English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/218019
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

AuthorsBascuas, Santiago; Salvador, Ana ; Hernando, Isabel; Quiles, Amparo
KeywordsOleogelation
HPMC
Xanthan gum
Sunflower oil
Rheological properties
Peroxide value
Light microscopy
Issue Date24-Jul-2020
PublisherFrontiers Media
CitationFrontiers in Sustainable Food Systems 4: 111 (2020)
AbstractNumerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-, poly-unsaturated fatty acids, and similar functionality to traditional solid fat, can be a healthy alternative in food formulation. The aim of this study is to develop edible oleogels with a healthy and stable lipid profile, using the emulsion-template approach and hydrocolloids as oleogelators. Oleogels were developed from sunflower oil and sunflower oil with a high content of monounsaturated acids, using hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG) as oleogelators. The influence of two drying conditions (60°C for 24 h and 80°C for 10 h 30 min) along with the composition of the oil on the structural, physical, and oxidative stability of oleogels were studied. All oleogels presented a stable network and high physical stability with oil losses <14% after 35 days of storage. Rheological properties showed that oleogels displayed a low frequency dependent and G′ > 105 Pa related to solid gel-like behavior. Oleogels made with sunflower oil rich in monounsaturated fatty acids resulted in higher oxidative stability, with those developed at drying temperatures of 80°C for 10 h 30 min having a greater structural and physical stability.
Publisher version (URL)https://doi.org/10.3389/fsufs.2020.00111
URIhttp://hdl.handle.net/10261/218019
DOI10.3389/fsufs.2020.00111
E-ISSN2571-581X
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
fsufs-04-00111.pdfArtículo principal1,17 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.