Abstract
This study aimed to prepare and characterize oleogels and emulgels with glycerol monooleate (GMO): cholesterol gelator system. Oleogels, including 5 and 10% of each gelator were prepared. Emulgels with the same organogelator mixture concentrations, and 10 and 20% water phase were also prepared successfully. The gelation time decreased as the added gelator mixture and water concentrations increased. All samples had significant oil binding capacity and creamish-white colors. The oleogels melted just below body temperature, while emulgels melted around body temperature as determined by differential scanning calorimetry. The samples’ crystalline networks were observed with the X-ray diffraction analysis and displayed β and β′ polymorphic type crystals. Rheological measurements revealed that as gelator mixture concentration increased, gel strength enhanced, but in the emulgels, the gel strength decreased significantly as added water content increased. All oleogels and emulgels showed time-dependent thixotropic recovery ability. Temperature ramp tests indicated that the oleogels were stable up to 28 °C, but the emulgels kept their gelled consistency up to 70 °C. Overall, the common properties of these new oleogel and emulgels were provided. Future studies for some applications are foreseen.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Amar-Yuli I, Libster D, Aserin A, Garti N (2009) Solubilization of food bioactives within lyotropic liquid crystalline mesophases. Curr OpCollInter Sci 14:21–32. https://doi.org/10.1016/j.cocis.2008.02.001
Anonymous (2019) X-Ray Powder Diffractometry. https://lipidlibrary.aocs.org. Accessed 15 November 2019
AOCS (1998) Official methods and recommended practices Vol I and II. American Oil Chemists’ Society (4h ed.)
AOCS (2012) AOCS Official Method Cj 2-95. X-ray diffraction analysis of fats. Official Methods and Recommended Practices of the AOCS, 6th Ed. 2011–2012 Methods and Additions and Revisions
Buerkle LE, Rowan SJ (2012) Supramolecular gels formed from multi-component low molecular weight species. ChemSoc Rev 41:6089–6102. https://doi.org/10.1039/c2cs35106d
Cegla-Nemirovsky Y, Aserin A, Garti N (2015) Oleogels from glycerol-based lyotropic liquid crystals: phase diagrams and structural characterization. J Amer Oil Chem Soc 92:439–447. https://doi.org/10.1007/s11746-015-2594-7
Co ED, Marangoni AG (2012) Organogels: an alternative edible oil-structuring method. J Amer Oil Chem Soc 89:749–780. https://doi.org/10.1007/s11746-012-2049-3
Fan Y, Yang Z, Zhang X, Cao X (2013) New cholesterol-based gelator with orotate unit. SupramolChem 25(7):441–445. https://doi.org/10.1080/10610278.2013.792343
Geiger HC, Lamson M, Galka DJ (2013) Synthesis and spectroscopic characterization of chiral biphenyl-cholesterol gels. Langmuir 30:13979–13986. https://doi.org/10.1021/la503954b
Kris-Etherton PM, Krauss RM (2020) Public health guidelines should recommend reducing saturated fat consumption as much as possible: YES. Am J Clin Nutr 112:13–18. https://doi.org/10.1093/ajcn/nqaa110
Kulkarni CV, Wachter W, Iglesias-salto G, Engelskirchen S, Ahualli S (2011) Monoolein: a magic lipid? Phys ChemChem Phys 13:3004–3021. https://doi.org/10.1039/c0cp01539c
Li S, Parish EJ (1997) The chemistry of waxes and sterols. In: Akoh CC, Min DB (eds) Food lipids: chemistry, nutrition, and biotechnology. Marcel Dekker, New York, pp 89–114
Marangoni AG, van Duynhoven JPM, Acevedo NC, Nicholson RA, Patel AR (2020) Advances in our understanding of the structure and functionality of edible fats and fat mimetics. Soft Matt 16:289–306. https://doi.org/10.1039/c9sm01704f
Martins AJ, Vicente AA, Cunha RL, Cerqueira MA (2018) Edible oleogels: an opportunity for fat replacement in foods. Food Func 9:758–773. https://doi.org/10.1039/c7fo01641g
Mezger TG (2014) Applied rheology. Anton Paar GmbH, Austria
Milak S, Zimmer A (2015) Glycerol monooleate liquid crystalline phases used in drug delivery systems. Int J Pharm 478:569–587. https://doi.org/10.1016/j.ijpharm.2014.11.072
Minitab (2010) Minitab Statistical Software (Version 16.1). Minitab, Inc., State College, Pennsylvania, US
Pakseresht S, Tehrani MM (2020) Advances in multi-component supramolecular oleogels- a review. Food Rev Intdoi. https://doi.org/10.1080/87559129.2020.1742153
Patel AR (2016) Understanding the oil-gelling properties of natural waxes. INFORM 27(5):17–20. https://doi.org/10.21748/inform.06.2016.17
Patel AR (2017) A colloidal gel perspective for understanding oleogelation. Curr Op Food Sci 15:1–7. https://doi.org/10.1016/j.cofs.2017.02.013
Patel AR (2018) Oil structuring: concepts, overview and future perspectives. In: Patel AR (ed) Edible oil structuring: concept, methods and applications. Royal SocChem, Chambridge, pp 3–21
Patel AR, Dewettinck K (2016) Edible oil structuring: an overview and recent updates. Food Func 7:20–29. https://doi.org/10.1039/C5FO01006C
Sagiri SS, Samateh M, John G (2018) Biobased molecular structuring agents. In: Patel AR (ed) Edible oil structuring: concept, methods and applications. Royal SocChem, Chambridge, pp 25–52
Singh A, Auzanneau FI, Rogers MA (2017) Advances in edible oleogel technology—a decade in review. Food Res Int 97:307–317. https://doi.org/10.1016/j.foodres.2017.04.022
Sintang MDB, Rimaux T, Van de Walle D, Dewettinck K, Patel AR (2017) Oil structuring properties of monoglycerides and phytosterols mixtures. Eur J Lipid Sci Technol 119:1500517. https://doi.org/10.1002/ejlt.201500517
Stahl MA, Buscato MHM, Grimaldi R (2017) Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics. J Food Sci Technol 54:3391–3403. https://doi.org/10.1007/s13197-017-2780-8
Truong T, Prakash S, Bhandari B (2019) Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels. Food Chem 285:86–93. https://doi.org/10.1016/j.foodchem.2019.01.134
Yang H-K, Wang X-M, Liu L-L, Shi H-X (2019) Design and gelation behaviors of cholesterolbased derivatives as organogelators: an investigation of the correlation between molecular structures and gelation behaviors. New J Chem 43:3366–3373. https://doi.org/10.1039/c8nj02899k
Yılmaz E, Öğütcü M, Güneser O (2015) Influence of storage on physico-chemical and volatile features of enriched and aromatized wax organogels. J Amer Oil Chem Soc 92:1429–1443. https://doi.org/10.1007/s11746-015-2719-z
Acknowledgements
This research is funded by the Scientific and Technological Council of Turkey (TÜBİTAK) with the research Project No: 217O094. We gratefully thank for the support.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Keskin Uslu, E., Yılmaz, E. Preparation and characterization of oleogels and emulgels with glycerol monooleate–cholesterol mixtures. Chem. Pap. 75, 2075–2085 (2021). https://doi.org/10.1007/s11696-020-01468-9
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11696-020-01468-9