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Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel

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Abstract

Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4, w/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study.

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Abbreviations

Sit:

β-Sitosterol

SA:

Stearic acid

OLO:

Olive oil

CRO:

Corn oil

SFO:

Sunflower oil

FSO:

Flaxseed oil

OBC:

Oil-Binding Capacity

XRD:

X-ray Diffractometer

SAXS:

Small-angle X-ray Scattering

DSC:

Differential Scanning Calorimeter

G’:

Storage Modulus

G”:

Loss Modulus

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Acknowledgements

This work was financially supported by National Key R&D Plan of China (Project No. 2016YFD0400404). The authors gratefully acknowledge the Engineering Research Center of Reducing Grain postharvest losses in Liaoning Province for the supporting during the study.

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Author notes

  1. Shu Yang and Minpeng Zhu contributed equally to this work.

Authors and Affiliations

  1. College of Food, Shenyang Agricultural University, Shenyang, 110866, Liaoning, China

    Shu Yang, Na Wang, Xiaotong Cui & Zhigang Xiao

  2. College of Grain Science and Technology, Shenyang Normal University, Shenyang, 110034, Liaoning, China

    Shu Yang, Minpeng Zhu, Qing Xu, Ahmed S. M. Saleh, Yumin Duan & Zhigang Xiao

  3. Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt

    Ahmed S. M. Saleh

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  1. Shu Yang
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  4. Xiaotong Cui
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Correspondence to Yumin Duan or Zhigang Xiao.

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Yang, S., Zhu, M., Wang, N. et al. Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel. Food Biophysics 13, 362–373 (2018). https://doi.org/10.1007/s11483-018-9542-7

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  • DOI: https://doi.org/10.1007/s11483-018-9542-7

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