TY - GEN
T1 - (ABSTRACT) Avocado oleogel: The prospect of a healthy saturated fat substitute
AU - Johnson, Breonna
AU - Silva, Roberta C
AU - Colleran, Heather
AU - Ibrahim, Salam A
AU - Claro Da Silva, Roberta
PY - 2019
Y1 - 2019
N2 - Avocado Oleogel: The Prospect of a Healthy Saturated Fat Substitute. B. D. Johnson*, R. C. Silva, H. L.Colleran, S. A. Ibrahim, Department of Family and Consumer Sciences, North Carolina Agricultural and TechnicalState University, Greensboro, NC 27411; and J. R. Ract, Department of Biochemical-Pharmaceutical Technology,Faculty of Pharmaceutical Sciences, São Paulo University, São Paulo, SP, Brazil.Oleogel, an organic system comprised of oil trapped in a three-dimensional network formed by a structuringagent, presents itself as a promising solution. Among several studied structuring agents, waxes appear to be the mostpromising. However, the lack of wax palatability has limited applications in food products. Avocado oil (AVO) is highin oleic monounsaturated fatty acids and substantial amounts of health beneficial phytochemicals, such as vitamins and phytosterols. Thus, the objective of this study was to find the best ratio of oil/wax as stable oleogels for use inthe food industry. With this purpose, AVO was structured with three different waxes: candelilla wax (2, 3 and 6%),rice bran wax (2, 3 and 6%), and carnauba wax (2, 4 and 8%). The stability of the oleogel was analyzed by the OilBinding Capacity Method (OBC), and the Visualization Evaluation under two different temperature conditions (roomtemperature and 35 ºC) at two different times (Day 1 and 7). The fatty acid composition of the oil was analyzed by gaschromatography. The Avocado oleogel that showed higher OBC structured with candelilla wax (3 and 6%) presentedstable in both conditions (room temperature and 35 °C) after 7 days. AVO oleogel containing 8% of carnauba wax alsoshowed stable after 7 days at 35 °C. The rice bran wax was not stable under any conditions and showed the lowestOBC. Thus, in this study, the addition of 3% candelilla and 8% of carnauba waxes produced the most stable AVOoleogels.
AB - Avocado Oleogel: The Prospect of a Healthy Saturated Fat Substitute. B. D. Johnson*, R. C. Silva, H. L.Colleran, S. A. Ibrahim, Department of Family and Consumer Sciences, North Carolina Agricultural and TechnicalState University, Greensboro, NC 27411; and J. R. Ract, Department of Biochemical-Pharmaceutical Technology,Faculty of Pharmaceutical Sciences, São Paulo University, São Paulo, SP, Brazil.Oleogel, an organic system comprised of oil trapped in a three-dimensional network formed by a structuringagent, presents itself as a promising solution. Among several studied structuring agents, waxes appear to be the mostpromising. However, the lack of wax palatability has limited applications in food products. Avocado oil (AVO) is highin oleic monounsaturated fatty acids and substantial amounts of health beneficial phytochemicals, such as vitamins and phytosterols. Thus, the objective of this study was to find the best ratio of oil/wax as stable oleogels for use inthe food industry. With this purpose, AVO was structured with three different waxes: candelilla wax (2, 3 and 6%),rice bran wax (2, 3 and 6%), and carnauba wax (2, 4 and 8%). The stability of the oleogel was analyzed by the OilBinding Capacity Method (OBC), and the Visualization Evaluation under two different temperature conditions (roomtemperature and 35 ºC) at two different times (Day 1 and 7). The fatty acid composition of the oil was analyzed by gaschromatography. The Avocado oleogel that showed higher OBC structured with candelilla wax (3 and 6%) presentedstable in both conditions (room temperature and 35 °C) after 7 days. AVO oleogel containing 8% of carnauba wax alsoshowed stable after 7 days at 35 °C. The rice bran wax was not stable under any conditions and showed the lowestOBC. Thus, in this study, the addition of 3% candelilla and 8% of carnauba waxes produced the most stable AVOoleogels.
M3 - Conference contribution
SP - 231
BT - Unknown book
ER -