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Novel pumpkin seed oil-based oleogels: Development and physical characterization
LWT - Food Science and Technology ( IF 6.0 ) Pub Date : 2021-07-22 , DOI: 10.1016/j.lwt.2021.112165
Angela Borriello 1 , Paolo Masi 1, 2 , Silvana Cavella 1, 2
Affiliation  

The objective of this research was to develop novel oleogels based on pumpkin seed oil and natural waxes. Crystallization and gelation of 4, 5, 6 and 8 % of beeswax and carnauba wax in pumpkin seed oil were investigated, and their physical properties were evaluated using an oleogel prepared with sunflower oil and beeswax as reference. In order to obtain a complete three-dimensional network, after a cooling stage a setting stage was necessary at 25 °C for no longer than 60 min. Oleogels produced with pumpkin seed oil and beeswax were weaker than those made with sunflower seeds; pumpkin seed oil-based oleogels structured by carnauba wax presented higher viscoelastic properties, retained more oil and were firmer than oleogels based on beeswax. Based on scaling theory, all the oleogels followed a strong-link regime and the fractal dimension of the network (D) was comparable to fats widely used in food production. Therefore, pumpkin seed oil can be used to create novel oleogels.



中文翻译:

新型南瓜籽油基油凝胶:开发和物理表征

本研究的目的是开发基于南瓜籽油和天然蜡的新型油凝胶。研究了南瓜籽油中 4%、5%、6% 和 8% 的蜂蜡和巴西棕榈蜡的结晶和凝胶化,并使用以葵花油和蜂蜡制备的油凝胶为参照物评价了它们的物理性质。为了获得完整的三维网络,在冷却阶段之后,需要在 25°C 下进行不超过 60 分钟的凝固阶段。用南瓜籽油和蜂蜡制成的油凝胶比用葵花籽制成的油凝胶弱;与基于蜂蜡的油凝胶相比,由巴西棕榈蜡构成的南瓜籽油基油凝胶具有更高的粘弹性,保留更多的油并且更坚固。基于标度理论,所有油凝胶都遵循强链接机制,网络 (D) 的分形维数与广泛用于食品生产的脂肪相当。因此,南瓜籽油可用于制造新型油凝胶。

更新日期:2021-07-23
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