Grasas y Aceites, Vol 71, No 4 (2020)

Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil


https://doi.org/10.3989/gya.0806192

M. Pang
School of Food and Bioengineering, Hefei University of Technology - Key Laboratory for Agricultural Products Processing of Anhui Province, China
orcid https://orcid.org/0000-0002-2623-3254

Z. Shi
School of Food and Bioengineering, Hefei University of Technology - Key Laboratory for Agricultural Products Processing of Anhui Province, China
orcid https://orcid.org/0000-0001-5573-7788

Z. Lei
School of Food and Bioengineering, Hefei University of Technology - Key Laboratory for Agricultural Products Processing of Anhui Province, China
orcid https://orcid.org/0000-0002-9863-4348

Y. Ge
School of Food and Bioengineering, Hefei University of Technology - Key Laboratory for Agricultural Products Processing of Anhui Province, China
orcid https://orcid.org/0000-0002-7195-6419

S. Jiang
School of Food and Bioengineering, Hefei University of Technology - Key Laboratory for Agricultural Products Processing of Anhui Province, China
orcid https://orcid.org/0000-0001-8965-3005

L. Cao
School of Food and Bioengineering, Hefei University of Technology - Key Laboratory for Agricultural Products Processing of Anhui Province, China
orcid https://orcid.org/0000-0002-6878-4599

Abstract


Beeswax-based oleogels with different types of vegetable oil, including camellia oil (CO), soybean oil (SO), sunflower oil (SFO), or flaxseed oil (FO), were prepared and their structure and thermal properties were evaluated. The critical concentration of oleogel obtained from each of CO, SO, and SFO at 25 °C was 3% (w/w), and that from FO was 4%. Thermal measurements revealed similar thermodynamic curves for oleogels in different lipid phases. X-Ray diffraction showed orthorhombic perpendicular subcell packing and characteristic peaks of the β’ form. Furthermore, a morphology analysis of the crystals showed that they were needle shaped. Fourier transform-infrared spectra revealed that beeswax-based oleogels were formed via non-covalent bonds and may be stabilized with physical entanglements. The oleogels showed oil type-dependent oxidative abilities, but they were all stable and showed no obvious changes in peroxide value during 90 days of storage at 5 °C.

Keywords


Beeswax; Critical concentration; Microstructure; Oxidative ability; Texture

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