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Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

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cris.virtual.author-orcid0000-0002-4867-195X
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cris.virtualsource.author-orcid36173a57-3417-4bf8-99ea-e027717d422c
cris.virtualsource.author-orcid0241aa31-988f-4deb-9623-97f29e43d000
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dc.abstract.enEmerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Mechanicznej Technologii Drewna
dc.contributor.authorSena, Biswajit
dc.contributor.authorDhal, Somali
dc.contributor.authorSahu, Deblu
dc.contributor.authorSarkar, Preetam
dc.contributor.authorMohanty, Biswaranjan
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorWieruszewski, Marek
dc.contributor.authorBehera, Haladhar
dc.contributor.authorPal, Kunal
dc.date.access2026-03-20
dc.date.accessioned2026-03-25T13:36:04Z
dc.date.available2026-03-25T13:36:04Z
dc.date.copyright2022-09-20
dc.date.issued2022
dc.description.abstract<jats:p>Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,0
dc.description.number19
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/polym14193928
dc.identifier.issn2073-4360
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7938
dc.identifier.weblinkhttp://www.mdpi.com/2073-4360/14/19/3928
dc.languageen
dc.relation.ispartofPolymers
dc.relation.pagesart. 3928
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enoleogels
dc.subject.ensoy lecithin
dc.subject.ensoy wax
dc.subject.enwax crystals
dc.subject.enfood spectroscopic analysis
dc.titleVariations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin
dc.title.volumeSpecial Issue Advanced Polymer in Food Industry
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue19
oaire.citation.volume14