Search Results (36)

Developing potential skincare formulations capable of simultaneously managing infection and promoting tissue repair remains a critical challenge in dermatological care. This study engineered bioactive oleogels using sunflower wax (SFW), rice bran wax (RBW), and 12-hydroxystearic acid (HSA) to deliver a synergistic essential oil blend (ginger, cinnamon, tea tree, geranium). A D-optimal mixture design optimized formulations to match the textural profile of a commercial benchmark. Crucially, the fatty acid architecture of the carrier oil emerged as a primary determinant of network integrity; the high oleic acid content in camellia oil facilitated robust RBW crystallization by minimizing steric hindrance, whereas the polyunsaturated, kinked structure of linoleic acid in almond oil disrupted SFW networks, resulting in lower stiffness. Thermal characterization (DSC) established a distinct stability hierarchy with RBW exhibiting the highest melting point (Tp = 60.1 °C) and enthalpy (ΔHm = 7.79 ± 0.74 J/g). Thermogravimetric analysis (TGA) confirmed high thermal resistance for wax-based systems (Tdeg ≈ 357 °C), whereas HSA displayed a biphasic degradation starting at ~206 °C. FTIR spectroscopy verified the stable physical entrapment of bioactives, with the lipid vehicle dominating the spectral fingerprint. Rheological profiling revealed that RBW oleogels, structured in high-oleic camellia oil, formed rigid networks (G′ ≈ 5.7 × 104 Pa) with high yield stress (20.91 Pa), offering superior retention. In contrast, HSA oleogels displayed “smart” thixotropic recovery with lower stiffness (G′ ≈ 2.1 × 104 Pa) and a distinct melting peak at 22.5 °C, compared to 60.1 °C for RBW. All formulations achieved a >2 Log₁₀ reduction (99%) in Staphylococcus aureus and Pseudomonas aeruginosa viability after 12 h. Furthermore, in vitro keratinocyte assays identified a hormetic therapeutic window at 1–5 μg/mL (essential oil blend equivalent); specifically, SFW oleogels at 5 μg/mL stimulated proliferation to 158.07% relative to controls. These findings confirm that optimizing the lipid vehicle–bioactive interface creates dual-action scaffolds capable of simultaneously managing infection and stimulating in vitro keratinocyte proliferation. Full article

In this paper, batch stirred-tank alcoholysis reactions of used and refined sunflower oils were performed with n-octyl, myristyl, cetyl, oleyl, and stearyl alcohols using immobilized lipases Novozym 435 and Lipozyme IM as catalysts. Alcohol conversions ranged from 74% to 94%, with slight differences between used frying sunflower oil and refined sunflower oil. The resulting wax esters were purified via stepwise column chromatography. The different regioselectivity of the biocatalysts led to distinct reaction pathways, and Novozym 435 proved to be the most effective enzyme, providing higher conversions and no detectable by-products. This study demonstrates the valorization of waste frying oils into high-value wax esters through enzymatic alcoholysis, comparing two industrially relevant immobilized lipases and achieving high conversion across multiple long-chain alcohols. The results highlight a sustainable alternative to conventional chemical catalysis and extend biocatalytic applications beyond traditional biodiesel production. By incorporating waste lipids into value-added products, the overall sustainability and circularity of the system are improved, contributing to green and sustainable chemistry. 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

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

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

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted the industry to seek sustainable alternatives to tropical or hydrogenated fats. This project investigated the use of plant oils and their emulsified and crystallised forms as potential substitutes for palm fat in light and dark chocolate fillings, with an emphasis on single-origin ingredients to align with clean-label trends. The emulsions were assessed for viscosity, firmness, colour, and key flavour and aroma profiles. Results demonstrated that palm fat alternatives performed effectively in dark chocolate fillings, with non-emulsified recipes achieving firmness comparable to palm fat. In contrast, light chocolate fillings exhibited reduced firmness at higher inclusion rates of alternatives, and emulsified products were prone to flocculation. Notably, pure oil formulations delivered promising outcomes at lower inclusion rates, as the firmness could be raised by 22.0%, likely due to vegetable oil and cocoa butter interactions influencing crystal morphology. Substituting palm oil with sunflower oil, either crystallised or emulsified, did not compromise the overall flavour. Future investigations should determine the maximum feasible level of palm fat substitution and investigate the potential of adding higher amounts of waxes and emulsifiers to enhance crystal formation and firmness. Full article

