Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Effect of different hydrocolloids as gelator on the qualitative properties of canola oil oleogel

Document Type : Original Article

Authors
Arezou Tavakoli Najafabadi 1
Hajar Abbasi 2
1 M.Sc. Graduate of Department of Food Science and Technology, Isf.C., Islamic Azad University, Isfahan, Iran
2 Associate Professor of Department of Food Science and Technology, Isf.C., Islamic Azad University, Isfahan, Iran
10.48311/fsct.2026.84081.0
Abstract
Considering the special ability of hydrophilic polymers in forming oleogels, in this study, in addition to investigating the properties of seven selected hydrocolloids, their ability to form oleogels was investigated. For this purpose, canola oil-based oleogels were prepared using 3% solutions of gum arabic (AG), locust bean gum (LBG), xanthan (XG), guar (GG), hydroxypropyl methylcellulose (HPMC), carboxymethylcellulose (CMC), and carrageenan (CG). The oil retention ability, texture, thermal behavior, rheological properties, crystallinity, and infrared spectra of the produced oleogels were evaluated. Oleogels exhibited solid viscoelastic behavior and their elastic and complex moduli increased with increasing frequency and their complex viscosity decreased, indicating shear thinning behavior. Locust bean gum and the oleogel prepared from it showed the weakest viscoelastic properties and the highest oil release. In the thermal profile of the oleogels, one to five endothermic peaks were observed, which indicated the different crystallization characteristics and melting behavior of the oleogels and the formation of different polymorphs in them. The oleogel containing AG had the highest and the LBG-containing sample had the lowest texture stiffness and melting enthalpy. Evaluation of the crystal structures showed that all samples except the oleogels containing LBG had a mixture of semi-stable and stable β′ and β crystals. No significant chemical change in the structure of the samples was observed, but an increase in the intensity of hydrogen and van der Waals bonds was confirmed after oleogel formation.
Keywords
Oleogelation
rheology
canola oil
hydrocolloid
Subjects
[1] A. Esmaeilinezhad, H. Abbasi, “Physicochemical, thermal and microstructural properties of new developed bigels through Zein and Persian gum biopolymers,” Journal of Food Measurement and Characterization, vol. 19, no. 3, pp. 1693–1706, Mar. 2025, doi: doi.org/10.1007/s11694-024-03064-x
[2]           A. Aliasl Khiabani, M. Tabibiazar, L. Roufegarinejad, H. Hamishehkar, and A. Alizadeh, “Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger,” Food Chem, vol. 333, p. 127446, 2020, doi: https://doi.org/10.1016/j.foodchem.2020.127446.
[3]           Z. Pourdavoud1, H. Abbasi, “Optimization of sesame oil organogel production and its effect on physicochemical and qualitative properties of Sohan,” Research and Innovation in Food Science and Technology, vol. 9, no. 2, pp. 189–202, 2020, doi: 10.22101/JRIFST.2020.191765.1098.
[4]           A. Esmaeilinezhad, H. Abbasi, “Effect of zein-persian gum water-in-oleogels on quality characteristics of unsaturated fatty acid-rich and low-Fat croissant,” Food Science & Nutrition, 13: e4649. 2025, doi:10.1002/fsn3.4649.
[5]           F. R. Lupi, D. Gabriele, V. Greco, N. Baldino, L. Seta, and B. de Cindio, “A rheological characterisation of an olive oil/fatty alcohols organogel,” Food Research International, vol. 51, no. 2, pp. 510–517, May 2013, doi: 10.1016/j.foodres.2013.01.013.
 [6] A. Salari and H. Abbasi, “Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel,” Acta Alimentaria, vol. 54, no. 2, Mar. 2025, doi: 10.1556/066.2024.00264.
[7]           S. Yang et al., “Functional Characteristics of Oleogel Prepared from Sunflower Oil with β‐Sitosterol and Stearic Acid,” J Am Oil Chem Soc, vol. 94, no. 9, pp. 1153–1164, Sep. 2017, doi: 10.1007/s11746-017-3026-7.
