TY - JOUR
T1 - Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils
AU - Principato, Laura
AU - Carullo, Daniele
AU - Bassani, Andrea
AU - Gruppi, Alice
AU - Duserm Garrido, Guillermo
AU - Dordoni, Roberta
AU - Spigno, Giorgia
PY - 2021
Y1 - 2021
N2 - In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 ◦C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G’ > G”, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a
partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.
AB - In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 ◦C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G’ > G”, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a
partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.
KW - food rheology
KW - oleogelation
KW - food rheology
KW - oleogelation
UR - http://hdl.handle.net/10807/204687
U2 - 10.3390/foods10123072
DO - 10.3390/foods10123072
M3 - Article
SN - 2304-8158
VL - 2021
SP - N/A-N/A
JO - Foods
JF - Foods
ER -