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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #336201

Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Title: Organogel as an approach to protect omega-3 oils from oxidation

item Hwang, Hong-Sik
item FHANER, MATTHEW - University Of Michigan
item Moser, Jill
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/25/2017
Publication Date: 6/28/2017
Citation: Hwang, H., Fhaner, M., Moser, J.K., Liu, S.X. 2017. Organogel as an approach to protect omega-3 oils from oxidation [abstract]. Institute of Food Technologists. . Meeting Abstract. 0:0-0.

Interpretive Summary:

Technical Abstract: The global omega-3 oil market is steadily growing due to their beneficial health effects. However, it has been challenging to prevent oxidation of omega-3 oils since their polyunsaturated fats are very prone to oxidation during manufacturing processes, transportation, and storage. Organogels have gained much attention as saturated fat replacements in food since they have very similar properties of solid fats containing saturated fats and trans-fats while they can be produced with healthy oils containing polyunsaturated and monounsaturated fats. Many studies have revealed that the organogel is formed by the encapsulation of oil or the immobilization with crystals of the organogelator indicating that oil can be protected by forming an organogel. Natural waxes are very good candidates as organogelators for this purpose because many of them are approved as food additives and some show potential health benefits such as lowering serum cholesterol levels. The aim of this study was to evaluate the effects of different natural waxes, the wax amount, and the cooling rate during gelling. For this purpose, fish oil organogels were prepared with four different natural waxes, rice bran wax, sunflower wax, candelilla wax, and beeswax, with different amounts of wax, and by different cooling rates. Oxidation of these organogels was determined during storage at 35 °C and 50 °C by the peroxide value, the conjugated diene value, and the fatty acid composition to compare effectiveness of different waxes, the effect of wax amount, and the effect of cooling rate. Candelilla wax, sunflower wax, and rice bran wax protected fish oil better than beeswax. The wax amount did not much affected the peroxide value and the conjugated diene value of oil, especially, at the lower temperature while the higher concentration of wax showed the better protection in fatty acid composition analysis. The faster cooling rate, in general, showed the better protection of oil from oxidation. In conclusion, organogels showed high potential as a means to prevent omega-3 oils from oxidation.