Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Mohd Dona Bin Sintang; Sabine Danthine; Allison Brown; Davy Van de Walle; Ashok R Patel; Iris Tavernier; Tom Rimaux; Koen Dewettinck

doi:10.1016/j.foodres.2017.07.079

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Food Res Int. 2017 Oct;100(Pt 1):832-840. doi: 10.1016/j.foodres.2017.07.079. Epub 2017 Aug 2.

Authors

Mohd Dona Bin Sintang¹, Sabine Danthine², Allison Brown³, Davy Van de Walle³, Ashok R Patel⁴, Iris Tavernier⁴, Tom Rimaux⁵, Koen Dewettinck⁶

Affiliations

¹ Vandemoortele Center Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium; Department of Food Technology and Bioprocess, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Malaysia. Electronic address: MohdDonaBin.Sintang@UGent.be.
² Department of Food Science and Formulation, Universite de Liege, Passage des Deportes, Gembloux, Belgium.
³ Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
⁴ Vandemoortele Center Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium.
⁵ Vandemoortele R&D, Izegem, Belgium.
⁶ Vandemoortele Center Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium; Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. Electronic address: Koen.Dewettinck@UGent.be.

PMID: 28873756
DOI: 10.1016/j.foodres.2017.07.079

Abstract

Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we combined MGs with PS to control the crystallization and modify the morphology of the combination oleogels, as both components are reported to interact together. The oleogels were prepared at different ratio combinations and characterized in their rheological, thermal, morphology, and diffraction properties. The results showed that the 8:2 MGP:PS exhibited higher storage modulus (G') than the MGP mono-component. The combination oleogels exhibited effects on the crystallization and polymorphic transition. Consequently, the effects led to change in the morphology of the combination oleogels which was visualized using optical and electron microscope. The resultant effect on the morphology is associated with crystal defect. Due to observable crystals of MGP and PS, it is speculated that the combination oleogels formed a mixed crystal system. This was confirmed with diffraction analysis in which the corresponding peaks from MGP and PS were observed in the combination oleogels. However, the 8:2 oleogel exhibited additional peak at 35.41Å. Ultimately, the 8:2 was the optimum combination observed in our study. Interestingly, this combination is inspired by nature as sterols (phytosterols) are natural component of lipid membrane whilst MGP has properties similar to phospholipids. Hence, the results of our study not only beneficial for oil structuring, but also for the fields of biophysical and pharmaceutical.

Keywords: Chain ordering; Monoglycerides; Oleogels; Phytosterols; Viscoelasticity-enhancement.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cryoelectron Microscopy
Elasticity
Monoglycerides / chemistry*
Organic Chemicals / chemistry
Phytosterols / chemistry*
Temperature
Viscosity
X-Ray Diffraction

Substances

Monoglycerides
Organic Chemicals
Phytosterols
oleogels