Mostrar el registro sencillo del ítem
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 |
dc.description.references | Biguzzi, C., Schlich, P., & Lange, C. (2014). The impact of sugar and fat reduction on perception and liking of biscuits. Food Quality and Preference, 35, 41-47. doi:10.1016/j.foodqual.2014.02.001 | es_ES |
dc.description.references | Borreani, J., Espert, M., Salvador, A., Sanz, T., Quiles, A., & Hernando, I. (2017). Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food & Function, 8(4), 1547-1557. doi:10.1039/c7fo00159b | es_ES |
dc.description.references | Bouaziz, M., Fki, I., Jemai, H., Ayadi, M., & Sayadi, S. (2008). Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chemistry, 108(1), 253-262. doi:10.1016/j.foodchem.2007.10.074 | es_ES |
dc.description.references | Chang, C., & Zhang, L. (2011). Cellulose-based hydrogels: Present status and application prospects. Carbohydrate Polymers, 84(1), 40-53. doi:10.1016/j.carbpol.2010.12.023 | es_ES |
dc.description.references | Cho, Y. J., & Lee, S. (2015). Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system. Food Chemistry, 176, 40-44. doi:10.1016/j.foodchem.2014.12.020 | es_ES |
dc.description.references | Marangoni, A. G. (2012). Organogels: An Alternative Edible Oil-Structuring Method. Journal of the American Oil Chemists’ Society, 89(5), 749-780. doi:10.1007/s11746-012-2049-3 | es_ES |
dc.description.references | Davidovich-Pinhas, M., Barbut, S., & Marangoni, A. G. (2015). The gelation of oil using ethyl cellulose. Carbohydrate Polymers, 117, 869-878. doi:10.1016/j.carbpol.2014.10.035 | es_ES |
dc.description.references | De Vries, A., Gomez, Y. L., van der Linden, E., & Scholten, E. (2017). The effect of oil type on network formation by protein aggregates into oleogels. RSC Advances, 7(19), 11803-11812. doi:10.1039/c7ra00396j | es_ES |
dc.description.references | Doan, C. D., Patel, A. R., Tavernier, I., De Clercq, N., Van Raemdonck, K., Van de Walle, D., … Dewettinck, K. (2016). The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings. European Journal of Lipid Science and Technology, 118(12), 1903-1914. doi:10.1002/ejlt.201500172 | es_ES |
dc.description.references | Estadella, D., da Penha Oller do Nascimento, C. M., Oyama, L. M., Ribeiro, E. B., Dâmaso, A. R., & de Piano, A. (2013). Lipotoxicity: Effects of Dietary Saturated and Transfatty Acids. Mediators of Inflammation, 2013, 1-13. doi:10.1155/2013/137579 | es_ES |
dc.description.references | Fayaz, G., Goli, S. A. H., Kadivar, M., Valoppi, F., Barba, L., Balducci, C., … Nicoli, M. C. (2017). Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture. European Journal of Lipid Science and Technology, 119(10), 1700032. doi:10.1002/ejlt.201700032 | es_ES |
dc.description.references | Gallego, R., Arteaga, J., Valencia, C., & Franco, J. (2013). Isocyanate-Functionalized Chitin and Chitosan as Gelling Agents of Castor Oil. Molecules, 18(6), 6532-6549. doi:10.3390/molecules18066532 | es_ES |
dc.description.references | Gravelle, A. J., Barbut, S., & Marangoni, A. G. (2012). Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation. Food Research International, 48(2), 578-583. doi:10.1016/j.foodres.2012.05.020 | es_ES |
dc.description.references | ISO.(2011).Animal and vegetable fats and oils. Determination of ultraviolet absorbance expressed as specific UV extinction. International Organization for Standardization Geneva (ISO 3656). | es_ES |
dc.description.references | ISO.(2018).Animal and vegetable fats and oil.Determination of iodine value.Organization for Standardization Geneva (ISO 3961). | es_ES |
dc.description.references | Kumar, D., Singh, A., & Tarsikka, P. S. (2011). Interrelationship between viscosity and electrical properties for edible oils. Journal of Food Science and Technology, 50(3), 549-554. doi:10.1007/s13197-011-0346-8 | es_ES |
dc.description.references | Lee, J., Lee, Y., & Choe, E. (2006). Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil. European Food Research and Technology, 226(1-2), 239-246. doi:10.1007/s00217-006-0532-5 | es_ES |
dc.description.references | Maki, K. C., Reeves, M. S., Carson, M. L., Miller, M. P., Turowski, M., Rains, T. M., … Wilder, D. M. (2009). Dose–Response Characteristics of High-Viscosity Hydroxypropylmethylcellulose in Subjects at Risk for the Development of Type 2 Diabetes Mellitus. Diabetes Technology & Therapeutics, 11(2), 119-125. doi:10.1089/dia.2008.0036 | es_ES |
dc.description.references | Malheiro, R., Oliveira, I., Vilas-Boas, M., Falcão, S., Bento, A., & Pereira, J. A. (2009). Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food and Chemical Toxicology, 47(1), 92-97. doi:10.1016/j.fct.2008.10.014 | es_ES |
dc.description.references | Martins, A. J., Cerqueira, M. A., Cunha, R. L., & Vicente, A. A. (2017). Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability. Food & Function, 8(11), 4241-4250. doi:10.1039/c7fo00953d | es_ES |
