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Zampouni K, Sideris N, Tsavdaris E, Katsanidis E. On the structural and mechanical properties of mixed coconut and olive oil oleogels and bigels. Int J Biol Macromol 2024; 268:131942. [PMID: 38685546 DOI: 10.1016/j.ijbiomac.2024.131942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 04/10/2024] [Accepted: 04/26/2024] [Indexed: 05/02/2024]
Abstract
The interaction of monoglycerides and phytosterols in olive- and coconut oil on the structuring of oleogels was analyzed. Specifically, bigels with gelatin hydrogel in different ratios (40:60 and 60:40 w/w) were formed. The physicochemical and microstructural attributes of these systems were assessed. The olive oil to coconut oil ratio (0-100 w/w) and the added oleogelators affected the crystal structure and the mechanical properties of the oleogels. Polarized light microscopy revealed that the addition of coconut oil created a denser triglycerides crystal network and the presence of phytosterols created more needle-like crystals, enhancing the textural properties of the oleogels and of the resulting bigels. The hardness of the oleogels ranged from 0.50 N to 1.24 N and for bigels was 5.96-36.75 N. Bigels hardness decreased as the oleogel ratio in the bigel increased. Microscopy and FTIR revealed that the addition of coconut oil in oleogels hampered the formation of a distinct crystalline monoglycerides network. Also, the absence of new peaks in the bigels indicated that the two structured phases interact with each other mostly physically, without the formation of new chemical bonds. Consequently, the oleogels and bigels developed, comprise a promising hard fat substitute with improved nutritional profile.
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Affiliation(s)
- K Zampouni
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece
| | - N Sideris
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece
| | - E Tsavdaris
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece
| | - E Katsanidis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece.
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2
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Malvano F, Albanese D, Cinquanta L, Liparoti S, Marra F. A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels. Gels 2024; 10:214. [PMID: 38667633 PMCID: PMC11049244 DOI: 10.3390/gels10040214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/28/2024] Open
Abstract
With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability.
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Affiliation(s)
- Francesca Malvano
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Donatella Albanese
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Luciano Cinquanta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90121 Palermo, Italy;
| | - Sara Liparoti
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Francesco Marra
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
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Li X, Zou Y, Zhao B, Luo J, Li J, Sheng J, Tian Y. Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum. Int J Biol Macromol 2024; 256:128551. [PMID: 38043659 DOI: 10.1016/j.ijbiomac.2023.128551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 11/02/2023] [Accepted: 11/30/2023] [Indexed: 12/05/2023]
Abstract
The subtle balance between the interactions of polysaccharide molecules and the interactions of polysaccharide molecules with oil molecules is significantly important for developing polysaccharide-based polyunsaturated oleogels. Here, hydroxylpropyl methyl cellulose and xanthan gum were used to structure edible oleogels via emulsion-template methodology, while the effects of drying methods (hot-air drying (AD) and vacuum-freeze drying (FD)) and oil types (walnut, flaxseed and Moringa seed oil) on the structure, oil binding capacity (OBC), rheological properties, thermal behaviors and stability of oleogels were specially investigated. Compared with AD oleogels, FD oleogels exhibited significantly better OBC, enhanced gelation strength (G' value) and better capacity to holding oil after high temperature processing, which was attributed to the possibly increased oil-polysaccharide interactions. However, the weakened polysaccharide-polysaccharide interactions in FD oleogels failed in providing stronger physical interface or enough rigidity to restrict the migration of oil molecules. Polyunsaturated triacylglycerols in vegetable oils deeply participated in the construction of the network of AD oleogels through weak intermolecular non-covalent interactions, which in turn greatly changed the crystallization and melting behaviors of vegetables oils. In brief, this research may provide useful information for the development of polysaccharide-based polyunsaturated oil oleogels.
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Affiliation(s)
- Xiufen Li
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Yuxuan Zou
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Bing Zhao
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Jia Luo
- Kunming Branch, CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, 88 Xuefu Road, Kunming 650223, Yunnan, People's Republic of China.
| | - Jienan Li
- Yunnan Institute of Medical Device Testing, 616 Kefa Road, Kunming 650101, Yunnan, People's Republic of China
| | - Jun Sheng
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China.
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China.
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Ding S, Chen X, Ouyang B, Yang B, Wang W, Wang Y. Exploring Diacylglycerol Oil-Based Oleogels as Effective Stabilizers in Peanut Butter: Performance, Structural Insights, and Sensory Evaluation. J Oleo Sci 2024; 73:135-145. [PMID: 38311404 DOI: 10.5650/jos.ess23122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2024] Open
Abstract
In the pursuit of reducing oil separation in peanut butter, oleogels synthesized from diacylglycerol (DAG)-rich peanut oils, using glycerol monostearate (GMS) as the gelator, were examined as alternative stabilizers. In comparison to triacylglycerol (TAG)-rich peanut oils, the DAG oil-based oleogels exhibited better oil-binding capacities across increasing GMS concentrations. Intriguingly, thermal and rheological assessments pointed to a weaker network structure in DAG oil oleogels, as evidenced by their lower crystallization temperatures and reduced viscoelastic parameters (G' and G''). Insight from infrared spectroscopy revealed that this could stem from heightened intermolecular hydrogen bonding between the DAG oil and the gelator. When applied to peanut butter, DAG oil oleogels demonstrated efficacy in minimizing oil separation. Extended storage trials affirmed the long-term stability of peanut butter formulations incorporating these oleogels. Furthermore, sensory evaluations by panelists underscored favorable impressions, suggesting potential consumer acceptance. Overall, this study illuminates the promising role of DAG oleogels as effective, alternative stabilizers in peanut butter formulations.
