Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility.

BACKGROUND: In wheat-derived bakery products, the quantity of free asparagine (fAsn) has been identified as a key factor in acrylamide (AA) formation. Based on this assumption, four varieties of common wheat (Triticum aestivum L.), Stromboli, Montecarlo, Sothys and Cosmic, selected for their different fAsn content inside the grain, were studied to evaluate their potential in the production of pizza with reduced AA levels. To this purpose, wholemeal and refined flours were obtained from each variety. RESULTS: The fAsn content ranged from 0.25 to 3.30 mmol kg-1, with higher values for wholemeal flours which also showed greater amount of ash, fibre and damaged starch than refined wheat flours. All types of flours were separately used to produce wood oven baked pizza base, according to the Traditional Speciality Guaranteed EU Regulation (97/2010). AA reduction in the range 47-68% was found for all the selected wheat cultivars, compared with a commercial flour, with significantly lower values registered when refined flour was used. Moreover, refined leavened dough samples showed decreased levels of fAsn and reducing sugars due to the fermentation activity of yeasts. Furthermore, it was confirmed that pizza made with wholemeal flours exhibited lower rapidly digestible starch (RDS) and rapidly available glucose (RAG) values compared to that prepared with the refined flour. CONCLUSION: This study clearly shows that a reduced asparagine content in wheat flour is a key factor in the mitigation of AA formation in pizza base. Unfortunately, at the same time, it is highlighted how it is necessary to sacrifice the beneficial effects of fibre intake, such as lowering the glycaemic index, in order to reduce AA. © 2024 Society of Chemical Industry.

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry.

Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.

Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach.

This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for the cultivation of the diatom Phaeodactylum tricornutum, a promising source of polyunsaturated eicosapentaenoic acid (EPA) and the carotenoid fucoxanthin. The CW media tested did not significantly impact the growth rate of P. tricornutum; however, CW hydrolysate significantly enhances cell growth. BM in cultivation medium enhances biomass production and fucoxanthin yield. The optimization of the new food waste medium was conducted through the application of a response surface methodology (RSM) using hydrolyzed CW, BM, and CSL as factors. The results showed a significant positive impact of these factors (p < 0.005), with an optimized biomass yield of 2.35 g L-1 and a fucoxanthin yield of 3.64 mg L-1 using a medium composed of 33 mL L-1 of CW, 2.3 g L-1 of BM, and 2.24 g L-1 of CSL. The experimental results reported in this study showed that some food by-products from a biorefinery perspective could be utilized for the efficient production of fucoxanthin and other high-added-value products such as eicosapentaenoic acid (EPA).

Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei.

Mozzarella stretching water (MSW) is a dairy effluent generated from mozzarella cheese production that does not have a real use and is destined to disposal, causing environmental problems and representing a high disposal cost for dairy producers. Spent brewery yeast (SBY) is another promising food waste produced after brewery manufacturing that could be recycled in new biotechnological processes. Aurantiochytrium mangrovei is an aquatic protist known as producer of bioactive lipids such as omega 3 long chain polyunsaturated fatty acids (ω3 LC-PUFA), in particular docosahexaenoic acid (DHA). In this work MSW and SBY have been used to formulate new sustainable growth media for A. mangrovei cultivation and production of DHA in an attempt to valorize these effluents. MSW required an enzymatic hydrolysis to enhance the biomass production. The new media obtained from hydrolysed MSW was also optimized using response surface methodologies, obtaining 10.14 g L-1 of biomass in optimized medium, with a DHA content of 1.21 g L-1.

Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview.

Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of extraction, improve the accuracy of identification and reduce the limit of detection. At the same time, several industrial practices have shown the ability to reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could result from standard processes naturally used for food processing or by procedures strategically introduced during processing, with the specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses of mycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional and innovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will be explored and analysed. © 2018 Society of Chemical Industry.

Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt.

