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Molecular Entanglement and Electrospinnability of Biopolymers

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Published on: September 3, 2014

Structural and rheological characterization of starch-based eutecto-oleogel.

Deepali Deepali¹, Poonam Mishra¹, Amit Baran Das²

¹Department of Food Engineering and Technology, Tezpur University, India.

International Journal of Biological Macromolecules

|September 9, 2024

Summary

Researchers developed a novel oleogel using starch, beeswax, and natural deep eutectic solvents (NADES). The resulting gel offers improved texture and functional properties, ideal for food and pharmaceutical applications.

Keywords:

Fanning factor NADES Oleogel Rheology Rice bran oil Texture

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Area of Science:

Food Science
Materials Science
Physical Chemistry

Background:

Oleogels are structured liquid fats with potential in food, pharmaceutical, and cosmetic industries.
Developing oleogels with desirable textural and functional properties remains a key challenge.
Natural deep eutectic solvents (NADES) offer a promising avenue for oleogel formulation.

Purpose of the Study:

To develop and characterize a novel oleogel using starch, beeswax, oil, and NADES.
To investigate the impact of starch and NADES on oleogel properties.
To optimize oleogel formulation for enhanced physical characteristics.

Main Methods:

Formulation of oleogels with varying concentrations of starch, beeswax, oil, and NADES.
Characterization using techniques such as texture analysis, rheology, and thermal analysis (DSC).
Assessment of oil binding capacity, thermal behavior, and functional properties.

Main Results:

A novel eutecto-oleogel was successfully developed with low hardness and high liquid fat content.
Addition of starch and NADES enhanced oil binding capacity, thermal stability, and texture.
An oleogel with 1% starch exhibited superior functional, textural, and flow properties, including a high fanning factor.
Rheological tests indicated shear-thinning and frequency-independent behavior with no residual effect.
Differential scanning calorimetry (DSC) revealed distinct crystallization and melting behaviors among the oleogels.

Conclusions:

Starch and NADES play a crucial role in improving the physical properties of beeswax-based oleogels.
The developed oleogel demonstrates significant potential for applications in food, pharmaceutical, and personal care products.
This study provides valuable insights into oleogelation mechanisms using rice bran oil, NADES, and beeswax.