[8]           J. Milani and G. Maleki, “Hydrocolloids in Food Industry,” in Food Industrial Processes: Methods and Equipment, B. Valdez, Ed., BoD – Books on Demand, 2012.
[9]           F. Renou, O. Petibon, C. Malhiac, and M. Grisel, “Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties,” Food Hydrocoll, vol. 32, no. 2, pp. 331–340, Aug. 2013, doi: 10.1016/j.foodhyd.2013.01.012.
[10]         H. Khouryieh, G. Puli, K. Williams, and F. Aramouni, “Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions,” Food Chem, vol. 167, pp. 340–348, 2015, doi: https://doi.org/10.1016/j.foodchem.2014.07.009.
[11]         M. Zaeri, S. Asadollahi, and M. Hashemiravan, “Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake,” Iranian Food Science and Technology Research Journal, vol. 15, no. 1, pp. 55–65, 2019, doi: https://doi.org/10.22067/ifstrj.v0i0.66890.
[12]         F. Shokri, M. Salehi Far, and M. H. Azizi, “Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta,” Food Science and Technology, vol. 13, no. 10, pp. 123–132, 2017, Accessed: Apr. 21, 2025. [Online]. Available: magiran.com/p1564609
[13]         S. Bascuas, M. Espert, E. Llorca, A. Quiles, A. Salvador, and I. Hernando, “Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative,” LWT, vol. 135, p. 110228, Jan. 2021, doi: 10.1016/j.lwt.2020.110228.
[14]         Y. Jiang et al., “Cellulose-rich oleogels prepared with an emulsion-templated approach,” Food Hydrocoll, vol. 77, pp. 460–464, Apr. 2018, doi: 10.1016/j.foodhyd.2017.10.023.
[15]         M. D. Bin Sintang, T. Rimaux, D. Van de Walle, K. Dewettinck, and A. R. Patel, “Oil structuring properties of monoglycerides and phytosterols mixtures,” European Journal of Lipid Science and Technology, vol. 119, no. 3, Mar. 2017, doi: 10.1002/ejlt.201500517.
[16]         M. A. Cerqueira, L. H. Fasolin, C. S. F. Picone, L. M. Pastrana, R. L. Cunha, and A. A. Vicente, “Structural and mechanical properties of organogels: Role of oil and gelator molecular structure,” Food Research International, vol. 96, pp. 161–170, Jun. 2017, doi: 10.1016/j.foodres.2017.03.021.
[17]         F. Valoppi, S. Calligaris, L. Barba, N. Šegatin, N. Poklar Ulrih, and M. C. Nicoli, “Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel,” European Journal of Lipid Science and Technology, vol. 119, no. 2, p. 1500549, Feb. 2017, doi: https://doi.org/10.1002/ejlt.201500549.
[18]         Z. Meng, Y. Guo, Y. Wang, and Y. Liu, “Organogels based on the polyglyceryl fatty acid ester and sunflower oil: Macroscopic property, microstructure, interaction force, and application,” LWT, vol. 116, p. 108590, Dec. 2019, doi: 10.1016/j.lwt.2019.108590.
[19]         T. Tipvarakarnkoon and B. Senge, “Rheological behaviour of gum solutions and their interactions after mixing,” Annual transactions of the nordic rheology society, vol. 16, pp. 73–80, 2008.
[20]         T. Valenta, B. Lapčíková, and L. Lapčík, “Determination of kinetic and thermodynamic parameters of food hydrocolloids/water interactions by means of thermal analysis and viscometry,” Colloids Surf A Physicochem Eng Asp, vol. 555, pp. 270–279, Oct. 2018, doi: 10.1016/j.colsurfa.2018.07.009.
[21]         T. A. Stortz, A. K. Zetzl, S. Barbut, A. Cattaruzza, and A. G. Marangoni, “Edible oleogels in food products to help maximize health benefits and improve nutritional profiles,” Lipid Technol, vol. 24, no. 7, pp. 151–154, Jul. 2012, doi: 10.1002/lite.201200205.
