Structure and thermal properties of β‐sitosterol‐beeswax‐sunflower oleogels
| Autor: | Lili Cao, Zhaojuan Shi, Shaotong Jiang, Zheng Lei, Xiuxiu Wang, Min Pang |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
food.ingredient Materials science 030309 nutrition & dietetics Needle Shape Sunflower oil Enthalpy Analytical chemistry 04 agricultural and veterinary sciences 040401 food science Sunflower Industrial and Manufacturing Engineering Beeswax Ftir spectra 03 medical and health sciences 0404 agricultural biotechnology food visual_art Thermal visual_art.visual_art_medium Food Science |
| Zdroj: | International Journal of Food Science & Technology. 55:1900-1908 |
| ISSN: | 1365-2621 0950-5423 |
| DOI: | 10.1111/ijfs.14370 |
| Popis: | Oleogels of β‐sitosterol (Sit) and beeswax (BW) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at concentrations of 10 g per 100 g and 20 g per 100 g oil to prepare oleogels (Sit/BW/SFO). Structural and thermal properties were characterised and results showed that the hardness and enthalpy of oleogels were affected by the amount of β‐sitosterol and beeswax in the oleogelator combination (Sit/BW, w/w). Oleogels with beeswax as the only oleogelator (Sit0/BW10) had the highest hardness and maximum enthalpy change. Gel network form was influenced by the crystalline behaviour of the oleogelator, and Sit0/BW10‐oleogel was densely packed, spherical and white while Sit10/BW0‐oleogel displayed a needle shape. X‐ray diffraction patterns showed that the oleogel width of the crystals and D‐spacing increased with increasing amounts of β‐sitosterol and the FTIR spectra revealed that oleogels formed via non‐covalent bonding and may be stabilised with physical entanglements. |
| Databáze: | OpenAIRE |
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