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Affiliation(s)
- Siliang Ding
- College of Bioscience and Bioengineering, South China University of Technology
| | - Xiaohan Chen
- College of Food Science and Technology, South China University of Technology
| | - Bo Ouyang
- State Key Laboratory of Molecular Biology, Shanghai Institute of Biochemistry and Cell Biology, Center for Excellence in Molecular Cell Science, Chinese Academy of Sciences
| | - Bo Yang
- College of Bioscience and Bioengineering, South China University of Technology
| | - Weifei Wang
- Institute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences
| | - Yonghua Wang
- College of Food Science and Technology, South China University of Technology
- Guangdong Yue-shan Special Nutrition Technology Co., Ltd
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Ciuffarin F, Alongi M, Plazzotta S, Lucci P, Schena FP, Manzocco L, Calligaris S. Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility. Food Res Int 2023; 173:113239. [PMID: 37803552 DOI: 10.1016/j.foodres.2023.113239] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO was converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower wax, phytosterols) or hydrophilic (whey protein aerogel particles, WP) gelators. In-vitro digestion demonstrated that the oleogelator nature influenced both lipid digestion and polyphenol bioaccessibility. WP-based oleogels presented ∼100% free fatty acid release compared to ∼64% for unstructured EVOO and ∼40 to ∼55% for lipophilic-based oleogels. This behavior was attributed to the ability of WP to promote micelle formation through oleogel destructuring. Contrarily, the lower lipolysis of EVOO gelled with lipophilic gelators compared to unstructured EVOO suggested that the gelator obstructed lipase accessibility. Tyrosol and hydroxytyrosol bioaccessibility increased for WP oleogels (∼27%), while liposoluble-based oleogels reduced it by 7 to 13%. These findings highlight the deep effect of the gelator choice on the digestion fate of EVOO components in the human body.
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Affiliation(s)
- Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Paolo Lucci
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Francesco Paolo Schena
- Schena Foundation, 70010 Valenzano, Bari, Italy; Department of Emergency and Organ Transplants, University of Bari, Polyclinic, 70124 Bari, Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
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6
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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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Vujičić NŠ, Sajko JS, Brkljačić L, Radošević P, Jerić I, Kurečić I. Self-Healing Oxalamide Organogelators of Vegetable Oil. Gels 2023; 9:699. [PMID: 37754380 PMCID: PMC10528235 DOI: 10.3390/gels9090699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/26/2023] [Accepted: 08/26/2023] [Indexed: 09/28/2023] Open
Abstract
The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is envisaged in food, cosmetics, and the pharmaceutical industry. The regulations requiring the elimination of saturated fats and rising concerns among consumers health motivated us to investigate small organic molecules capable of efficiently transforming from liquid oil to a gel state. The oxalamide organogelators showed remarkable gelation efficiency in vegetable oils, thermal and mechanical stability, self-healing properties, and a long period of stability. The physical properties of the gels were analysed by TEM microscopy, DSC calorimetry, and oscillatory rheology. The controlled release properties of acetylsalicylic acid, ibuprofen, and hydrocortisone were analysed by the LC-MS method. The influence of the oil type (sunflower, soybean, and olive oil) on gelation efficiency of diverse oxalamide derivatives was examined by oscillatory rheology. The oxalamide gelators showed thermoreversible and thixotropic properties in vegetable oils with a minimum gelation concentration of just 0.025 wt%. The substitution of palm fats with gelled sunflower oil applied in cocoa and milk spreads at gelator concentrations lower than 0.2 wt% have shown promising viscoelastic properties compared to that of the original food products.
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Affiliation(s)
- Nataša Šijaković Vujičić
- Division of Organic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia;
| | - Josipa Suć Sajko
- Laboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia; (J.S.S.); (L.B.); (I.J.); (I.K.)
| | - Lidija Brkljačić
- Laboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia; (J.S.S.); (L.B.); (I.J.); (I.K.)
| | - Petra Radošević
- Division of Organic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia;
| | - Ivanka Jerić
- Laboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia; (J.S.S.); (L.B.); (I.J.); (I.K.)
| | - Ivona Kurečić
- Laboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia; (J.S.S.); (L.B.); (I.J.); (I.K.)
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Ciuffarin F, Alongi M, Peressini D, Barba L, Lucci P, Calligaris S. Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil. Food Chem 2023; 412:135572. [PMID: 36724719 DOI: 10.1016/j.foodchem.2023.135572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/22/2022] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
The role of polyphenols in affecting the structural and rheological properties of oleogels was investigated. Polyphenols were selectively removed from extra virgin olive oil (EVOO), and the resulting oils at three different polyphenol levels were gelled by using 10% (w/w) of monoglycerides (MG), rice wax (RW), sunflower wax (SW), and a mixture of β-sitosterol/γ-oryzanol (PS). The structural characteristics of oleogels were assessed by visual appearance, rheology, polarized light microscopy, calorimetry, XRD, and FTIR. Polyphenol content differently affected oleogel characteristics depending on network features. While EVOO-polyphenols did not influence PS- and SW-based oleogels, they reinforced MG- and RW-based oleogel network. As polyphenol content increased, the critical stress and melting temperature also increased, concomitantly with changes in crystal morphology. This was attributed to the capacity of polyphenols to form additional junction points in the crystalline network.
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Affiliation(s)
- Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Luisa Barba
- Institute of Crystallography, National Council of Research, 34100 Trieste, Italy
| | - Paolo Lucci
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
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Zbikowska A, Onacik-Gür S, Kowalska M, Zbikowska K, Feszterová M. Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. Gels 2023; 9:453. [PMID: 37367124 DOI: 10.3390/gels9060453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/28/2023] Open
Abstract
The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named "fats of the future" as a new and healthy alternative for partially hydrogenated fats in foods.
