Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels

Abstract

Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at ~50 °C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a trans and saturated fat substitute in food applications.

Effect of the use of sweet potato or chayote tuber starch hydrogels on the physical properties of oleogel‐in‐hydrogel (bigels) systems

“…For BG at 30:70 and 50:50 ratios the diffraction patterns did not show marked differences, indicating that the amount of OG added in the BG and the phase distribution affect the rearrangement of beeswax crystals. Similar findings have been reported by Alves Barroso et al (2022), who states that the presence of crystalline peaks in BG systems at 2θ close to 20°are due to the main role of OG phases, contributing to form greater crystalline organisation, especially when HG phases do not display defined crystalline peaks.…”

“…Similar findings have been reported by Alves Barroso et al . (2022), who states that the presence of crystalline peaks in BG systems at 2 θ close to 20° are due to the main role of OG phases, contributing to form greater crystalline organisation, especially when HG phases do not display defined crystalline peaks.…”

“…Beyond these strain deformations, G ′ decreases indicating the deformation of the bigels and a shifting of the viscoelastic moduli ( G ″ > G ′) occurred, making the bigels prompted to flow with dominant liquid‐like behaviour ( tan ( δ ) > 1). The OG : HG ratio had greater influence on the structure of the bigels, larger proportion of the OG phase decreased the G ′ and G ″ moduli in BG SP displacing the crossing point ( tan ( δ ) = 1) to lower strain values, from 130 to 110 for BG SP and 50 to 30 for BG CH , indicating that OG phase weaken the structural network of the bigel and reducing its resistance to deformation leading it to its collapse (Alves Barroso et al ., 2022; Chen et al ., 2023). Similar behaviour was exhibited by the single HG phases.…”

Effect of storage time on the mechanical and microstructural properties of bigels based on xanthan gum and castor oil

“…Several reports about the effect of oleogel rate in bigels on the firmness have been done. Alves-Barroso et al (2022) found that an increase of oleogel in bigels diminishes the firmness; however, Zhu et al (2021) found an opposite behavior (i.e., an increase of oleogel in bigel increases the firmness), like the observed behavior in the present work. According to Zhu et al (2021), the firmness is an indication of the strength of intermolecular forces of the gelling network inside the formulations.…”

Physicochemical and Rheological Properties of Red Palm Olein Oleogels Made With Beeswax as the Oleogelator

“…A frequency sweep was performed in the linear viscoelastic region (LVR) with a frequency of 0.1-100.0 rad/s and a temperature of 25°C. The temperature sweep was carried out 25°C-90°C with 5°C/min and an angular frequency of 10 rad/s at linear viscoelastic region (LVR) (Barroso et al, 2022). This analysis was performed using PP50/S (beeswax and oleogel 1%-10% beeswax) and CP50-1 (RPO and oleogel 0% beeswax) geometries.…”