Acta Alimentaria
Volume/Issue:
Volume 53: Issue 3
Thermal, structural, and sensory properties of tiger nut oil (Cyperus esculentus L.) – beeswax oleogels flavoured with butter and honey
Author:
E. Keskin-Uslu Department of Food Processing, Ezine Vocational College, Çanakkale Onsekiz Mart University, 17600, Ezine, Çanakkale, Türkiye

Search for other papers by E. Keskin-Uslu in
Current site
Google Scholar
PubMed Close
https://orcid.org/0000-0002-8266-7137
Pages:
432–441
Online Publication Date:
29 Aug 2024
Publication Date:
02 Sep 2024
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2024.00097
Keywords:
tiger nut oil; beeswax; flavour oleogel; thermal; sensory
Restricted access

Abstract

The aims of this study were to prepare butter and honey flavoured tiger nut oil oleogels with beeswax oleogelator and to compare them with the unflavoured control sample. The oleogels prepared with 10 wt% beeswax and 0.5 wt% of each flavour addition were analysed for main physicochemical, thermal, and structural properties. In addition, a trained panel described the samples with 11 sensory descriptive (hardness, spreadability, roasted, liquefaction, rancid, waxy, nutty, butter, honey, cooling, and mouth coating) terms. It was found that the oleogels melt around 52 °C and included β′ type polymorphs. The sensory data proved that the samples were quite well spreadable and had enough hardness to stay as solid-fat samples at room temperature. Further, addition of butter and honey flavours masked the waxy attribute. In conclusion, flavoured tiger nut oil-beeswax oleogels were new and successful products, and future studies with food applications are suggested.

  • AOCS (1998). Official methods and recommended practice of the American Oil Chemist’s Society, 5th ed. American Oil Chemist’s Society, Champaign, IL, USA.

    • Search Google Scholar
    • Export Citation

  • AOCS (2012). AOCS Official Method Cj 2-95.X-ray diffraction analysis of fats. In: Official methods and recommended practices of the AOCS, 6th ed. AOCS Press, Champaign, IL, USA.

    • Search Google Scholar
    • Export Citation

  • da Silva, T.L.T., Chaves, K., Fernandes, G.D., Rodrigues, J.B., Bolini, H.M.A., and Arellano, D.B. (2018). Sensory and technological evaluation of margarine with reduced saturated fatty acid contents using oleogel technology. Journal of American Oil Chemists’ Society, 95: 673–685.

    • Search Google Scholar
    • Export Citation

  • Frolova, Y., Sarkisyan, V., Sobolev, R., Makarenko, M., Semin, M., and Kochetkova, A. (2022). The influence of edible oils’ composition on the properties of beeswax-based oleogels. Gels, 8: 48–58.

    • Search Google Scholar
    • Export Citation

  • Keskin Uslu, E. and Yılmaz, E. (2024). Cold-pressed tiger nut tuber (Cyperus esculentus L.) oils: composition, aromatic profiles, sensory properties and consumer preferences. Grasas y Aceites, 75(1): e537.

    • Search Google Scholar
    • Export Citation

  • Meilgaard, M., Civille, G.V., and Carr, B.T. (1991). Sensory evaluation techniques. CRC Press, Boca Raton, FL.

  • Minitab (2010). Minitab statistical software (Version 16.1). Minitab LLC., US.

  • Pang, M., Shi, Z., Lei, Z., Ge, Y., Jiang, S., and Cao, L. (2020). Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil. Grasas y Aceites, 71(4): e380.

    • Search Google Scholar
    • Export Citation

  • Roselló-Soto, E., Barba, F.J., Lorenzo, J.M., Dominguez, R., Pateiro, M., Mañes, J., and Moltó, J.C. (2019). Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters. Food Research International, 120: 888–894.

    • Search Google Scholar
    • Export Citation

  • Sagiri, S.S., Samateh, M., and John, G. (2018). Biobased molecular structuring agents. In: Patel, A.R. (Ed.), Edible oil structuring: concept, methods and applications. Royal Society of Chemistry, Cambridge, UK, pp. 25–52.

    • Search Google Scholar
    • Export Citation

  • Soleimanian, Y., Hossein Goli, S.A., Shirvani, A., Elmizadeh, A., and Marangoni, A.G. (2020). Wax-based delivery systems: preparation, characterization, and food applications. Comprehensıve Revıews in Food Scıence and Food Safety, 19(6): 2994–3030.

    • Search Google Scholar
    • Export Citation

  • Turkish Food Codex (2017). Turkish Food Codex for olive oil and olive pomace oil, Codex No: 2017/2. Ministry of Agriculture.

  • Vargas-Ramella, M., Munekata, P.E.S., Pateiro, M., Franco, D., Campagnol, P.C.B., Tomasevic, I., Domínguez, R., and Lorenzo, J.M. (2020). Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils. Foods, 9(5): 571.

    • Search Google Scholar
    • Export Citation

  • Warra, A.A., Babatola, L.J., Omodolapo, A.A., and Ibraheem, B.D. (2017). Characterization of oil extracted from two varieties of tiger nut (Cyperus esculentus L.) tubers. American Journal of Heterocyclic Chemistry, 3(3): 28–36.

    • Search Google Scholar
    • Export Citation

  • Yılmaz, E. and Demirci, Ş. (2021). Preparation and evaluation of virgin olive oil oleogels including thyme and cumin spices with sunflower wax. Gels, 7: 95.

    • Search Google Scholar
    • Export Citation

  • Yılmaz, E., Öğütcü, M., and Arifoglu, N. (2015). Assessment of thermal and textural characteristics and consumer preferences of lemon and strawberry flavored fish oil organogels. Journal of Oleo Science, 64(10): 1049–1056.

    • Search Google Scholar
    • Export Citation

  • Zhang, R., Zhang, T., Hu, M., Xue, Y., and Xue, C. (2021). Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock. LWT –Food Science and Technology, 137: 110423.

    • Search Google Scholar
    • Export Citation

  • Zhang, S., Xin, M., Wang, Z., Dong, X., Yang, C., Liu, H., Fan, H., Liu, T., and Wang, D. (2023). Tiger nut oil-based oil gel: preparation, characterization, and storage stability. Foods, 12: 4087.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand
Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 450 EUR/article (only for OA publications)
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Oct 2024 700 2 4
Nov 2024 141 1 2
Dec 2024 95 1 2
Jan 2025 77 0 0
Feb 2025 117 0 0
Mar 2025 55 0 0
Apr 2025 0 0 0