Characterization of hemp seed oil-carnauba wax oleogel and the effect of oleogel usage and hemp seed flour substitution on the properties of wheat flour crackers.
Aug 2026· Food Chemistry· Vol 527, pp.
150895
· 0 citations· 115 references
Medicine
Abstract
This study investigated the potential use of hemp seed oil-carnauba wax oleogel as a margarine substitute in crackers and the effects of substituting wheat flour with hemp seed flour. Characterization revealed that 11% wax oleogel best mimicked margarine. Control crackers contained margarine (C1) and oleogel (C2). Wheat flour in C2 was substituted with 10% (HSF10) and 20% (HSF20) hemp seed flour. Oleogel increased unsaturated fatty acids by 76.84%. Although oleogel restricted the spread ratio, hemp seed flour increased it. HSF20 enhanced the protein, ash, and fat by approximately 1.4-fold and fiber by 5.68-fold compared to C1. Hemp seed flour reduced fat migration and increased the phenolics and antioxidant activity by >2-fold, controlling lipid oxidation. Sensory analysis showed no significant differences in taste/odor among samples, but C2, HSF10, and HSF20 received higher scores for chewiness. These findings highlight improvements in the crackers' nutritional, oxidative, and bioactive properties without compromising sensory taste.
ABSTRACT This study aimed to produce an oleogel with comparable properties to animal fat for using as fat replacer in beef hamburger. Various ratios of beeswax (B) and adipic acid (A) gelators in black seed oil oleogels were investigated at a total concentration of 5% w/w of oil. The combined use of beeswax and adipic acid gelators did not result in any synergistic effects on the textural and rheological characteristics. Sample B5 (beeswax gelator) was selected as the most suitable oleogel. A needle‐shaped crystal morphology and the highest melting point and storage modulus were observed for B5 oleogel. The effects of replacement ratio (6%–12%) and storage time (1, 15, and 30 days) on the physicochemical properties of the hamburgers were evaluated. Increasing the percentage of oleogel replacement led to a decrease in oil absorption (0.45% ± 0.06%), wrinkling (5.14% ± 0.03%), and cooking loss (9.43% ± 0.03%), while the amount of moisture retention increased. However, these parameters showed an increasing trend over time. The oleogel formulated hamburgers had lower TBARS during storage. Overall, this research demonstrated that substituting animal fat with black seed oil oleogel is able to decrease saturated and trans‐fatty acids in beef hamburger.
Shadieh Roon, H. Almasi, F. Zeynali· Food Science & Nutrition· 0 citations
Traditional plastic fats are rich in saturated and trans fatty acids, which can lead to chronic diseases. In contrast, camellia oil and litchi seed polyphenols are valuable natural functional ingredients. This work aimed to construct stable camellia oil oleogels using citrus pectin as the gel-forming component, lecithin as the emulsifier for constructing the emulsion template, and litchi seed polyphenols as both auxiliary gel-strengthening and antioxidant components. The oleogels were fabricated via emulsion templating combined with freeze-drying and shear forming. Effects of oil–water ratio and pectin concentration on microstructure, texture, rheology, oil-holding and thermal stability were investigated, with antioxidant activity evaluated by DPPH radical scavenging activity, acid value, and peroxide value. The optimal emulsion was obtained at oil–water ratio 5:5 and 4.0% pectin with uniform W/O droplets of 3.90 ± 0.24 μm. Oleogels with 3.0% pectin showed the best comprehensive performance, presenting dense network, favorable thermal stability and superior oil-binding capacity, along with a DPPH scavenging rate of 83.07 ± 0.06%. FTIR suggested that the oleogel network was primarily stabilized by non-covalent interactions without the formation of new chemical bonds. The prepared oleogels exhibited stable physicochemical properties and enhanced DPPH radical scavenging activity and oxidative stability, showing great potential in functional foods and topical delivery systems.
