Rabia Seminar Final 20.06.10

8/22/2019 Rabia Seminar Final 20.06.10

1/32

1


2/32

Potential Food Applications ofEdible Oil Organogels

Presented By:

Rabia Naz

2003-ag-1814

Supervisor:

Dr. Faqir Muhammad Anjum


3/32

3

Outline

Organogels

Structuring of edible oils

Edible oil organogels

Potential food applications

Drawbacks

Conclusion

References


4/32

4

Organogels

Structured organic liquids

Low molecular mass

Nonglassy thermoplastic solid

Composed of liquid organic phase

Organic solvent

Mineral oil

Vegetable oil

(Rogers et al., 2007)


5/32

5

Structuring of Edible Oils

Formation of crystal networks from

triacylglycerides (TAG)

Mainly saturated fatty acids

Require for many food products

Vegetable oil based spreads

Margarine

Dressings(Toro-Vazquez et al., 2007)


6/32

6

Cont

Purpose for structuring of edible oil

Chemical modification of oils

But contribute to

High levels of saturated fatty acids

Formation of trans fat

(Duffy et al., 2009)


7/32

7

Edible Oil Organogels

Structured edible oils

Edible oil structurants

Triacylglycerols

Diacylglycerols

Monoacylglycerols

Fatty acids and fatty alcohols

Waxes and wax esters

(Nicola et al., 2009)


8/32

8

Cont

Lecithin and sorbitan tristearate

Phytosterols and oryzanol

12-hydroxystearic acid (12-HSA)

(Rogers et al., 2009)

Phytosterol based organogel systems

Common in food chain

Good structuring properties

Cholesterol lowering effect


9/32

9

Preparation

Add edible oil structurants

Oil

Heat (85C for 30 min)

Incubate at 30C for 24hr

(Rogers et al., 2008a)


10/32

10

Structure

Long thin strands

Dark dots that are micelles

Sharp edged large sterol

crystals

(Duffy et al., 2009)


11/32

11

Potential Food Applications

Numerous potential functionalities in food products

Restriction of oil mobility and migration

Control rate of nutraceutical release

Replacement of saturated and trans fats

Emulsions stabilization(Hughes et al., 2009)


12/32

12

1. Restriction of Oil Mobility and

Migration

Particular problems

Fat bloom on baked products surface

Oil migration in chocolate confectioneries

Induced surface fat bloomDull white or grey film

Grainy or waxy

Unpalatable texture(Ziegleret al., 2004)

Oil migration limit through immobilization(Rogers et al., 2008a)


13/32

13

Cont

Determination of oil mobility

In bakery products

Canola oil saturated with

12-HAS IHPO (Interesterified hydrogenated palm

oil)(Rogers et al., 2008a)

In cream filled chocolate confectioneries usingNontempered cocoa butter

Blend of Canola Oil and IHPO(Marty et al., 2009)


14/32

14

Cont

Structuring of canola oil with IHPO

More efficient

Prevent oil migration

Similar solid fat contents (SFC) to canola oil

(Rogers et al., 2008a; Marty et al., 2009)


15/32

15

2. Control Rate of Nutraceutical

Release

Bioavailability of nutrients

Important for

Value added food products

Nutraceuticals

Depends upon rate of release of nutrients

Variable conc. of bioactive compound leads to

Side effects

Reappearance of original symptoms

(Turneret al., 2004)


16/32

16

Cont

Carotenoids

Lipid soluble plant derived pigment molecules

Good antioxidant properties

Reduced risk of several chronic diseases

Absorption effected by lipids presence

(Rao & Rao, 2007)


17/32

17

Cont

Comparison of micellarisation rate of -caroteneusing

-carotene in

Liquid canola oil Canola oil gelled with 12-HSA

Maximum amount of-carotene released in

Liquid oil between 0-30 min

Gelled oil between 30-75 min

(Wright et al., 2008)


18/32

18

Cont

Results showed that 12-HSA

Releases oil slowly

Delays emulsification of oily phase

Slows down rate of release of-carotene



19/32

19

3. Replacement of Saturated and

Trans Fats

Saturated and trans fatty acids cause

Cardio vascular diseases

Difficult to remove

(Mozaffarian et al., 2006)

Oil structuring: an alternatives to prevent trans fat

formation

Self assembled Low molecular weight organogelators

(Pernetti et al., 2007)


20/32

20

Cont

12-HSA organogel

Composed of canola oil

Solid like physical properties

Highly unsaturated lipid profile

Prevent oil leaking

59% monounsaturated fatty acid

30% polyunsaturated fatty acid

Can use as a spread

(Hughes et al., 2009)


21/32

21

Cont

Comparison for acute ingestion among

12-HSA

Butter

Margarine Canola oil

Results revealed

Organogels have serum level

Lower than butter and margarine

Comparable to canola oil(Wright et al., 2008)


