Open AccessApproaches to study the oxidative stability of oleogels
Author(s) -
Yuliya Frolova,
Roman Sobolev,
Varuzhan Sarkisyan,
А А Кочеткова
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032045
Subject(s) - food science , beeswax , oxidative phosphorylation , sunflower oil , chemistry , materials science , organic chemistry , biochemistry , wax
Research is currently underway on structured edible oils (oleogels) as an alternative to traditional fats in healthy food technologies. The main function of oleogels is to replace trans-isomer and saturated fatty acids in food products. In this regard, most studies are focused on the structural and mechanical properties of oleogels and the factors influencing structural formation. However, insufficient attention is paid to the study of oxidative processes in such systems. This work aimed to study the oxidative stability of oleogels based on sunflower oil and beeswax during storage. Oxidative stability studies were carried out using standard (ISO 3960: 2007, Cd-12c-16 AOCS) and original (by measuring the rate of dye penetration into the oleogel volume) methods. Oleogels were stored at 35 °C for 144 hours. It was found that 3% and 6% of beeswax in the composition of oleogel express the prooxidant properties relative initial oil.