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Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents

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Abstract

The aim of this study was to investigate the utilization of clove bud oil as fat-soluble antioxidants for retarding lipid oxidation in organogels by structuring canola oil with beeswax at 5, 7.5, and 10% concentration under accelerated oxidation condition. Oil binding capacity and viscoelastic properties were increased with beeswax content, but were not nearly affected by the addition of clove bud oil. Organogel loaded with clove bud oil were found to be more effective in retarding lipid oxidation in high beeswax content systems, particularly evident in 10% beeswax samples. The addition of clove bud oil resulted in low levels of hyeoperxide and MDA, and protected against texture and color deterioration during the storage period. Additionally, the Pearson correlation between lipid oxidation indices and parameters of texture and color has been found to exhibit a limited association, with the exception of the a* and b* values, which show a strong correlation.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (No. 2021R1A2C2013460).

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  1. Jay Heon Lee and Kwang Yeon Lee have contributed equally to this work.

Authors and Affiliations

  1. Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 133-791, Republic of Korea

    Jay Heon Lee, Kwang Yeon Lee & Hyeon Gyu Lee

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  1. Jay Heon Lee
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  2. Kwang Yeon Lee
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Correspondence to Hyeon Gyu Lee.

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Lee, J.H., Lee, K.Y. & Lee, H.G. Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01560-w

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