RESEARCH PAPER
Physical stability of model emulsions based on ethyl cellulose oleogels
 
More details
Hide details
1
Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland
2
Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego 27, 26-600 Radom, Poland
CORRESPONDING AUTHOR
Iwona Szymańska   

Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
Final revision date: 2020-05-04
Acceptance date: 2020-05-12
Publication date: 2020-05-28
 
Int. Agrophys. 2020, 34(3): 289–300
 
KEYWORDS
TOPICS
ABSTRACT
The purpose of this study was the evaluation of the physical stability of low-fat oil-in-water model emulsions containing oleogels based on ethyl cellulose), compared to emulsions with anhydrous milk fat. The oleogels were prepared using rapeseed oil with ethyl cellulose at the level of 4.5, 5.0, 5.5 or 6.0% w/w. The O/W emulsions (30/70 w/w) were stabilized by guar gum (0.6% w/w) and soy lecithin (5.0% w/w). The physical properties of oleogels and anhydrous milk fat (centrifugal stability, spreadability/penetration test), rheology and the physical stability of the emulsions (MS-DWS method, centrifugal/thermal stability) were determined, a storage test of the emulsions (CSA method, LUMiSizer) was also conducted. It was demonstrated that ethyl cellulose is an effective edible oil structuring agent. The increase in ethyl cellulose content enhanced the centrifugal stability and hardness of the oleogels. As a result of a microrheology analysis, it was found that the emulsion with anhydrous milk fat had the most elastic strength, macroscopic viscosity and the highest solids content. All emulsions demonstrated high centrifugal/thermal stability. A higher temperature and extended storage time caused a reduction in the stability of all emulsions and increased the velocity of particle migrations. The ethyl cellulose-oleogels are potential fat phases for stable O/W emulsions, which could be used as a vegan alternative to traditional products based on animal components.
 
REFERENCES (33)
1.
Co E.D. and Marangoni A.G., 2012. Oleogels: an alternative edible oil-structuring method. J. Am. Oil Chemists’ Society, 89, 749-780. https://doi.org/10.1007/s11746....
 
2.
Dybkowska E., 2015. The role of fatty acids in nutrition and human health (in Polish). In: The importance of rational nutrition in health education (Ed A. Wolska-Adamczyk). WSiZ Publishing House, Warsaw, Poland.
 
3.
EFSA (European Food Safety Authority), 2017. Dietary reference values for nutrients: Summary report. EFSA supporting publication. https://doi.org/10.2903/sp.efs....
 
4.
Ferreira-Dias S., Osório N.M., Rodrigues J., and Tecelão C., 2019. Structured lipids for foods. In: Encyclopedia of Food Chemistry (Eds L. Melton, F. Shahidi, P. Varelis). Elsevier, 3, 357-369. https://doi.org/10.1016/b978-0....
 
5.
Gravelle A., Barbut S., and Marangoni A.G., 2013. Fractionation of ethylcellulose oleogels during setting. Food Function 4, 153-161. https://doi.org/10.1039/c2fo30....
 
6.
Hughes N.E., Marangoni A.G., Wright A.J., Rogers M.A., and Rush J.W., 2009. Potential food applications of edible oil organogels. Trends Food Sci. Technol., 20, 470-480. https://doi.org/10.1016/j.tifs....
 
7.
Kowalska M., Krzton-Maziopa A., Żbikowska A., and Tarnowska K., 2017. Rheological properties and physical stability of O/W emulsions stabilized by diacylglycerols formed during enzymatic interesterification. Applied Rheology, 27, 1-9.
 
8.
Kowalska M., Woźniak M., Krzton-Maziopa A., Tavernier S., Pazdur Ł., and Żbikowska A., 2018. Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water. J. Dispersion Sci. Technol., https://doi.org/10.1080/019326....
 
9.
Kowalska M. and Żbikowska A., 2016. Study of stability of sesame oil-in-water emulsions determined using an optical analyzer and measurement of particle size and distribution. J. Dispersion Sci. Technol., 37, 10, 1408-1414. https://doi.org/10.1080/019326....
 
10.
Kowalska M., Żbikowska A., Śmiechowski K., and Marciniak-Łukasiak K., 2014. Effect of sunflower lecithin quantity and homogenization time on stability of food emulsion containing walnut Oil. Food. Sci. Technol. Qual., 92, 78-91. https://doi.org/10.15193/zntj/....
 
11.
Laredo T., Barbut S., and Marangoni A.G., 2011. Molecular interactions of polymer oleogelation. Soft Matter 7, 2734-2743. https://doi.org/10.1039/c0sm00....
 
12.
Lindman S., 2014. The effect of rapeseed oil and palm oil supplement and milking frequency on milk yield and milk fat quality. Swedish University of Agricultural Sciences, Uppsala, Sweden.
 