22/32

22

Cont

Free fatty acid level

Lower in organogel

Similar to canola oil

Serum concentration of free fatty acids

Lower in

Canola oil

Organogel



23/32

23

4. Emulsions Stabilization

Amphiphilic nature

Stabilize water in oil emulsions

Impart structure to emulsions

Applicable as low fat spreads

Control release of bioactive compounds

Hydrophilic

Hydrophobic



24/32

24

Cont

Long term stability of emulsion due to

High viscous continuous oil phase

Hindrance of water droplet

Water in gelled oil emulsion

Provide long term stability

Make variation in water droplets size

Increase viscosity of oil phase

(Rogers et al., 2008a, 2008b)


25/32

25

Cont

Canola oil organogels hold

At least 20% w/w aqueous phase



26/32

26

Drawbacks

But organogel exploited

Pharmaceuticals

Nutraceuticals

12-HSA not approved food grade additive

Used as a model for study

Obtained from castor oil



27/32

27

Conclusion

Organogelator system must be discovered

Food grade

Functional

Economical

Extensive research should done to determine

Nutritional benefits

Processing considerations

Potential application in more complex composite

food products


28/32

28

References

Duffy, N., H.C.G. Blonk, C.M. Beindorff, M. Cazade, A.Bot and G.S.E. Duchateau. 2008. Organogel basedemulsion systems, micro structural features and impact onin vitro digestion. JAOCS. 86(8):733-741.

Hughes, N.E., A.G. Marangoni, A.J. Wright, M.A. Rogers

and J.W.E. Rush. 2009. Potential food applications ofedible oil organogels. Trends Food Sci. Technol.20(10):470-480.

Marty, S., K.W. Baker and A.G. Marangoni. 2009.Optimization of a scanner imagines technique to accurately

study oil migration kinetics. Food Res. Int. 42:368373. Mozaffarian, D., M.B. Katan, A. Ascherio, M.J. Stampfer

and W.C. Willet. 2006. Trans fatty acids andcardiovascular disease. New England J. Med. 354:16011613.


29/32

29

Cont

Nicola, D., H.C.G. Blonk, C.M. Beindorff, C. Magali, B.Arjen and G.S.M.J.E. Duchateau. 2009. Organogel basedemulsion systems, microstructural features and impact on invitro digestion. JAOCS. 86:733741.

Pernetti, M., K. Van-Malssen, D. Kalnin and E. Floter. 2007.

Structuring edible oil with lecithin and sorbitan tri-stearate.Food Hydrocolloid. 21:855861.

Rao, A.V. and L.G. Rao. 2007. Carotenoids and humanhealth. Pharmacol. Res. 55:20721.

Rogers, M.A., A.K. Smith, A.J. Wright and A.G. Marangon.2007. A novel CRYO-SEM technique for imaging vegetableoil based organogels. JAOCS. 84:899906.

Rogers, M.A., A.J. Wright and A.G. Marangoni. 2008a.Engineering the oil binding capacity and crystallinity of selfassembled fibrillar networks of 12-hydroxystearic acid inedible oils. Soft Matter. 4:14831490.


30/32

30

Cont

Rogers, M.A., A.J. Wright and A.G. Marangoni. 2008b.Postcrystallization increases in the mechanical strength ofself-assembled fibrillar networks is due to an increase innetwork supramolecular ordering. J. Appl. Phy. 41:501-510.

Rogers, M.A., A.J. Wright and A.G. Marangoni. 2009.Nanostructuring fiber morphology and solvent inclusions in12-hydroxystearic acid / canola oil organogels. Current Opin.Coll. Inter. Sci. 14(1):3342.

Toro-Vazquez, J.A., E. Morales-Rueda, M. Dibildox-Alvarado, M. Charo-Alonso, M. Alonzo-Macias and M.M.Gonzalez-Chavez. 2007. Thermal and textural properties oforganogels developed by candelilla wax in safflower oil.JAOCS. 84:9891000.


31/32

31

Cont

Turner, S., C. Federici, M. Hite and R. Fasshihi. 2004.Formulation, development and human in vitro in vivocorrelation for a novel, monolithic controlled release matrixsystem of high load and highly water-soluble drug niacin.

Drug Dev. Ind. Pharm. 30:797807. Wright, A.J., C. Pietrangelo and A. MacNaughton. 2008.

Influence of simulated upper intestinal parameters on theefficiency of beta carotene micellarisation using an in vitromodel of digestion. Food Chem. 107:12531260.

Ziegler, G.R., A. Shetty and R.C. Anantheswaran. 2004.Nut oil migration through chocolate. Man. Confect. 84:118126.


32/32

32

Thanks forlistening!

Rabia Seminar Final 20.06.10

Documents

Transcript of Rabia Seminar Final 20.06.10