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The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel
Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379819/ https://www.ncbi.nlm.nih.gov/pubmed/37504401 http://dx.doi.org/10.3390/gels9070522 |
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author | Perez-Santana, Melissa Cedeno-Sanchez, Victor Carriglio, John C. MacIntosh, Andrew J. |
author_facet | Perez-Santana, Melissa Cedeno-Sanchez, Victor Carriglio, John C. MacIntosh, Andrew J. |
author_sort | Perez-Santana, Melissa |
collection | PubMed |
description | Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% w/w on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry. |
format | Online Article Text |
id | pubmed-10379819 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103798192023-07-29 The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel Perez-Santana, Melissa Cedeno-Sanchez, Victor Carriglio, John C. MacIntosh, Andrew J. Gels Article Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% w/w on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry. MDPI 2023-06-27 /pmc/articles/PMC10379819/ /pubmed/37504401 http://dx.doi.org/10.3390/gels9070522 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Perez-Santana, Melissa Cedeno-Sanchez, Victor Carriglio, John C. MacIntosh, Andrew J. The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
title | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
title_full | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
title_fullStr | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
title_full_unstemmed | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
title_short | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
title_sort | effects of emulsifier addition on the functionalization of a high-oleic palm oil-based oleogel |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379819/ https://www.ncbi.nlm.nih.gov/pubmed/37504401 http://dx.doi.org/10.3390/gels9070522 |
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