Sacha inchi (Plukenetia volubilis L.) leaves are an underutilized by-product of an expanding oilseed crop, yet their use as a food ingredient remains limited. This study evaluated sacha inchi tea leaf powder (STLP) as a partial replacement for wheat flour in cookies at 0%, 2.5%, 5%, and 10% (w/w), and examined the physicochemical properties, antioxidant capacity, in vitro starch digestibility, and sensory acceptability of the cookies. Substitution with STLP significantly increased the protein, dietary fiber, and ash contents of the cookies (p ≤ 0.05). Total phenolic content and ferric-reducing antioxidant power also increased with the substitution level, particularly at 5% and 10% STLP (p ≤ 0.05). In the simulated digestion model, STLP-substituted cookies showed lower glucose release, glucose area under the curve, hydrolysis index, and predicted glycemic index than the control (p ≤ 0.05), indicating reduced starch hydrolysis in vitro. Physical properties were largely maintained at low to moderate substitution levels, whereas 10% STLP increased spread ratio and hardness, and reduced baking loss. Sensory evaluation showed that STLP substitution lowered appearance, color, smell, flavor, and overall acceptability scores compared with the control, while texture scores were not significantly affected. These findings suggest that STLP may be used as a potential ingredient to improve protein, fiber and ash contents, enhance antioxidant properties of cookies, and reduce in vitro starch hydrolysis. Although further formulation optimization is needed to balance these effects with sensory acceptability, STLP is a promising functional ingredient for bakery products and a means of valorizing an underutilized agricultural material.
Pre-velveting foods suffer from significant flavor loss and limited shelf life during storage, motivating a demand for multifunctional starch-based carriers. To address this, corn starch (CS)-soy protein isolate (SPI) coacervates with varying CS ratios were fabricated to encapsulate fennel essential oil (FEO), yielding a pre-velveting material with antimicrobial and flavor-enhancing properties. Results indicated that higher CS/SPI ratios (4,1 and 5,1) enhanced viscoelasticity and reduced particle size by forming a dense polysaccharide-protein network that inhibited FEO aggregation compared with the lower ratios. The resulting microcapsules (CSSP4 and CSSP5) similarly demonstrated improved DPPH radical scavenging capacity (59.49% and 56.15%, respectively) and enhanced thermal stability. SEM and XRD confirmed increased cross-linking of CS upon coacervation with SPI, which provided the basis for the improved encapsulation efficiency of FEO via the dense structure, while FTIR and molecular dynamics simulations indicated that this structure was primarily driven by hydrogen bonding and electrostatic interactions between CS and SPI, and the starch-protein interface was visualized. Electronic nose combined with GC-MS analyses identified anethole as the primary flavor compound of FEO microcapsules and showed that the stable structure delayed its release, with CSSP4 exhibiting the slowest release due to its higher density. Furthermore, among all formulations, CSSP4 showed the lowest TBARS values and pH increase, as well as the most favorable volatile profile and improved textural properties in cooked chicken cubes. This study presents a novel starch-based carrier designed to improve flavor retention and extend the shelf life of pre-velveting foods.
Hengpeng Wang, Yang Meng, Yiwei Jin et al.· Food Research International· 0 citations
This study aimed to investigate the production of color-enriched oleogels using sunflower oil enriched with natural pigments, and to evaluate their potential as fat replacers in cookie formulations. Tomato, carrot, and spinach were used as natural color sources to obtain red, orange, and green colored oils, which were subsequently structured with candelilla wax to produce colored oleogels. The physicochemical, structural, oxidative, textural, and color properties of both oils and oleogels were evaluated. Oleogel’s performance was further assessed in cookie systems compared with margarine-based control formulations. The results showed that all oleogels exhibited high oil-binding capacity (99.44–99.84%) and stable gelation behavior. Oxidative stability analysis indicated a tendency for peroxide, free fatty acid, and p-anisinide values to increase during storage. FTIR analysis confirmed that no chemical modification occurred in the lipid structure, indicating that oleogel formation was governed by physical interactions. Color analysis demonstrated that pigment incorporation significantly affected L*, a*, and b* values, while spinach oleogel showed superior color stability over 90 days. Oleogel-based cookies generally exhibited lower hardness and higher spread ratios (4.71–5.38) than the margarine control (3.04), while their expansion ratios (137.50–162.50%) were lower than that of the control (212.50%); however, baking weight loss remained unaffected. This study demonstrates that naturally pigment-enriched oleogels can serve as healthy fat replacers within clean-label bakery product development.
Emine Bakır, H. Yalçın· Foods· 0 citations
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