PMID- 36724719
OWN - NLM
STAT- MEDLINE
DCOM- 20230306
LR  - 20230306
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 412
DP  - 2023 Jun 30
TI  - Role of the polyphenol content on the structuring behavior of liposoluble 
      gelators in extra virgin olive oil.
PG  - 135572
LID - S0308-8146(23)00188-7 [pii]
LID - 10.1016/j.foodchem.2023.135572 [doi]
AB  - The role of polyphenols in affecting the structural and rheological properties of 
      oleogels was investigated. Polyphenols were selectively removed from extra virgin 
      olive oil (EVOO), and the resulting oils at three different polyphenol levels 
      were gelled by using 10% (w/w) of monoglycerides (MG), rice wax (RW), sunflower 
      wax (SW), and a mixture of beta-sitosterol/gamma-oryzanol (PS). The structural 
      characteristics of oleogels were assessed by visual appearance, rheology, 
      polarized light microscopy, calorimetry, XRD, and FTIR. Polyphenol content 
      differently affected oleogel characteristics depending on network features. While 
      EVOO-polyphenols did not influence PS- and SW-based oleogels, they reinforced MG- 
      and RW-based oleogel network. As polyphenol content increased, the critical 
      stress and melting temperature also increased, concomitantly with changes in 
      crystal morphology. This was attributed to the capacity of polyphenols to form 
      additional junction points in the crystalline network.
CI  - Copyright (c) 2023 Elsevier Ltd. All rights reserved.
FAU - Ciuffarin, Francesco
AU  - Ciuffarin F
AD  - Department of Agricultural, Food, Environmental and Animal Sciences, University 
      of Udine, 33100 Udine, Italy.
FAU - Alongi, Marilisa
AU  - Alongi M
AD  - Department of Agricultural, Food, Environmental and Animal Sciences, University 
      of Udine, 33100 Udine, Italy. Electronic address: marilisa.alongi@uniud.it.
FAU - Peressini, Donatella
AU  - Peressini D
AD  - Department of Agricultural, Food, Environmental and Animal Sciences, University 
      of Udine, 33100 Udine, Italy.
FAU - Barba, Luisa
AU  - Barba L
AD  - Institute of Crystallography, National Council of Research, 34100 Trieste, Italy.
FAU - Lucci, Paolo
AU  - Lucci P
AD  - Department of Agricultural, Food, Environmental and Animal Sciences, University 
      of Udine, 33100 Udine, Italy.
FAU - Calligaris, Sonia
AU  - Calligaris S
AD  - Department of Agricultural, Food, Environmental and Animal Sciences, University 
      of Udine, 33100 Udine, Italy.
LA  - eng
PT  - Journal Article
DEP - 20230125
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Polyphenols)
RN  - 0 (oleogels)
RN  - 0 (Olive Oil)
RN  - 0 (Monoglycerides)
SB  - IM
MH  - Polyphenols
MH  - Olive Oil
MH  - *Asteraceae
MH  - Calorimetry
MH  - *Helianthus
MH  - Monoglycerides
MH  - *Oryza
OTO - NOTNLM
OT  - Extra virgin olive oil
OT  - Oleogel
OT  - Polyphenol
OT  - Structure
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2023/02/02 06:00
MHDA- 2023/03/07 06:00
CRDT- 2023/02/01 18:19
PHST- 2022/09/08 00:00 [received]
PHST- 2022/12/22 00:00 [revised]
PHST- 2023/01/23 00:00 [accepted]
PHST- 2023/02/02 06:00 [pubmed]
PHST- 2023/03/07 06:00 [medline]
PHST- 2023/02/01 18:19 [entrez]
AID - S0308-8146(23)00188-7 [pii]
AID - 10.1016/j.foodchem.2023.135572 [doi]
PST - ppublish
SO  - Food Chem. 2023 Jun 30;412:135572. doi: 10.1016/j.foodchem.2023.135572. Epub 2023 
      Jan 25.