The present work aimed to evaluate the extractive performance of three green solvents—absolute ethanol, hydrated ethanol (96%), and absolute isopropanol (AIP)—in high stearic high oleic sunflower seeds, comparing them with the conventional solvent hexane. The oil yield from exhaustive Soxhlet extraction with hydrated ethanol was significantly lower, with no significant differences being observed among the other solvents. Extraction with AIP produced the extract with the lowest non-lipid material content and the oil with the lowest concentration of crystallizable waxes, showing a 53% reduction compared to hexane. Since AIP showed a higher extraction efficiency than absolute ethanol after 4 h of processing, its oil extraction kinetics when used as a solvent were further studied. A modified Fick’s diffusion model revealed that, for hexane extraction at 50 °C, the effective diffusion coefficient and the washing fraction were higher than those for AIP extraction (26% and 5.4% higher, respectively). No clear dependence of the oil extraction kinetics on the temperature was observed between the studied temperatures (50 °C and 70 °C). The results showed the feasibility of using absolute ethanol and AIP as alternatives to hexane. Additionally, isopropanol presented operational advantages, producing oil that required less dewaxing during refining than that extracted with hexane or ethanol and showing higher oil selectivity than ethanol. Full article

Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils. Target applications were cookies and chocolate fillings. These oils were physically modified through emulsification, stabilized with finely ground oil press cake particles and crystallized waxes. Findings indicated that the emulsification of the oils increased viscosity and that the addition of wax was beneficial for long-term stability; however, the extent of this effect depended on the combination of oil and wax types. Furthermore, wax pre-crystallization and low shear during crystallization significantly improved emulsion stability. Despite these improvements, the resulting emulsions did not achieve sufficient stability and exhibited lower viscosity than palm oil. Future experiments should explore higher wax concentrations (1% or more) and develop analytical methods to better understand the wax composition and its role in oleogel formation. Full article

Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their micromilled press cakes. Emulsification was carried out at both the lab and pilot scales using sunflower- and rapeseed-based recipes, with and without additional surfactants, for both oil-in-water and water-in-oil emulsions. The resulting emulsions were measured for viscosity and short- and long-term stability and linked to the properties of the raw materials. The results indicated that the contact angle, size, and macronutrient composition of the particles significantly impact emulsion quality, though differences in oil pressing methods might predominate these effects. The combination of particles and surfactants demonstrated a clear advantage with respect to interface stabilisation, with a suggested link between the wax content of the oil and particles and the resulting emulsion quality and stability. Full article

In the production of refined sunflower oil, waxes are removed during the winterization stage, and wax crystals are separated through filtration assisted by filtration aids. Commonly used filtration aids in oil refining include perlite and diatomaceous earth. After winterization, a significant amount of filter cake remains as a by-product and is treated as waste. Today, natural cellulose fibers are being promoted as filtration aids. Their advantages are numerous, both in the production process and from an environmental perspective. However, their only disadvantage is their higher cost. Therefore, in this study, 57 filtration cycles during the industrial sunflower oil winterization step using cellulose-based filtration aids were monitored. Different process parameters, including the pressure differential on the filter, the flow rate of filtered oil, constant pressure period, the quantity of filtered oil, filtration time, the quantity of pre-coating and dosing filtration aids, the volume of filtered oil, the concentration of dosing filtration aid, as well as the mass of separated waxes, were observed. Additionally, artificial neural networks were applied to predict process parameters, optimize the process, and, above all, determine the dosage of filtration aids, which will make the process more economical. The optimal filtration process is performed at a pressure differential of 3.3 bar, lasting a total of 39 h, with 32 h at constant pressure, resulting in 322,503 kg of filtered oil and 90.41 kg of waxes. The optimal quantity of cellulose-based filtration aids employed for pre-coat was 80 kg, and for dosing, 375 kg, with an optimal concentration of 0.12% w/w. 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 utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications. The objective of this study was to investigate the interaction between sunflower wax (SW) and monoglycerides (MGs) in olive oil oleogels and assess their physical characteristics and storage stability. To achieve this, pure SW and a combination of SW with MGs in a 1:1 ratio were examined within a total concentration range of 6–12% w/w. The formed oleogels were characterized based on their microstructure, melting and crystallization properties, textural characteristics, and oxidative stability during storage. All the oleogels were self-standing, and, as the concentration increased, the hardness of the oleogels also increased. The crystals of SW oleogels were long needle-like, while the combination of SW and MGs led to the formation of crystal aggregates and rosette-like crystals. Differential scanning calorimetry and FTIR showed that the addition of MGs led to different crystal structures. The oxidation results revealed that oleogels had low peroxide and TBARS values throughout the 28-day storage period. These results provide useful insights about the utilization of SW and MGs oleogels for potential applications in the food industry. Full article

