Acta Alimentaria
Volume/Issue:
Accepted Manuscript / Online First
Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel
Authors:
A. Salari Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

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H. Abbasi Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

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https://orcid.org/0000-0001-5899-478X
Online Publication Date:
20 Mar 2025
Publication Date:
20 Mar 2025
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2024.00264
Keywords:
oleogel; corn oil; hydrocolloids; rheological properties; FTIR
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Abstract

Oleogels are semi-solid systems formed by different gelators through gelation processes to reduce fat content and saturated fatty acids of structured oil types. The objective is to assess the effect of hydrocolloids' type (xanthan, hydroxypropyl methylcellulose, locust bean gum, carboxymethyl cellulose, guar, gum arabic, and carrageenan) on corn oil organogels' properties. Hydrocolloid solutions had non-Newtonian pseudoplastic behaviour. The locust bean gum had the lowest (0.02 Pa s) and the guar had the highest (264.8 Pa s) consistency coefficient. Hydrocolloids exhibited one endothermic transition peak within 88.7–114.5 °C. The highest (2813.4 J g −1) and lowest (1082.0 J g −1) melting enthalpies were measured for carboxymethyl cellulose and guar, respectively. Corn oil oleogel with arabic gum had the strongest viscoelastic properties. The yielded locust bean gum oleogel was of the lowest gel firmness (0.08 N) and highest oil release (88.7%). The oleogel produced with arabic gum required higher melting enthalpy (79.2 J g −1). The FTIR spectra revealed that the gel network formed due to the physical entanglements was stabilised by non-covalent interactions. The diffraction patterns of XRD indicate that using guar, hydroxypropylmethyl cellulose, carboxymethyl cellulose, xanthan, and carrageenan were more practical in producing oleogel with β′ polymorph crystals compared to gum arabic and locust bean gum. A change in the microstructure and appearance of the oleogels was observed when different hydrocolloids were used. The characterisation of oleogels demonstrated that the type of hydrocolloids had a key role in the oil–polymer interactions, and consequently in the network features and oleogel properties. Locust bean gum as a gelator with the weakest viscoelastic properties and melting temperature was not appropriate for oleogelation. Prepared oleogels with gum arabic and xanthan had suitable oil-binding capacity, firmness, and viscoelastic properties for pioneering applications in food products, where low saturated and trans fatty acids are sought.

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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

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
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Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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