Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 422887
Title Organogel-emulsions with mixtures of ß-sitosterol + [gamma]-oryzanol: Influence of water activity and type of oil phase on gelling capability
Author(s) Sawalha, H.I.M.; Adel, R. den; Venema, P.; Bot, A.; Flöter, E.; Linden, E. van der
Source Journal of Agricultural and Food Chemistry 60 (2012)3. - ISSN 0021-8561 - p. 3462 - 3470.
DOI https://doi.org/10.1021/jf300313f
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) edible oils - phytosterols - wax
Abstract In this study, w/o-emulsions were prepared from water containing different salt concentrations dispersed in an oil phase containing mixture of ß-sitosterol and ¿-oryzanol. In pure oil the ß-sitosterol and ¿-oryzanol molecules self-assemble into tubular microstructures to produce a firm organogel. However, in the emulsion the water molecules bind to the ß-sitosterol molecules forming monohydrate crystals, which hinder the formation of the tubules, resulting in a weaker emulsion-gel. Addition of salt to the water phase decreases the water activity, thereby suppressing the formation of sitosterol monohydrate crystals even after prolonged storage times (~ 1 year). The formation of tubular microstructure in the emulsion was further investigated by using several oils with differing polarity. With low polarity oils such as decane and limonene, the formation of hydrated sitosterol crystals was suppressed and the tubular microstructure was promoted which significantly increased the firmness of the emulsion-gel. The main conclusion of this study is that the formation oryzanol and sitosterol tubular microstructure in the emulsion can be promoted by reducing the water activity and/or by using oils with low polarity.
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