[22]         K. Abdolmaleki, L. Alizadeh, K. Nayebzadeh, S. M. Hosseini, and R. Shahin, “Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method,” J Texture Stud, vol. 51, no. 2, pp. 290–299, Apr. 2020, doi: 10.1111/jtxs.12469.
[23]         A. Ashkar, S. Laufer, J. Rosen-Kligvasser, U. Lesmes, and M. Davidovich-Pinhas, “Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels,” Food Hydrocoll, vol. 97, p. 105218, 2019, doi: https://doi.org/10.1016/j.foodhyd.2019.105218.
[24]         Z. Meng, K. Qi, Y. Guo, Y. Wang, and Y. Liu, “Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose,” Food Chem, vol. 246, pp. 137–149, Apr. 2018, doi: 10.1016/j.foodchem.2017.10.154.
[25]         A. K. Zetzl, A. J. Gravelle, M. Kurylowicz, J. Dutcher, S. Barbut, and A. G. Marangoni, “Microstructure of ethylcellulose oleogels and its relationship to mechanical properties,” Food Structure, vol. 2, no. 1–2, pp. 27–40, Oct. 2014, doi: 10.1016/j.foostr.2014.07.002.
[26]         M. Davidovich-Pinhas, S. Barbut, and A. G. Marangoni, “Development, Characterization, and Utilization of Food-Grade Polymer Oleogels,” Annu Rev Food Sci Technol, vol. 7, no. 1, pp. 65–91, Feb. 2016, doi: 10.1146/annurev-food-041715-033225.
[27]         B. Hashemi, M. Varidi, E. Assadpour, F. Zhang, and S. M. Jafari, “Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review,” Int J Biol Macromol, vol. 259, p. 129246, Feb. 2024, doi: 10.1016/j.ijbiomac.2024.129246.
[28]         S. Bascuas, P. Morell, I. Hernando, and A. Quiles, “Recent trends in oil structuring using hydrocolloids,” Food Hydrocoll, vol. 118, p. 106612, Sep. 2021, doi: 10.1016/j.foodhyd.2021.106612.
[29]         A. Filopoulou, S. Vlachou, and S. C. Boyatzis, “Fatty Acids and Their Metal Salts: A Review of Their Infrared Spectra in Light of Their Presence in Cultural Heritage,” Molecules, vol. 26, no. 19, p. 6005, Oct. 2021, doi: 10.3390/molecules26196005.
[30]         A. G. Marangoni et al., “Structure and functionality of edible fats,” Soft Matter, vol. 8, no. 5, pp. 1275–1300, 2012, doi: 10.1039/C1SM06234D.
[31]         K. Sato, “Crystallization behaviour of fats and lipids — a review,” Chem Eng Sci, vol. 56, no. 7, pp. 2255–2265, Apr. 2001, doi: 10.1016/S0009-2509(00)00458-9.
[32]         G. Fayaz, S. A. H. Goli, and M. Kadivar, “A Novel Propolis Wax‐Based Organogel: Effect of Oil Type on Its Formation, Crystal Structure and Thermal Properties,” J Am Oil Chem Soc, vol. 94, no. 1, pp. 47–55, Jan. 2017, doi: 10.1007/s11746-016-2915-5.
[33]         S. Zomorodi, R. Shokrani, M. Shahedi Bagh Khandan, and S. Dokhani, “Utilization of Soybean Oil and Fully Hydrogenated Oil Blends for the Production of Various Types of Shortening,” Iranian Journal of Agriculture Science, vol. 34, no. 3, 2003, Accessed: Apr. 21, 2025. [Online]. Available: https://www.sid.ir/paper/429390/fa
[34]         A. I. Blake, E. D. Co, and A. G. Marangoni, “Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity,” J Am Oil Chem Soc, vol. 91, no. 6, pp. 885–903, Jun. 2014, doi: 10.1007/s11746-014-2435-0.