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Ayçiçek Mumu ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması ve Karakterize Edilmesi

Yıl 2023, Cilt: 21 Sayı: 1, 38 - 48, 30.03.2023

Emin Yılmaz Ceren Öz

https://doi.org/10.24323/akademik-gida.1274003

Öz

Bu çalışmada soğuk preslenmiş fındık yağının ayçiçek mumu (AMO) ve poligliserol stearat (PGSO) ile oleojelleri hazırlanmış ve karakterizasyon çalışmaları yapılmıştır. Organojelatör konsantrasyonu ağırlıkça %10 olarak seçilmiştir. Hazırlanan oleojellerin önemli oranda doymamış yağ asitleri içerdiği, sadece PGSO örneğinde palmitik asit oranının bir miktar arttığı gözlenmiştir. Oleojellerin yağ bağlama kapasitelerinin %99’un üstünde ve jelleşme zamanının 4 dakikanın altında olduğu, renklerinin ise kremsi sarı tonlarda olduğu görülmüştür. Oldukça dayanıklı jel yapısında olan oleojellerde ´ (AMO) ve  (PGSO) kristal polimorfları belirlenmiştir. AMO ve PGSO örneklerinin ergime pik noktaları sırasıyla 62.4 ve 47.9°C olarak ölçülmüştür. AMO örneğinin depo modül değeri 110-130 kPa aralığında olup PGSO oleojelinkinden (13-14 kPa) daha yüksektir. Yani AMO örneği çok daha sert ve katı yapıdadır. Her iki oleojel örneği de mekanik ve termal geri-dönüşüm özelliği göstermiştir. PGSO örneğinin çarpraz-geçiş sıcaklığı 62°C civarında olup, bu noktaya kadar jel yapı kısmen korunmuştur. İki oleojelin de teknolojik özellikler açısından birçok gıdada katı yağ ikamesi olarak kullanılabileceği sonucuna ulaşılmıştır.

Anahtar Kelimeler

Fındık yağı Ayçiçek mumu Poligliserol stearat Oleojel Kalite Reoloji

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Proje Numarası

217O094

Teşekkür

Bu araştırma TÜBİTAK 1001 projesi olarak (Proje No: 217O094) desteklenmiştir. Sağlanan destek için TÜBİTAK’a sonsuz teşekkürlerimizi sunarız.

