Structure and thermal properties of β‐sitosterol‐beeswax‐sunflower oleogels. (25th September 2019)

• Record Type: Journal Article
• Authors: Pang, Min; Wang, Xiuxiu; Cao, Lili; Shi, Zhaojuan; Lei, Zheng; Jiang, Shaotong
• Is Part Of: International journal of food science & technology. Volume 55:Number 5(2020)
• Page Start: 1900
• Page End: 1908
• Publication Date: 2019-09-25
• Subjects: β‐Sitosterol‐beeswax‐sunflower oleogels -- Crystalline behaviour -- functional edible oil -- lipid‐based food -- thermal properties; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14370
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: 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. Abstract : Functional oleogels prepared from sterol and beeswax in sunflower oil.