Location: Functional Foods ResearchTitle: Natural wax oleogels-A method to prevent oxidation of fish oil
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/6/2018
Publication Date: 5/9/2018
Citation: Hwang, H., Fhaner, M., Moser, J.K., Liu, S.X. 2018. Natural wax oleogels-A method to prevent oxidation of fish oil [abstract]. American Oil Chemists Society.
Technical Abstract: Oleogels (or organogels) are formed by immobilization of oil by an oleogelator. Therefore, it was hypothesized that immobilization of oil could also prevent the oxidation of oil. This study was focused on preventing oxidation of fish oil, an omega-3 oil, due to its beneficial health effects such as reducing the incidence of heart attacks, reducing inflammation and the brain development in fetuses. This study also aimed to provide useful information on oxidation of oleogels, which are promising alternatives to trans/saturated fats. Fish oil oleogels were prepared with four different natural waxes, rice bran wax, sunflower wax, candelilla wax, and beeswax. Oil oxidation was monitored with peroxide value, conjugated diene value, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) at 35 °C and 50 °C. 3% wax-fish oil oleogels showed slower oxidation than the bulk fish oil at 35 °C. The melting point is an important factor when choosing wax for this method at higher temperatures since beeswax was not as effective as other waxes at 50 °C due to its lower melting point. A new analytical method, color penetration measurement method, was developed in this study, which can be used to predict the oxidation rate of oleogel. Cooling oleogel at a faster rate could significantly reduce the oxidation rate of the oleogel. Prooxidant activity of wax was observed and therefore, a larger amount of wax is not recommended to increase the protective effect.