Kaynakça

  • [1] Sagiri, S.S., Behera, B., Rafanan, R.R., Bhattacharya, C., Pal, K., Banerjee, I. Rousseau, D. (2014). Organogels as matrices for controlled drug delivery: a review on the current state. Soft Materials, 12, 47-72.
  • [2] Doan, C.D., Van de Walle, D., Dewettinck, K., Patel, A.R. (2015). Evaluating the oil-gelling properties of natural waxes in rice bran oil: rheological, thermal, and microstructural study. Journal of American Oil Chemist’s Society, 92(6), 801-811.
  • [3] Marangoni A.G., Garti N. (2011). An Overview of the Past, Present and Future of Organogels. In Edible Oleogels: Structure and Health Implications, Edited by A.G. Marangoni and N. Garti, AOCS Press, Urbana, IL, USA, pp. 1-18.
  • [4] Patel, A.R. (2018). Oil Structuring: Concepts, Overview And Future Perspectives. In Edible Oil Structuring: Concept, Methods And Applications, Edited by A.R. Patel, Royal Socisty of Chemistry, Chambridge, UK pp. 3-24.
  • [5] Yılmaz, E., Ok, S. (2018). Edible Applications of Wax-based Oleogels. In Edible Oil Structuring: Concept, Methods and Applications, Edited by A.R. Patel, Royal Society of Chemistry, Cambridge, UK. pp. 217-24.
  • [6] 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.
  • [7] Yılmaz, E., Öğütcü, M. (2015). Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception. RSC Advances, 5, 50259-50267.
  • [8] Mattice, K.D., Marangoni, A.G. (2018). New Insights into Wax Crystal Networks in Oleogels. In Edible Oil Structuring: Concept, Methods and Applications, Edited by A.R. Patel, Royal Society of Chemistry, Cambridge, UK, pp. 71-94.
  • [9] Yılmaz, E., Öğütcü, M., Güneser, O. (2015). Influence of storage on physico-chemical and volatile features of enriched and aromatized wax organogels. Journal of the American Oil Chemists’ Society, 92, 1429-1443.
  • [10] Nakajima, N., Hamada, M. (2012). Synthesis of structurally well-defined polyglycelols and their fatty acid esters as new oil gelators. Journal of Synthetic Organic Chemistry Japan, 70(7), 742-753.
  • [11] Keskin Uslu, E., Yılmaz, E. (2021). Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles. Food Structure, 28, 100192.
  • [12] Norn, V. (2015). Emulsifiers in Food Technology (Chapter 8). Wiley-Blackwell Pub., New York, ABD.
  • [13] Da Pieve, S., Calligaris, S., Co, E., Nicoli, M.C., Marangoni, A.G. (2010). Shear nanostructuring of monoglyceride organogels. Food Biophysics, 5, 211-217.
  • [14] Öğütcü, M., Yılmaz, E. (2015). Characterization of hazelnut oil oleogels prepared with sunflower and carnauba waxes. International Journal of Food Properties, 18, 1741-1755.
  • [15] AOCS. (1998). Official methods and recommended practices of the AOCS. Vol. I and II. AOCS Press, Champaign, IL, ABD.
  • [16] AOCS. (2012). AOCS Official Method Cj 2-95. X-ray diffraction analysis of fats. Official Methods and Recommended Practices of the AOCS, 6th Ed. 2011-2012 Methods and Additions and Revisions.
  • [17] Minitab. (2010). Minitab Statistical Software (Version 16.1). Minitab, Inc., State College, Pennsylvania, ABD.
  • [18] Turhan, S. (2011). Türk Fındık Yağlarının Trigliserit Yapılarının Belirlenmesi. Yüksek Lisans Tezi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Ankara.
  • [19] TGK. (2012). Türk Gıda Kodeksi Bitki Adı İle Anılan Yağlar Tebliği (Tebliğ No: 2012/29). Tarım Bakanlığı, Ankara, Türkiye.
  • [20] O’Brien, R.D. (2008). Fats and Oils: Formulating and Processing for Applications. CRC Press, New York, ABD.
  • [21] Stahl, M.A., Buscato, M.H., Grimaldi, R. (2017). Low sat-structured fats enriched in α-linolenic acid: physico-chemical properties and crystallization characteristics. Journal of Food Science and Technology, 54, 3391-3403.
  • [22] 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.
  • [23] Chrysam, M.M. (1996). Margarines and Spreads. In Bailey's Industrial Oil & Fat Products, Edited by Y.H. Hui, Wiley-Intersience Publications, New Yorks, ABD, pp. 65-114.
  • [24] Mezger TG. (2014). Applied Rheology (1st ed.). Anton Paar GmbH.

Preparation and Characterization of Cold Pressed Hazelnut Oil Oleogels with Sunflower Wax and Polyglycerol Stearate Organogelators

Yıl 2023, Cilt: 21 Sayı: 1, 38 - 48, 30.03.2023

Emin Yılmaz Ceren Öz

https://doi.org/10.24323/akademik-gida.1274003

Öz

In this study, the oleogels of cold pressed hazelnut oil with sunflowerseed wax (SWO) and polyglycerol stearate (PGSO) were prepared and characterized. Organogelator concentration was 10% by weight. The oleogels contained important portions of unsaturated fatty acids but the content of palmitic acid in PGSO sample was enhanced. The oil binding capacities were over 99%, and the jel formation times were less than 4 minutes in both samples, and they had creamy yellow color values. Quite stable oleogels included ´ (SWO) and  (PGSO) polymorph crystal types. The melting peak temperatures of SWO and PGSO samples were determined as 62.4 and 47.9°C, respectively. SWO sample showed 110-130 kPa storage modulus values, and they were much higher than that of the PGSO sample (13-14 kPa). Consequently, the SWO sample was much harder and solid. Both oleogel samples presented mechanical and thermal recovery abilities. The cross-over point of the PGSO sample was around 62°C, and it had a gel-like structure until this temperature. It was concluded that both oleogel samples were quite suitable as a solid fat source in terms of technological properties for uses in many food products.

