Comprehensive evaluation of saturated monoglycerides for the forming of oleogels

Li, Jiaxi; Guo, Ruihua; Bi, Yanlan; Zhang, Hong; Xu, Xuebing

doi:10.1016/j.lwt.2021.112061

Cited by 41 publications

(26 citation statements)

References 27 publications

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“…Very recent studies reported the use of shorter chain MG from caprylic, capric, and laureate acids (J. Li et al, 2021;Monié et al, 2022;Pan et al, 2021), and longer chain MG from behenic acid (J. Li et al, 2021;Monié et al, 2022).…”

Section: Mg Concentration and Compositionmentioning

confidence: 99%

“…Li et al, 2021;Monié et al, 2022;Pan et al, 2021), and longer chain MG from behenic acid (J. Li et al, 2021;Monié et al, 2022). A mixture of monocaprylin and monocaprin was not able to gel rapeseed oil, even at concentrations up to 20 wt% (Monié et al, 2022).…”

Section: Mg Concentration and Compositionmentioning

confidence: 99%

“…Although, to date, most of the research about MGs as gelators is based on MGs of palmitic and stearic acids, it is possible to find few works in which MGs from other FAs have been used. Very recent studies reported the use of shorter chain MG from caprylic, capric, and laureate acids (J. Li et al., 2021; Monié et al., 2022; Pan et al., 2021), and longer chain MG from behenic acid (J. Li et al., 2021; Monié et al., 2022). A mixture of monocaprylin and monocaprin was not able to gel rapeseed oil, even at concentrations up to 20 wt% (Monié et al., 2022).…”

Section: Mg Oleogel: Factors Affecting the Structure And Physical Pro...mentioning

confidence: 99%

“…Additionally, oleogel properties were improved using monolaurin < MS < glycerol monobehenate. The higher the FA chain length in SMG used as HOSO gelator (7 wt%), the higher the OBC, stability, hardness, and G ′ values obtained (J. Li et al., 2021). Moreover, oleogels formulated with a mixture of 8:2 glycerol monobehenate:MS displayed better properties than monocomponent oleogels, indicating that the combination of SMGs also constitutes a strategy for enhancing oleogel performance.…”

Section: Mg Oleogel: Factors Affecting the Structure And Physical Pro...mentioning

confidence: 99%

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An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Palla

Dominguez

Carrín

2022

Comp Rev Food Sci Food Safe

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Monoglyceride (MG)‐based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and saturated fats as well as to develop novel products with improved physical and organoleptic properties. The process consists of direct dispersion of MGs into the oil at temperatures above the melting point. This is followed by a cooling period in which the gelator network is formed, entrapping the oil in a crystalline structure. MG composition and concentration, oil type, process temperatures, stirring speed, shear rate during cooling, and storage time play a role in the kinetics of MG crystallization within an MG–oil system, which leads to the formation of lipid materials with different properties. A deep understanding of MG oleogelation processing parameters allows for the tailoring of oleogel properties to meet desirable characteristics as solid fat replacers. This review provides insight regarding manipulating physical process parameters to engineer structures with specific functionality. Furthermore, ultrasound technologies and optimization methodologies are discussed as tools for the production of oleogels with specific properties based on their potential use as well as the development of bi‐ and multi‐gelators oleogels using MGs. Finally, the food applications in which MG oleogels have been tested are summarized in addition to the identified gaps that require further research.

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Section: Mg Concentration and Compositionmentioning

confidence: 99%

Section: Mg Concentration and Compositionmentioning

confidence: 99%

Section: Mg Oleogel: Factors Affecting the Structure And Physical Pro...mentioning

confidence: 99%

Section: Mg Oleogel: Factors Affecting the Structure And Physical Pro...mentioning

confidence: 99%

See 2 more Smart Citations

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Palla

Dominguez

Carrín

2022

Comp Rev Food Sci Food Safe

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“…Subsequently, further hydrolysis leads to monoglycerides and, finally, to free glycerol, releasing more fatty acids [63]. Mono-and diglycerides are capable of producing gel-like phases that entrap liquid oil [64][65][66][67]. The initial decrease in permeance can most likely be explained by the formation of gel-like particles in the pore volume of the membrane.…”

Section: Fouling and Self-cleaningmentioning

confidence: 99%

Reagent-Free Immobilization of Industrial Lipases to Develop Lipolytic Membranes with Self-Cleaning Surfaces

et al. 2022

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Biocatalytic membrane reactors combine the highly efficient biotransformation capability of enzymes with the selective filtration performance of membrane filters. Common strategies to immobilize enzymes on polymeric membranes are based on chemical coupling reactions. Still, they are associated with drawbacks such as long reaction times, high costs, and the use of potentially toxic or hazardous reagents. In this study, a reagent-free immobilization method based on electron beam irradiation was investigated, which allows much faster, cleaner, and cheaper fabrication of enzyme membrane reactors. Two industrial lipase enzymes were coupled onto a polyvinylidene fluoride (PVDF) flat sheet membrane to create self-cleaning surfaces. The response surface methodology (RSM) in the design-of-experiments approach was applied to investigate the effects of three numerical factors on enzyme activity, yielding a maximum activity of 823 ± 118 U m−2 (enzyme concentration: 8.4 g L−1, impregnation time: 5 min, irradiation dose: 80 kGy). The lipolytic membranes were used in fouling tests with olive oil (1 g L−1 in 2 mM sodium dodecyl sulfate), resulting in 100% regeneration of filtration performance after 3 h of self-cleaning in an aqueous buffer (pH 8, 37 °C). Reusability with three consecutive cycles demonstrates regeneration of 95%. Comprehensive membrane characterization was performed by determining enzyme kinetic parameters, permeance monitoring, X-ray photoelectron spectroscopy, FTIR spectroscopy, scanning electron microscopy, and zeta potential, as well as water contact angle measurements.

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Composition and process approaches that underpin the mechanical properties of oleogels

Barroso

Santos

Okuro

et al. 2022

J Americ Oil Chem Soc

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Consumers are becoming aware of the relevance of eating low levels of trans and saturated fats in processed foods. In addition, many countries are adopting regulatory measures on the use of these ingredients. For this reason, the exploration of new technologies capable of producing structures that trap liquid oil (composed mainly of unsaturated fatty acids, which are considered healthier) has been widely investigated to replace saturated and trans fats in food products. One of the most promising technologies is the so-called oleogels, which present a great challenge to mimic sensory attributes related to the texture of processed foods based on saturated fats. In this review, we discuss the influence of the production methods (direct or indirect) and composition of the oleogels on their mechanical properties that are related to the texture. An overview of the parameters that can interfere with these properties contributes to a better understanding of the building of the oleogels and their possible applications.

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Comprehensive evaluation of saturated monoglycerides for the forming of oleogels

Cited by 41 publications

References 27 publications

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Reagent-Free Immobilization of Industrial Lipases to Develop Lipolytic Membranes with Self-Cleaning Surfaces

Composition and process approaches that underpin the mechanical properties of oleogels

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