Exploitation of high-intensity ultrasound to modify the structure of olive oil organogel containing propolis wax |
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| Authors: | Mahvash Sharifi Sayed Amir Hossein Goli Goly Fayaz |
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| Affiliation: | 1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156 83111 Iran;2. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy |
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| Abstract: | In this research, the effect of high-intensity ultrasound (HIU) on physico-chemical properties of olive oil organogel containing propolis wax was studied. The experiment was accomplished by response surface method (RSM) in different ultrasonic power levels, ultrasonic times and cooling temperatures. Regarding to maximum firmness and minimum oil migration, 300 W ultrasonic power, 5 °C cooling temperature and 120 s ultrasonic time were introduced as the optimum HIU condition. Optimised HIU-organogel was characterised in comparison to control. Results showed that HIU induced nucleation by creating small crystals led to form a strong network with high oil binding capacity. DSC analysis confirmed nucleation by high enthalpy for HIU-organogel. XRD pattern revealed no polymorphism transformation. However, a slight increasing of peroxide value was observed for HIU-modified organogel. These findings indicated that HIU could be a possible modification tool to produce appropriate organogel for food application such as margarine and shortening. |
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| Keywords: | Crystallization firmness high-intensity ultrasound oil migration organogel propolis wax X-ray diffraction |
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