To be able to tailor and optimize the physical properties of oleogels for various food applications, more information is needed to understand how different gelators interact. Therefore, the objectives of this study were to evaluate the interactions between binary mixtures of beeswax (BW), candelilla wax (CLW), and sunflower wax (SFW) in pure form as well as in 5% wax oleogels made with soybean oil, in terms of their crystallization and melting properties, crystal morphology, solid fat content, and gel firmness. CLW:BW mixtures had eutectic melting properties, and oleogels from these mixtures with 40:60 to 90:10 CLW:BW were firmer compared to oleogels made with one wax. The main components in SFW and BW appeared to cocrystallize or crystallize at the same temperature, but nonlinear changes in melting point and solid fat content profile of oleogels prepared with the mixed waxes indicated that SFW dominated oleogel formation. In addition, oleogels prepared with mixtures of SFW and BW had lower firmness compared to oleogels prepared with one wax, indicating an incompatibility between the two waxes. The main wax components in SFW and CLW never cocrystallized, and low levels of CLW appeared to prevent SFW from forming a crystalline platelet network. This resulted in low firmness of oleogels made from mixtures of 90:10 to 60:40 SFW:CLW compared to oleogels prepared with one wax. However, the firmest oleogels of all mixtures were made from 10:90 SFW:CLW. Changes in gel firmness and melting properties with mixed wax oleogels were likely to be due to changes observed in the crystal size and morphology. In addition, the firmest gels were shown to result from mixtures that were predicted to have >40% hydrocarbon content, and a high hydrocarbon to wax ester ratio, but minor components such as free fatty acids and fatty alcohols may have also influenced firmness. 相似文献
The effects of conjugation between protein (soybean or peanut protein isolates) and polysaccharides (dextran or gum acacia) with different glycation time (0–32 hours) on the physical properties of emulsion-based edible films containing beeswax as dispersed phase were studied. Both the reaction time and type of polymers significantly (P < 0.05) affected the emulsifying properties of conjugates. Pearson's correlation analysis showed that the emulsifying activity index (EAI), emulsifying stability index (ESI), and droplet size of emulsions were in strong correlation with the physical properties of films, such as whiteness index, transparency, water vapor permeability, surface hydrophobicity, thermal stability, and mechanical properties. Furthermore, even though glycation could significantly (P < 0.05) affect intermolecular interactions between polymers in films, there was no strong correlation between the intermolecular interactions and the physical properties of films. Therefore, the emulsifying properties of conjugates are essential for preparing emulsion-based edible films. 相似文献
Oleogels have been studied in the past decade due to their potential to replace saturated fat in foods. Oleogelators have been mostly studied alone or in binary systems. Sometimes a single oleogelator cannot achieve all the technological properties necessary for a specific food application. Thus, the aim of this work was to investigate the interaction between candelilla wax (CLX), monoacylglycerols (MAG), and a fully hydrogenated oil (hardfat [HF]) in soybean and high‐oleic sunflower oils and to evaluate their physical properties. The concentration of the total oleogelator was between 5% and 10%, from pure CLX (5%), sample OP, up to many combinations of MAG, HF, and CLX samples O1, O2, O3, O4, O5, and O6. Samples were evaluated according to their microstructure, melting properties, rheological behavior, hardness, oil‐binding capacity (OBC), and thermal stability. Results showed that the addition of MAG and HF to CLX created a softer gel but improved its rheological properties. Changes in the physical properties were related to the various proportions of CLX, MAG, and HF rather than the overall concentration of structuring agents. For example, for a total concentration of 5% of the structuring agent, a decrease in the CLX concentration from 5% to 3% and the addition of HF and MAG resulted in a softer crystalline network. Increasing the overall concentration of oleogelators by increasing the amount of HF and/or MAG and maintaining the concentration of the CLX constant did not improve the hardness of the gel. This study showed that at least 3% of CLX must be added to the system to obtain a semisolid material independently of the amount of MAG and/or HF added. 相似文献
The water vapor (WVP) and oxygen (O2P) permeabilities of beeswax (BW), candelilla wax (CnW), carnauba wax (CrW) and microcrystalline wax (MW), formed as freestanding
films, were determined. CnW and CrW both had small values for O2P (0.29 and 0.26 g·m−1·sec−1·Pa−1 × 10−14, respectively), which are less than half the value for high-density polyethylene and about a decade greater than the value
for polyethylene terephthalate. O2P values for BW and MW were about 6−9× greater than those of CnW and CrW. WVP of CnW was 0.18 g·m−1·sec−1·Pa−1 × 10−12, which is about one-half the value for CrW and MW and about one-third the value for BW. The WVP of CnW was somewhat less
than that of polypropylene and somewhat greater than that of high-density polyethylene. Differences in permeabilities among
the wax films are attributed mainly to differences in chemical composition and crystal type as determined by X-ray diffraction. 相似文献