13.
Liu Y., Wei Z.C., Deng Y.Y., Dong H., Zhang Y., Tang X.J., Li P., Liu G., and Zhang M.W., 2020. Comparison of the effects of different food-grade emulsifiers on the properties and stability of a casein-maltodextrin-soybean oil compound emulsion. Molecules, 25(3), 458. https://doi.org/10.3390/molecu....
 
14.
Lupi F.R, Gabriele D., de Cindio B., Sanchez M.C., and Gallegos C., 2011. A rheological analysis of structured water-in-olive oil emulsions. J. Food Eng., 107, 296-303. https://doi.org/10.1016/j.jfoo....
 
15.
Öğütcü M. and Yılmaz E., 2014. Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products. Int. J. Fats Oils, 65, 3, 1-11. https://doi.org/10.3989/gya.03....
 
16.
Öğütcü M., Arifoğlu N., and Yılmaz E., 2015. Preparation and characterization of virgin olive oil-beeswax oleogel emulsion products. J. Am. Oil Chemists’ Society, 92, 459-471. https://doi.org/10.1007/s11746....
 
17.
Onacik-Gür S., and Żbikowska A., 2019. Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration. J. Food Sci. Technol., 1-10. https://doi.org/10.1007/s13197....
 
18.
Onacik-Gür S., Żbikowska A., Przybysz M., and Kowalska M., 2017. Assessment of physical properties of structured oils and palm fat. Materiale Plastice, 54, 4, 800-805. https://doi.org/10.37358/mp.17....
 
19.
Orsavova J., Misurcova L., Ambrozova J.V., Vicha R., and Mlcek J., 2015. Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. Int. J. Molecular Sci., 16, 12871-12890. https://doi.org/10.3390/ijms16....
 
20.
O’Sullivan C.M., Barbut S., and Marangoni A.G., 2016. Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations. Trends in Food Sci. Technol., 57, 59-73. https://doi.org/10.1016/j.tifs....
 
21.
Pasqua A., Fleury M., Brun A., Cristiano M.C., and Cosco D., 2014. Potential application of Micro-Rheology-Rheolaser Lab® in food sciences. In: Advanced Technologies in Food Science I – Innovative techniques for food analysis, characterization and quality control (Ed. Andrew J.S. Coats). Biomed Research International, 6, 1, 60-69.
 
22.
Piotrowska A. and Waszkiewicz-Robak B., 2007. Measurement of light backscattering intensity with a new method of liquid dispersion stability evaluation in food. Technol. Progr. Food Process, 2, 26-28.
 
23.
Stortz T.A., and Marangoni A.G., 2011. Heat resistant chocolate. Trends in Food Sci. Technol., 22(5): 201-214. https://doi.org/10.1016/j.tifs....
 
24.
Stortz T.A., Zetzl A.K., Barbut S., Cattaruzza A., and Marangoni A.G., 2012. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technol., 24(7): 151-154. https://doi.org/10.1002/lite.2....
 
25.
Szymańska I., Żbikowska A., and Marciniak-Łukasiak K., 2020. Effect of addition of a marine algae (Chlorella protothecoides) protein preparation on stability of model emulsion systems. J. Dispersion Sci. Technol., 41(5): 699-707. https://doi.org/10.1080/019326....
 
26.
Śliwowska A., 2018. Evaluation of physicochemical and application properties of cosmetic formulations containing jasmonates together with assessment of kinetics of their diffusion through skin imitating barriers. Ph.D. Thesis, Adam Mickiewicz University in Poznań, Poland.
 
27.
Tisserand C., Kotzev A., Fleury M., Brunel L., Bru P., and Meunier G., 2011. Non-contact measurement of viscoelastic properties of biopolymers. NSTI-Nanotech, 1, 36-40.
 
28.
Ullmann C., Babick F., Koeber R., and Stintz M., 2017. Performance of analytical centrifugation for the particle size analysis of real-world materials. Powder Technol., 319, 261-270. https://doi.org/10.1016/j.powt....
 
29.
Xu D., Qi Y., Wang X., Li X., Wang S., Cao Y., Wang C., Sun B., Decker E., and Panya A., 2017. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions. Food Funct., 8, 415-423. https://doi.org/10.1039/c6fo01....
 
30.
Zetzl A.K., Marangoni A.G., and Barbut S., 2012. Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters. Food Function, 3, 327-337. https://doi.org/10.1039/c2fo10....
 
31.
Zielińska A., 2018. Synthesis and characterization of solid lipid nanoparticles and nanostructured lipid carriers dedicated to cosmetic and pharmaceutical applications. Ph.D. Thesis, Adam Mickiewicz University in Poznań, Poland.
 
32.
Żbikowska A., Kupiec M., Marciniak-Łukasiak K., and Kowalska M., 2017. Oleogels – perspectives on applying them to food. Żywność, Nauka, Technologia, Jakość, 24, 3, 112, 5-13.
 
33.
Żbikowska A., Kupiec M., and Kowalska M., 2019. Comparison of oleogels properties obtained with different structure-forming substances. Polish J. Natural Sci., 34, 2, 273-284.
 
eISSN:2300-8725
ISSN:0236-8722