Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels

Overview

Journal Gels

Date 2024 Dec 27

PMID 39727575

Authors

Aikaterini Papadaki

Vasiliki Kachrimanidou

Ioanna Mandala

Nikolaos Kopsahelis

Affiliations

Soon will be listed here.

Abstract

Spent coffee grounds, the main by-product of the coffee-brewing process, were valorized as a renewable source of lipids for the synthesis of novel wax esters and as an alternative and sustainable oil-structuring agent for the production of oleogels. The lipase-catalyzed reactions were implemented using fatty alcohols both under solvent-free conditions and with limonene as an environmentally friendly solvent. Wax esters were evaluated for their ability to formulate olive oil oleogels through the determination of the physical properties of oleogels. Results showed that high conversion yields were achieved when cetyl and behenyl alcohols were applied under solvent-free conditions, achieving a maximum yield of 90.3% and 91.7%, respectively. In the presence of limonene, the highest conversion yields were 88.9% and 94.5% upon the use of cetyl and behenyl alcohols, respectively. The behenyl wax esters exhibited greater oil-structuring properties, regardless of whether they were derived from solvent or solvent-free conditions. Rheological curves showed that the produced oleogels exhibited a strong gel strength, which was enhanced as the wax ester concentration increased. Frequency sweep curves confirmed the formation of a stable three-dimensional oleogel network and revealed the low dependence of the storage modulus on frequency. Overall, this study demonstrated that producing wax esters from renewable lipid sources has the potential to serve as an effective circular economy paradigm for creating novel oleogels with a broad range of applications.

References

Yilmaz E, Ogutcu M . Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine. J Food Sci. 2014; 79(9):E1732-8. DOI: 10.1111/1750-3841.12561. View

Temkov M, Muresan V . Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the -Fat Issue-A Review. Foods. 2021; 10(6). PMC: 8232242. DOI: 10.3390/foods10061376. View

Floter E, Wettlaufer T, Conty V, Scharfe M . Oleogels-Their Applicability and Methods of Characterization. Molecules. 2021; 26(6). PMC: 8002383. DOI: 10.3390/molecules26061673. View

Wang Z, Chandrapala J, Truong T, Farahnaky A . Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes. Foods. 2023; 12(16). PMC: 10453496. DOI: 10.3390/foods12163093. View

Pehlivanoglu H, Demirci M, Said Toker O, Konar N, Karasu S, Sagdic O . Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Crit Rev Food Sci Nutr. 2016; 58(8):1330-1341. DOI: 10.1080/10408398.2016.1256866. View

Tanislav A, Puscas A, Paucean A, Muresan A, Semeniuc C, Muresan V . Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products. Gels. 2022; 8(5). PMC: 9141763. DOI: 10.3390/gels8050317. View

Papadaki A, Kopsahelis N, Mallouchos A, Mandala I, Koutinas A . Bioprocess development for the production of novel oleogels from soybean and microbial oils. Food Res Int. 2019; 126:108684. DOI: 10.1016/j.foodres.2019.108684. View

Espert M, Hernandez M, Sanz T, Salvador A . Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents. Curr Res Food Sci. 2022; 5:564-570. PMC: 8941164. DOI: 10.1016/j.crfs.2022.03.001. View

Doan C, To C, De Vrieze M, Lynen F, Danthine S, Brown A . Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring. Food Chem. 2016; 214:717-725. DOI: 10.1016/j.foodchem.2016.07.123. View

10.

Puscas A, Muresan V . The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis. Gels. 2022; 8(11). PMC: 9689311. DOI: 10.3390/gels8110749. View

11.

Ghazani S, Dobson S, Marangoni A . Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoil. Curr Res Food Sci. 2022; 5:998-1008. PMC: 9213233. DOI: 10.1016/j.crfs.2022.06.002. View

12.

Aliasl Khiabani A, Tabibiazar M, Roufegarinejad L, Hamishehkar H, Alizadeh A . Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger. Food Chem. 2020; 333:127446. DOI: 10.1016/j.foodchem.2020.127446. View

13.

Mao J, Gao Y, Meng Z . Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends. Food Chem. 2023; 410:135394. DOI: 10.1016/j.foodchem.2023.135394. View

14.

Shafiee-Jood M, Cai X . Reducing Food Loss and Waste to Enhance Food Security and Environmental Sustainability. Environ Sci Technol. 2016; 50(16):8432-43. DOI: 10.1021/acs.est.6b01993. View

15.

Brykczynski H, Hetzer B, Floter E . An Attempt to Relate Oleogel Properties to Wax Ester Chemical Structures. Gels. 2022; 8(9). PMC: 9498697. DOI: 10.3390/gels8090579. View

16.

Choi K, Hwang H, Jeong S, Kim S, Lee S . The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. J Food Sci. 2020; 85(10):3432-3441. DOI: 10.1111/1750-3841.15442. View

17.

Wijarnprecha K, Aryusuk K, Santiwattana P, Sonwai S, Rousseau D . Structure and rheology of oleogels made from rice bran wax and rice bran oil. Food Res Int. 2018; 112:199-208. DOI: 10.1016/j.foodres.2018.06.005. View

18.

Puscas A, Muresan V, Socaciu C, Muste S . Oleogels in Food: A Review of Current and Potential Applications. Foods. 2020; 9(1). PMC: 7022307. DOI: 10.3390/foods9010070. View

19.

Tirgarian B, Farmani J . A novel approach for the development of edible oleofoams using double network oleogelation systems. Food Chem. 2023; 426:136634. DOI: 10.1016/j.foodchem.2023.136634. View

20.

Papanikolaou S, Aggelis G . Microbial products from wastes and residues. FEMS Microbiol Lett. 2020; 367(19). DOI: 10.1093/femsle/fnaa156. View