Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100343

Sayed Amir Hossein Goli , Mohammad Rezvani, Maryam Abdollahi

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Abstract

Four oil types (coconut oil, rapeseed oil, sunflower oil, and flaxseed oil) and glycerol monostearate-beeswax mixture (GMS-BW; 1:1), as an oleogelator, at different concentrations (5%, 7.5%, 10%, and 12.5% w/w) were used to fabricate oil foam. Due to the higher overrun (∼38–45%) and foam stability (lower oil loss, 6–8%), intermediate firmness (∼0.55–0.60 N), and smaller bubble size (∼28 µm), sunflower oil foam (SOF) and flaxseed oil foam (FOF) containing 12.5% oleogelator were chosen for further experiments. X-ray diffraction revealed that oil type had no significant effect on polymorphism. Furthermore, FOF sample presented higher melting and crystallization enthalpy than SOF related to the stronger network confirmed by a higher G′ value (130,000 Pa) and yield stress (130 Pa) as well as its longer linear viscoelastic region (P < 0.05). Over storage time, overrun and oil loss of both samples decreased especially at room temperature, whereas firmness increased due to the further crystals’ interactions.

Abstract Image

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蜂蜡和单甘油基油泡沫：油类型和成油剂浓度对物理化学、流变性能和储存稳定性的影响

使用四种油类型（椰子油、菜籽油、葵花油和亚麻籽油）和甘油单硬脂酸酯-蜂蜡混合物（GMS-BW；1:1），作为成油剂，在不同浓度（5%、7.5%、10%和12.5%w/w）下制备油泡沫。由于具有较高的溢出率（～38–45%）和泡沫稳定性（较低的油损失，6–8%）、中等硬度（～0.55–0.60 N）和较小的气泡尺寸（～28µm），因此选择含有12.5%油凝胶的葵花油泡沫（SOF）和亚麻籽油泡沫（FOF）进行进一步实验。X射线衍射显示油型对多态性没有显著影响。此外，FOF样品表现出比SOF更高的熔融和结晶焓，这与更高的G′值（130000Pa）和屈服应力（130Pa）以及更长的线性粘弹性区域（P<；0.05）所证实的更强的网络有关，而硬度由于进一步的晶体相互作用而增加。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.