The development of bio-based materials remains one of the most important alternatives to plastic materials. Although research in this field is growing, reporting various materials and methodologies, it is still necessary to increase exploration. The aim of this work was to expand and complement previous research on the preparation and characterization of high- and low-methoxyl pectin films obtained by casting, with the addition of commercial and recovered sunflower waxes. The results showed that the addition of sunflower waxes to the pectin matrix generated some discontinuity in the aggregate, increasing the thickness and roughness of the film. However, due to their hydrophobic nature, the waxes contributed to lower vapor transmission rate values of the films. On the other hand, the low-methoxyl pectin films had a more crystalline structure, which could help to diminish water vapor permeability values, mechanical resistance and rigidity, and improve their elongation. Regarding chemical characteristics, most of the raw materials’ chemical groups were found in the resulting films, and the presence of C-H bending due to pectin gelation was observed. Finally, the compatibility and contribution of pectin and sunflower waxes to the production of the films were demonstrated, as well as the possibility of using materials from industrial waste in food packaging applications. Full article

Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the development of foreign smells and secondary fat oxidation products may impact the quality and safety of such items. In this work, we studied the volatile compounds’ profiles of oleogels structured with individual fractions of beeswax using ultrasonic treatment. For this work, six samples of oleogels were obtained. Sunflower oil was used as a fatty base, and three fractions of beeswax were used as gelators: hydrocarbon fraction (>99%), monoester fraction (>95%), and a mixture fraction of wax di- and triesters (10.1%), free fatty acids (40.1%), and free fatty alcohols (49.8%). The influence of ultrasonic treatment on the properties of oleogels was assessed using light microscopy in polarized light, texture analysis, gas chromatography with flame ionization, and mass spectrometric detection. Ultrasonic treatment affected the crystallization of oleogels and led to the formation of smaller crystals. At the same time, sonication led to both an increase and a decrease in the firmness of oleogels, depending on the composition of the gelator. As regards volatile compounds, a total of 121 fragrant substances were identified in all samples, including such groups as alkanes, alkenes, alkadienes, alkynes, alkadiynes, alcohols, ketones, aldehydes, terpenes, alkyl alkane, and alkyl benzene derivatives. Ultrasonic treatment caused formation of new volatile unsaturated compounds. Some of them are known to have an unpleasant odor and thus might be responsible for the extraneous odor formation in studied fatty systems. Those were mainly (E)-2-octene, 1-heptene, 1,3-butadiene, and 1,3-octadiene in all oleogel samples. Sonicated samples B and C additionally had but-1-en-3-yne, pentenyne, and 1,3-butadiyne, whose odor can also be characterized as extraneous and distasteful. Several volatile compounds, supposed to be products of lipid oxidation, were also identified. Here we assume a reasonable approach is needed when selecting sonication conditions to prevent undesirable taste and flavor in oleogels and oleogel-based food products. Full article

Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an alternative structured fat, providing healthier substitutes to saturated and trans fats in foods. This study aimed to investigate the properties of oleogels formed by the interaction between monoglycerides and different waxes in various edible oils. For this purpose, waxes, namely rice bran (RBW), candelilla (CDW), sunflower (SW), and beeswax (BW), together with MGs in a total concentration level of 15% (w/w) were dissolved in several edible oils (olive, sunflower, sesame, and soybean). The structure and physical properties of oleogels were investigated using texture analysis, polarized light microscopy, melting point measurements, and Fourier-transform infrared spectroscopy (FTIR). The hardest structure was produced by SW/MG (5.18 N), followed by CDW (2.87 N), RBW (2.34 N), BW (2.24 N) and plain MG (1.92 N). Furthermore, RBW and SW led to a higher melting point (69.2 and 67.3 °C) than the plain MG oleogels (64.5 °C). Different crystallization structures, i.e., needle-like crystals and spherulites, were observed depending on the type of wax, its concentration, and the oil used. These results can be used to control the properties of oleogels by adjusting the gelator composition for a variety of potential food applications. Full article