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Affiliation(s)
- Anna Zbikowska
- Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
| | - Małgorzata Kowalska
- Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland
| | - Katarzyna Zbikowska
- Faculty of Medicine, Medical University of Warsaw, Zwirki i Wigury St. 61, 02-091 Warsaw, Poland
| | - Melánia Feszterová
- Department of Chemistry, Faculty of Natural Sciences and Informatics, Constantine the Philosopher University in Nitra, 94901 Nitra, Slovakia
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Wagner K, Davidovich-Pinhas M. Di-acylglycerides as oil structuring agents. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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11
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Zhang Y, Xu J, Tang C, Li Y. Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration. Foods 2023; 12:foods12020345. [PMID: 36673437 PMCID: PMC9857595 DOI: 10.3390/foods12020345] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/02/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques. The results showed that all the oleogels formed by saturated fatty acid glycerides (glyceryl monostearate (GMS), glyceryl monolaurate (GML), glycerol monocaprylate (GMC)) exhibited a solid-like behavior and were thermally reversible systems, while a higher amount of unsaturated fatty acid glycerides (monoolein (GMO), diolein (GDO)) were needed to form oleogels. The onset gelation concentration of GMS and GMC was found to be 2 wt% (w/w), while that of GML was 4 wt% by the inverted tube method. The crystallization results illustrated that the GMS and GMC formed small needle-like crystals with the presence of β and β' crystals, while GML formed large flake-like crystals with α crystals in oleogels, and faster cooling rates caused smaller crystals. GMS- and GMC-based oleogels had higher crystallinity, resulting in higher thermal stability and better mechanical properties than GML-based ones at the same monoglyceride (MAG) level. With the increasing MAG content, the oleogels showed a more compact three-dimensional network leading to higher mechanical properties and better thermal stability and resistance to deformations. Hence, MAG-based oleogels, especially GMC ones with medium chain fatty acid, could be a promising replacer for hydrogenation vegetable oils.
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Affiliation(s)
- Yingzhu Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jinqi Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Cuie Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430070, China
- Correspondence: ; Tel./Fax: +86-27-8728-2111
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12
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Zheng L, Zhong J, Liu X, Wang Q, Qin X. Physicochemical properties and intermolecular interactions of a novel diacylglycerol oil oleogel made with ethyl cellulose as affected by γ-oryzanol. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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13
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Vuorte M, Kuitunen S, Van Tassel PR, Sammalkorpi M. Equilibrium state model for surfactants in oils: Colloidal assembly and adsorption. J Colloid Interface Sci 2023; 630:783-794. [DOI: 10.1016/j.jcis.2022.09.153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/11/2022]
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14
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Chai X, Zhang Y, Shi Y, Liu Y. Crystallization and Structural Properties of Oleogel-Based Margarine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248952. [PMID: 36558086 PMCID: PMC9787469 DOI: 10.3390/molecules27248952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/07/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial margarine. The wax-based margarine was prepared and compared with commercial margarine in texture, rheology, and microscopic morphology. The possibility of preparing margarine at room temperature (non-quenched) was also explored. The results showed that the hardness of oleogel-based margarine increased as the BW concentration increased. Denser droplets and crystal network structure were observed with the increase in BW content. XRD patterns of oleogel-based margarine with different content BW were quite similar and structurally to the β' form. However, the melting temperature of oleogel-based margarine was over 40 °C at each concentration, which represented a poor mouth-melting characteristic. In addition, the unique, improved physical properties of oleogel-based margarine were obtained with binary mixtures of China lacquer wax (ZLW) and Beeswax (BW), due to the interaction of the ZLW and BW crystal network. The rapid cooling process improved the spreadability of oleogel-based margarine. The margarine prepared by 5% BW50:ZLW50 had similar properties to commercial margarine in texture and melting characteristics (37 °C), which had the potential to replace commercial margarine.
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Affiliation(s)
| | | | | | - Yuanfa Liu
- Correspondence: ; Tel.: +86-510-8587-6799
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15
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Guo J, Cui L, Meng Z. Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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16
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Chen J, Li Q, Du R, Yu X, Wan Z, Yang X. Thermoresponsive Dual-Structured Gel Emulsions Stabilized by Glycyrrhizic Acid Nanofibrils in Combination with Monoglyceride Crystals. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196542. [PMID: 36235079 PMCID: PMC9573016 DOI: 10.3390/molecules27196542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 09/27/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022]
Abstract
Responsive dual-structured emulsions and gel emulsions have attracted more and more attention due to their complex microstructures, on-demand responsive properties, and controlled release of active cargoes. In this work, the effect of monoglyceride (MG)-based oil phase structuring on the formation and stability, structural properties, and thermoresponsive and cargo release behavior of gel emulsions stabilized by glycyrrhizic acid (GA) nanofibrils were investigated. Owing to the formation of GA fibrillar networks in the aqueous phase and MG crystalline networks in the oil phase, a stable dual-structured gel emulsion can be successfully developed. The microstructure of the dual-structured gel emulsions largely depended on the concentration of MG in the oil phase. At low MG concentrations (1-2 wt%), the larger formed and lamellar MG crystals may pierce the interfacial fibrillar film, inducing the formation of partially coalesced droplets. In contrast, at high MG concentrations (4 wt% or above), the smaller MG crystals with enhanced interfacial activity can lead to the formation of a bilayer shell of GA nanofibrils and MG crystals, thus efficiently inhibiting the interfacial film damage and forming a jamming structure with homogeneously distributed small droplets. Compared to pure GA nanofibril gel emulsions, the GA-MG dual-structured gel emulsions showed significantly improved mechanical performance as well as good thermoresponsive behavior. Moreover, these stable GA-MG gel emulsions can be used as food-grade delivery vehicles for encapsulating and protecting hydrophobic and hydrophilic bioactive cargoes. They also have great potential as novel and efficient aroma delivery systems showing highly controlled volatile release. The dual-structured emulsion strategy is expected to broaden the applications of natural saponin GA-based gel emulsions in the food, pharmaceutical, and personal care industries.
