Simple item page
 

Structuro-optical optimization of ethyl cellulose-modified candelilla wax/canola oil oleogels for use as sustainable fat replacers in steamed bread systems

cris.lastimport.scopus2025-10-23T06:54:07Z
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-9832-9274
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid36173a57-3417-4bf8-99ea-e027717d422c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe demand for healthier, sustainable alternatives to conventional solid fats is essential for creating sustainable food systems. This study explored the fat crystal engineering of candelilla wax (CW)/canola oil (CO) oleogels using ethyl cellulose (EC) as a crystal habit modifier. Herein, the aim was to optimize the structural, colorimetric, and mechanical properties of the CW/CO oleogel for use in steamed bread applications. EC concentration (0 % to 10 % (w/w)) was characterized using microscopy, colorimetry, hyperspectral imaging (HSI), X-ray diffraction (XRD), and mechanical testing. Notably, HSI and XRD served as key differentiating tools to decode supramolecular organization and light-scattering phenomena in the oleogels. The 5 % EC oleogel (ST10.0) among the formulations demonstrated the most favorable attributes. ST10.0 exhibited enhanced crystalline morphology, highest yellowness index (46.20 ± 2.17), and a strong reflectance peak at 619 nm (0.919 ± 0.002), indicating superior optical properties. HSI further revealed minimized dark zones and uniform pixel-wise chromaticity. XRD confirmed the rigid and compact molecular packing in ST10.0, evident from the lowest average d-spacing (4.002 Å). Mechanical testing showed that ST10.0 maintained a desirable firmness (548.17 ± 13.50 g) and cohesiveness (2310.44 ± 108.51 g-mm), making it suitable for bakery systems. Incorporation into steamed bread significantly enhanced product dimensions (diameter: 13.00 ± 0.08 cm; height: 4.83 ± 0.04 cm) and crumb aeration. Further, colorimetric evaluation showed improved brightness and diminished browning. These findings demonstrate that ST10.0 oleogel is a promising solid fat replacer with enhanced structural and sensory characteristics, holding significant potential for scalable industrial and clean-label bakery applications.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorTripathy, Saswati
dc.contributor.authorBighnesh, Sai
dc.contributor.authorBanerjee, Debmalya
dc.contributor.authorNeelapu, Bala Chakravarthy
dc.contributor.authorJayaraman, Sivaraman
dc.contributor.authorSahoo, Suprava
dc.contributor.authorAlam, Mohammad Asif
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorAnis, Arfat
dc.contributor.authorPal, Kunal
dc.date.accessioned2025-10-08T06:00:00Z
dc.date.available2025-10-08T06:00:00Z
dc.date.issued2025
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if8,5
dc.description.numberPart 1, November 2025
dc.description.points100
dc.description.volume330
dc.identifier.doi10.1016/j.ijbiomac.2025.147902
dc.identifier.eissn1879-0003
dc.identifier.issn0141-8130
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5271
dc.languageen
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.pagesart. 147902
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.titleStructuro-optical optimization of ethyl cellulose-modified candelilla wax/canola oil oleogels for use as sustainable fat replacers in steamed bread systems
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume330