Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride
The aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20°C for 90 days and their storage stability was investigated. The color values, oil binding capacity...
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| Veröffentlicht in: | Journal of Oleo Science 2015, Vol.64(7), pp.713-720 |
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| creator | Öǧütcü, Mustafa Temizkan, Riza Arifoǧlu, Nazan Yılmaz, Emin |
| description | The aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20°C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, thermal properties and crystal structures of the organogels were measured. During storage, their textural properties and peroxide values were monitored. The melting temperature of the MG organogels was found similar to that of the CM sample. Otherwise, the melting points of the MG gels were lower than those of the SW gels. Crystal morphology of the CM sample was found similar to MG gels by X-ray measurements. The firmness values of the SW organogels were higher than those of the MG gels. The peroxide values of all gels were within the legal limits. |
| doi_str_mv | 10.5650/jos.ess15053 |
| format | Article |
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The organogels were stored at 4 and 20°C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, thermal properties and crystal structures of the organogels were measured. During storage, their textural properties and peroxide values were monitored. The melting temperature of the MG organogels was found similar to that of the CM sample. Otherwise, the melting points of the MG gels were lower than those of the SW gels. Crystal morphology of the CM sample was found similar to MG gels by X-ray measurements. The firmness values of the SW organogels were higher than those of the MG gels. The peroxide values of all gels were within the legal limits.</description><identifier>ISSN: 1345-8957</identifier><identifier>EISSN: 1347-3352</identifier><identifier>DOI: 10.5650/jos.ess15053</identifier><identifier>PMID: 26062641</identifier><language>eng</language><publisher>Japan: Japan Oil Chemists' Society</publisher><subject>Binding ; Chemical Phenomena ; Crystal structure ; Drug Stability ; Fish ; fish oil ; Fish Oils - chemistry ; Food Storage ; Gels ; Margarine ; monoglyceride ; Monoglycerides ; Monoglycerides - chemistry ; organogel ; Peroxides ; Peroxides - analysis ; Plant Oils - chemistry ; storage stability ; Sunflower Oil ; sunflower wax ; Sunflowers ; Temperature ; Thermal properties ; Time Factors</subject><ispartof>Journal of Oleo Science, 2015, Vol.64(7), pp.713-720</ispartof><rights>2015 by Japan Oil Chemists' Society</rights><rights>Copyright Japan Science and Technology Agency 2015</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c515t-221db328b29c57191fa2f78567a0f4f5fe1bce6cf2eee41e7caad4258c1b9ce43</citedby><cites>FETCH-LOGICAL-c515t-221db328b29c57191fa2f78567a0f4f5fe1bce6cf2eee41e7caad4258c1b9ce43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26062641$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Öǧütcü, Mustafa</creatorcontrib><creatorcontrib>Temizkan, Riza</creatorcontrib><creatorcontrib>Arifoǧlu, Nazan</creatorcontrib><creatorcontrib>Yılmaz, Emin</creatorcontrib><title>Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride</title><title>Journal of Oleo Science</title><addtitle>J Oleo Sci</addtitle><description>The aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20°C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, thermal properties and crystal structures of the organogels were measured. During storage, their textural properties and peroxide values were monitored. The melting temperature of the MG organogels was found similar to that of the CM sample. Otherwise, the melting points of the MG gels were lower than those of the SW gels. Crystal morphology of the CM sample was found similar to MG gels by X-ray measurements. The firmness values of the SW organogels were higher than those of the MG gels. The peroxide values of all gels were within the legal limits.