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Affiliation(s)
- Jialing Chen
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Qing Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Ruijie Du
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xinke Yu
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Correspondence: ; Fax: +86-20-8711-4263
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
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17
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Plazzotta S, Alongi M, De Berardinis L, Melchior S, Calligaris S, Manzocco L. Steering protein and lipid digestibility by oleogelation with protein aerogels. Food Funct 2022; 13:10601-10609. [PMID: 36168807 DOI: 10.1039/d2fo01257j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of the present work was to assess the effect of an innovative oleogelation strategy, the aerogel-template approach, on protein and lipid digestibility. Whey protein isolate (WP) was converted into aerogel particles via supercritical CO2 drying. Oleogels were then prepared by absorption of sunflower (SO) or flaxseed (FLX) oil (80%, w/w) into the aerogel particle template and subjected to in vitro digestion. WP aerogel-templated oleogels showed a specific destructuring behaviour during digestion. Confocal micrographs clearly demonstrated that the original oleogel structure was lost at the gastric level, with the release of oil droplets smaller (D32 < 10 μm) than those observed in the case of the unstructured oils (D32 > 30 μm), stabilised by undigested aerogel proteins. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and bicinchoninic acid (BCA) assay confirmed that aerogelation reduced the gastric proteolysis of WP from nearly 100% to 70%. The digestion of the SO oleogel led to similar gastric protein digestibility. In contrast, in the case of the FLX oleogel, gastric proteolysis decreased to 40%, suggesting a role of the oil nature in steering WP aerogel digestion. In all cases, upon intestinal digestion aerogel proteins resulted completely hydrolysed. The lipolysis degree of SO (75%) and FLX (34%) oil in the oleogels was higher than that of the unstructured SO (66%) and FLX (24%) oils, due to the larger surface offered by smaller oil droplets to the action of intestinal lipases. This was confirmed by dynamic light scattering, showing a shift towards smaller size in the digestive micelle distribution of oleogels at the end of the intestinal phase. Oleogelation through the WP aerogel-template approach could be regarded as a strategy to steer lipid digestibility while also modulating the release of bioaccessible peptides.
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Affiliation(s)
- Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Lorenzo De Berardinis
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
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18
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Liu Y, Ma S, Xia H, Guo S, Zeng C. Edible oleogels stabilized solely by stigmasterol: effect of oil type and gelator concentration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4759-4769. [PMID: 35218222 DOI: 10.1002/jsfa.11841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/08/2022] [Accepted: 02/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Phytosterols are considered to be one of the most promising gelators for obtaining oleogel because of their additional health benefits and natural coexist with vegetable oils. Previous studies have confirmed that individual phytosterols are not capable of structuring vegetable oils unless they act synergistically with other components. However, based on the self-assembly properties of stigmasterol (ST) in organic solvents, we speculate that it can also structure vegetable oils as a gelator alone. RESULTS For the first time, the present study confirmed the feasibility of using ST alone as a gelator for structuring of vegetable oils, including rapeseed oil (RSO), olive oil (OLO) and flaxseed oil (FSO). RSO had the lowest ST gelation concentration (4%, w/w), and the oil-binding capacity and firmness value of the oleogels were the highest. The rheological results showed that all the samples were gelatinous (G' > G″). The results of differential scanning calorimeter and X-ray diffraction further confirmed that the properties of RSO-based oleogels are superior to those prepared by OLO and FSO. The microscopic results also confirmed that the crystal structure of RSO oleogels was more uniform, smaller and more densely distributed. CONCLUSION The structural properties of the oleogels were positively correlated with the ST concentration, and various analysis indicators showed that the performance of the oleogel based on RSO was better than that of OLO and FSO. In summary, the present study used ST as a gelator to successfully prepare oleogels with excellent properties, which provides a feasible reference for researchers in related fields. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yugang Liu
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shuangshuang Ma
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shiyin Guo
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
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19
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Saffold AC, Acevedo NC. The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ariana C. Saffold
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
| | - Nuria C. Acevedo
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
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20
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Barroso NG, Santos MAS, Okuro PK, Cunha RL. Composition and process approaches that underpin the mechanical properties of oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Noádia Genuario Barroso
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Matheus Augusto Silva Santos
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Paula Kiyomi Okuro
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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21
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Han W, Chai X, Liu Y, Xu Y, Tan CP. Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils. Food Chem 2022; 381:131745. [PMID: 35124493 DOI: 10.1016/j.foodchem.2021.131745] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/08/2021] [Accepted: 11/29/2021] [Indexed: 01/14/2023]
Abstract
The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil (CO) and linseed oil (LO) on the formation, crystal network structure and mechanical properties of 4%wt beeswax (BW) in oleogel was investigated. BW oleogels containing oils with higher contents of polyunsaturated fatty acids gelled first (1%wt), especially LO with higher contents of linolenic acid rather than CLO with higher contents of monounsaturated fatty acids. In comparison, oils with higher polyunsaturated fatty acid contents exhibited higher Db with more extensive microstructure at different cooling rates, which was related to shorter nucleation induction time of crystal and higher crystallinity. Stronger van der Waals forces were observed in oleogels with higher polyunsaturated fatty acid contents especially for LO oleogel. Rheology also showed that LO oleogel with higher content of linolenic acid had higher crystallinity and lower crystal melting interfacial tension, resulting in the formation of a more stable network structure.
