Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication
Paramee Noonim,
Bharathipriya Rajasekaran,
Karthikeyan Venkatachalam
Affiliations
Paramee Noonim
Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
Bharathipriya Rajasekaran
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
Karthikeyan Venkatachalam
Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer (2000 rpm for 10 min). Overall, this study found that applying an ultrasonication process with higher CW concentration (10%) effectively improved the properties and stability of palm oil-based oleogel (p L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p p p p p < 0.05). Overall, this study showed that application of ultrasonication with a higher CW concentration could improve properties and storage stability of palm oil-based oleogel.
