The capability of propolis wax, beeswax, and their mixture to gel pomegranate seed oil (PSO) was studied. Samples were prepared increasing the concentration of waxes in pomegranate seed oil from 5 to 15% w/w. After propolis wax, beeswax, and PSO chemical characterization, thermal, and structural properties of wax-based organogels were studied. Both propolis wax and beeswax formed organogel thanks to the presence of crystal networks made of needle-like β′-form crystals. Based on FTIR spectroscopy, mainly van der Waals interactions were formed in the systems. Propolis wax organogels displayed lower firmness and G′ and G″ modulus in comparison to the corresponding beeswax samples. This was due to the presence of larger crystals with a less organized network. The observed behaviors were attributed to differences in chemical composition between these two types of waxes. The combined use of propolis wax and beeswax led to organogels with behavior in between the organogels with single waxes, probably as a consequence of the formation of mixed crystals. Practical applications: Pomegranate seed oil (PSO) with considerable amounts of polyunsaturated fatty acids can be convert into structured systems by oil gelation as a novel strategy to delivery it in a system that allows its incorporation in the food matrix. The obtain data acquired in this research highlight that propolis and bees waxes and their mixture can be considered as good gelators of PSO. The final structure of the organogel can be tailored by selecting the organogelator and its concentration in the use of fat based alternative in food products need β′-form crystals such as spreads and margarines. The aim of the present research is to develop pomegranate seed oil (PSO) organogels by using beeswax, propolis wax, and their mixture. Organogels are characterized by using different techniques, including polarized light microscopy (PLM), Fourier transform infrared (FTIR) spectroscopy, DSC analysis, synchrotron X-ray diffraction, rheology, and mechanical properties. In accordance with findings, both propolis and bees waxes can be considered as good gelators of PSO. Depending on intended food application, the final structure of the organogel can be tailored by selecting the organogelator and its concentration.

Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture

Valoppi, F;DI BARBA, LUCIA;Conte, Lanfranco;Calligaris, Sonia;Nicoli, Maria Cristina
2017

Abstract

The capability of propolis wax, beeswax, and their mixture to gel pomegranate seed oil (PSO) was studied. Samples were prepared increasing the concentration of waxes in pomegranate seed oil from 5 to 15% w/w. After propolis wax, beeswax, and PSO chemical characterization, thermal, and structural properties of wax-based organogels were studied. Both propolis wax and beeswax formed organogel thanks to the presence of crystal networks made of needle-like β′-form crystals. Based on FTIR spectroscopy, mainly van der Waals interactions were formed in the systems. Propolis wax organogels displayed lower firmness and G′ and G″ modulus in comparison to the corresponding beeswax samples. This was due to the presence of larger crystals with a less organized network. The observed behaviors were attributed to differences in chemical composition between these two types of waxes. The combined use of propolis wax and beeswax led to organogels with behavior in between the organogels with single waxes, probably as a consequence of the formation of mixed crystals. Practical applications: Pomegranate seed oil (PSO) with considerable amounts of polyunsaturated fatty acids can be convert into structured systems by oil gelation as a novel strategy to delivery it in a system that allows its incorporation in the food matrix. The obtain data acquired in this research highlight that propolis and bees waxes and their mixture can be considered as good gelators of PSO. The final structure of the organogel can be tailored by selecting the organogelator and its concentration in the use of fat based alternative in food products need β′-form crystals such as spreads and margarines. The aim of the present research is to develop pomegranate seed oil (PSO) organogels by using beeswax, propolis wax, and their mixture. Organogels are characterized by using different techniques, including polarized light microscopy (PLM), Fourier transform infrared (FTIR) spectroscopy, DSC analysis, synchrotron X-ray diffraction, rheology, and mechanical properties. In accordance with findings, both propolis and bees waxes can be considered as good gelators of PSO. Depending on intended food application, the final structure of the organogel can be tailored by selecting the organogelator and its concentration.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11390/1120299
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