Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid

Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid Cinnamic acid (CA) was added to rice bran oil (RBO) at concentrations range from 2 to 12% (w/w) to prepare functional fat-like organogel. The oil binding capacity and gel formation time of the obtained organogels were determined. The results showed that the oil binding capacity was increased and the gel formation time was significantly (p < 0.05) decreased with the increase in concentration of CA up to 10% (w/w). Based on these results, organogels prepared from RBO with 6, 8, and 10% CA (w/w) were chosen and subjected to further characterization analyses. The microscopy analysis showed different gel network structures and crystalline behavior for the organogels prepared with varying concentrations of CA. The rheological and thermal properties of the organogel were improved with the increase in CA concentration up to 10% (w/w). The X-ray diffractometer and Fourier Transform Infrared spectroscopy analyses indicated that the gel network formed based on crystalline of CA and physical entanglements among the organogel components. In addition, the organogel of RBO with 10% CA (w/w) showed a uniform and homogenized structure during storage at 5 °C for 28 days compared to the organogels prepared with 6 and 8%. Therefore, it can be suggested that cinnamic acid is a good organogelator for preparing functional fat-like organogel from rice bran oil. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Biophysics Springer Journals

Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid

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Publisher
Springer Journals
Copyright
Copyright © 2017 by Springer Science+Business Media, LLC
Subject
Chemistry; Food Science; Biological and Medical Physics, Biophysics; Analytical Chemistry
ISSN
1557-1858
eISSN
1557-1866
D.O.I.
10.1007/s11483-017-9491-6
Publisher site
See Article on Publisher Site

Abstract

Cinnamic acid (CA) was added to rice bran oil (RBO) at concentrations range from 2 to 12% (w/w) to prepare functional fat-like organogel. The oil binding capacity and gel formation time of the obtained organogels were determined. The results showed that the oil binding capacity was increased and the gel formation time was significantly (p < 0.05) decreased with the increase in concentration of CA up to 10% (w/w). Based on these results, organogels prepared from RBO with 6, 8, and 10% CA (w/w) were chosen and subjected to further characterization analyses. The microscopy analysis showed different gel network structures and crystalline behavior for the organogels prepared with varying concentrations of CA. The rheological and thermal properties of the organogel were improved with the increase in CA concentration up to 10% (w/w). The X-ray diffractometer and Fourier Transform Infrared spectroscopy analyses indicated that the gel network formed based on crystalline of CA and physical entanglements among the organogel components. In addition, the organogel of RBO with 10% CA (w/w) showed a uniform and homogenized structure during storage at 5 °C for 28 days compared to the organogels prepared with 6 and 8%. Therefore, it can be suggested that cinnamic acid is a good organogelator for preparing functional fat-like organogel from rice bran oil.

Journal

Food BiophysicsSpringer Journals

Published: Jul 7, 2017

References

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