Organogelation Capacity of Epicuticular and Cuticular Waxes from Flax and Wheat Straws |
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Authors: | Diego Canizares Paul Angers Cristina Ratti |
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Affiliation: | 1. Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC, G1V 0A6 Canada;2. Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC, G1V 0A6 Canada
Department of Soils Science and Agri-Food Engineering, Laval University, Quebec, QC, G1V 0A6 Canada |
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Abstract: | Valorization of the agri-food industry by-products could contribute to curb issues related to food security and environmental problems. Flax and wheat seeds are major products of this industry, but their production is associated with tons of straws that can be valorized for their cuticular and epicuticular waxes. We aimed to determine the organogelation capacity of epicuticular waxes in comparison to cuticular waxes from both flax and wheat straws. Epicuticular waxes from flax and wheat straws have structured canola oil at 2% and 4% (w/w), respectively, whereas cuticular waxes from flax and wheat straws required critical concentrations of 4% and 5% (w/w), respectively. Characterization of the organogelation capacity (onset of crystallization temperature, temperature of phase transition, crystal morphology, solid fat, crystalline structure, and oil binding capacity) was also carried out. The high onset of crystallization temperature (38.1 ± 1.2°C), the phase transition at high temperature (38 ± 1.5°C), and capacity to structure canola oil at low concentration showed that epicuticular wax from flax straw is a promisor fat substitute, presenting organogelation properties comparable to the best results obtained in the literature for other vegetal waxes. |
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Keywords: | Organogelation capacity Epicuticular waxes Cuticular waxes Oil structuration Fat substitute Crystallization |
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