In this research, the effectiveness of pomegranate seed oil oleogel as a partial replacement of fat phase in chocolate spread was studied. Monoglyceride (MG), beeswax (BW) and propolis wax (PW) have been used as structuring agents at 5 g/100 g concentration to gel pomegranate seed oil. The oleogels were then combined with palm oil at 1:1 ratio. Different techniques, including polarized light microscopy, synchrotron XRD, mechanical analyses, and oil binding capacity were used to study the physical and mechanical properties of the palm oil-oleogel systems and chocolate spreads. Results highlighted that MG, BW and PW chemical nature led to the formation of different crystalline network in palm oil-oleogel systems. Chocolate spreads containing palm oil-oleogels showed an increase in the mechanical parameters in the order of PW < BW < MG. This trend might be attributed to the chemical composition of oleogelators and physical bonds formed in the samples. During storage, crystal transformation in MG and structural reorganization in waxes (PW and BW) samples showed a gradual decrease and increase in hardness, respectively. These findings could provide useful information in the application of pomegranate seed oil oleogel for novel confectionery products engineering.

Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

CALLIGARIS, Sonia
Penultimo
;
NICOLI, Maria Cristina
Ultimo
2017-01-01

Abstract

In this research, the effectiveness of pomegranate seed oil oleogel as a partial replacement of fat phase in chocolate spread was studied. Monoglyceride (MG), beeswax (BW) and propolis wax (PW) have been used as structuring agents at 5 g/100 g concentration to gel pomegranate seed oil. The oleogels were then combined with palm oil at 1:1 ratio. Different techniques, including polarized light microscopy, synchrotron XRD, mechanical analyses, and oil binding capacity were used to study the physical and mechanical properties of the palm oil-oleogel systems and chocolate spreads. Results highlighted that MG, BW and PW chemical nature led to the formation of different crystalline network in palm oil-oleogel systems. Chocolate spreads containing palm oil-oleogels showed an increase in the mechanical parameters in the order of PW < BW < MG. This trend might be attributed to the chemical composition of oleogelators and physical bonds formed in the samples. During storage, crystal transformation in MG and structural reorganization in waxes (PW and BW) samples showed a gradual decrease and increase in hardness, respectively. These findings could provide useful information in the application of pomegranate seed oil oleogel for novel confectionery products engineering.
File in questo prodotto:
File Dimensione Formato  
2017 Fayaz chocolate spreads LWT.pdf

non disponibili

Tipologia: Versione Editoriale (PDF)
Licenza: Non pubblico
Dimensione 756.66 kB
Formato Adobe PDF
756.66 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
LWT-D-17-01422R1_postprint.pdf

accesso aperto

Tipologia: Documento in Post-print
Licenza: Creative commons
Dimensione 1.43 MB
Formato Adobe PDF
1.43 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1120303
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 118
  • ???jsp.display-item.citation.isi??? 96
social impact