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Structure and thermal properties of β-sitosterol-beeswax-sunflower oleogels |
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| Authors: | Min Pang Xiuxiu Wang Lili Cao Zhaojuan Shi Zheng Lei Shaotong Jiang |
| Affiliation: | 1. School of Food and Bioengineering, Hefei University of Technology, Hefei, 230009 China;2. School of Food and Bioengineering, Hefei University of Technology, Hefei, 230009 China
Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, 230009 China |
| Abstract: | 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. |
| Keywords: | β-Sitosterol-beeswax-sunflower oleogels Crystalline behaviour functional edible oil lipid-based food thermal properties |