The increase in consumer demand for more sustainable packaging materials represents an opportunity for biopolymers utilization as an alternative to reduce the environmental impact of plastics. Cellulose (C) and chitosan (CH) are attractive biopolymers for film production due to their high abundance, biodegradability and low toxicity. The objective of this work was to incorporate cellulose nanocrystals (NC) and C extracted from corn cobs in films added with chitosan and to evaluate their properties and biodegradability. The physicochemical (water vapor barrier, moisture content, water solubility and color) and mechanical properties of the films were evaluated. Component interactions using Fourier-transform infrared (FTIR) spectroscopy, surface topography by means of atomic force microscopy (AFM), biodegradability utilizing a fungal mixture and compostability by burying film discs in compost were also determined. The C-NC-CH compared to C-CH films presented a lower moisture content (17.19 ± 1.11% and 20.07 ± 1.01%; w/w, respectively) and water vapor permeability (g m−1 s−1 Pa−1 × 10−12: 1.05 ± 0.15 and 1.57 ± 0.10; w/w, respectively) associated with the NC addition. Significantly high roughness (Rq = 4.90 ± 0.98 nm) was observed in films added to NC, suggesting a decreased homogeneity. The biodegradability test showed larger fungal growth on C-CH films than on CH films (>60% and <10%, respectively) due to the antifungal properties of CH. C extracted from corn cobs resulted in a good option as an alternative packaging material, while the use of NC improved the luminosity and water barrier properties of C-CH films, promoting strong interactions due to hydrogen bonds. 相似文献
Use of oleogels prepared from hydrocolloids has recently gained considerable attention as an alternative for trans and saturated fats. Lately, pulse proteins such as faba bean protein and pea protein have been successfully used to prepare oleogels using a foam-templated approach. Although the pulse proteins are healthy oleogelators, high oil loss and low quality of cake baked using pulse protein-stabilized oleogels due to its poor rheological properties challenged its use. The present study explored whether the addition of small amount of high-melting monoglyceride (MAG) or candelilla wax (CW) can be used to improve the oil binding capacity, rheological properties, and baking qualities of pulse protein-stabilized oleogels composed of 5% faba bean or pea protein concentrate with 0.25% xanthan gum foams. Different concentrations (0.5–3%) of MAG or CW were dissolved in canola oil at 80 °C, followed by addition into the freeze-dried protein-polysaccharide foams (pH 7) and quickly transferred to a refrigerator to facilitate the formation of oleogels. The crystallized additives were found to be reinforcing the protein foam network in the oleogels. With increase in concentration of CW and MAG, the oil binding capacity, firmness, cohesiveness, and storage moduli of the oleogels were increased. Oleogels with and without MAG or CW were then characterized and tested for their performance as a shortening replacer in model baked cakes. Findings showed improved textural properties of cake upon addition of MAG in the foam-templated oleogels, however, compared to the shortening, negative effect on cake hardness and chewiness was still observed with the oleogels. 相似文献
In the present study, the oleogel preparation with hydroxypropyl methylcellulose (HPMC) (0–2 g/100 g), sodium caseinate (CN) (0–4 g/100 g), beeswax (0–5 g/100 g), and oleogelation method (foam and emulsion template) was optimized using response surface methodology (RSM) to attain the desirable oil retaining ability, rheological, and textural characteristics. For all the chosen responses, the quadratic model was the best-fitting model with a determination coefficient of R2 > 0.91. Results exhibited that the HPMC and CN concentrations were the most influential tested factors on the oil binding capacity, textural, and rheological characteristics of the oleogels due to the formation of more complex and strong network. There was a significant improvement in oil binding capacity and structure recovery of samples by beeswax addition. To produce oleogel similar to industrial shortening, the optimization method was done based on maximum oil binding capacity and thixotropic recovery and other responses were chosen equal to those of shortening values (ɳa = 330 Pa.s, G′ = 276,543 Pa, A value = 164,308 Pa s rad−1, and firmness = 44.99 g). As regards the optimized level of structuring agents and responses (ɳa = 317 and 329 Pa.s, G′ = 249,782 and 260,997 Pa, A value = 180,022 and 180,373 Pa s rad−1, and firmness = 44.37 and 36.98 g corresponding to Optimization 1 and Optimization 2, respectively), fabrication of oleogels with at least 90 g/100 g trans-free and low saturated oil and attributes close to industrial shortening is possible. 相似文献
Films produced from colloidal and nanomaterial dispersions such as aqueous cellulose nanocrystal (CNC) dispersions tend to crack above a critical cracking thickness; this issue limits the ability to produce flow‐aligned CNC films at thicknesses above ≈50 μm. This research explores the effects of adding polyethylene oxide (PEO), flocculation with hydrochloric acid (HCl), and the combination of both methods on film cracking, mechanical properties, and mechanical anisotropy. Most research on CNC polymer composites focuses on composites where the polymer is the majority component. To the authors' knowledge there has been only one investigation of CNC films' mechanical anisotropy and no studies of using HCl flocculation to flocculate CNC dispersions prior to shear casting. PEO addition significantly reduces Young's modulus, tensile strength, and toughness, but enhances the Young's modulus anisotropy. Flocculation results in little property deterioration but nearly eliminates mechanical anisotropy. The combination of both techniques results in similar properties as flocculation alone. These findings highlight the trade‐offs between these two approaches and can be used to help guide further research on obtaining robust shear cast CNC films over a range of thicknesses.