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Affiliation(s)
- Wanjun Han
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xiuhang Chai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Yongjiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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22
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Palla CA, Dominguez M, Carrín ME. Recent advances on food‐based applications of monoglyceride oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Camila A. Palla
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - Martina Dominguez
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - María Elena Carrín
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
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23
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Toro‐Vazquez JF, Bello‐Santillán MF, De la Peña‐Gil A, Aguilar‐Zárate M, Charó‐Alonso MA. Vegetable and mineral oil oleogels developed at different monoglyceride to lecithin molar ratios. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jorge F. Toro‐Vazquez
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
| | - Maria. F. Bello‐Santillán
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
| | - Anaid De la Peña‐Gil
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
| | - Mayra Aguilar‐Zárate
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
| | - Miriam A. Charó‐Alonso
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
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24
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Size-dependent filling effect of crystalline celluloses in structural engineering of composite oleogels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Lassila P, Valoppi F, Tommiska O, Hyvönen J, Holmström A, Hietala S, Salmi A, Haeggström E. Practical scale modification of oleogels by ultrasonic standing waves. ULTRASONICS SONOCHEMISTRY 2022; 85:105970. [PMID: 35367736 PMCID: PMC8983462 DOI: 10.1016/j.ultsonch.2022.105970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/18/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
Lipid-based materials, such as substitutes for saturated fats (oleogels) structurally modified with ultrasonic standing waves (USW), have been developed by our group. To enable their potential application in food products, pharmaceuticals, and cosmetics, practical and economical production methods are needed. Here, we report scale-up of our procedure of structurally modifying oleogels via the use of USW by a factor of 200 compared to our previous microfluidic chamber. To this end, we compared three different USW chamber prototypes through finite element simulations (FEM) and experimental work. Imaging of the internal structure of USW-treated oleogels was used as feedback for successful development of chambers, i.e., the formation of band-like structures was the guiding factor in chamber development. We then studied the bulk mechanical properties by a uniaxial compression test of the sonicated oleogels obtained with the most promising USW chamber, and sampled local mechanical properties using scanning acoustic microscopy. The results were interpreted using a hyperelastic foam model. The stability of the sonicated oleogels was compared to control samples using automated image analysis oil-release tests. This work enabled the effective mechanical-structural manipulation of oleogels in volumes of 10-100 mL, thus paving the way for USW treatments of large-scale lipid-based materials.
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Affiliation(s)
- Petri Lassila
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Fabio Valoppi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland; Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Finland; Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, FI-00014, Finland.
| | - Oskari Tommiska
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Jere Hyvönen
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Axi Holmström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Sami Hietala
- Department of Chemistry, University of Helsinki, P.O. Box 55 (Virtasen aukio 1), FI-00014, Finland
| | - Ari Salmi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Edward Haeggström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
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26
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Shi Z, Cao L, Kang S, Jiang S, Pang M. Influence of wax type on characteristics of oleogels from camellia oil and medium chain triglycerides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15344] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Zhaojuan Shi
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Lili Cao
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Shengmei Kang
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Shaotong Jiang
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Min Pang
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
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27
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Palla CA, Dominguez M, Carrín ME. An overview of structure engineering to tailor the functionality of monoglyceride oleogels. Compr Rev Food Sci Food Saf 2022; 21:2587-2614. [DOI: 10.1111/1541-4337.12930] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/07/2022] [Accepted: 02/02/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Camila A. Palla
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - Martina Dominguez
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - María Elena Carrín
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
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28
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Li L, Liu G, Bogojevic O, Pedersen JN, Guo Z. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications. Compr Rev Food Sci Food Saf 2022; 21:2077-2104. [DOI: 10.1111/1541-4337.12928] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 01/05/2022] [Accepted: 01/26/2022] [Indexed: 12/23/2022]
Affiliation(s)
- Linlin Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou China
| | - Oliver Bogojevic
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Jacob Nedergaard Pedersen
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Zheng Guo
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
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29
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Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds. Food Chem 2022; 368:130779. [PMID: 34411852 DOI: 10.1016/j.foodchem.2021.130779] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/30/2021] [Accepted: 08/03/2021] [Indexed: 01/30/2023]
Abstract
Extra virgin olive oil (EVOO) was gelled with 10% monoglycerides, (MG), rice wax (RW), γ-oryzanol, and β-sitosterol (PS), or ethylcellulose (EC). The oleogel structure and the stability of bioactive compounds were investigated during storage up to 120 days at 20, 30, and 40 °C. All samples were self-standing but presented different structures. PS produced the firmest gel, whereas EC caused the lowest firmness and rheological values. Structural properties did not change during storage, except for EC oleogel. Structuring triggered a depletion in phenolic content and α-tocopherol, which was more pronounced when a higher temperature was required for oleogel preparation (MG ~ RW < PS < EC). However, during storage phenolics and α-tocopherol decreased following zero-order kinetics with a higher susceptibility in unstructured oil, suggesting in all cases a protective effect of the gel network.
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Wang Z, Chandrapala J, Truong T, Farahnaky A. Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review. Crit Rev Food Sci Nutr 2022; 63:6069-6113. [PMID: 35057682 DOI: 10.1080/10408398.2022.2027339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
There is a growing need for healthier foods with no trans and reduced saturated fat. However, solid fats play critical roles in texture and sensory attributes of food products, making it challenging to eliminate them in foods. Recently, the concept of oleogelation as a novel oil structuring technique has received numerous attentions owing to their great potential to mimic the properties of solid fats. Understanding textural, rheological and sensory properties of oleogels helps predict the techno-functionalities of oleogels to replace solid fats in food products. This research critically reviews the textural and rheological properties of oleogels prepared by low molecular weight oleogelators (LMWGs) and functional characteristics of foods formulated by these oleogels. The mechanical properties of LMWG-containing oleogels are comprehensively discussed against conventional solid fats. The interactions between the oleogel and its surrounding food matrix are explained, and the sensory attributes of oleogel containing reformulated products are highlighted. Scientific insights into the texture and rheological properties of oleogels manufactured with a wide range of low molecular gelators and their related products are provided in order to boost their implication for creating healthier foods with high consumer acceptability. Future research opportunities on low molecular weight gelators are also discussed.