Sweeteners and flavors are generally added to yogurt to make them more palatable. However, the addition of these ingredients may affect the fermentation process of yogurt as well as its physical and sensory characteristics. Consumers prioritize yogurt products that are "natural." A modified single-chain form of the natural sweet protein monellin extracted from the fruit of Dioscoreophyllum cumminsii, called MNEI, could be a useful alternative to artificial sweeteners. The aim of the present work was to evaluate new rapid sensory methods in combination with rheology to assess the viability of using MNEI to develop sweetened yogurts without the calories of sugar. We studied the gelation and cooling kinetics of 4 yogurt samples (unsweetened or sweetened with MNEI, aspartame, or sucrose) by using a rheometer. Furthermore, the 4 yogurts, with and without addition of a flavoring agent, were characterized from a sensory perspective using a combination of 2 rapid sensory methods, ultra flash profile and flash profile. Rheological results showed that, when added at typical usage levels, aspartame, sucrose, and MNEI did not generally affect the yogurt fermentation process or its rheological properties. Sensory results demonstrated that texture attributes of yogurts with aspartame and sucrose were strongly linked to sweetness and flavor perception, but this was not true for MNEI-sweetened yogurts. In contrast to results obtained from samples sweetened with sucrose and aspartame, MNEI protein did not sweeten the yogurt when added before fermentation. This study highlights the enhancing effect of flavor on sweetness perception, supporting previous reports that noted synergistic effects between sucrose or aspartame and flavors. Hence, future studies should be conducted to determine how sweet proteins behave in yogurt when added after fermentation.

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients.

In this study native starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized for microstructure, physicochemical, functional and thermal properties, in vitro digestibility and glycemic index. There was a significant variation in the granule shape and size distribution of the starches. Particle size monomodal (corn, tapioca, potato) and bimodal (rice, wheat) distribution was observed amongst the starches. The potato starch showed the biggest size granules while the rice showed the smallest. The examined properties and nutritional characteristics of starches were significantly different. Thermal properties were studied using Differential Scanning Calorimeter (DSC). DSC results showed that the transition temperatures (58.8-78.7 °C) and enthalpies of gelatinization (2.3-8.2 J/g) of the starches appeared to be greatly influenced by microstructure and chemical composition (e.g. resistant starch). Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: rice > wheat > tapioca > corn > potato. In particular, the highest resistant starch was recorded for potato starch.

From raw material to dish: pasta quality step by step.

Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step-by-step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality.

Development of the Ethical Sensitivity Scale in Undergraduate Nursing Students.

AIMS: The objectives of this study were first to develop a valid and reliable instrument that measured the sensitivity of Italian nursing undergraduates, and, second, to conduct an observational study in second- and third-year Italian nursing students to provide new insight into the efficacy of nursing ethics education to develop ethical sensitivity. METHODS: A quantitative, descriptive, observational pilot study was conducted in two Italian universities. To investigate the students' sensitivity, a brand new scale entitled "Ethical sensitivity scale undergraduates nursing students" (ESS-UNS) was produced. Twenty items that referenced the principles of the Italian Nursing Code of Ethics were identified (2009). RESULTS: The measured exploratory factorial analysis outlined a two-factor solution. Based on the semantics of the items, the first dimension was named "Ethical sensitivity as a positive attitude" and it was created to detect the perceptions and opinions of the students regarding good behaviours in nursing. The second dimension was named "Ethics sensitivity as a negative attitude" in virtue of the perceptions of the students regarding the behaviours considered ethically negative. CONCLUSIONS: The added value of our study is in the verification that academic ethical education significantly increases students' awareness regarding the possible ethical violations observed and lived in during clinical training. This can help students understand and identify the ethical conflicts in relationship with their moral maturity.

Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven.

