Development and Characterization of Palm Oil-Based Oleogels Using Beeswax and Carnauba Wax as Healthier Beef Fat Mimetics

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70241

Ming Fu, Masni Mat Yusoff, Noranizan Mohd Adzahan, Tai Boon Tan, Mohammad Rashedi Ismail-Fitry

{"title":"Development and Characterization of Palm Oil-Based Oleogels Using Beeswax and Carnauba Wax as Healthier Beef Fat Mimetics","authors":"Ming Fu, Masni Mat Yusoff, Noranizan Mohd Adzahan, Tai Boon Tan, Mohammad Rashedi Ismail-Fitry","doi":"10.1111/1750-3841.70241","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>Animal fat crucially provides flavor, texture, and overall mouthfeel in meat products. However, its high saturated fatty acids (SFAs) levels present notable health risks, highlighting the need for healthier fat alternatives that maintain product quality. This study explored the potential of palm oil (PO)-based oleogel as an alternative to beef fat (BF). Specifically, two PO-based oleogels were formulated; one comprising PO and another comprising a mixed oil-based oleogel (MOG) of palm (66%), olive (12%), and linseed oils (22%). Beeswax (BW) and carnauba wax (CAW) were used as oleogelators at concentrations of 5%, 7.5%, and 10% w/w. Physicochemical properties and fatty acid composition were assessed against BF. In general, although there were differences in color and oxidative stability, the textural and thermal characteristics of PO-based oleogels showed notable similarities to BF. Additionally, MOG demonstrated a significantly (<i>p</i> < 0.05) improved fatty acid profile and better health indices compared to BF, characterized by reduced SFA content and increased levels of polyunsaturated fatty acids. In terms of oleogelator, oleogels formulated with higher concentrations of CAW exhibited a more compact microstructure, enhanced hardness, greater thermal stability, and increased susceptibility to lipid oxidation. In contrast, BW-based oleogels were characterized by a softer texture. The findings highlighted the potential of PO-based oleogels as a healthier alternative to traditional animal fats.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>Animal fat enhances flavor and texture in meat products but poses health risks due to high saturated fat content. This study explored palm oil-based oleogels as healthier alternatives to beef fat, aiming to mimic fat characteristics while improving health profiles. Using beeswax and carnauba wax as oleogelators, the oleogels demonstrated similarities to beef fat in certain properties while achieving improved fatty acid profiles and lower atherogenic and thrombogenic indices compared to beef fat. These findings highlight the potential of palm oil-based oleogels as innovative and health-conscious fat alternatives, aligning with consumer demands for healthier and more sustainable dietary options.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70241","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Animal fat crucially provides flavor, texture, and overall mouthfeel in meat products. However, its high saturated fatty acids (SFAs) levels present notable health risks, highlighting the need for healthier fat alternatives that maintain product quality. This study explored the potential of palm oil (PO)-based oleogel as an alternative to beef fat (BF). Specifically, two PO-based oleogels were formulated; one comprising PO and another comprising a mixed oil-based oleogel (MOG) of palm (66%), olive (12%), and linseed oils (22%). Beeswax (BW) and carnauba wax (CAW) were used as oleogelators at concentrations of 5%, 7.5%, and 10% w/w. Physicochemical properties and fatty acid composition were assessed against BF. In general, although there were differences in color and oxidative stability, the textural and thermal characteristics of PO-based oleogels showed notable similarities to BF. Additionally, MOG demonstrated a significantly (p < 0.05) improved fatty acid profile and better health indices compared to BF, characterized by reduced SFA content and increased levels of polyunsaturated fatty acids. In terms of oleogelator, oleogels formulated with higher concentrations of CAW exhibited a more compact microstructure, enhanced hardness, greater thermal stability, and increased susceptibility to lipid oxidation. In contrast, BW-based oleogels were characterized by a softer texture. The findings highlighted the potential of PO-based oleogels as a healthier alternative to traditional animal fats.

Practical Application

Animal fat enhances flavor and texture in meat products but poses health risks due to high saturated fat content. This study explored palm oil-based oleogels as healthier alternatives to beef fat, aiming to mimic fat characteristics while improving health profiles. Using beeswax and carnauba wax as oleogelators, the oleogels demonstrated similarities to beef fat in certain properties while achieving improved fatty acid profiles and lower atherogenic and thrombogenic indices compared to beef fat. These findings highlight the potential of palm oil-based oleogels as innovative and health-conscious fat alternatives, aligning with consumer demands for healthier and more sustainable dietary options.

查看原文本刊更多论文

以蜂蜡和巴西棕榈蜡作为健康牛肉脂肪模拟物的棕榈油基油凝胶的开发与表征

动物脂肪至关重要地提供了肉制品的风味、质地和整体口感。然而，它的高饱和脂肪酸（sfa）水平带来了显著的健康风险，强调需要更健康的脂肪替代品来保持产品质量。本研究探索了棕榈油（PO）基油凝胶作为牛油（BF）替代品的潜力。具体来说，配制了两种po基油凝胶；一种包括PO，另一种包括棕榈（66%）、橄榄（12%）和亚麻籽油（22%）的混合油基油凝胶（MOG）。蜂蜡（BW）和巴西棕榈蜡（CAW）分别以5%、7.5%和10% w/w的浓度作为油凝胶剂。用BF对其理化性质和脂肪酸组成进行了评价。总的来说，尽管在颜色和氧化稳定性方面存在差异，但po基油凝胶的结构和热特性与BF有显著的相似之处。此外，MOG表现出显著的(p <；0.05)改善了脂肪酸谱，改善了健康指标，其特征是SFA含量降低，多不饱和脂肪酸水平升高。在油凝胶方面，含有高浓度CAW的油凝胶具有更致密的微观结构、更高的硬度、更强的热稳定性和更强的脂质氧化敏感性。相比之下，基于bw的油凝胶具有更柔软的质地。研究结果强调了po基油凝胶作为传统动物脂肪的健康替代品的潜力。动物脂肪可以提高肉制品的风味和质地，但由于饱和脂肪含量高，对健康构成风险。这项研究探索了棕榈油基油凝胶作为牛肉脂肪的健康替代品，旨在模仿脂肪特征，同时改善健康状况。使用蜂蜡和巴西棕榈蜡作为油凝胶剂，油凝胶在某些特性上与牛肉脂肪相似，同时与牛肉脂肪相比，脂肪酸谱得到改善，动脉粥样硬化和血栓形成指数降低。这些发现突出了棕榈油基油凝胶作为创新的、注重健康的脂肪替代品的潜力，符合消费者对更健康、更可持续的饮食选择的需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.