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Affiliation(s)
- Ziyu Wang
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Jayani Chandrapala
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Tuyen Truong
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
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Scharfe M, Prange D, Flöter E. The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12555] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Daniel Prange
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Berlin Germany
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Development and characterization of monoglyceride oleogels prepared with crude and refined walnut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112769] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Principato L, Carullo D, Bassani A, Gruppi A, Duserm Garrido G, Dordoni R, Spigno G. Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils. Foods 2021; 10:foods10123072. [PMID: 34945623 PMCID: PMC8701372 DOI: 10.3390/foods10123072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.
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Borriello A, Antonella Miele N, Masi P, Aiello A, Cavella S. Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax. Food Chem 2021; 375:131805. [PMID: 34942502 DOI: 10.1016/j.foodchem.2021.131805] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 12/03/2021] [Accepted: 12/03/2021] [Indexed: 01/31/2023]
Abstract
This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at a fixed oleogelator concentration (6%). The modified Avrami model correctly describes the crystallization profile (R2 > 0.98) and the oil type did not affect the Avrami index that ranged from 1.00 to 1.43. Independently from oleogelator, rice and hemp seed oils followed a 3-D network formation mechanism, while almond oil a 2-D mechanism. The strength and yield stress of carnauba wax oleogels increased with increasing saturated fatty acid amount, while in beeswax-based oleogels a more interconnected structure was associated with the length of the saturated fatty acid chain. Thus, the oleogels formation mechanism was closely related to the chemical composition of the solvent, even in highly monounsaturated or polyunsaturated oils.
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Affiliation(s)
- Angela Borriello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Nicoletta Antonella Miele
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
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Plazzotta S, Jung I, Schroeter B, Subrahmanyam RP, Smirnova I, Calligaris S, Gurikov P, Manzocco L. Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features. Polymers (Basel) 2021; 13:polym13234063. [PMID: 34883569 PMCID: PMC8659083 DOI: 10.3390/polym13234063] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/14/2021] [Accepted: 11/18/2021] [Indexed: 11/16/2022] Open
Abstract
Protein aerogel particles prepared by supercritical-CO2-drying (SCD) of ground whey protein (WP) hydrogels (20% w/w, pH 5.7) were converted into oleogels by dispersion in selected edible oils (castor, cod liver, corn, flaxseed, MCT, peanut and sunflower oil). The obtained oleogels were analysed for oil content, microstructure, rheological properties, and ATR-FTIR spectra. Except for castor oil, solid-like, plastic materials with comparable composition (80% oil, 20% WP) and rheological properties (G′~3.5 × 105 Pa, G″~0.20 × 105 Pa, critical stress~800 Pa, tanδ~0.060) were obtained. Optical and confocal microscopy showed that the generated structure was associated with the capillary-driven absorption of oil into the porous aerogel particles interconnected via particle-particle interactions. In this structure, the oil was stably entrapped. Results evidenced the reduced role of edible oil characteristics with the exception of castor oil, whose high polarity probably favoured particle–oil interactions hindering particle networking. This work demonstrates that WP aerogels could be regarded as versatile oleogel templates allowing the structuring of many edible oils into solid-like materials.
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Affiliation(s)
- Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy; (S.P.); (L.M.)
| | - Isabella Jung
- Institute of Thermal Separation Processes, Hamburg University of Technology, Eißendorfer Straße 38, 21073 Hamburg, Germany; (I.J.); (B.S.); (R.P.S.); (I.S.)
| | - Baldur Schroeter
- Institute of Thermal Separation Processes, Hamburg University of Technology, Eißendorfer Straße 38, 21073 Hamburg, Germany; (I.J.); (B.S.); (R.P.S.); (I.S.)
| | - Raman P. Subrahmanyam
- Institute of Thermal Separation Processes, Hamburg University of Technology, Eißendorfer Straße 38, 21073 Hamburg, Germany; (I.J.); (B.S.); (R.P.S.); (I.S.)
| | - Irina Smirnova
- Institute of Thermal Separation Processes, Hamburg University of Technology, Eißendorfer Straße 38, 21073 Hamburg, Germany; (I.J.); (B.S.); (R.P.S.); (I.S.)
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy; (S.P.); (L.M.)
- Correspondence:
| | - Pavel Gurikov
- Laboratory for Development and Modelling of Novel Nanoporous Materials, Hamburg University of Technology, Eißendorfer Straße 38, 21073 Hamburg, Germany;
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy; (S.P.); (L.M.)
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Liao Z, Guo S, Lu M, Xiao J, Cao Y, Lan Y. Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09702-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Pușcaș A, Mureșan V, Muste S. Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review. Polymers (Basel) 2021; 13:polym13121934. [PMID: 34200945 PMCID: PMC8230493 DOI: 10.3390/polym13121934] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.