Despite Neapolitan pizza is a globally renowned Italian food, its obligatory baking in wood-fired ovens has so far received little attention in the scientific community. Since heat transfer during pizza baking is not at all uniform, the main aim of this work was to analyze the phenomenology of Neapolitan pizza baking in a pilot-scale wood-fired pizza oven operating in quasi steady-state conditions. The different upper area sections of pizza covered or not by the main topping ingredients (i.e., tomato puree, sunflower oil, or mozzarella cheese), as well the bottom of the pizza and the growth of its raised rim, were characterized by visual colorimetric analysis, while the time course of their corresponding temperatures was monitored using an infrared thermal scanning camera. The maximum temperature of the pizza bottom was equal to 100 ± 9 °C, while that of the upper pizza side ranged from 182 °C to 84 or 67 °C in the case of white pizza, tomato pizza, or margherita pizza, respectively, mainly because of their diverse moisture content and emissivity. The pizza weight loss was nonlinearly related to the average temperature of the upper pizza side. The formation of brown or black colored areas on the upper and lower sides of baked pizza was detected with the help of an electronic eye. The upper side exhibited greater degrees of browning and blackening than the lower one, their maximum values being about 26 and 8%, respectively, for white pizza. These results might help develop a specific modelling and monitoring strategy to reduce variability and maximize the quality attributes of Neapolitan pizza.

Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions.

Wood-fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still empirically operated. In this work, a pilot-scale wood-fired oven was kept operating in quasi-steady-state conditions. Once the combustion reaction of oak logs had been modeled, the composition of flue gas measured, and the external oven wall and floor temperatures thermographically scanned, it was possible to check for the material and energy balances and, thus, assess that the heat loss rates through flue gas and insulated oven chamber were, respectively, equal to 46% and 26% of the energy supplied by burning firewood. The enthalpy accumulation rate in the internal fire brick oven chamber amounted to about 3.4 kW, this being adequate to keep not only the temperatures of the oven vault and floor practically constant but also to bake one or two pizzas at the same time. Such a rate was predicted by contemplating the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of the semiempirical modeling developed here was further tested by reconstructing quite accurately the time course of water heating in aluminum trays with a diameter near to that of a typical Neapolitan pizza. The heat flow from the oven vault to the water-containing tray was of the radiative and convective types for about 73% and 15%, whereas the residual 12% was of the conductive type from the oven floor. PRACTICAL APPLICATION: Despite wood-fired ovens are largely used in the restaurant and food service industry, their operation is highly dependent on the operator's ability. This study shows how the heat loss rates through flue gas and insulated oven chamber can be assessed, and how the enthalpy accumulation rate in the internal fire brick oven chamber can be predicted by accounting for the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of this semi-empirical modelling was further checked for via some water heating tests.

Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time.

The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on the formation of acrylamide during baking. Pizza dough leavening was monitored for 48 h at 22 °C/80% RH, and the analyses were conducted at selected leavening times (0, 4, 8, 16, 24, and 48 h). It was observed that in 30 h the volume tripled and the viscoelastic dough relaxed in the first 4 h, as evidenced by the lower value of the relaxation percentage "a" and the higher rate of decay "b", associated with a high value of the compression work, indicating the presence of a very strong gluten mesh. In the following hours, the dough lost elasticity, and in fact, the G' modulus decreased due to the weakening of the weak interactions between the gluten proteins and the starch. This suggests that a long leavening improved the extensibility of the pizza disc, facilitating the action of the pizza maker. Thermal (TGA and DSC) and morphological (SEM) analyses evidenced the highest water removal rate from the dough, a wider starch gelatinization temperature range, a ∆H of 0.975 ± 0.013 J/g, and a more open and weak gluten structure in dough balls leavened for 16 h. As the leavening time increased, both dough and pizza base samples showed an increase in reducing sugars and free amino groups, while the rapidly digestible starch decreased in the dough following the metabolism of the yeasts and increased in the pizza base due to the starch gelatinization that occurs during baking, which makes it much more susceptible to α-amylase. Finally, the levels of acrylamide remained at the same values despite the higher availability of reducing sugars and its precursors during leavening.