</description><subject>Binding</subject><subject>Chemical Phenomena</subject><subject>Crystal structure</subject><subject>Drug Stability</subject><subject>Fish</subject><subject>fish oil</subject><subject>Fish Oils - chemistry</subject><subject>Food Storage</subject><subject>Gels</subject><subject>Margarine</subject><subject>monoglyceride</subject><subject>Monoglycerides</subject><subject>Monoglycerides - chemistry</subject><subject>organogel</subject><subject>Peroxides</subject><subject>Peroxides - analysis</subject><subject>Plant Oils - chemistry</subject><subject>storage stability</subject><subject>Sunflower Oil</subject><subject>sunflower wax</subject><subject>Sunflowers</subject><subject>Temperature</subject><subject>Thermal properties</subject><subject>Time Factors</subject><issn>1345-8957</issn><issn>1347-3352</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpd0M2PEyEYBnBiNO6H3jwbEi8edlZgeIfpUTeumqypSTVeTAjDvLQ0dKYLTNb-97LttgcvQODHA3kIecPZNTTAPqzHdI0pcWBQPyPnvJaqqmsQz_drqNoZqDNykdKasbIP6iU5Ew1rRCP5OfmzyHGyeYpIzdDTRTadDz7v6OjorU8rOveBzuPSDOMSQ6I_Im5NxJ4--Lyii2lwYXzASH-bv_uA72OBYWcx-h5fkRfOhISvn-ZL8uv288-br9Xd_Mu3m493lQUOuRKC910t2k7MLCg-484Ip1polGFOOnDIO4uNdQIRJUdljemlgNbybmZR1pfk_SF3G8f7CVPWG58shmAGHKekecuYBGgEFPruP7oepziU32muAGRb3mdFXR2UjWNKEZ3eRr8xcac504-tl1tJH1sv_O1T6NRtsD_hY80FfDqAdcpmiSdgYvY24D6tkVo9DsfU06FdmahxqP8BU9-XNg</recordid><startdate>2015</startdate><enddate>2015</enddate><creator>Öǧütcü, Mustafa</creator><creator>Temizkan, Riza</creator><creator>Arifoǧlu, Nazan</creator><creator>Yılmaz, Emin</creator><general>Japan Oil Chemists' Society</general><general>Japan Science and Technology Agency</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>2015</creationdate><title>Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride</title><author>Öǧütcü, Mustafa ; Temizkan, Riza ; Arifoǧlu, Nazan ; Yılmaz, Emin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c515t-221db328b29c57191fa2f78567a0f4f5fe1bce6cf2eee41e7caad4258c1b9ce43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Binding</topic><topic>Chemical Phenomena</topic><topic>Crystal structure</topic><topic>Drug Stability</topic><topic>Fish</topic><topic>fish oil</topic><topic>Fish Oils - chemistry</topic><topic>Food Storage</topic><topic>Gels</topic><topic>Margarine</topic><topic>monoglyceride</topic><topic>Monoglycerides</topic><topic>Monoglycerides - chemistry</topic><topic>organogel</topic><topic>Peroxides</topic><topic>Peroxides - analysis</topic><topic>Plant Oils - chemistry</topic><topic>storage stability</topic><topic>Sunflower Oil</topic><topic>sunflower wax</topic><topic>Sunflowers</topic><topic>Temperature</topic><topic>Thermal properties</topic><topic>Time Factors</topic><toplevel>online_resources</toplevel><creatorcontrib>Öǧütcü, Mustafa</creatorcontrib><creatorcontrib>Temizkan, Riza</creatorcontrib><creatorcontrib>Arifoǧlu, Nazan</creatorcontrib><creatorcontrib>Yılmaz, Emin</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of Oleo Science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Öǧütcü, Mustafa</au><au>Temizkan, Riza</au><au>Arifoǧlu, Nazan</au><au>Yılmaz, Emin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride</atitle><jtitle>Journal of Oleo Science</jtitle><addtitle>J Oleo Sci</addtitle><date>2015</date><risdate>2015</risdate><volume>64</volume><issue>7</issue><spage>713</spage><epage>720</epage><pages>713-720</pages><issn>1345-8957</issn><eissn>1347-3352</eissn><abstract>The aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20°C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, thermal properties and crystal structures of the organogels were measured. During storage, their textural properties and peroxide values were monitored. The melting temperature of the MG organogels was found similar to that of the CM sample. Otherwise, the melting points of the MG gels were lower than those of the SW gels. Crystal morphology of the CM sample was found similar to MG gels by X-ray measurements. The firmness values of the SW organogels were higher than those of the MG gels. The peroxide values of all gels were within the legal limits.</abstract><cop>Japan</cop><pub>Japan Oil Chemists' Society</pub><pmid>26062641</pmid><doi>10.5650/jos.ess15053</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Binding Chemical Phenomena Crystal structure Drug Stability Fish fish oil Fish Oils - chemistry Food Storage Gels Margarine monoglyceride Monoglycerides Monoglycerides - chemistry organogel Peroxides Peroxides - analysis Plant Oils - chemistry storage stability Sunflower Oil sunflower wax Sunflowers Temperature Thermal properties Time Factors |
| title | Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride |
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