Skip to main content
SpringerLink
Log in

Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels

Food Biophysics Aims and scope Submit manuscript

Cite this article

Abstract

The objective of this study is to investigate the effects of three different organogelators, sorbitan monostearate (SMS), soya lecithin (SL) and glyceryl monostearate (GMS) prepared at different concentrations (12%, 15% and 18%, w/w) on the structural, thermal and mechanical properties of palm olein (PO)-based organogels. Polarized light microscopy analysis revealed needle-like crystals in SMS-PO, rod-shaped tubules in SL-PO and rosette-like aggregates in GMS-PO organogels. Intermolecular hydrogen bonding and van der Waals forces were the main drivers for the self-aggregation of these organogelators in PO, as observed in Fourier transform infrared (FTIR) spectroscopy. X-ray diffraction (XRD) results indicated β’-type polymorphic structure in SL-PO and GMS-PO. As the concentration of organogelators increased, there was a corresponding increase in the firmness, gel-sol transition (Tgs) and melting temperatures of the organogels. SMS-PO with amorphous structure had the lowest firmness, thus produced weaker gel with lower thermal stability. The oil binding capacity (OBC) of both SL-PO and GMS-PO were over 90%, significantly higher than that of SMS-PO organogels. These findings indicate that crystallization is the key determinant factor to the final properties of the organogel networks. This is influenced by the molecular structure and the concentration of the organogelators used.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

References

  1. F.C. Wang, A.J. Gravelle, A.I. Blake, A.G. Marangoni, Curr. Opin. Food Sci. 7, 27 (2016).

    Article  Google Scholar 

  2. M.A. Rogers, Food Res. Int. 42,747 (2009).

    Article  CAS  Google Scholar 

  3. F.R. Lupi, A. Shakeel, V. Greco, N. Baldino, V. Calabrò, D. Gabriele, LWT - Food Sci. Technol. 77, 422 (2017).

    Article  CAS  Google Scholar 

  4. J. Paland, J. Dey, Langmuir 27, 3401 (2011).

  5. T. Moschakis, E.Panagiotopoulou, E. Katsanidis, LWT - Food Sci. Technol. 73, 153 (2016).

    Article  CAS  Google Scholar 

  6. D.K. Shah, S.S. Sagiri, B. Behera, K. Pal, K. Pramanik, J. Appl. Polym. Sci. 129,793 (2013).

    Article  CAS  Google Scholar 

  7. L. Han, L. Li, B. Li, L. Zhao, G.Q. Liu, X. Liu, X. Wang, J. Am. Oil Chem. Soc. 91, 1783 (2014).

    Article  CAS  Google Scholar 

  8. V.K. Singh, K. Pramanik, S.S. Ray, K. Pal, AAPS PharmSciTech 16, 293 (2015).

    Article  CAS  Google Scholar 

  9. E. Yilmazand, M. Ogutcu, J. Am. Oil Chem. Soc. 91, 1007 (2014).

  10. A.J. Martins, A.A. Vicente, R.L. Cunha, M.A. Cerqueira, Food Funct. 9, 758 (2018).

    Article  CAS  Google Scholar 

  11. C. Chung, A. Sher, P. Rousset, E.A. Decker, D.J. McClements, J. Food Eng. 209, 1 (2017).

    Article  CAS  Google Scholar 

  12. N. Baran, V.K. Singh, K. Pal, A. Anis, D.K. Pradhan, K. Pramanik, Polym. Plast. Technol. Eng. 53, 865 (2014).

    Article  CAS  Google Scholar 

  13. D. Trujillo-Ramírez, C. Lobato-Calleros, E.J. Vernon-Carter, J. Alvarez-Ramirez, Food Res. Int. 119, 829 (2019).

    Article  Google Scholar 

  14. B. Matthäus, Eur. J. Lipid Sci. Technol. 109, 400 (2007).

    Article  Google Scholar 

  15. O.I. Mba, M.-J. Dumont, M. Ngadi, Food Biosci. 10, 26 (2015).

    Article  CAS  Google Scholar 

  16. A.S.H. OngandS, H. Goh, Food Nutr. Bull. 23, 11 (2002).

  17. M.E. Norhaizan, S. Hosseini, S. Gangadaran, S.T. Lee, F.R. Kapourchali, M.H. Moghadasian, Lipid Technol. 25, 39 (2013).