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Guo S, Song M, Gao X, Dong L, Hou T, Lin X, Tan W, Cao Y, Rogers M, Lan Y. Assembly pattern of multicomponent supramolecular oleogel composed of ceramide and lecithin in sunflower oil: self-assembly or self-sorting? Food Funct 2020; 11:7651-7660. [PMID: 32896846 DOI: 10.1039/d0fo00635a] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Ceramide (CER) is a novel food-grade organogelator with beneficial health effects. Lecithin (LEC) is not an effective gelator; however, it may alter the crystal morphology of the host gelator in a multicomponent system. In this paper, LEC and CER were mixed at various molar ratios in sunflower oil leading to different gelation behaviors. It was interesting since in this multicomponent system, gels formed when there was more less-effective gelator (LEC), while gels hardly formed when there was more effective gelator (CER). This drew our attention since there might not be only one kind of assembly mode between the LEC and the CER. A comprehensive rheological investigation was conducted. It was found that at specific ratios (6L4C and 5L5C), strong gels (G' > 1.0 × 105 Pa) formed with superior oil binding capacity (up to 99.84%). Meanwhile, these gels exhibited higher tolerance level to permanent deformation than the monocomponent gel. However, weak gels were observed off the optimal ratio (8L2C, 7L3C, 4L6C and 3L7C). The crystal morphology of gels drastically changed with change in gelator proportion. Short needle-like crystals and small rosette crystals were observed in 6L4C and 5L5C, respectively, while other samples exhibited spherulite-shaped crystals (8L2C, 7L3C, 4L6C, and 3L7C), which differed from any of the monocomponent gel structures (10L0C and 0L10C). Results from differential scanning calorimetry and polarized light microscopy suggested that the macroscopic properties are determined by the morphology and distribution of crystals rather than the crystallinity of the matrix. Fourier transform infrared spectroscopy results indicated the presence of van der Waals forces and the formation of hydrogen bonding between the phosphate of the LEC and the amide group of the CER. The above results indicated that the LEC and CER co-assembled at approximately equal molar ratio, and the redundant LEC or CER at other ratios self-sorted to combine with the co-assembled fibers by lateral association, leading to potentially different underlying microstructures. These multicomponent supramolecular oleogels with high tunability may further broaden their applicability in various healthy lipid-based product formats.
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Affiliation(s)
- Shenglan Guo
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China.
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Xiangyang Gao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Lulu Dong
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China.
| | - Tao Hou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Research and Development Centre, Infinitus (China) Company Ltd., Guangzhou, Guangdong 510623, P.R. China
| | - Xiaokun Lin
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China.
| | - Weijie Tan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China.
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Michael Rogers
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2 W1, Canada
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
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Controlling oleogel crystallization using ultrasonic standing waves. Sci Rep 2020; 10:14448. [PMID: 32879336 PMCID: PMC7468300 DOI: 10.1038/s41598-020-71177-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 08/12/2020] [Indexed: 01/29/2023] Open
Abstract
Oleogels are lipid-based soft materials composed of large fractions of oil (> 85%) developed as saturated and hydrogenated fat substitutes to reduce cardiovascular diseases caused by obesity. Promising oleogels are unstable during storage, and to improve their stability careful control of the crystalline network is necessary. However, this is unattainable with state-of-the-art technologies. We employ ultrasonic standing wave (USSW) fields to modify oleogel structure. During crystallization, the growing crystals move towards the US-SW nodal planes. Homogeneous, dense bands of microcrystals form independently of oleogelator type, concentration, and cooling rate. The thickness of these bands is proportional to the USSW wavelength. These new structures act as physical barriers in reducing the migration kinetics of a liposoluble colorant compared to statically crystallized oleogels. These results may extend beyond oleogels to potentially be used wherever careful control of the crystallization process and final structure of a system is needed, such as in the cosmetics, pharmaceutical, chemical, and food industries.
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Fayaz G, Polenghi O, Giardina A, Cerne V, Calligaris S. Structural and rheological properties of medium‐chain triacylglyceride oleogels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14757] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Goly Fayaz
- Department of Agriculture, Food, Environmental, and Animal Sciences University of Udine Udine Italy
- Dr. Schär R&D Centre Padriciano Trieste Italy
| | | | | | - Virna Cerne
- Dr. Schär R&D Centre Padriciano Trieste Italy
| | - Sonia Calligaris
- Department of Agriculture, Food, Environmental, and Animal Sciences University of Udine Udine Italy
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Rosen-Kligvasser J, Davidovich-Pinhas M. The role of hydrogen bonds in TAG derivative-based oleogel structure and properties. Food Chem 2020; 334:127585. [PMID: 32711275 DOI: 10.1016/j.foodchem.2020.127585] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 07/09/2020] [Accepted: 07/12/2020] [Indexed: 12/15/2022]
Abstract
Glycerol monosterate (GMS) and stearic acid (SA) share a similar carbon chain structure while SA has a carboxyl head group and GMS has two free hydroxyl groups. The current research focuses on the relationship between GMS and SA chemical structure, nano and mesoscale crystal structure, and the oleogel macroscopic characteristics. Molecular analysis revealed the formation of different types of hydrogen bonds, which disappear upon temperature increase at different temperatures. Nano-structural analysis exhibited tight and ordered lamellar structures for SA compared with loosely packed short lamellar structures in GMS oleogel, presumably due to its larger hydrophilic head group. Microstructure imaging revealed ordered anisotropically orientated needle-like crystals in SA and isotopically ordered braid-like crystals in GMS oleogels. Mechanical analysis revealed that gel strength is enhanced when crystal structure is isotropically oriented, similar behavior seen is composite materials, where the structuring agent crystals behave like a reinforcing agent within the oil matrix.
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Affiliation(s)
- Jasmine Rosen-Kligvasser
- Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel
| | - Maya Davidovich-Pinhas
- Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel; Russell-Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa, Israel.
