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Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

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Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

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dc.contributor.author Bascuas-Véntola, Santiago Martín es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Moraga Ballesteros, Gemma es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.date.accessioned 2021-04-27T03:32:56Z
dc.date.available 2021-04-27T03:32:56Z
dc.date.issued 2020-04 es_ES
dc.identifier.issn 0950-5423 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165606
dc.description.abstract [EN] Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent drying of the emulsions using conventional or vacuum drying. Our results showed that for both drying methods, well-structured oleogels were obtained using olive and sunflower oils for the preparation. These oleogels showed oil losses <10% after 35 days of storage. However, unstructured non-homogeneous oleogels were obtained when using flaxseed oil and conventional drying, while it was not feasible to develop flaxseed oleogel with vacuum drying. Oleogels showed interesting rheological properties, including a high oleogel strength with an elastic modulus of the order 10(4)-10(5) Pa, weak dependence on frequency, and good thermostability. Moreover, high oxidative stability was obtained for olive oil oleogels, using both conventional and vacuum drying, and for sunflower oleogels using vacuum drying. Still, the initial oxidation rates of sunflower oleogels using conventional drying should be improved in future studies es_ES
dc.description.sponsorship The authors would like to thank Universitat Politecnica de Valencia by FPI-UPV 2017 grant and the project RTI2018-099738-B-C22 from the 'Ministerio de Ciencia, Innovacion y Universidades'. They would also like to thank Phillip John Bentley for assistance in correcting the English manuscript. es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof International Journal of Food Science & Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Emulsion es_ES
dc.subject Hydroxypropylmethylcellulose es_ES
dc.subject Microstructure es_ES
dc.subject Oxidation es_ES
dc.subject Rheology es_ES
dc.subject Xanthan gum es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.14469 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C22/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA, ESTRUCTURAL Y/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Bascuas-Véntola, SM.; Hernando Hernando, MI.; Moraga Ballesteros, G.; Quiles Chuliá, MD. (2020). Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids. International Journal of Food Science & Technology. 55(4):1458-1467. https://doi.org/10.1111/ijfs.14469 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/ijfs.14469 es_ES
dc.description.upvformatpinicio 1458 es_ES
dc.description.upvformatpfin 1467 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 55 es_ES
dc.description.issue 4 es_ES
dc.relation.pasarela S\408447 es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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