AYÇİÇEĞİ YAĞI OLEOJELLERİNDEKİ MUM İLAVE SEVİYESİNİN YANIT YÜZEY YÖNTEMİYLE OPTİMİZASYONU

Year 2023, Volume: 48 Issue: 5, 901 - 912, 15.10.2023

Mustafa Öğütcü , Elif Albayrak Elif Sultan Karabayır

https://doi.org/10.15237/gida.GD23061

Abstract

Bu çalışmada, oleojellerin istenilen optimal özelliklerini korumak ve mum katkı miktarını azaltmak için tek mum yerine mum karışımı (ayçiçeği mumu, SW; balmumu, BW) kullanılarak oleojeller üretilmiştir. Tekstürel ve termal özellikler, margarine en yakın özelliklere sahip bir jel oluşturmak için optimum mum ilave seviyesini belirlemek üzere, yanıt yüzey yöntemi kullanılarak değerlendirilmiştir. Oleojel örneklerinin sertlik ve ergime noktası değerlerinin, daha çok mum karışımındaki SW oranına bağlı olduğu gözlemlenmiştir. XRD desenleri, tüm numunelerin β' polimorfik forma sahip olduğunu göstermiştir. Optimizasyon sonuçlarına göre, en düşük ergime noktasına (46,42 °C) sahip oleojelin %0,20SW ve %2,80BW ile hazırlanan oleojel olduğu belirlenmiştir. Sonuç olarak, tek mum yerine bir mum karışımı kullanılarak, daha düşük bir mum ekleme seviyesinde, daha düşük bir ergime noktasına sahip, yapısal olarak da kararlı bir jel oluşturulabileceği tespit edilmiştir.

Keywords

Oleojel, optimizasyon, stabilite, termal, mum karışımı, tepki yüzey metodolojisi

OPTIMIZATION OF WAX ADDITION LEVEL IN SUNFLOWER OIL OLEOGELS VIA RESPONSE SURFACE METHODOLOGY

Abstract

In this study, oleogels were produced with a wax mixture (sunflower wax, SW; beeswax, BW) instead of single wax in order to reduce the total wax addition level and maintain the optimal properties of the oleogels. The textural and thermal properties were evaluated using the response surface methodology to determine the optimum wax addition level to form a gel with the similar properties to margarine. The firmness values and melting point were dominated by SW levels in the wax mixture. The XRD patterns showed that all of the samples had the β polymorphic form. The optimization results showed that oleogel prepared with 0.20%-SW and 2.80%-BW had lowest melting peak (46.42 °C). In conclusion, using a wax mixture instead of single wax type, a structurally stable gel with a lower melting point could be formed at a lower wax addition level.

Keywords

Oleogel, optimization, stability, thermal, wax mixture, response surface methodology

