با همکاری انجمن علوم و صنایع غذایی ایران
نوع مقاله : مقاله پژوهشی
نویسندگان
1 1دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی ، واحد لاهیجان ، دانشگاه آزاد اسلامی، لاهیجان ، ایران
2 استادیار گروه علوم و صنایع غذایی ، واحد لاهیجان ، دانشگاه آزاد اسلامی، لاهیجان ، ایران
کلیدواژهها
عنوان مقاله English
نویسندگان English
The increasing incidence of non-communicable diseases, particularly cardiovascular disorders, diabetes, and metabolic syndrome has intensified efforts to reduce the consumption of saturated fatty acids (SFAs) and trans fatty acids (TFAs) which are predominantly supplied through industrially processed fats such as partially hydrogenated oils and palm oil. Although palm oil remains one of the most widely used solid fats in food formulations, largely owing to its functional and technological advantages, concerns regarding its nutritional quality have encouraged the development of healthier alternatives. In this context, oleogel technology has emerged as a promising approach for structuring liquid oils into semi-solid systems while maintaining desirable physicochemical and sensory attributes.
Oleogels are formed through the immobilization of liquid oil within a three-dimensional crystalline network generated by gelator compounds. Among naturally derived gelators, beeswax has attracted considerable attention because of its excellent oil-structuring ability, food compatibility, and potential to generate stable gel matrices. Therefore, the objective of the present study was to formulate beeswax-based sunflower oil oleogels at different gelator concentrations and to evaluate their potential as healthier substitutes for palm oil through comprehensive physicochemical and rheological characterization.
Materials and Methods
Sunflower oil was obtained from Giyahkala Co. (Sabzehvar, Iran), palm oil was supplied by Farsanchemecal Co. (Isfahan, Iran), and yellow granular beeswax was purchased from Moomila Co. (Tehran, Iran). Oleogels were prepared by dispersing beeswax in sunflower oil at concentrations of 4%, 7%, and 10% (w/w). The mixtures were heated at 80°C under continuous stirring until complete dissolution of the wax phase and subsequently allowed to stabilize at 23-25°C for 24 h to promote gel formation. The resulting systems were characterized and compared with palm oil using a completely randomized experimental design. Physicochemical analyses included fatty acid composition, peroxide value, oil-binding capacity, texture profile, and color measurements. Rheological properties were investigated through strain sweep, frequency sweep, and temperature sweep analyses to assess structural integrity and viscoelastic performance. Statistical analyses were conducted using SPSS (Version 26), and significant differences among samples were determined by analysis of variance (ANOVA) at p < 0.05.
Results and Discussion
The results demonstrated that beeswax concentration significantly affected the structural and functional properties of the oleogels. Increasing beeswax content promoted network formation and improved the stability of the structured lipid systems. The oleogel formulated with 10% beeswax showed color parameters closest to those of palm oil, supporting its potential as a direct substitute in food formulations.
Fatty acid analysis showed that all oleogels had a more favorable lipid profile than palm oil. Unsaturated fatty acid content increased by 25%, while saturated and trans fatty acid contents decreased by 67.5% and 70%, respectively (p < 0.05). This shift reflects the considerable nutritional advantage of structured sunflower oil systems.
Oil-binding capacity increased with gelator concentration, and the 7% and 10% formulations reached oil-retention levels comparable to palm oil, consistent with the formation of a denser crystalline wax network capable of immobilizing a larger oil fraction. Higher beeswax levels also improved peroxide value and increased mechanical strength. Oleogel hardness remained lower than that of palm oil; however, this may be advantageous in applications where reduced firmness is desirable without compromising structural integrity.
Rheological measurements confirmed the formation of viscoelastic gel networks in all formulations, with storage modulus (G′) exceeding loss modulus (G″) across the tested frequency range, indicating solid-like, gel-dominated behavior. The 7% and 10% formulations exhibited higher gel strength and greater resistance to deformation. The 10% oleogel formed the most densely interconnected network, yielding the highest elasticity, structural coherence, and thermal stability during temperature-sweep analysis.
Conclusion
The 10% beeswax formulation provided the best overall balance of nutritional quality, structural functionality and physicochemical stability. This oleogel reduced unhealthy fatty acid content while matching the rheological and technological performance of palm oil, supporting its use as an effective, sustainable palm oil alternative in food product development.
Funding Sources: This research received no specific funding from public, commercial or non-profit entities.
کلیدواژهها English
