Modulation and characterization of wax-based olive oil organogels in view of their application in the food industry

• Published in: Gels Vol. 7; no. 1; pp. 12 - 18
• Main Authors: Silva, Pedro Miguel Peixoto, Martins, Artur J., Fasolin, Luiz Henrique, Vicente, A. A.
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 28.01.2021; MDPI AG
• Subjects: Alcohol; Beeswax; Fatty acids; Food processing industry; Food products; gelation; Hydrocarbons; Industrial applications; Microscopy; Morphology; natural waxes; Oils & fats; Olive oil; organogel; Oxidation; Physical properties; Properties (attributes); Rheological properties; rheology; Science & Technology; Stability analysis; Systems analysis; texture; Trans fats; Triglycerides; Waxes; gelation; olive oil; rheology; organogel; natural waxes; texture
• ISSN: 2310-2861; 2310-2861
• DOI: 10.3390/gels7010012

Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidation values (below 1.5 meq O2·kg−1) remained within legal limits. Organogels displayed similar textural properties to those of commercially available spreadable products, while displaying a low critical gelation concentration. In short, it was shown that tailoring the physicochemical properties of organogels towards specific applications is possible. The produced organogels showed similar properties to the ones of commercially available spreadable products, revealing favourable oxidative profiles. Therefore, an industrial application can be easily foreseen, building on the natural characteristics of olive oil as a healthier alternative to current spreadable products. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. The author Pedro Silva is the recipient of a fellowship (SFRD/BD/130247/2017) supported by Fundação para a Ciência e a Tecnologia, (FCT, Portugal). Artur Martins is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020—Programa Operacional Regional do Norte.