References

• Blake, A.I., Marangoni, A.G. (2015a). The use of cooling rate to engineer the microstructure and oil binding capacity of wax crystal networks. Food Biophysics 10: 456-465, doi: 10.1007/s11483-015-9409-0.
• Blake, A.I., Marangoni, A.G. (2015b). The effect of shear on the microstructure and oil binding capacity of wax crystal networks. Food biophysics 10: 403-415, doi: 10.1007/s11483-015-9398-z.
• Co, E.D., Marangoni, A.G. (2012). Organogels: An alternative edible oil-structuring method. Journal of the American Oil Chemists' Society 89: 749-780, doi: 10.1007/s11746-012-2049-3.
• Dassanayake, L.S.K., Kodali, D.R., Ueno, S., Sato, K. (2009). Physical properties of rice bran wax in bulk and organogels. Journal of the American Oil Chemists' Society 86: 1163-1173, doi: 10.1007/s11746-009-1464-6.
• Ghazani, S.M., Dobson, S., Marangoni, A.G. (2022). Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil. Current Research in Food Science 5: 998-1008, doi: 10.1016/j.crfs.2022.06.002.
• Hwang, H.S., Kim, S., Singh, M., Winkler‐Moser, J.K., Liu, S.X. (2012). Organogel formation of soybean oil with waxes. Journal of the American Oil Chemists' Society 89(4): 639-647, doi: 10.1007/s11746-011-1953-2.
• Hwang, H.S., Singh, M., Bakota, E.L., Winkler-Moser, J.K., Kim, S., Liu, S.X. (2013). Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists' Society 90: 1705-1712, doi: 10.1007/s11746-013-2315-z.
• Hwang, H.S., Winkler‐Moser, J.K. (2020). Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax. Journal of Food Science 85(10): 3293-3302, doi:10.1111/1750-3841.15444.
• Lawler, P.J., Dimick, P.S. (2008). Crystallization and polymorphism of fats. In: Food lipids: chemistry, nutrition, and biotechnology, Casimir C. Akoh, David B. Min (eds.), volume 3, CRC Press, Boca Raton, pp. 245-263.
• Le Reverend, B. J., Fryer, P. J., Coles, S., Bakalis, S. (2010). A method to qualify and quantify the crystalline state of cocoa butter in industrial chocolate. Journal of the American Oil Chemists' Society 87: 239-246, doi: 10.1007/s11746-009-1498-9.
• Mandu, C., Barrera-Arellano, D., Santana, M., Fernandes, G. (2020). Waxes used as structuring agents for food organogels: A Review. Grasas y Aceites 71(1): e344-e344, doi: 10.3989/gya.1169182.
• Moskowitz, H.R. (ed.), (1987). Food texture: Instrumental and sensory measurement. M. Dekker, USA, 335 s. ISBN:08-247-75856.
• Öǧütcü, M., Yılmaz, E. (2014). Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products. Grasas y Aceites 65(3): e040-e040, doi: 10.3989/gya.0349141.
• Öğütcü, M., Yılmaz, E., Güneşer, O. (2015). Influence of storage on physicochemical and volatile features of enriched and aromatized wax organogels. Journal of the American Oil Chemists' Society 92(10): 1429-1443, doi: 10.1007/s11746-015-2719-z.
• Öğütcü, M., Arifoğlu, N., Yılmaz, E. (2017). Restriction of oil migration in tahini halva via organogelation. European Journal of Lipid Science and Technology 119(9): 1600189, doi: 10.1002/ejlt.201600189.
• Öğütcü, M., Yılmaz, E. (2015). Characterization of hazelnut oil oleogels prepared with sunflower and carnauba waxes. International Journal of Food Properties 18(8): 1741-1755, doi: 10.1080/10942912.2014.933352.
• Patel, A.R., Rajarethinem, P.S., Grędowska, A., Turhan, O., Lesaffer, A., De Vos, W.H., Van de Walle, D., Dewettinck, K. (2014). Edible applications of shellac oleogels: spreads, chocolate paste and cakes. Food & function 5(4): 645-652, doi: 10.1039/C4FO00034J.
• Tengku-Rozaina, T.M., Birch, E.J. (2015). Effects of fractionation on melting and crystallisation profiles of hoki oil measured by DSC. Journal of Thermal Analysis and Calorimetry 120: 395-402, doi:10.1007/s10973-014-3995-9.
• Thakur, D., Singh, A., Prabhakar, P.K., Meghwal, M., Upadhyay, A. (2022). Optimization and characterization of soybean oil-carnauba wax oleogel. LWT 157: 113108, doi: 10.1016/j.lwt.2022.113108.
• Yılmaz, E., Öğütcü, M. (2014). Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine. Journal of food science 79(9): E1732-E1738, doi: 10.1111/1750-3841.12561.
• Yılmaz, E., Öğütcü, M. (2015). Oleogels as spreadable fat and butter alternatives: Sensory description and consumer perception. RSC Advances 5(62): 50259-50267, doi: 10.1039/C5RA06689A.
• Wettlaufer, T., Hetzer, B., Flöter, E. (2021). Characterization of Oleogels based on waxes and their hydrolyzates. European Journal of Lipid Science and Technology 123(7): 2000345, doi: 10.1002/ejlt.202000345.
• Winkler‐Moser, J.K., Anderson, J., Felker, F.C., Hwang, H.S. (2019). Physical properties of beeswax, sunflower wax, and candelilla wax mixtures and oleogels. Journal of the American Oil Chemists' Society 96(10): 1125-1142, doi: 10.1002/aocs.12280
• Winkler-Moser, J.K., Hwang, H.S., Felker, F.C., Byars, J.A., Peterson, S.C. (2023). Increasing the firmness of wax-based oleogels using ternary mixtures of sunflower wax with beeswax: candelilla wax combinations. Journal of the American Oil Chemists' Society 100(5): 387-402, doi:10.1002/aocs.12679