Anahtar Kelimeler

Hazelnut oil Sunflower wax Polyglycerol stearate Oleogel Quality Rheology

Proje Numarası

217O094

Kaynakça

  • [1] Sagiri, S.S., Behera, B., Rafanan, R.R., Bhattacharya, C., Pal, K., Banerjee, I. Rousseau, D. (2014). Organogels as matrices for controlled drug delivery: a review on the current state. Soft Materials, 12, 47-72.
  • [2] Doan, C.D., Van de Walle, D., Dewettinck, K., Patel, A.R. (2015). Evaluating the oil-gelling properties of natural waxes in rice bran oil: rheological, thermal, and microstructural study. Journal of American Oil Chemist’s Society, 92(6), 801-811.
  • [3] Marangoni A.G., Garti N. (2011). An Overview of the Past, Present and Future of Organogels. In Edible Oleogels: Structure and Health Implications, Edited by A.G. Marangoni and N. Garti, AOCS Press, Urbana, IL, USA, pp. 1-18.
  • [4] Patel, A.R. (2018). Oil Structuring: Concepts, Overview And Future Perspectives. In Edible Oil Structuring: Concept, Methods And Applications, Edited by A.R. Patel, Royal Socisty of Chemistry, Chambridge, UK pp. 3-24.
  • [5] Yılmaz, E., Ok, S. (2018). Edible Applications of Wax-based Oleogels. In Edible Oil Structuring: Concept, Methods and Applications, Edited by A.R. Patel, Royal Society of Chemistry, Cambridge, UK. pp. 217-24.
  • [6] 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.
  • [7] Yılmaz, E., Öğütcü, M. (2015). Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception. RSC Advances, 5, 50259-50267.
  • [8] Mattice, K.D., Marangoni, A.G. (2018). New Insights into Wax Crystal Networks in Oleogels. In Edible Oil Structuring: Concept, Methods and Applications, Edited by A.R. Patel, Royal Society of Chemistry, Cambridge, UK, pp. 71-94.
  • [9] Yılmaz, E., Öğütcü, M., Güneser, O. (2015). Influence of storage on physico-chemical and volatile features of enriched and aromatized wax organogels. Journal of the American Oil Chemists’ Society, 92, 1429-1443.
  • [10] Nakajima, N., Hamada, M. (2012). Synthesis of structurally well-defined polyglycelols and their fatty acid esters as new oil gelators. Journal of Synthetic Organic Chemistry Japan, 70(7), 742-753.
  • [11] Keskin Uslu, E., Yılmaz, E. (2021). Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles. Food Structure, 28, 100192.
  • [12] Norn, V. (2015). Emulsifiers in Food Technology (Chapter 8). Wiley-Blackwell Pub., New York, ABD.
  • [13] Da Pieve, S., Calligaris, S., Co, E., Nicoli, M.C., Marangoni, A.G. (2010). Shear nanostructuring of monoglyceride organogels. Food Biophysics, 5, 211-217.
  • [14] Öğütcü, M., Yılmaz, E. (2015). Characterization of hazelnut oil oleogels prepared with sunflower and carnauba waxes. International Journal of Food Properties, 18, 1741-1755.
  • [15] AOCS. (1998). Official methods and recommended practices of the AOCS. Vol. I and II. AOCS Press, Champaign, IL, ABD.
  • [16] AOCS. (2012). AOCS Official Method Cj 2-95. X-ray diffraction analysis of fats. Official Methods and Recommended Practices of the AOCS, 6th Ed. 2011-2012 Methods and Additions and Revisions.
  • [17] Minitab. (2010). Minitab Statistical Software (Version 16.1). Minitab, Inc., State College, Pennsylvania, ABD.
  • [18] Turhan, S. (2011). Türk Fındık Yağlarının Trigliserit Yapılarının Belirlenmesi. Yüksek Lisans Tezi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Ankara.
  • [19] TGK. (2012). Türk Gıda Kodeksi Bitki Adı İle Anılan Yağlar Tebliği (Tebliğ No: 2012/29). Tarım Bakanlığı, Ankara, Türkiye.
  • [20] O’Brien, R.D. (2008). Fats and Oils: Formulating and Processing for Applications. CRC Press, New York, ABD.
  • [21] Stahl, M.A., Buscato, M.H., Grimaldi, R. (2017). Low sat-structured fats enriched in α-linolenic acid: physico-chemical properties and crystallization characteristics. Journal of Food Science and Technology, 54, 3391-3403.
  • [22] 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.
  • [23] Chrysam, M.M. (1996). Margarines and Spreads. In Bailey's Industrial Oil & Fat Products, Edited by Y.H. Hui, Wiley-Intersience Publications, New Yorks, ABD, pp. 65-114.
  • [24] Mezger TG. (2014). Applied Rheology (1st ed.). Anton Paar GmbH.
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Emin Yılmaz Bu kişi benim 0000-0003-1527-5042

