PMID- 34287323
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20210724
IS  - 2310-2861 (Electronic)
IS  - 2310-2861 (Linking)
VI  - 7
IP  - 3
DP  - 2021 Jul 15
TI  - Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin 
      Spices with Sunflower Wax.
LID - 10.3390/gels7030095 [doi]
LID - 95
AB  - This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched 
      with thyme and cumin spices with sunflower wax (SW) organogelator. Common 
      physico-chemical, structural, thermal, and rheological analyses were completed. 
      Furthermore, aromatic volatiles composition, sensory descriptive analysis, and 
      consumer tests were provided. Results indicated that spice addition does not 
      interfere with gel formation, stability, and gelation time. The oleogels' color 
      values were affected by the color of the VOO and the spices. The free fatty 
      acidity and peroxide values were within the acceptable limits for virgin olive 
      oils. There were beta' crystal polymorphs, and melting peak temperatures were around 
      62  degrees C. Rheological analyses proved that the oleogels were fairly stable under 
      moderate frequencies, maintained their gelled state until around 52  degrees C, and 
      recovered their shear induced structural loss after force cessation. There were 
      22 aromatic volatiles quantified in the samples, which originated from the VOO 
      and spices used as ingredients. A trained panel defined the samples using 13 
      sensory descriptors. Consumer tests proved that the new oleogels were liked by 
      consumers. Overall, this study provided information and the possibility of 
      spice-enriched and spreadable VOO oleogels to enhance per capita consumption of 
      olive oils with new consumption habits.
FAU - Yilmaz, Emin
AU  - Yilmaz E
AUID- ORCID: 0000-0003-1527-5042
AD  - Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart 
      University, 17020 Canakkale, Turkey.
FAU - Demirci, Sahin
AU  - Demirci S
AD  - Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart 
      University, 17020 Canakkale, Turkey.
LA  - eng
PT  - Journal Article
DEP - 20210715
PL  - Switzerland
TA  - Gels
JT  - Gels (Basel, Switzerland)
JID - 101696925
PMC - PMC8293085
OTO - NOTNLM
OT  - cumin
OT  - oleogel
OT  - sensory
OT  - sunflower wax
OT  - thyme
OT  - virgin olive oil
COIS- The authors declare no conflict of interest.
EDAT- 2021/07/22 06:00
MHDA- 2021/07/22 06:01
PMCR- 2021/07/15
CRDT- 2021/07/21 12:49
PHST- 2021/05/29 00:00 [received]
PHST- 2021/07/08 00:00 [revised]
PHST- 2021/07/13 00:00 [accepted]
PHST- 2021/07/21 12:49 [entrez]
PHST- 2021/07/22 06:00 [pubmed]
PHST- 2021/07/22 06:01 [medline]
PHST- 2021/07/15 00:00 [pmc-release]
AID - gels7030095 [pii]
AID - gels-07-00095 [pii]
AID - 10.3390/gels7030095 [doi]
PST - epublish
SO  - Gels. 2021 Jul 15;7(3):95. doi: 10.3390/gels7030095.