ArticleFood science & nutrition2019
Novel oleogel formulation based on amaranth oil: Physicochemical characterization.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 47 citations in OpenAlex.
- Development and Physicochemical Characterization of Rice Bran Oil Oleogels Structured with Beeswax, Carnauba Wax, and Their Blends.Gels (Basel, Switzerland) · 2026Article
- Effect of transesterified amaranth oil oleogel as a cocoa butter replacer on the physicochemical properties of dark chocolate.Food chemistry: X · 2025Article
- Developing edibleFood chemistry: X · 2024Article
- A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.Heliyon · 2023Review
- Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation.Molecules (Basel, Switzerland) · 2021Article
- Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review.Polymers · 2021Review
- Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate.Current research in food science · 2021Review
- Preparation of Protein Oleogels: Effect on Structure and Functionality.Foods (Basel, Switzerland) · 2020Review
- Novel oleogel formulation based on amaranth oil: Physicochemical characterization.Food science & nutrition · 2019Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle-shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%-6% reduction.
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