Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/41304

TitleBeeswax organogels: Influence of gelator concentration and oil type in the gelation process
Author(s)Martins, Artur J.
Cerqueira, M. A.
Fasolin, L.
Cunha, Rosiane L.
Vicente, A. A.
KeywordsOleogel
Wax
Rheology
Small angle X-ray scattering (SAXS)
Crystallinity
Food science
Issue dateJun-2016
PublisherElsevier
JournalFood Research International
CitationMartins, Artur J.; Cerqueira, M. A.; Fasolin, L.; Cunha, Rosiane L.; Vicente, A. A., Beeswax organogels: Influence of gelator concentration and oil type in the gelation process. Food Research International, 84, 170-179, 2016
Abstract(s)This work focused on how different types of oil phase, MCT (medium chain triglycerides) and LCT (long chain triglycerides), exert influence on the gelation process of beeswax and thus properties of the organogel produced thereof. Organogels were produced at different temperatures and qualitative phase diagrams were constructed to identify and classify the type of structure formed at various compositions. The microstructure of gelator crystals was studied by polarized light microscopy. Melting and crystallization were characterized by differential scanning calorimetry and rheology (flow and small amplitude oscillatory measurements) to understand organogels' behaviour under different mechanical and thermal conditions. FTIR analysis was employed for a further understanding of oil-gelator chemical interactions. Results showed that the increase of beeswax concentration led to higher values of storage and loss moduli (G, G) and complex modulus (G*) of organogels, which is associated to the strong network formed between the crystalline gelator structure and the oil phase. Crystallization occurred in two steps (well evidenced for higher concentrations of gelator) during temperature decreasing. Thermal analysis showed the occurrence of hysteresis between melting and crystallization. Small angle X-ray scattering (SAXS) analysis allowed a better understanding in terms of how crystal conformations were disposed for each type of organogel. The structuring process supported by medium or long-chain triglycerides oils was an important exploit to apprehend the impact of different carbon chain-size on the gelation process and on gels' properties.
TypeArticle
URIhttp://hdl.handle.net/1822/41304
DOI10.1016/j.foodres.2016.03.035
ISSN0963-9969
Publisher versionhttp://www.journals.elsevier.com/food-research-international/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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