Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel

YILMAZ E., KESKİN USLU E., Oz C.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, cilt.98, sa.6, ss.643-655, 2021 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Sayı: 6
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1002/aocs.12490
  • Dergi Adı: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Business Source Elite, Business Source Premier, CAB Abstracts, Chemical Abstracts Core, Chimica, Compendex, Computer & Applied Sciences, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.643-655
  • Anahtar Kelimeler: Tea wax, Rapeseed wax, Orange peel wax, Oleogel, Characterization, Sensory, CANDELILLA WAX, CRYSTALLIZATION, ORGANOGELS, OIL, BEHAVIOR, FATS
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

This study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties with sunflower wax oleogel (SWO). Since the literature lacks most of these new oleogels, the gained information would be valuable. The wax oleogels were analyzed for their main physicochemical, thermal, structural, rheological, and sensory properties. The minimum gelation concentrations (C*) ranged from 1.0% (SWO) to 25% (RWO), with gelation times of 0.3-205 min, respectively. While polarized light microscopy images showed large crystal aggregates, X-ray diffraction patterns proved the presence of beta ' polymorph crystals and some amorphous solids. Rheological analyses indicated that the samples had a weak-gel structure, and were stable until around 30-70 degrees C temperatures. Further, the oleogel samples showed a thixotropic rheological behavior with force-related recovery at 10 degrees C. Quantitative sensory descriptive analysis (QDA) proved that there were some differences among the samples for sensory hardness, spreadability, liquefaction, rancid, waxy, and cooling attributes. Also, tea aroma in TWO, bitterness in OWO, and rose aroma in RsWO were quite dominant. In conclusion, RWO and OWO seemed unsuitable for food applications due to very high C* and bitterness, while RsWO and BWO could be used in food formulations.