Storage stability of cod liver oil organogels formed with beeswax and carnauba wax

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorArifoglu, Nazan
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:29:46Z
dc.date.available2025-01-27T20:29:46Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in the 10% CW containing sample (8.69%), it was 28.99% in the CM sample at 20 degrees C. The peak melting temperature of CM was 43.70 degrees C, and BW organogel at 3% addition had the closest values (45.42 degrees C). Firmness and stickiness values of the organogels were lower than that of CM sample. No significant change in the texture parameters during storage was detected, indicating good stability. There was no hurdle against oxidation by organogelation during storage. This study has shown that CLO organogels can be suitable spreadable products.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey within COST FA 1001 Action [COST 112O038]
dc.description.sponsorshipThis research is funded by the Scientific and Technical Council (TUBITAK) of Turkey as the COST 112O038 project within COST FA 1001 Action.
dc.identifier.doi10.1111/ijfs.12612
dc.identifier.endpage412
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84921604056
dc.identifier.scopusqualityQ1
dc.identifier.startpage404
dc.identifier.urihttps://doi.org/10.1111/ijfs.12612
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23034
dc.identifier.volume50
dc.identifier.wosWOS:000348578600017
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley-Blackwell
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectBeeswax
dc.subjectcarnauba wax
dc.subjectcod liver oil
dc.subjectorganogel
dc.subjectoxidation
dc.subjectX-ray diffraction
dc.titleStorage stability of cod liver oil organogels formed with beeswax and carnauba wax
dc.typeArticle

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