PMID- 38534613
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240329
IS  - 2310-2861 (Electronic)
IS  - 2310-2861 (Linking)
VI  - 10
IP  - 3
DP  - 2024 Mar 13
TI  - Microstructure, Physical Properties, and Oxidative Stability of Olive Oil 
      Oleogels Composed of Sunflower Wax and Monoglycerides.
LID - 10.3390/gels10030195 [doi]
LID - 195
AB  - The utilization of natural waxes to form oleogels has emerged as a new and 
      efficient technique for structuring liquid edible oil into solid-like structures 
      for diverse food applications. The objective of this study was to investigate the 
      interaction between sunflower wax (SW) and monoglycerides (MGs) in olive oil 
      oleogels and assess their physical characteristics and storage stability. To 
      achieve this, pure SW and a combination of SW with MGs in a 1:1 ratio were 
      examined within a total concentration range of 6-12% w/w. The formed oleogels 
      were characterized based on their microstructure, melting and crystallization 
      properties, textural characteristics, and oxidative stability during storage. All 
      the oleogels were self-standing, and, as the concentration increased, the 
      hardness of the oleogels also increased. The crystals of SW oleogels were long 
      needle-like, while the combination of SW and MGs led to the formation of crystal 
      aggregates and rosette-like crystals. Differential scanning calorimetry and FTIR 
      showed that the addition of MGs led to different crystal structures. The 
      oxidation results revealed that oleogels had low peroxide and TBARS values 
      throughout the 28-day storage period. These results provide useful insights about 
      the utilization of SW and MGs oleogels for potential applications in the food 
      industry.
FAU - Dimakopoulou-Papazoglou, Dafni
AU  - Dimakopoulou-Papazoglou D
AUID- ORCID: 0000-0001-8983-0577
AD  - Department of Food Science and Technology, School of Agriculture, Faculty of 
      Agriculture, Forestry and Natural Environment, Aristotle University of 
      Thessaloniki, 54124 Thessaloniki, Greece.
FAU - Zampouni, Konstantina
AU  - Zampouni K
AUID- ORCID: 0000-0001-8986-1840
AD  - Department of Food Science and Technology, School of Agriculture, Faculty of 
      Agriculture, Forestry and Natural Environment, Aristotle University of 
      Thessaloniki, 54124 Thessaloniki, Greece.
FAU - Prodromidis, Prodromos
AU  - Prodromidis P
AD  - Department of Food Science and Technology, School of Agriculture, Faculty of 
      Agriculture, Forestry and Natural Environment, Aristotle University of 
      Thessaloniki, 54124 Thessaloniki, Greece.
FAU - Moschakis, Thomas
AU  - Moschakis T
AUID- ORCID: 0000-0003-1401-1352
AD  - Department of Food Science and Technology, School of Agriculture, Faculty of 
      Agriculture, Forestry and Natural Environment, Aristotle University of 
      Thessaloniki, 54124 Thessaloniki, Greece.
FAU - Katsanidis, Eugenios
AU  - Katsanidis E
AUID- ORCID: 0000-0003-4728-2650
AD  - Department of Food Science and Technology, School of Agriculture, Faculty of 
      Agriculture, Forestry and Natural Environment, Aristotle University of 
      Thessaloniki, 54124 Thessaloniki, Greece.
LA  - eng
GR  - 3601/Hellenic Foundation for Research and Innovation/
PT  - Journal Article
DEP - 20240313
PL  - Switzerland
TA  - Gels
JT  - Gels (Basel, Switzerland)
JID - 101696925
PMC - PMC10969988
OTO - NOTNLM
OT  - FTIR
OT  - crystallization
OT  - lipid structuring
OT  - oleogels
OT  - storage
OT  - sunflower wax
COIS- The authors declare no conflicts of interest.
EDAT- 2024/03/27 12:49
MHDA- 2024/03/27 12:50
PMCR- 2024/03/13
CRDT- 2024/03/27 09:26
PHST- 2024/02/14 00:00 [received]
PHST- 2024/03/08 00:00 [revised]
PHST- 2024/03/11 00:00 [accepted]
PHST- 2024/03/27 12:50 [medline]
PHST- 2024/03/27 12:49 [pubmed]
PHST- 2024/03/27 09:26 [entrez]
PHST- 2024/03/13 00:00 [pmc-release]
AID - gels10030195 [pii]
AID - gels-10-00195 [pii]
AID - 10.3390/gels10030195 [doi]
PST - epublish
SO  - Gels. 2024 Mar 13;10(3):195. doi: 10.3390/gels10030195.