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

M. Pang; Z. Shi; Z. Lei; Y. Ge; S. Jiang; L. Cao

doi:10.3989/gya.0806192

Authors

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

DOI:

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

Keywords:

Beeswax, Critical concentration, Microstructure, Oxidative ability, Texture

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.

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