Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax
Anna Zbikowska,
Sylwia Onacik-Gür,
Małgorzata Kowalska,
Michał Sowiński,
Iwona Szymańska,
Katarzyna Żbikowska,
Katarzyna Marciniak-Łukasiak,
Wojciech Werpachowski
Affiliations
Anna Zbikowska
Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland
Sylwia Onacik-Gür
Department of Meat and Fat Technology, Prof. Waclaw Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka st., 02-532 Warsaw, Poland
Małgorzata Kowalska
Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego st. 27, 26-600 Radom, Poland
Michał Sowiński
Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland
Iwona Szymańska
Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland
Katarzyna Żbikowska
Faculty of Medicine, Medical University of Warsaw, Zwirki i Wigury st. 61, 02-091 Warsaw, Poland
Katarzyna Marciniak-Łukasiak
Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland
Wojciech Werpachowski
Institute of Organization of Production Systems, Warsaw University of Technology, 85 Narbutta st, 02-524 Warsaw, Poland
The aim of this study was to evaluate the macro- and microscopic properties of oleogels with yellow beeswax using different methods, especially modern optical techniques. Microrheological properties, physical stability and morphology of oleogel crystals obtained by structuring of peanut oil with yellow beeswax was analyzed. It was observed that oleogels, even with the smallest concentration of beeswax (2%), were resistant to centrifugal force. Increase in yellow beeswax concentration (from 2, 4, 6 to 8 %) resulted in significant differences in the characteristics of oleogels: increased elasticity (EI), macroscopic viscosity (MVI) and the firmness values of oleogels. It was concluded that non-invasive optical techniques (multi-speckle diffusing wave spectroscopy—Rheolaser Master) are useful in obtaining a quick evaluation of physical properties of oleogels at the microstructural level, and the received information allows for quality assessment.
