Malvano Francesca, Albanese Donatella, Cinquanta Luciano, Liparoti Sara, Marra Francesco
Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy.
Department of Agricultural, Food and Forest Sciences, University of Palermo, 90121 Palermo, Italy.
Gels. 2024 Mar 22;10(4):214. doi: 10.3390/gels10040214.
With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability.
为了生产具有高不饱和脂肪酸含量的固体脂肪，对以橄榄油和花生油为基础、以不同浓度的蜂蜡（BW）和单硬脂酸甘油酯（GMS）作为油凝胶剂的油凝胶进行了研究和比较。BW和GMS的临界油凝胶剂浓度均为3%。所制备的基于GMS的油凝胶的热性能表明其具有多晶型结构，这通过两个放热峰和吸热峰的存在得到了证实。所有制备的油凝胶释放的油均少于4%，突出了它们高的油结合能力。油凝胶的形态学评估显示，基于BW的油凝胶呈现片状晶体，其横截面长度为50μm，而基于GMS的油凝胶则呈现不规则的针状晶体簇，且直径更大。基于BW的油凝胶的固体脂肪含量在1.16%至2.27%之间，在37℃时未发现固体脂肪含量。基于GMS的油凝胶在25℃时的固体脂肪含量（SFC）略高，范围为1.58%至2.97%，在37℃时为1.00%至1.75%。与基于BW的油凝胶相比，基于GMS的橄榄油基油凝胶表现出更高的硬度。橄榄油/GMS基油凝胶中更强的结构网络为氧化剂提供了真正的物理屏障，表现出高氧化稳定性。