The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds.

Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO2) in supercritical and liquid conditions. The extraction parameters were varied to obtain the maximum yield with the maximum antioxidant activity. The use of supercritical and liquid CO2 with 5% ethanol for 1 h provided yields (15 and 16%, respectively) comparable to those obtained by control methods for 5 h and extracts with high total polyphenolic contents (970 and 857 mg GAE/100 g oil, respectively). It also provided extracts with DPPH (3089 and 3136 µmol TE/100 g oil, respectively) and FRAP (4383 and 4324 µmol TE/100 g oil, respectively) antioxidant activity levels higher than those of hexane extracts (372 and 2758 µmol TE/100 g oil, respectively) and comparable to those of ethanol (3492 and 4408 µmol TE/100 g oil, respectively). The SCG extracts exhibited linoleic, palmitic, oleic, and stearic acids (predominant fatty acids) and furans and phenols (predominant volatile organic compounds). They were also characterized by caffeine and individual phenolic acids (chlorogenic, caffeic, ferulic, and 3,4-dihydroxybenzoic acids) with well-known antioxidant and antimicrobial properties; therefore, they could be used in the cosmetic, pharmaceutical, and food sectors.

Hydroponic and Aquaponic Floating Raft Systems Elicit Differential Growth and Quality Responses to Consecutive Cuts of Basil Crop.

Basil crops are appreciated for their distinct flavour and appeal to various cuisines globally. Basil production is mainly implemented in controlled environment agriculture (CEA) systems. Soil-less cultivation (e.g., hydroponic) is optimal for producing basil, while aquaponics is another technique suitable for leafy crops such as basil. Shortening the production chain through efficient cultivation techniques reduces basil production's carbon footprint. While the organoleptic quality of basil demonstrably benefits from successive cuts, no studies have compared the impact of this practice under hydroponic and aquaponic CEA conditions. Hence, the present study evaluated the eco-physiological, nutritional, and productive performance of Genovese basil cv. Sanremo grown in hydroponic and aquaponic systems (combined with tilapia) and harvested consecutively. The two systems showed similar eco-physiological behaviour and photosynthetic capacity, which were on average 2.99 µmol of CO2 m-2 s-1, equal numbers of leaves, and fresh yields of on average 41.69 and 38.38 g, respectively. Aquaponics yielded greater dry biomass (+58%) and dry matter content (+37%), while the nutrient profiles varied between the systems. The number of cuts did not influence yield; however, it improved dry matter partitioning and elicited a differential nutrient uptake. Our results bear practical and scientific relevance by providing useful eco-physiological and productive feedback on basil CEA cultivation. Aquaponics is a promising technique that reduces chemical fertiliser input and increases the overall sustainability of basil production.

The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment.

This study involves an investigation of the effects of various cooking temperatures, freeze-thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze-thaw protocols for various seafood types.

Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder.

Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting the beneficial properties of jujube. The jujube fruit is rich in phenolic compounds with high antioxidant activity and represents a good candidate for functional food development. The doughs were prepared by replacing the wheat flour with 2.5%, 5.0%, and 7.5% (w/w) of Ziziphus jujube powder (ZJP) and were subsequently cooked. Chemical analyses showed that both total phenolic compounds and antioxidant activity grew with the increase of ZJP. The addition of ZJP darkened the pizza base and raised its hardness, gumminess, and chewiness. However, no difference was found in the springiness and cohesiveness of the samples with or without ZJP. These results suggest that jujube powder can be successfully introduced into pizza dough as a functional ingredient.

Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder.

