Abstract
Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEW and the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SW and short-chain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SW- and BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 °C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 °C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology.
References
C.M. Oomen, M.C. Ocké, E.J. Feskens, M.-A.J. van Erp-Baart, F.J. Kok, D. Kromhout, Lancet 357(9258), 746–751 (2001)
D. Mozaffarian, M.B. Katan, A. Ascherio, M.J. Stampfer, W.C. Willett, N. Engl. J. Med. 354(15), 1601–1613 (2006)
A.G. Marangoni, N. Garti, Edible oleogels: structure and health implications (AOCS Press, Urbana, 2011)
A.R. Patel, N. Cludts, M.D.B. Sintang, A. Lesaffer, K. Dewettinck, Food Funct. 5(11), 2833–2841 (2014)
A.R. Patel, D. Schatteman, W.H. De Vos, K. Dewettinck, RSC Adv. 3(16), 5324–5327 (2013)
A.R. Patel, D. Schatteman, W.H. De Vos, A. Lesaffer, K. Dewettinck, J. Colloid Interface Sci. 411, 114–121 (2013)
H.S. Hwang, S. Kim, M. Singh, J.K. Winkler Moser, S.X. Liu, J. Am. Oil Chem. Soc. 89(4), 639–647 (2012)
L.S.K. Dassanayake, D.R. Kodali, S. Ueno, K. Sato, J. Am. Oil Chem. Soc. 86(12), 1163–1173 (2009)
J.F. Toro-Vazquez, J.A. Morales-Rueda, E. Dibildox-Alvarado, M. Charó-Alonso, M. Alonzo-Macias, M. González-Chávez, J. Am. Oil Chem. Soc. 84(11), 989–1000 (2007)
J. Daniel, R. Rajasekharan, J. Am. Oil Chem. Soc. 80(5), 417–421 (2003)
A.G. Marangoni, J. Am. Oil Chem. Soc. 89(5), 749–780 (2012)
L.S.K. Dassanayake, D.R. Kodali, S. Ueno, K. Sato, J. Oleo Sci. 61(1), 1–9 (2012)
A.I. Blake, A.G. Marangoni, Food Biophysics. 10(4), 456–465 (2015)
A.J. Martins, M.A. Cerqueira, L.H. Fasolin, R.L. Cunha, A.A. Vicente, Food Res. Int. 84, 170–179 (2016)
A.I. Blake, A.G. Marangoni, Food Biophys. 1–13 (2015)
S. Jana, S. Martini, J. Agric. Food Chem. 62(41), 10192–10202 (2014)
D.C. Zulim Botega, A.G. Marangoni, A.K. Smith, H.D. Goff, J. Food Sci. 78(9), C1334–C1339 (2013)
A. Jang, W. Bae, H.-S. Hwang, H.G. Lee, S. Lee, Food Chem. 187, 525–529 (2015)
C.D. Doan, A.R. Patel, I. Tavernier, N. De Clercq, K. Van Raemdonck, D. Van de Walle, C. Delbaere, K. Dewettinck, Eur. J. Lipid Sci. Technol. 118(12), 1903–1914 (2016)
P.E. Kolattukudy, Chemistry and biochemistry of natural waxes (Elsevier Scientific Pub. Co., Amsterdam, 1976)
M. Regert, Organic mass spectrometry in art and archaeology, (2009), p. 97–129
C.D. Doan, C.M. To, M. De Vrieze, et al., Food Chem. 214, 717–725 (2017)
M. Chopin-Doroteo, J.A. Morales-Rueda, E. Dibildox-Alvarado, M.A. Charó-Alonso, A. de la Peña-Gil, J.F. Toro-Vazquez, Food Biophysics. 6(3), 359–376 (2011)
F. Alvarez-Mitre, J. Morales-Rueda, E. Dibildox-Alvarado, M. Charó-Alonso, J. Toro-Vazquez, Food Res. Int. 49(1), 580–587 (2012)
C.D. Doan, D. Van de Walle, K. Dewettinck, A.R. Patel, J. Am. Oil Chem. Soc. 92(6), 801–811 (2015)
D. Johansson, B. Bergenståhl, J. Am. Oil Chem. Soc. 72(8), 911–920 (1995)
S. Martini, C.Y. Tan, S. Jana, J. Food Sci. 80(5), C989–C997 (2015)
A.I. Blake, A.G. Marangoni, J. Am. Oil Chem. Soc. 91(6), 885–903 (2014)
D.J. Abdallah, L. Lu, R.G. Weiss, Chem. Mater. 11(10), 2907–2911 (1999)
J.C.B. Rocha, J.D. Lopes, M.C.N. Mascarenhas, D.B. Arellano, L.M.R. Guerreiro, R.L. da Cunha, Food Res. Int. 50(1), 318–323 (2013)
A.I. Blake, A.G. Marangoni, Food Struct. 3, 30–34 (2015)
T. Chambers, I. Ritchie, M.A. Booth, New Phytol. 77(1), 43–49 (1976)
K. Koch, H.-J. Ensikat, Micron 39(7), 759–772 (2008)
H. Ensikat, M. Boese, W. Mader, W. Barthlott, K. Koch, Chem. Phys. Lipids 144(1), 45–59 (2006)
K. Larsson, K. Larsson, Lipids: molecular organization, physical functions and technical applications (Oily Press, Dundee, 1994)
A. Patel, M. Babaahmadifooladi, A. Lesaffer, K. Dewettinck, J. Agric. Food Chem. 63(19), 4862–4869 (2015)
R. Wang, X.-Y. Liu, J. Xiong, J. Li, J. Phys. Chem. B 110(14), 7275–7280 (2006)
G. Mazzanti, S.E. Guthrie, E.B. Sirota, A.G. Marangoni, S.H. Idziak, Cryst. Growth Des. 3(5), 721–725 (2003)
A.P.B. Ribeiro, M.H. Masuchi, E.K. Miyasaki, et al., J. Food Sci. Technol. 52(7), 3925–3946 (2015)
Acknowledgements
This research has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Authors want to thank Dr. Ashok R. Patel for his scientific inputs. Vandemoortele is recognized for its financial help in the acquisition of the Leica polarized light microscope and the scientific input. Hercules foundation is recognized for its financial support in the acquisition of the scanning electron microscope JEOL JSM-7100F equipped with cryo-transfer system Quorum PP3000T (grant number AUGE-09-029).
Author information
Authors and Affiliations
Corresponding authors
Additional information
Highlights
• High-melting sunflower wax (mainly long-chain wax esters) and low-melting berry wax (mainly short-chain fatty acids) were compared.
• Wax esters contribute to platelet crystals in sunflower wax oleogel.
• Short-chain fatty acids give rise to tiny microplatelet crystals in berry wax oleogel.
• Polymorphic transition appears in both sunflower wax and berry wax oleogels during storage at 5 °C.
• Re-organization in molecular structure of berry wax oleogel results in a stronger gelation over 4 weeks at 5 °C.
Electronic supplementary material
ESM 1
(DOCX 225 kb)
Rights and permissions
About this article
Cite this article
Doan, C.D., Tavernier, I., Sintang, M.D.B. et al. Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax. Food Biophysics 12, 97–108 (2017). https://doi.org/10.1007/s11483-016-9467-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-016-9467-y