    Article  Google Scholar 

  18. S. Pradhan, S.S. Sagiri, V.K. Singh, K. Pal, S.S. Ray, D.K. Pradhan, J. Appl. Polym. Sci. 131 (2014).

  19. B. Behera, S.S. Sagiri, K. Pal, A. Srivastava, J. Appl. Polym. Sci. 127, 4910 (2013).

    Article  CAS  Google Scholar 

  20. H. Si, L.Z. Cheong, J. Huang, X. Wang, H. Zhang, J. Am. Oil Chem. Soc. 93, 1075 (2016).

    Article  CAS  Google Scholar 

  21. G. Fayaz, S.A.H. Goli, M. Kadivar, J. Am. Oil Chem. Soc. 94, 47 (2017).

    Article  CAS  Google Scholar 

  22. P.F.C. Lim, X.Y. Liu, L. Kang, P.C.L. Ho, S.Y. Chan, Int. J. Pharm. 358, 102 (2008).

    Article  CAS  Google Scholar 

  23. M. Cui, L. Mao, Y. Lu, F. Yuan, Y. Gao, LWT - Food Sci. Technol. 106, 83 (2019).

    Article  CAS  Google Scholar 

  24. M. Suzuki, Y. Nakajima, M. Yumoto, M. Kimura, H. Shirai, K. Hanabusa, Langmuir 19, 8622 (2003).

    Article  CAS  Google Scholar 

  25. F.R. Lupi, V. Greco, N. Baldino, B. de Cindio, P. Fischer, D. Gabriele, J. Colloid Interface Sci. 483, 154 (2016).

    Article  CAS  Google Scholar 

  26. L.S.K. Dassanayake, D.R. Kodali, S. Ueno, K. Sato, J. Am. Oil Chem. Soc. 86, 1163 (2009).

    Article  CAS  Google Scholar 

  27. K. F. Schaink van Malssen, S. Morgado-Alves, D. Kalnin, E. van der Linden, Food Res. Int. 96, 40 (2007).

  28. D. Satapathy, D. Biswas, B. Behera, S.S. Sagiri, K. Pal, K. Pramanik, J. Appl. Polym. Sci. 129, 585 (2013).

    Article  CAS  Google Scholar 

  29. L.H. Fasolin, M.A. Cerqueira, L.M. Pastrana, A.A. Vicente, R.L. Cunha, Food Struct. 16, 50 (2018).

    Article  Google Scholar 

  30. M.A. Cerqueira, L.H. Fasolin, C.S.F. Picone, L.M. Pastrana, R.L. Cunha, A.A. Vicente, Food Res. Int. 96, 161 (2017).

    Article  CAS  Google Scholar 

  31. D. Battegazzore, S. Bocchini, A. Frache, Express Polym. Lett. 5, 849 (2011).

    Article  CAS  Google Scholar 

  32. E.J. Pérez-Monterroza, H.J. Ciro-Velásquez, J.C.A. Tobon, Rev. Fac. Nac. Agron. 69, 7945 (2016).

    Article  Google Scholar 

  33. A.J. Wright, A.G. Marangoni, Edible Oleogels Struct. Heal. Implic. 81 (2011)

  34. E.D. Coand, A.G. Marangoni, J. Am. Oil Chem. Soc. 89, 749 (2012).

  35. M. Ogutcuand, E. Yılmaz, Grasas y Aceites 65, 040 (2014).

  36. S. Pandolsookand, S. Kupongsak, J. Food Eng. 214, 182 (2017).

Download references

Acknowledgements

This study was funded by the Fundamental Research Grant Scheme (FRGS/1/2015/WAB01/MUSM/03/1) from the Ministry of Higher Education, Malaysia, and also supported by the School of Science, Monash University Malaysia.

Author information

Authors and Affiliations

  1. School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, 47500, Malaysia

    Sheah Yee Ghan, Lee Fong Siow & Yin Yin Thoo

  2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Chin Ping Tan

  3. Department of Pharmaceutical Chemistry, School of Pharmacy, International Medical University, 126, Jalan Jalil Perkasa 19, Bukit Jalil, Kuala Lumpur, 57000, Malaysia

    Kok Whye Cheong

Authors
  1. Sheah Yee Ghan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Lee Fong Siow
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Chin Ping Tan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Kok Whye Cheong
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yin Yin Thoo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yin Yin Thoo.

Ethics declarations

Conflict of Interest

None.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and Permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ghan, S.Y., Siow, L.F., Tan, C.P. et al. Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels. Food Biophysics 15, 386–395 (2020). https://doi.org/10.1007/s11483-020-09633-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-020-09633-z

Keywords

search

Navigation