Ceren Öz Bu kişi benim 0000-0002-7944-5859

Proje Numarası 217O094
Yayımlanma Tarihi 30 Mart 2023
Gönderilme Tarihi 13 Mayıs 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 21 Sayı: 1

Kaynak Göster

APA Yılmaz, E., & Öz, C. (2023). Ayçiçek Mumu ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması ve Karakterize Edilmesi. Akademik Gıda, 21(1), 38-48. https://doi.org/10.24323/akademik-gida.1274003
AMA Yılmaz E, Öz C. Ayçiçek Mumu ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması ve Karakterize Edilmesi. Akademik Gıda. Mart 2023;21(1):38-48. doi:10.24323/akademik-gida.1274003
Chicago Yılmaz, Emin, ve Ceren Öz. “Ayçiçek Mumu Ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması Ve Karakterize Edilmesi”. Akademik Gıda 21, sy. 1 (Mart 2023): 38-48. https://doi.org/10.24323/akademik-gida.1274003.
EndNote Yılmaz E, Öz C (01 Mart 2023) Ayçiçek Mumu ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması ve Karakterize Edilmesi. Akademik Gıda 21 1 38–48.
IEEE E. Yılmaz ve C. Öz, “Ayçiçek Mumu ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması ve Karakterize Edilmesi”, Akademik Gıda, c. 21, sy. 1, ss. 38–48, 2023, doi: 10.24323/akademik-gida.1274003.
ISNAD Yılmaz, Emin - Öz, Ceren. “Ayçiçek Mumu Ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması Ve Karakterize Edilmesi”. Akademik Gıda 21/1 (Mart 2023), 38-48. https://doi.org/10.24323/akademik-gida.1274003.
JAMA Yılmaz E, Öz C. Ayçiçek Mumu ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması ve Karakterize Edilmesi. Akademik Gıda. 2023;21:38–48.
MLA Yılmaz, Emin ve Ceren Öz. “Ayçiçek Mumu Ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması Ve Karakterize Edilmesi”. Akademik Gıda, c. 21, sy. 1, 2023, ss. 38-48, doi:10.24323/akademik-gida.1274003.
Vancouver Yılmaz E, Öz C. Ayçiçek Mumu ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması ve Karakterize Edilmesi. Akademik Gıda. 2023;21(1):38-4.
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