This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study, three novel spreadable creams were prepared in a stirred ball-mill: CBS with cocoa butter, pumpkin seed oil and saccharose; OS with pumpkin seed oil and carnauba wax-basedoleogel and saccharose; OLS with oleogel, saccharose and Lucuma powder. OS and CBS creams reached a D90 value lower than 30 µm at 150 min of refining, the OLS cream showed the highest D90 value, with a particle size distribution and a rheological behaviour little affected by the refining time. The OS and CBS creams differed in yield stress, indicating that the attractive particle-particle interactions are affected not only by the particle size, but also by fat composition. Moreover, all the creams showed solid-like behaviour and a good tolerance to deformation rate, a high oil-binding capacity and a good physical stability. Thus, it is possible to reformulate spreadable creams with healthier nutritional profiles.

Performance characterization of a traditional wood-fired pizza oven.

Neapolitan pizza, a renowned Italian food recognized as one of the traditional specialties guaranteed (TSG) by European Commission Regulation no. 97/2010, should be exclusively baked in wood-fired ovens for approximately 90 s. Despite its extensive use in restaurants and rotisserie shops all around the world, such equipment has been very poorly studied thus far. The aims of this study were to characterize the operation of a pilot-scale wood-fired pizza oven from its start-up phase to its baking operation and assess its thermal efficiency. To manage brick firing, the oven was lighted at a firewood feed rate (Qfw ) of 3 kg/h for just 1 h on the first day, 2 h on the second day, 4 h on the third day, and approximately 8 h on the fourth day. Independent of its lighting frequency, after 4-6 h, the oven vault or floor temperature approached an equilibrium value of 546 ± 53°C or 453 ± 32°C, respectively. The initial oven floor temperature gradient was linearly related to Qfw , while the maximum floor temperature tended to an asymptotic value of 629 ± 43°C at Qfw = 9 kg/h. The well-known water boiling test was adapted to assess the heat absorbed by a prefixed amount of water when the pizza oven was operating in pseudosteady-state conditions at Qfw = 3 kg/h. The thermal efficiency of this oven was 13 ± 4%, and this value was further confirmed by other baking tests with four different white and tomato pizza products. PRACTICAL APPLICATION: Although wood-fired pizza ovens are largely used all over the world, little is known about their transitory and pseudosteady-state regime performance. This study shows how to perform the start-up procedure of pilot-scale equipment and, independent of the operator's ability, how to achieve pseudosteady-state conditions using different firewood feed rates. Finally, its thermal efficiency was assessed by water heating and pizza baking tests, which allowed a rough estimation of firewood consumption.

The origin of mussels (Mytilus galloprovincialis): NIRS explanatory identification and the effect on consumers.

This study aimed to explore the possibility of using Near-infrared spectroscopy (NIRS) for the authentication of mussels from six different geographical areas (Campania (South-Italy), Marche (Central-Italy), Veneto (North-Italy), Greece, Ireland and Spain). Secondly, the influence of mussels origin information on liking and willingness to buy was investigated on 130 consumers (from Campania region) by conducting an online consumer test, under blind and informed conditions. NIRS- based classification method clearly identified six clusters corresponding to mussels with different origins. Also, consumers resulted strongly influenced by the origin information, preferring the familiar and local mussels compared to those from other geographic regions. Compared to methods based on chemical analysis, NIRS identification does not require reagents and is simpler, faster, more economical, and environmentally safer. Therefore, considering the importance of origin information perceived by consumers, NIRS could be a useful analytical method for mussels control to guarantee their authentication and traceability.

Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax.

This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at a fixed oleogelator concentration (6%). The modified Avrami model correctly describes the crystallization profile (R2 > 0.98) and the oil type did not affect the Avrami index that ranged from 1.00 to 1.43. Independently from oleogelator, rice and hemp seed oils followed a 3-D network formation mechanism, while almond oil a 2-D mechanism. The strength and yield stress of carnauba wax oleogels increased with increasing saturated fatty acid amount, while in beeswax-based oleogels a more interconnected structure was associated with the length of the saturated fatty acid chain. Thus, the oleogels formation mechanism was closely related to the chemical composition of the solvent, even in highly monounsaturated or polyunsaturated oils.