Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel
Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4, w /w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type...
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| Veröffentlicht in: | Food biophysics 2018-12, Vol.13 (4), p.362-373 |
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| creator | Yang, Shu Zhu, Minpeng Wang, Na Cui, Xiaotong Xu, Qing Saleh, Ahmed S. M. Duan, Yumin Xiao, Zhigang |
| description | Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4,
w
/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study. |
| doi_str_mv | 10.1007/s11483-018-9542-7 |
| format | Article |
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w
/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study.</description><identifier>ISSN: 1557-1858</identifier><identifier>EISSN: 1557-1866</identifier><identifier>DOI: 10.1007/s11483-018-9542-7</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Analytical Chemistry ; Biological and Medical Physics ; Biophysics ; Chemistry ; Chemistry and Materials Science ; Corn oil ; Crystallization ; Crystallography ; Edible oils ; Enthalpy ; Firmness ; Flaxseed oil ; Food Science ; Loss modulus ; Oils & fats ; Olive oil ; Original Article ; Properties (attributes) ; Small angle X ray scattering ; Stearic acid ; Storage modulus ; Sunflower oil ; Vegetation ; Viscosity ; X-ray scattering</subject><ispartof>Food biophysics, 2018-12, Vol.13 (4), p.362-373</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2018</rights><rights>Food Biophysics is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2317-f20aec31f2a98c3bbd65cfb8e34bfc6ef62412749543611f8641f0a084e15c143</citedby><cites>FETCH-LOGICAL-c2317-f20aec31f2a98c3bbd65cfb8e34bfc6ef62412749543611f8641f0a084e15c143</cites><orcidid>0000-0001-9560-6272</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11483-018-9542-7$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11483-018-9542-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Yang, Shu</creatorcontrib><creatorcontrib>Zhu, Minpeng</creatorcontrib><creatorcontrib>Wang, Na</creatorcontrib><creatorcontrib>Cui, Xiaotong</creatorcontrib><creatorcontrib>Xu, Qing</creatorcontrib><creatorcontrib>Saleh, Ahmed S. M.</creatorcontrib><creatorcontrib>Duan, Yumin</creatorcontrib><creatorcontrib>Xiao, Zhigang</creatorcontrib><title>Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel</title><title>Food biophysics</title><addtitle>Food Biophysics</addtitle><description>Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4,
w
/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study.</description><subject>Analytical Chemistry</subject><subject>Biological and Medical Physics</subject><subject>Biophysics</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Corn oil</subject><subject>Crystallization</subject><subject>Crystallography</subject><subject>Edible oils</subject><subject>Enthalpy</subject><subject>Firmness</subject><subject>Flaxseed oil</subject><subject>Food Science</subject><subject>Loss modulus</subject><subject>Oils & fats</subject><subject>Olive oil</subject><subject>Original Article</subject><subject>Properties (attributes)</subject><subject>Small angle X ray scattering</subject><subject>Stearic acid</subject><subject>Storage modulus</subject><subject>Sunflower oil</subject><subject>Vegetation</subject><subject>Viscosity</subject><subject>X-ray scattering</subject><issn>1557-1858</issn><issn>1557-1866</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp1UMtOwzAQtBBIlMIHcLPE2eB1HMc9lopHpUo9tEjcLMdZl1QhKXZ66G_xIXwTroLgxGlHuzOzmiHkGvgtcF7cRQCpM8ZBs0kuBStOyAjyvGCglTr9xbk-JxcxbjmXUio-Iq_z1jd7bB3SztNl3dD1YZdwS2dvNljXY6hjX7t4PH99slXddzEtu4batqKrHm2oHZ26uqL3NmJFlw12G2wuyZm3TcSrnzkmL48P69kzWyyf5rPpgjmRQcG84BZdBl7YiXZZWVYqd77UmMnSO4VeCQmikClUpgC8VhI8t1xLhNyBzMbkZvDdhe5jj7E3224f2vTSCF5oIXQKnVgwsFzoYgzozS7U7zYcDHBzLNAMBZpUoDkWaIqkEYMmJm67wfDn_L_oG6umcr8</recordid><startdate>20181201</startdate><enddate>20181201</enddate><creator>Yang, Shu</creator><creator>Zhu, Minpeng</creator><creator>Wang, Na</creator><creator>Cui, Xiaotong</creator><creator>Xu, Qing</creator><creator>Saleh, Ahmed S. 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M. ; Duan, Yumin ; Xiao, Zhigang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2317-f20aec31f2a98c3bbd65cfb8e34bfc6ef62412749543611f8641f0a084e15c143</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Analytical Chemistry</topic><topic>Biological and Medical Physics</topic><topic>Biophysics</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Corn oil</topic><topic>Crystallization</topic><topic>Crystallography</topic><topic>Edible oils</topic><topic>Enthalpy</topic><topic>Firmness</topic><topic>Flaxseed oil</topic><topic>Food Science</topic><topic>Loss modulus</topic><topic>Oils & fats</topic><topic>Olive oil</topic><topic>Original Article</topic><topic>Properties (attributes)</topic><topic>Small angle X ray scattering</topic><topic>Stearic acid</topic><topic>Storage modulus</topic><topic>Sunflower oil</topic><topic>Vegetation</topic><topic>Viscosity</topic><topic>X-ray scattering</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Shu</creatorcontrib><creatorcontrib>Zhu, Minpeng</creatorcontrib><creatorcontrib>Wang, Na</creatorcontrib><creatorcontrib>Cui, Xiaotong</creatorcontrib><creatorcontrib>Xu, Qing</creatorcontrib><creatorcontrib>Saleh, Ahmed S. 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M.</au><au>Duan, Yumin</au><au>Xiao, Zhigang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel</atitle><jtitle>Food biophysics</jtitle><stitle>Food Biophysics</stitle><date>2018-12-01</date><risdate>2018</risdate><volume>13</volume><issue>4</issue><spage>362</spage><epage>373</epage><pages>362-373</pages><issn>1557-1858</issn><eissn>1557-1866</eissn><abstract>Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4,
w
/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11483-018-9542-7</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-9560-6272</orcidid></addata></record> |
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| ispartof | Food biophysics, 2018-12, Vol.13 (4), p.362-373 |
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| subjects | Analytical Chemistry Biological and Medical Physics Biophysics Chemistry Chemistry and Materials Science Corn oil Crystallization Crystallography Edible oils Enthalpy Firmness Flaxseed oil Food Science Loss modulus Oils & fats Olive oil Original Article Properties (attributes) Small angle X ray scattering Stearic acid Storage modulus Sunflower oil Vegetation Viscosity X-ray scattering |
| title | Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel |
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