ArticleFoods (Basel, Switzerland)2024
The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 8 citations in OpenAlex.
- Structural Engineering of Edible Oleogels: From Molecular Assembly to Functional Food Applications.Gels (Basel, Switzerland) · 2026Review
- Effect of Vanillin and Chitin Particles on the Chitosan-Based Oleogels Produced by the Emulsion-Templated Method.Gels (Basel, Switzerland) · 2025Article
- Chitosan-Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors at 2 institutions in 1 country.
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Abstract
Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability, crystal network structure, and other properties of each oleogel were evaluated. The correlation between different oil types and the properties of corresponding oleogels was explored. The results showed that β-amyrin formed stable oleogels with five vegetable oils under suitable temperature conditions, wherein especially the LO-based oleogel not only exhibited higher oil-binding capacity and hardness, but also demonstrated excellent stability at the microscopic level and notable rheological properties. Further analysis revealed a close correlation between the physicochemical properties of the oleogels and lipid characteristics, indicating that oleogels prepared from long-chain highly unsaturated fatty acids exhibit high stability. The above results indicate that β-amyrin can be a novel candidate oleogelator and that the oil type can modify the properties of β-amyrin-based oleogels. This study provides the latest reference for the application of pentacyclic triterpenoids in food.
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Registered trials
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