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Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax

Diem Chi Doan, Iris Tavernier UGent, Mohd Dona Bin Sintang UGent, Sabine Danthine, Davy Van de Walle UGent, Tom Rimaux and Koen Dewettinck UGent (2017) FOOD BIOPHYSICS. 12(1). p.97-108
abstract
Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEW and the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SW and short-chain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SW- and BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 A degrees C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 A degrees C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Rice bran oil, Sunflower wax, Berry wax, Crystallization, Gelation, CANDELILLA WAX, NATURAL WAXES, POTENTIAL APPLICATION, CRYSTAL NETWORKS, ORGANOGELS, FAT, OLEOGELS, BEESWAX, DISEASE, SHELLAC
journal title
FOOD BIOPHYSICS
Food Biophys.
volume
12
issue
1
pages
97 - 108
Web of Science type
Article
Web of Science id
000394269100011
ISSN
1557-1858
1557-1866
DOI
10.1007/s11483-016-9467-y
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8505133
handle
http://hdl.handle.net/1854/LU-8505133
date created
2017-01-26 16:40:35
date last changed
2017-05-03 10:10:14
@article{8505133,
  abstract     = {Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEW and the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SW and short-chain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SW- and BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 A degrees C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 A degrees C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology.},
  author       = {Doan, Diem Chi and Tavernier, Iris and Sintang, Mohd Dona Bin and Danthine, Sabine and Van de Walle, Davy and Rimaux, Tom and Dewettinck, Koen},
  issn         = {1557-1858},
  journal      = {FOOD BIOPHYSICS},
  keyword      = {Rice bran oil,Sunflower wax,Berry wax,Crystallization,Gelation,CANDELILLA WAX,NATURAL WAXES,POTENTIAL APPLICATION,CRYSTAL NETWORKS,ORGANOGELS,FAT,OLEOGELS,BEESWAX,DISEASE,SHELLAC},
  language     = {eng},
  number       = {1},
  pages        = {97--108},
  title        = {Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax},
  url          = {http://dx.doi.org/10.1007/s11483-016-9467-y},
  volume       = {12},
  year         = {2017},
}

Chicago
Doan, Diem Chi, Iris Tavernier, Mohd Dona Bin Sintang, Sabine Danthine, Davy Van de Walle, Tom Rimaux, and Koen Dewettinck. 2017. “Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil : a Case-study on Berry Wax and Sunflower Wax.” Food Biophysics 12 (1): 97–108.
APA
Doan, D. C., Tavernier, I., Sintang, M. D. B., Danthine, S., Van de Walle, D., Rimaux, T., & Dewettinck, K. (2017). Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax. FOOD BIOPHYSICS, 12(1), 97–108.
Vancouver
1.
Doan DC, Tavernier I, Sintang MDB, Danthine S, Van de Walle D, Rimaux T, et al. Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax. FOOD BIOPHYSICS. 2017;12(1):97–108.
MLA
Doan, Diem Chi, Iris Tavernier, Mohd Dona Bin Sintang, et al. “Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil : a Case-study on Berry Wax and Sunflower Wax.” FOOD BIOPHYSICS 12.1 (2017): 97–108. Print.