxidation throughout the entire course of oxidation since there are numerous oxidation products .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Hwang

Fhaner

Winkler‐Moser

et al. 2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The aim of this study is to evaluate the oleogel (or organogel) technology as a new method to prevent oxidation of fish oil by immobilizing oil and to provide useful information on oxidation of oleogels for their application in actual food products. Four different natural waxes, rice bran wax, sunflower wax, candelilla wax, and beeswax are used to prepare fish oil oleogels. Peroxide value, conjugated diene value, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are measured after storing oleogels at 35 and 50 °C, respectively. All 3% wax‐fish oil oleogels shows slower oxidation than the bulk fish oil at 35 °C. Beeswax is not as effective as other waxes during storage at 50 °C due to its lower melting point. The color penetration measurement method is developed as a convenient method to predict the oxidation rate of oleogel. Cooling oleogel at a faster rate can significantly reduce the oxidation rate of the oleogel. A larger amount of wax is not recommended to increase the protective effect, which can give a negative effect due to the prooxidant activity of wax. The oleogel technology may be applied to reduce oxidation of food products and nutritional supplements containing omega‐3 oil. Practical Application: This study clearly shows that the oleogel technology can be used to prevent oil oxidation by immobilizing oil in food products. This technology can be used for commercial products such as fish oil supplements to prevent oil oxidation during production, transportation, and storage. The information presented in this study can also be used for new omega‐3 oil fortified food products such as margarine, spreads, shortening, cookies, and other related products. The oleogel technology can be easily applied as a drop‐in method. Natural waxes used as oleogelator are inexpensive and widely available, and most of them are already used in many food products. Peroxide value of 3% wax‐fish oil oleogels stored at 35 °C for 7 days.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Hwang

Fhaner

Winkler‐Moser

et al. 2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Another widely studied and economically viable gelator are the monoglycerides (Ferro et al, 2019). However, the firmness values of monoglyceride oleogels are lower than those of sunflower wax oleogels, indicating that compared to this natural wax, the structure formed by the monoglyceride is more fragile (Öǧütcü et al, 2015). Another point to be highlighted is that gels formed by monoglycerides change their mechanical properties over time, destabilizing the structure and presenting phase separation between oil and monoglyceride, which can interfere with the quality of oleogels and their application (Li, Guo, et al, 2021; Li, Wu, et al, 2021).…”

Section: Factors Affecting the Mechanical Properties Of Oleogels Made...mentioning

confidence: 99%

Composition and process approaches that underpin the mechanical properties of oleogels

Barroso

Santos

Okuro

et al. 2022

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Consumers are becoming aware of the relevance of eating low levels of trans and saturated fats in processed foods. In addition, many countries are adopting regulatory measures on the use of these ingredients. For this reason, the exploration of new technologies capable of producing structures that trap liquid oil (composed mainly of unsaturated fatty acids, which are considered healthier) has been widely investigated to replace saturated and trans fats in food products. One of the most promising technologies is the so-called oleogels, which present a great challenge to mimic sensory attributes related to the texture of processed foods based on saturated fats. In this review, we discuss the influence of the production methods (direct or indirect) and composition of the oleogels on their mechanical properties that are related to the texture. An overview of the parameters that can interfere with these properties contributes to a better understanding of the building of the oleogels and their possible applications.

show abstract

Dietary Therapies for Inflammatory Bowel Disease

Stoner

Stein²

2023

Pediatric Inflammatory Bowel Disease

View full text Add to dashboard Cite

Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride

Cited by 17 publications

References 15 publications

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Composition and process approaches that underpin the mechanical properties of oleogels

Dietary Therapies for Inflammatory Bowel Disease

Contact Info

Product

Resources

About