Novel pumpkin seed oil-based oleogels: development and physical characterization

被引：30
作者：
Borriello, Angela [1 ]
Masi, Paolo [1 ,2 ]
Cavella, Silvana [1 ,2 ]
机构：
[1] Univ Naples Federico II, Dept Agr Sci, Via Univ 133, I-80055 Portici, Italy
[2] Univ Naples Federico II, Ctr Food Innovat & Dev Food Ind, Via Univ 100, I-80055 Portici, Italy
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 152卷
关键词：
Natural waxes; Crystallization; Gelation; Fractal dimension; Pumpkin seed oil; RHEOLOGICAL PROPERTIES; NATURAL WAXES; ORGANOGELS; GELATION; BEESWAX; CRYSTALLIZATION; STABILITY; NETWORKS; BEHAVIOR;
D O I：
10.1016/j.lwt.2021.112165
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this research was to develop novel oleogels based on pumpkin seed oil and natural waxes. Crystallization and gelation of 4, 5, 6 and 8 % of beeswax and carnauba wax in pumpkin seed oil were investigated, and their physical properties were evaluated using an oleogel prepared with sunflower oil and beeswax as reference. In order to obtain a complete three-dimensional network, after a cooling stage a setting stage was necessary at 25 degrees C for no longer than 60 min. Oleogels produced with pumpkin seed oil and beeswax were weaker than those made with sunflower seeds; pumpkin seed oil-based oleogels structured by carnauba wax presented higher viscoelastic properties, retained more oil and were firmer than oleogels based on beeswax. Based on scaling theory, all the oleogels followed a strong-link regime and the fractal dimension of the network (D) was comparable to fats widely used in food production. Therefore, pumpkin seed oil can be used to create novel oleogels.
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页数：11
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