How Clove Oil and Beeswax Affect Canola Oil Gels' Stability and Properties

Greg Howard
3rd September, 2024

How Clove Oil and Beeswax Affect Canola Oil Gels' Stability and Properties

Image Source: Natural Science News, 2024

Key Findings

  • The study by Hanyang University explored using clove bud oil as a natural antioxidant in canola oil organogels structured with beeswax
  • Increasing beeswax content improved the organogels' ability to retain structure and resist flow
  • Clove bud oil effectively reduced lipid oxidation, especially in organogels with higher beeswax content, without altering their functional properties
The recent study conducted by researchers at Hanyang University[1] investigates the use of clove bud oil as a fat-soluble antioxidant to retard lipid oxidation in organogels. Organogels are semi-solid systems where oil is entrapped within a gel matrix, often used as fat substitutes in food products. This study specifically looks at structuring canola oil with beeswax at varying concentrations (5%, 7.5%, and 10%) and evaluates the effectiveness of clove bud oil in preventing lipid oxidation under accelerated conditions. Lipid oxidation is a major concern in food preservation as it leads to the deterioration of flavor, color, and texture, ultimately reducing the shelf-life of food products. Traditional methods to enhance oxidative stability have included the use of synthetic antioxidants, but there is growing interest in natural alternatives due to health and regulatory concerns. Clove bud oil, rich in compounds like eugenol, has shown promise due to its strong antioxidant properties. The study found that increasing the beeswax content in the organogels improved their oil binding capacity and viscoelastic properties, which are measures of the gel's ability to retain its structure and resist flow. Interestingly, the addition of clove bud oil did not significantly affect these properties, suggesting that it could be incorporated without altering the functional characteristics of the organogels. The primary focus was on the antioxidant efficacy of clove bud oil. Results indicated that organogels loaded with clove bud oil were more effective in retarding lipid oxidation, especially in systems with higher beeswax content (10%). This was evidenced by lower levels of hydroperoxide and malondialdehyde (MDA), which are markers of lipid oxidation. Additionally, clove bud oil helped protect against texture and color deterioration during storage. These findings align with earlier studies that have demonstrated the antibacterial and antioxidant properties of essential oils (EOs)[2]. Essential oils like clove bud oil contain various active components that can interact with lipid molecules, preventing oxidative reactions. The hydrophobic nature of these oils allows them to integrate well into lipid-rich environments such as organogels, enhancing their stability. The study also explored the correlation between lipid oxidation indices and texture and color parameters. While there was limited association overall, strong correlations were observed with specific color values (a* and b*), indicating that lipid oxidation significantly impacts the visual quality of the organogels. This research builds on previous work in the field of food preservation and organogel technology. For instance, the addition of sesamol to organogels has been shown to enhance oxidative stability under similar conditions[3]. Both studies highlight the potential of natural antioxidants in extending the shelf-life of food products by preventing lipid oxidation. Moreover, the structural characteristics of organogels make them suitable carriers for bioactive ingredients, as discussed in various gel-based delivery systems[4]. By incorporating antioxidants like clove bud oil, these systems can improve the stability and bioavailability of the active compounds, offering a dual benefit of preservation and enhanced nutrient delivery. In conclusion, the study by Hanyang University demonstrates that clove bud oil is an effective natural antioxidant for use in organogels, particularly those with higher beeswax content. This approach not only helps in retarding lipid oxidation but also maintains the structural integrity of the organogels, making it a viable option for the food industry looking to replace synthetic antioxidants with natural alternatives.

HealthBiochemSpices

References

Main Study

1) Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents.

Published 2nd September, 2024

https://doi.org/10.1007/s10068-024-01560-w

Related Studies

2) Essential oils: their antibacterial properties and potential applications in foods--a review.

Journal: International journal of food microbiology, Issue: Vol 94, Issue 3, Aug 2004

3) Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.

https://doi.org/10.1111/1750-3841.14590

4) Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients.

https://doi.org/10.1080/10408398.2019.1587737


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