Preparation and characterization of oleogels and emulgels with glycerol monooleate–cholesterol mixtures

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dc.authorid0000-0001-5876-3826en_US
dc.authorid0000-0003-1527-5042en_US
dc.authorscopusid57221384375en_US
dc.authorscopusid7103132473en_US
dc.authorwosidEEW-6923-2022en_US
dc.authorwosidDYC-5162-2022en_US
dc.contributor.authorKeskin Uslu, Eda
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2022-08-26T13:25:42Z
dc.date.available2022-08-26T13:25:42Z
dc.date.issued2021en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Ezine Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractThis study aimed to prepare and characterize oleogels and emulgels with glycerol monooleate (GMO): cholesterol gelator system. Oleogels, including 5 and 10% of each gelator were prepared. Emulgels with the same organogelator mixture concentrations, and 10 and 20% water phase were also prepared successfully. The gelation time decreased as the added gelator mixture and water concentrations increased. All samples had signifcant oil binding capacity and creamish-white colors. The oleogels melted just below body temperature, while emulgels melted around body temperature as determined by diferential scanning calorimetry. The samples’ crystalline networks were observed with the X-ray difraction analysis and displayed β and β′ polymorphic type crystals. Rheological measurements revealed that as gelator mixture concentration increased, gel strength enhanced, but in the emulgels, the gel strength decreased signifcantly as added water content increased. All oleogels and emulgels showed time-dependent thixotropic recovery ability. Temperature ramp tests indicated that the oleogels were stable up to 28 °C, but the emulgels kept their gelled consistency up to 70 °C. Overall, the common properties of these new oleogel and emulgels were provided. Future studies for some applications are foreseen.en_US
dc.identifier.citationKeskin Uslu, E., & Yılmaz, E. (2021). Preparation and characterization of oleogels and emulgels with glycerol monooleate–cholesterol mixtures. Chemical Papers, 75(5), 2075–2085. https://doi.org/10.1007/s11696-020-01468-9en_US
dc.identifier.doi10.1007/s11696-020-01468-9
dc.identifier.endpage2085en_US
dc.identifier.issn2585-7290
dc.identifier.issn1336-9075
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85098973214
dc.identifier.startpage2075en_US
dc.identifier.urihttps://doi.org/10.1007/s11696-020-01468-9
dc.identifier.urihttps://hdl.handle.net/20.500.12428/3677
dc.identifier.volume75en_US
dc.identifier.wosWOS:000605142400010
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKeskin Uslu, Eda
dc.institutionauthorYılmaz, Emin
dc.language.isoen
dc.publisherSpringeren_US
dc.relation.ispartofChemical Papersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/217O094
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGlycerol Monooleateen_US
dc.subjectCholesterolen_US
dc.subjectOrganogelatoren_US
dc.subjectOleogelen_US
dc.subjectEmulgelen_US
dc.subjectRheologyen_US
dc.titlePreparation and characterization of oleogels and emulgels with glycerol monooleate–cholesterol mixtures
dc.typeArticle

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