Textural and rheological properties of soybean oil organogels structured with polyglycerol and propylene glycol esters during storage

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-03-22 DOI:10.3989/gya.1001202

N. E. Buitimea‐Cantúa, S. Serna-Saldívar, E. Pérez‐Carrillo, T. Jordânia-Silva, D. Barrera-Arrellano, G. V. Buitimea-Cantúa

引用次数: 0

Abstract

Organogels have emerged as an alternative to the intake of saturated fats. Organogels of soybean oil (SBO) structured with polyglycerol esters (PGE) or propylene glycol esters (PPGE) at different concentrations (0.5, 1.0, 2.0, 3.0, or 4.0%) were formulated. Both emulsifiers at 4% (w/w) concentrations were able to form solid-like organogels and showed thixotropy and low mechanical resistance when compression forces were applied. However, the SBO/PGE (4%) organogels presented lower values for flow curves and micrographs showed a more organized network compared to the SBO/PPGE at 4%. However, higher flow curve values, larger crystals, and mechanical resistance on compression were observed after a two-month storage period of SBO/PPGE compared to SBO/PGE organogels. Both organogels have the potential to be used for diverse food applications although the SBO/PGE was more stable throughout storage.

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以聚甘油和丙二醇酯为结构的大豆油有机凝胶在贮存期间的结构和流变特性

有机凝胶已经成为饱和脂肪摄入的替代品。以不同浓度(0.5、1.0、2.0、3.0或4.0%)的聚甘油酯(PGE)或丙二醇酯(PPGE)组成大豆油(SBO)有机凝胶。在4% (w/w)的浓度下，两种乳化剂都能形成固体状的有机凝胶，并且在施加压力时表现出触变性和低机械阻力。然而，SBO/PGE(4%)有机凝胶的流动曲线值较低，显微照片显示，与SBO/PPGE(4%)相比，SBO/PGE的网络更有组织。然而，与SBO/PGE有机凝胶相比，SBO/PPGE有机凝胶在2个月的储存期后，其流动曲线值更高，晶体更大，机械阻力更大。尽管SBO/PGE在整个储存过程中更稳定，但这两种有机凝胶都有可能用于各种食品应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality