Search Results (50)

This study screens the permeability of volatile organic compounds (VOCs) through edible films made of candelilla wax and guar gum, offering new insights into their role as aroma and moisture barriers. Four formulations (0.2–0.4% wax, 0.4–0.8% gum, and 0.2–0.3% glycerol) were tested using a fractional factorial design. VOC fluxes (one ester, two aldehydes, two terpenes, and one lactone) were monitored via headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry (HS-SPME/GC-MS) in a diffusion cell and modeled kinetically. Wax-rich matrices compacted the network, reducing initial VOC transmission by up to 60%, while glycerol fine-tuned micromobility and selectivity. The formulation containing 0.4% wax, 0.8% gum, and 0.2% glycerol minimized time-dependent flux acceleration and reduced the cumulative permeability of both polar (hexanal) and non-polar (limonene) markers by 80%. Aroma loss decreased across all blends, correlating with improved water vapor control. These results establish quantitative criteria for developing sustainable edible coatings that balance aroma retention, water-barrier performance, and mechanical flexibility. Full article

The physicochemical, thermal and textural properties of oleogels formed from olive pomace oil and argan oil using carnauba (KW), candelilla (CW) and sunflower (AW) waxes and their combinations (KCW: 50% carnauba + 50% candelilla wax, KAW: 50% carnauba + 50% sunflower wax, CAW: 50% candelilla + 50% sunflower wax) were investigated. The highest mean L* value, peroxide value and time of crystallization formation were found in AW oleogelator. Argan oil + AW had the lowest mean L* value. Sunflower wax differed from the other waxes in terms of major fatty acids, and oleogels containing argan oil and olive pomace oil exhibited a different major fatty acid profile from each other; in particular, there were higher values of oleic acid content in the groups where olive pomace oil was used. It was determined that KW and the oleogels containing KW had higher melting and crystallization temperatures and enthalpy values compared to other waxes. The hardness, adhesiveness, gumminess, cohesiveness and springiness values of the oleogels were affected by the oils and waxes used. The oleogels using sunflower wax were different in terms of texture profile from oleogels formed with carnauba and candelilla waxes. Full article

Soil salinity imposes a critical constraint on plant productivity, highlighting the need for sustainable biological strategies to enhance stress tolerance. This study assessed the effects of volatile organic compounds (VOCs) emitted by ten plant-growth-promoting rhizobacteria (PGPR) isolated from the rhizosphere of Euphorbia antisyphilitica on the growth of Arabidopsis thaliana seedlings exposed to 0, 50, and 100 mM NaCl. A divided Petri dish system was used to quantify biomass, root architecture, proline accumulation, sodium content, and chlorophyll concentration. Three strains—Siccibacter colletis CASEcto12, Enterobacter quasihormaechei NFbEcto18, and Bacillus wiedmannii NFbEndo12—significantly enhanced seedling development under saline and non-saline conditions (p ≤ 0.05). At 50 mM NaCl, S. colletis CASEcto12 increased primary root length from 40.25 to 64.81 mm and fresh weight from 45.05 to 133.33 mg, while E. quasihormaechei NFbEcto18 elevated lateral root number from 10 to 24, compared to the uninoculated control. Under 100 mM NaCl, E. quasihormaechei NFbEcto18 increased proline accumulation (0.564–1.378 mmol g⁻¹ FW) and reduced Na⁺ content (0.146–0.084 mmol g⁻¹ FW), indicating improved osmotic and ionic regulation. VOC profiling using SPME-GC-MS revealed aldehydes, ketones, and alcohols as predominant classes. Overall, these findings demonstrate the potential of candelilla-associated PGPR VOCs as promising biostimulants for enhancing plant performance in salt-affected soils. Full article

The presence of Bacillus subtilis on tomato roots contributes to plant growth promotion, which depends on its ability to establish in the roots. Edible-film formulations have emerged as effective carriers for beneficial bacteria. In this study, we evaluated film formulations based on guar gum, glycerol, and candelilla wax incorporating B. subtilis for root application in tomato seedlings to stimulate plant development. Sixteen film formulations were prepared and applied to seedling by dipping root; plants were grown under a 16/8 h photoperiod. At 60 days, growth parameters (plant height, leaf number, chlorophyll content, fresh and dry weights) were measured, along with B. subtilis on roots, and the soil degradation of the selected film. Treatments were: seedlings with B. subtilis at two doses (10^6,12 CFU/mL (B6, B12), film without bacteria (P), films with B. subtilis (P1–P16), and untreated (TST). Among the films, formulation 9 (guar gum 0.6%, candelilla wax 0.15%, glycerol 0.15% and B. subtilis 20%, 1 × 10¹²) significantly increased shoot and root biomass and supported higher root colonization of B. subtilis (2.3 × 10⁷ CFU/g). The film degraded in soil within 15 days, while the inoculant maintained high viability (6.3 × 10⁸ CFU/mL) after 8 months at 4 °C. These results highlight film formulation 9 as a promising bioinoculant for tomato cultivation. Full article

The industrial processing of innovative packaging papers with enhanced barrier properties has become ever more challenging due to the more stringent regulations on single-use plastics (SUPs), with an extended applicability to coated papers. Although the traditional packaging papers are based on renewable sources, they do not provide water and oil resistance and traditionally require the deposition of extruded polymer films or dispersion coatings that interfere with the paper recycling process. In this study, an alternative method has been investigated through the impregnation of papers with various types of biowax, including a synthetic PE wax, palm oil wax, sunflower wax, rice bran wax, rapeseed wax, castor wax, rice bran wax, and candelilla wax. The close control of processing conditions in an industrial pilot-line is critical to produce an optimized product quality with enhanced water and oil contact angles. In particular, the variations in wax type and wax loadings after single- or dual-side impregnation and the control of processing temperatures have been related to the oil and water contact angles. The stable water contact angles in the range of 100 to 120° were obtained depending on the biowax type. Meanwhile, the increase in oil contact angles up to 60° is in line with the enhanced grease resistance. The good recyclability scores of biowax-impregnated papers were demonstrated following the “Harmonized European laboratory test method to generate parameters enabling the assessment of the recyclability of paper and board products in recycling mills with conventional process (Part I)”, version February 2024. Full article

Oleogels are a new trend in food technology aimed at enhancing the nutritional value of products that contain solid fats. Solid fats are rich in nutritionally unfavorable saturated fatty acids (FAs), but oleogels (lipid systems derived from oleogelator and oils) are in unsaturated FAs. The use of oils rich in oxidation-prone unsaturated FAs in pastry products requires the use of an antioxidant, such as green tea extract (GTE). However, new products with altered composition should also be acceptable to consumers. The purpose of this study was to carry out a sensory evaluation of short-dough biscuits obtained with 1% of GTE and high-oleic oleogels and to find what may influence consumers’ anticipated perception. Products with monoacylglycerols (MAG) and candelilla wax (CLX) oleogels and non-gelled high-oleic rapeseed oil (HORO) were found to have equal or better sensory quality compared to products with traditional baker’s (palm) fat (PF). In terms of sensory attributes, products with ethyl cellulose oleogels were the most distinct from the other biscuits. Their sensory qualities were significantly lower, with a more noticeable rancid odor and taste. Products with CLX and MAG oleogels were more preferred than those with PF, as consumers were more likely to purchase them based on sensory impressions. Information about the presence of GTE and HORO in the formulation was shown to affect the perception of the product. Similarly, the information about the low saturated fat content encouraged consumers to purchase such products. Based on this, it can be concluded that displaying this type of information can help educate consumers, support better decision-making, and promote the selection of more nutritious options. Full article

The use of natural waxes to create edible structured oil systems, namely oleogels and bigels, represents an innovative approach to replacing trans and saturated fats in food products, offering healthier alternatives for the food industry. This review aims to provide a detailed overview of the utilization of natural waxes in the formulation of oleogels and bigels, their interactions with other ingredients, and the methods employed to assess their physicochemical properties. A comprehensive analysis is also presented on the impact of processing parameters on the physicochemical and structural characteristics of these systems, as well as their oxidative stability. Additionally, the application of structured oil systems in various food products, including spreads, dairy, and meat products, is explored, along with a discussion of the attributes of the final products. Full article

Waterborne polymer coated controlled release fertilizers (CRFs) are highly valued for their potential to enhance nitrogen use efficiency (NUE) and reduce fertilization labor costs. However, their application in crops with long growth periods, such as rice and maize, is limited by inadequate coating strength and suboptimal hydrophobicity. Inspired by the hydrophobic and anti-fouling structure of lotus leaf cuticles, this study biomimetically modified waterborne polyacrylate-coated urea (PACU) using natural bio-wax including rice bran wax (RBW), candelilla wax (CAW), bees wax (BW) and carnauba wax (CW), along with paraffin wax (PW) as a control. The modifications significantly extended nutrient release duration by 22 d compared to unmodified PACU, with CW providing the longest duration, followed by CAW, BW, RBW, and PW. Additionally, the modification of BW, CAW, and CW exhibited superior hydrophobicity and affinity to polyacrylate coatings, while the inferior hardness and toughness of PW compromised its controlled release performance. Field trials demonstrated that CW-modified CRFs effectively controlled nutrient release in rice and maize, resulting in a 7.2% increase in rice yield and a 37.9% increase in maize yield, as well as an 18.7% improvement in NUE compared to conventional fertilizers. These findings offered a novel approach for hydrophobic modification of waterborne polymer coatings, thereby enhancing the performance and applicability of waterborne polymer coated CRFs in long-season crops. Full article

The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively. The textural and rheological properties of the oleogel dough samples were analyzed using the PertenTVT-6700 texturometer (Perten Instruments, Sweden) and the Haake rheometer. The results showed an increase in the hardness of cookie doughs with oleogels. The values of the elastic component (G′) and the viscous component (G″) increased, which means that the oleogels used affected the rheological behavior at 25 °C, causing an increase in the dough consistency. Sensory attributes, texture, and color parameters of cookies with oleogels were determined. The cookies’ hardness increased significantly from 4409.83 ± 0.13 g (control sample) to 7085.33 ± 0.15 g in the cookie sample prepared with hemp oil sitosterol oleogel, whereas the sample with candelilla wax had the lowest hardness value of 4048.09 ± 0.14 g. The color of the oleogel cookies was darker than that of the control cookies. The cookie sample with hemp oil and beeswax oleogel was the most appreciated by the evaluators among the oleogel cookie samples. The findings suggest that hemp seed oil oleogel is an effective fat substitute in cookies, promoting the application of this vegetable oil in food products. Full article

Hydrophobization could improve the moisture resistance of biopolymer-based materials, depending on the methods and materials used, providing benefits for packaging applications. The aim of this study was to compare the effect of increasing concentrations (0–2.0%) of candelilla wax (CW) and oleic acid (OA) on the structural and physicochemical properties, including water affinity, of glycerol-plasticized pea protein isolate (PPI) films. OA acidified the film-forming solution and increased its viscosity more effectively than CW. At the highest concentration, OA prevented cohesive film formation, indicating a weakening of protein self-interaction. OA caused less yellowing, matting, and a smaller reduction in UV/VIS light transmittance compared to CW. Both lipids caused a slight reduction in the films’ water content. Phase separation (creaming) of CW enhanced surface hydrophobicity, resulting in a greater reduction in water vapor permeability than OA (~37–63% vs. 2–18%). The addition of lipids did not reduce film solubility or water absorption, and OA even increased these parameters. Increasing lipid content decreased the mechanical strength and stretchability of the films by 28–37% and 18–43%, respectively. The control film exhibited low heat-sealing strength (0.069 N/mm), which improved by 42% and 52% with the addition of CW and OA at optimal levels. Full article

Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications. This study evaluated the rheological and mechanical properties of egg white-based bigels incorporating candelilla wax (CW) as an oleogelator. The results indicate that different egg white protein (EWP) (5–10%) concentrations and hydrogel-to-oleogel ratios (20:80 to 80:20) significantly influenced the structural and functional properties of the bigels. Compression testing revealed no significant differences in strength across the tested range; however, higher EWP concentrations enhanced the stability of the BGs. Furthermore, increased candelilla wax oleogel (CWO) content (60%) markedly improved emulsion stability, resulting in superior strength, as confirmed by dynamic light scattering. Rheological studies demonstrated shear-thinning behavior, particularly at higher hydrogel content related to the oleogel (W/O), which exhibited the highest yield stress. Microstructural investigations confirmed the presence of a continuous oleogel phase within the bigels (W/O) and revealed the formation of a complex structure. These findings suggest that a reduced hydrogel-to-oleogel ratio can be utilized across various food systems, opening new possibilities for creating customized food structures with desirable textural and functional attributes. Full article

The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS–based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short–range ordered structure in OCW/ODS–based cookies. Overall, these results indicated that incorporating OCW/ODS–based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility. Full article

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples. Full article

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased. Full article

Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities. This study investigates the impact of incorporating stearic acid-containing candelilla wax–groundnut oil oleogel in various proportions on the production of whole wheat pasta. Five different pasta samples were prepared by replacing water with oleogels in varying concentrations (2.5%, 5%, 10%, and 15%), and their physicochemical attributes were evaluated using a range of analytical methods for both cooked and uncooked pasta (like microscopy, colorimetry, dimensional analysis, texture, cooking qualities, moisture content, and FTIR). Significant differences in width, thickness, and color properties were observed between the control sample (0% oleogel) and those containing oleogel, with notable variations in surface texture and color intensities, particularly with the higher oleogel content (p < 0.05). Cooked pasta exhibited lower L* values and higher a* values than uncooked pasta. Stereo zoom microscope and field emission scanning electron microscope (FESEM) micrographs demonstrated a change in the pasta surface topology and microstructures. Dark spots on the pasta with greater oleogel concentrations (samples with 10% and 15% oleogel replacement) suggest the formation of starch–lipid complexes. Cooking induced pore formation, which was more pronounced when the oleogel content was increased, impacted the water absorption capacity, swelling index, and moisture content. The cooked samples exhibited higher moisture content and improved polymer network stability compared to the uncooked ones, indicating the potential of oleogel incorporation to modulate pasta properties in a concentration-dependent manner. These findings underscore the versatility of oleogels when their applications are diversified in non-bakery foods to enhance food texture and quality. Full article