Rabia Seminar Final 20.06.10
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Transcript of Rabia Seminar Final 20.06.10
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Potential Food Applications ofEdible Oil Organogels
Presented By:
Rabia Naz
2003-ag-1814
Supervisor:
Dr. Faqir Muhammad Anjum
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Outline
Organogels
Structuring of edible oils
Edible oil organogels
Potential food applications
Drawbacks
Conclusion
References
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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)
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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)
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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)
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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)
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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
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Preparation
Add edible oil structurants
Oil
Heat (85C for 30 min)
Incubate at 30C for 24hr
(Rogers et al., 2008a)
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Structure
Long thin strands
Dark dots that are micelles
Sharp edged large sterol
crystals
(Duffy et al., 2009)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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Cont
Results showed that 12-HSA
Releases oil slowly
Delays emulsification of oily phase
Slows down rate of release of-carotene
(Wright et al., 2008)
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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)
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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)
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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)
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Cont
Free fatty acid level
Lower in organogel
Similar to canola oil
Serum concentration of free fatty acids
Lower in
Canola oil
Organogel
(Wright et al., 2008)
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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
(Hughes et al., 2009)
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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)
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Cont
Canola oil organogels hold
At least 20% w/w aqueous phase
(Hughes et al., 2009)
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Drawbacks
But organogel exploited
Pharmaceuticals
Nutraceuticals
12-HSA not approved food grade additive
Used as a model for study
Obtained from castor oil
(Hughes et al., 2009)
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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
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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.
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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.
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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.
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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.
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