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42
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Bascuas S, Hernando I, Moraga G, Quiles A. Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14469] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Santiago Bascuas
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain
| | - Isabel Hernando
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain
| | - Gemma Moraga
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain
| | - Amparo Quiles
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain
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Yu D, Wang X, Li D, Zhang X, Yu C, Pei X, Cheng J, Wang L. A Novel Cinnamic Acid‐Based Organogel: Effect of Oil Type on Physical Characteristics and Crystallization Kinetics. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201800488] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Dianyu Yu
- School of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Xu Wang
- School of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Dan Li
- School of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Xin Zhang
- School of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Changhua Yu
- School of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Xingwu Pei
- School of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Jinju Cheng
- School of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Liqi Wang
- School of Computer and Information Engineering Harbin University of Commerce Harbin Heilongjiang 150028 China
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44
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Meng Z, Guo Y, Wang Y, Liu Y. Organogels based on the polyglyceryl fatty acid ester and sunflower oil: Macroscopic property, microstructure, interaction force, and application. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Jiang Z, Geng S, Liu C, Jiang J, Liu B. Preparation and characterization of lutein ester-loaded oleogels developed by monostearin and sunflower oil. J Food Biochem 2019; 43:e12992. [PMID: 31373024 DOI: 10.1111/jfbc.12992] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 06/18/2019] [Accepted: 07/10/2019] [Indexed: 11/28/2022]
Abstract
The marigold (Tagetes erecta L.) flower is rich in lutein ester with many health-promoting activities. In this study, the effects of vegetable oil type and extracting the temperature on the extraction efficiency of lutein ester in the marigold flower were evaluated. Then, the structuring of the lutein ester-loaded sunflower oil with the addition of different amounts of monostearin and cooling temperatures (4 and 20°C) was investigated. The XRD analysis suggested that these oleogels were stabilized by the network formed by monostearin crystals in the sunflower oil. The textural properties (firmness, cohesiveness, and hardness) of oleogels were positively related to the monostearin dosage, but negatively related to the cooling temperature. According to the rheological results, the oleogels belonged to the pseudoplastic gel and their gelation temperature (Tg ) was only related to the concentration of monostearin. The light stability of lutein ester in the oleogels was also significantly improved in a monostearin dosage-dependent manner. PRACTICAL APPLICATIONS: The edible lutein ester-loaded oleogel for foods developed by structuring the sunflower oil with monostearin is introduced in this study. Its texture and rheological properties can be adjusted to cater to different requirements in the food industry by changing the monostearin dosage and cooling temperature. This study provides a reference for the development of other liposoluble nutraceuticals.
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Affiliation(s)
- Zhaojing Jiang
- Henan Institute of Science and Technology, Xinxiang, China
| | - Sheng Geng
- Henan Institute of Science and Technology, Xinxiang, China
| | - Changzhong Liu
- Henan Institute of Science and Technology, Xinxiang, China
| | - Jinqing Jiang
- Henan Institute of Science and Technology, Xinxiang, China
| | - Benguo Liu
- Henan Institute of Science and Technology, Xinxiang, China
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Scharfe M, Ahmane Y, Seilert J, Keim J, Flöter E. On the Effect of Minor Oil Components on β‐Sitosterol/γ‐oryzanol Oleogels. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800487] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Yassin Ahmane
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Julia Seilert
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Jonathan Keim
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Eckhard Flöter
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
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Kamali E, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Novel oleogel formulation based on amaranth oil: Physicochemical characterization. Food Sci Nutr 2019; 7:1986-1996. [PMID: 31289646 PMCID: PMC6593383 DOI: 10.1002/fsn3.1018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 01/06/2019] [Accepted: 01/08/2019] [Indexed: 11/18/2022] Open
Abstract
This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle-shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%-6% reduction.
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Affiliation(s)
- Elahe Kamali
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
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48
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Cui M, Mao L, Lu Y, Yuan F, Gao Y. Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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49
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Mao L, Lu Y, Cui M, Miao S, Gao Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr 2019; 60:1651-1666. [PMID: 30892058 DOI: 10.1080/10408398.2019.1587737] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional network, which can behave as carriers for bioactive food ingredients. Many attempts have been made to design gel structures in the water phase (hydrogels, emulsion gels, bigels) or oil phase (organogels, bigels) in order to improve their delivery performances. Hydrogels are originated from proteins or polysaccharides, which are suitable for the delivery of hydrophilic ingredients. Organogels are mainly built up with the self-assembling of gelator molecules in the oil phase, and they offer good carriers for lipophilic ingredients. Emulsion gels and bigels, containing both aqueous and oil domains, can provide accommodations for lipophilic and hydrophilic ingredients simultaneously. Gel structures (e.g. rheology, texture, water holding capacity, swelling ratio) can be modulated by choosing different gelators, modifying gelation techniques, and the involvement of other ingredients (e.g. oils, emulsifiers, minerals, acids), which then alter the diffusion and release of the bioactive ingredients incorporated. Various studies have proved that gel-based delivery systems are able to improve the stability and bioavailability of many bioactive food ingredients. This review provides a state-to-art overview of different gel-based delivery systems, highlighting the significance of structure-functionality relationship, to provide advanced knowledge for the design of novel functional foods.
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Affiliation(s)
- Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yao Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengnan Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Song Miao
- Teagasc Food Research Centre, Fermoy, Ireland
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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50
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Guo S, Song M, He X, Yang F, Cao Y, Rogers M, Lan Y. Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring. Food Funct 2019; 10:3923-3933. [DOI: 10.1039/c9fo00473d] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
In the presence of a small amount of water, CER and LEC were self-assembled to form oleogels in sunflower oil. This can be used to produce hard-stock fat replacers as well as for incorporating water-soluble nutrients into oil-based products.
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Affiliation(s)
- Shenglan Guo
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Xiaoting He
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Fuyu Yang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Michael Rogers
- Department of Food Science
- University of Guelph
- Guelph
- Canada
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
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