dc.description.references | Meng, Z., Qi, K., Guo, Y., Wang, Y., & Liu, Y. (2018). Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose. Food Chemistry, 246, 137-149. doi:10.1016/j.foodchem.2017.10.154 | es_ES |
dc.description.references | Meng, Z., Qi, K., Guo, Y., Wang, Y., & Liu, Y. (2018). Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels. Food Hydrocolloids, 77, 17-29. doi:10.1016/j.foodhyd.2017.09.006 | es_ES |
dc.description.references | Nishida, C., Uauy, R., Kumanyika, S., & Shetty, P. (2004). The Joint WHO/FAO Expert Consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutrition, 7(1a), 245-250. doi:10.1079/phn2003592 | es_ES |
dc.description.references | Oh, I., Lee, J., Lee, H. G., & Lee, S. (2019). Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food Research International, 122, 566-572. doi:10.1016/j.foodres.2019.01.012 | es_ES |
dc.description.references | Onacik-Gür, S., Żbikowska, A., Kapler, E., & Kowalska, H. (2016). Eff ect of barley β-glucan addition as a fat replacer on muffi n quality. Acta Scientiarum Polonorum Technologia Alimentaria, 15(3), 247-256. doi:10.17306/j.afs.2016.3.24 | es_ES |
dc.description.references | Paglarini, C. de S., Martini, S., & Pollonio, M. A. R. (2019). Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. LWT, 99, 453-459. doi:10.1016/j.lwt.2018.10.005 | es_ES |
dc.description.references | Patel, A. R., & Dewettinck, K. (2015). Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel. European Journal of Lipid Science and Technology, 117(11), 1772-1781. doi:10.1002/ejlt.201400553 | es_ES |
dc.description.references | Patel, A. R., Cludts, N., Bin Sintang, M. D., Lewille, B., Lesaffer, A., & Dewettinck, K. (2014). Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach. ChemPhysChem, 15(16), 3435-3439. doi:10.1002/cphc.201402473 | es_ES |
dc.description.references | Patel, A. R., Cludts, N., Sintang, M. D. B., Lesaffer, A., & Dewettinck, K. (2014). Edible oleogels based on water soluble food polymers: preparation, characterization and potential application. Food Funct., 5(11), 2833-2841. doi:10.1039/c4fo00624k | es_ES |
dc.description.references | Pehlivanoğlu, H., Demirci, M., Toker, O. S., Konar, N., Karasu, S., & Sagdic, O. (2017). Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Critical Reviews in Food Science and Nutrition, 58(8), 1330-1341. doi:10.1080/10408398.2016.1256866 | es_ES |
dc.description.references | Romoscanu, A. I., & Mezzenga, R. (2006). Emulsion-Templated Fully Reversible Protein-in-Oil Gels. Langmuir, 22(18), 7812-7818. doi:10.1021/la060878p | es_ES |
dc.description.references | Sawalha, H., den Adel, R., Venema, P., Bot, A., Flöter, E., & van der Linden, E. (2012). Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability. Journal of Agricultural and Food Chemistry, 60(13), 3462-3470. doi:10.1021/jf300313f | es_ES |
dc.description.references | Scholten, E. (2019). Edible oleogels: how suitable are proteins as a structurant? Current Opinion in Food Science, 27, 36-42. doi:10.1016/j.cofs.2019.05.001 | es_ES |
dc.description.references | Silalahi, D. K. N., Yuliyanti, D., da Silva, M., Christianti, I., Mulyono, K., & Wassell, P. (2017). The stability of vitamin A in fortified palm olein during extended storage and thermal treatment. International Journal of Food Science & Technology, 52(8), 1869-1877. doi:10.1111/ijfs.13462 | es_ES |
dc.description.references | Stortz, T. A., Zetzl, A. K., Barbut, S., Cattaruzza, A., & Marangoni, A. G. (2012). Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technology, 24(7), 151-154. doi:10.1002/lite.201200205 | es_ES |
dc.description.references | Tavernier, I., Doan, C. D., Van der Meeren, P., Heyman, B., & Dewettinck, K. (2018). The Potential of Waxes to Alter the Microstructural Properties of Emulsion-Templated Oleogels. European Journal of Lipid Science and Technology, 120(3), 1700393. doi:10.1002/ejlt.201700393 | es_ES |
dc.description.references | Torres, L. G., Iturbe, R., Snowden, M. J., Chowdhry, B. Z., & Leharne, S. A. (2007). Preparation of o/w emulsions stabilized by solid particles and their characterization by oscillatory rheology. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 302(1-3), 439-448. doi:10.1016/j.colsurfa.2007.03.009 | es_ES |
dc.description.references | Valoppi, F., Calligaris, S., Barba, L., Šegatin, N., Poklar Ulrih, N., & Nicoli, M. C. (2016). Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel. European Journal of Lipid Science and Technology, 119(2), 1500549. doi:10.1002/ejlt.201500549 | es_ES |
dc.description.references | Wassell, P., Bonwick, G., Smith, C. J., Almiron-Roig, E., & Young, N. W. G. (2010). Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems - a review. International Journal of Food Science & Technology, 45(4), 642-655. doi:10.1111/j.1365-2621.2010.02212.x | es_ES |