Advertisement

Food Science and Biotechnology

, Volume 26, Issue 1, pp 79–87 | Cite as

Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil

Article

Abstract

Two types of oleogels—made of carnauba wax with canola oil or beeswax with grapeseed oil—were prepared at concentrations from 0 to 15% (w/w) of wax. Physical characterization was done and oxidative stability of the oleogels were evaluated. As the proportion of wax increased from 5 to 15%, the enthalpy of crystallization and melting increased in both oleogels. The carnauba wax-based oleogel (CWO) required greater enthalpy than the beeswax-based oleogel (BWO). Differences in L*, a*, and b* values between control oils and the oleogels significantly decreased as the concentration of wax increased in the oleogels (5–15%; p<0.05). Oil-binding capacity of the BWO was higher than that of the CWO. Solid-fat content of the CWO did not change significantly from 10 to 60oC, whereas that of the BWO decreased. In general, oxidative stability of the CWO was better at 60 and 180oC heat treatment in comparison with control oils (p<0.05). However, the BWO did not provide high oxidative stability than the control oils.

Keywords

oleogel carnauba wax beeswax physicochemical property oxidative stability 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Stortz TA, Zetzl AK, Barbut S, Cattaruzza A, Marangoni AG. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Tech. 24: 151–154 (2012)CrossRefGoogle Scholar
  2. 2.
    Ögütcü M, Yilmaz E}. Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products. Grasas Aceites 65: 1–11 (2014)Google Scholar
  3. 3.
    Vintiloiu A, Leroux JC. Organogels and their use in drug delivery—a review. J. Control. Release 125: 179–192 (2008)CrossRefGoogle Scholar
  4. 4.
    Dassanayake LSK, Kodali DR, Uedo S. Formation of oleogels based on edible lipid materials. Curr. Opin. Colloid In. 16: 432–439 (2011)CrossRefGoogle Scholar
  5. 5.
    Hu FB, Stampfer MJ, Manson JE, Ascherio A, Colditz GA, Speizer FE, Hennekens CH, Willett WC. Dietary saturated fats and their food sources in relation to the risk of coronary heart disease in women. Am. J. Clin. Nutr. 70: 1001–1008 (1999)Google Scholar
  6. 6.
    Kim JY, Yi BR, Kim MJ, Lee JH. Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content. Food Sci. Biotechnol. 23: 1779–1784 (2014)CrossRefGoogle Scholar
  7. 7.
    Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N. Engl. J. Med. 354: 1601–1613 (2006)CrossRefGoogle Scholar
  8. 8.
    Co ED, Marangoni AG. Organogels: An alternative edible oil-structuring method. J. Am. Oil. Chem. Soc. 89: 749–780 (2012)CrossRefGoogle Scholar
  9. 9.
    Botega DCZ, Marangoni AG, Smith AK, Goff HD. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. J. Food Sci. 78: C1334–C1339 (2013)CrossRefGoogle Scholar
  10. 10.
    Patel AR, Dewettinck K. Edible oil structuring: An overview and recent updates. Food Funct. 7: 20–29 (2016)CrossRefGoogle Scholar
  11. 11.
    Jang A, Bae W, Hwang HS, Lee HG, Lee S. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Food Chem. 187: 525–529 (2015)CrossRefGoogle Scholar
  12. 12.
    Saint-Germain M, Buddle CM, Drapeau P. Sampling saproxylic coleoptera: Scale issues and the importance of behavior. Environ. Entomol. 35: 478–487 (2006)CrossRefGoogle Scholar
  13. 13.
    Villalobos-Hernández JR, Müller-Goymann CC. Novel nanoparticulate carrier system based on carnauba wax and decyl oleate for the dispersion of inorganic sunscreens in aqueous media. Eur. J. Pharm. Biopharm. 60: 113–122 (2005)CrossRefGoogle Scholar
  14. 14.
    Chauzat MP, Faucon JP. Pesticide residues in beeswax samples collected from honey bee colonies (Apis mellifera L.) in France. Pest Manag. Sci. 63: 1100–1106 (2007)CrossRefGoogle Scholar
  15. 15.
    Yilmaz F, Daðdemir E. The effects of beeswax coating on quality of Kashar cheese during ripening. Int. J. Food Sci. Tech. 47: 2582–2589 (2012)CrossRefGoogle Scholar
  16. 16.
    Martins AJ, Cerqueira MA, Fasolin LH, Cunha RL, Vicente AA. Beeswax organogels: Influence of gelator concentration and oil type in the gelation process. Food Res. Int. 84: 170–179 (2016)CrossRefGoogle Scholar
  17. 17.
    Jibry N, Sarwar T, Murdan S. Amphiphilogels as drug carriers: Effects of drug incorporation on the gel and on active drug. J. Pharm. Pharmacol. 58: 187–194 (2006)CrossRefGoogle Scholar
  18. 18.
    Stortz TA, Marangoni AG. The replacement for petrolatum: Thixotropic ethylcellulose oleogels in triglyceride oils. Green Chem. 16: 3064–3070 (2014)CrossRefGoogle Scholar
  19. 19.
    AOCS. Official Methods and recommended practices of the American Oil Chemists’ Society. 4th ed. Method Cd 16d-93, Ti 1a-64, Cd 18-90. AOCS Press, Champaign, IL, USA (1990)Google Scholar
  20. 20.
    Yilmaz E, Ögütcü M. Properties and stability of hazelnut oil organogels with beeswax and monoglyceride. J. Am. Oil Chem. Soc. 91: 1007–1017 (2014)CrossRefGoogle Scholar
  21. 21.
    Yi BR, Ka HJ, Kim MJ, Lee JH. Effects of curcumin on the oxidative stability of oils depending on type of matrix, photosensitizers, and temperature. J. Am. Oil Chem. Soc. 92: 685–691 (2015)CrossRefGoogle Scholar
  22. 22.
    Kim TS, Decker EA, Lee JH. Antioxidant capacities of a-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized oil-in-water emulsions. Food Chem. 133: 68–75 (2012).CrossRefGoogle Scholar
  23. 23.
    Ögütcü M, Arifoglu N, Yilmaz E. Storage stability of cod liver oil organogels formed with beeswax and carnauba wax. Int. J. Food Sci. Tech. 50: 404–412 (2015)CrossRefGoogle Scholar
  24. 24.
    Pieve SD, Calligaris S, Panozzo A, Arrighetti G, Nicoli MC. Effect of monoglyceride organogel structure on cod liver oil stability. Food Res. Int. 44: 2978–2983 (2011)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  1. 1.Department of Food Science and BiotechnologySungkyunkwan UniversitySuwon, GyeonggiKorea
  2. 2.Department of Food and NutritionKangwon National UniversitySamcheok, GangwonKorea
  3. 3.Department of Food Science and TechnologySejong UniversitySeoulKorea

Personalised recommendations