Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels

Silva, Thais Lomônaco Teodoro da; Arellano, Daniel Barrera; Martini, Silvana

doi:10.1002/aocs.12215

Cited by 38 publications

(34 citation statements)

References 24 publications

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“…However, after storage for 24 hr, the behavior changed, and no significant differences between sonicated and nonsonicated conditions were observed due to HIU application. Similar results were recently reported for oleogels from candelilla wax, monoacylglycerols, hardfat, and HOSO (da Silva et al., ). The exception to this behavior was found for OG4.5 samples, which showed an increment in SFC at final time as a consequence of using HIU.…”

Section: Resultssupporting

confidence: 90%

“…Neither T o nor T p was significantly affected by the HIU application. Similar results were reported in a similar study about HIU application in oleogels (da Silva, Arellano, & Martini, 2019).…”

Section: Food Engineering Materials Science and Nanotechnologysupporting

confidence: 92%

“…The only sample that showed a significant increment in HA values between sonicated and nonsonicated condition (for both cooling rates) was OG6, although SFC remain unchanged. A recent study showed similar results where sonicated oleogels (6 wt%) were softer except for one sonication condition (da Silva et al., ). Better results were reported in literature that describes the HIU application as a potential tool to generate harder structures on lipids samples with different triglycerides composition respect to oleogels (Suzuki et al., ; Wagh et al., ; Ye et al., ).…”

Section: Resultssupporting

confidence: 55%

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Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high‐intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G′), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples’ textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G′ after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. Practical Application Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high‐intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.

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Section: Resultssupporting

confidence: 90%

Section: Food Engineering Materials Science and Nanotechnologysupporting

confidence: 92%

Section: Resultssupporting

confidence: 55%

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Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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“…The size of F4, F5, F6, and F7 crystals is significantly smaller than the size of BW crystals. Such a distinctive change in the size of crystals can be caused by a stronger interaction between the crystals (da Silva et al, 2019), as a result of intermolecular interaction between FFA and FAL (Callau et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Beeswax Fractions Used as Potential Oil Gelling Agents

Sarkisyan

Sobolev

Frolova

et al. 2020

J Americ Oil Chem Soc

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The objective of this work was the fractionation of beeswax to investigate the phase behavior of binary blends of the fractions and their potential use as gelling agents in edible oleogels. We have extracted seven distinctive fractions, using preparative flash chromatography with eluents permitted to be used in the processing of food raw materials. The odor profile of the fractions was characterized. The high purity of collected fractions was shown through thin‐layer chromatography, Fourier‐transform infrared spectroscopy, and high‐performance liquid chromatography with an evaporative light scattering detector methods for hydrocarbons (94.8%), monoesters (97.6%), and mixed mono‐, di‐, and triesters fraction (98.7%). Free fatty acids and fatty alcohol fractions had lower purity which equals 82.6% and 39%, respectively. The analysis of the binary pseudo phase diagram revealed that all fractions combined with hydrocarbons express eutectic behavior. Combinations of all other fractions resulted in the formation of solid solutions. This study shows that the texture of oleogels can be improved by using a combination of various fractions of beeswax instead of native wax.

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“…They are considered excellent emulsifiers (Ferretti et al., 2010). In addition to their emulsifying potential, these components can act as structuring agents in oils, and emulsions can form a lyotropic crystalline phase that is assembled at the oil–water interface (da Silva et al., 2019). Monoacylglycerols have polymorphic and mesomorphic properties, so that systems structured with monoacylglycerols can occur in sub‐α, α, β, liquid crystal lamellar and cubic phases (Batte et al., 2007b; Wang & Marangoni, 2014).…”

Section: Structuring Agentsmentioning

confidence: 99%

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

Silva

Barrera‐Arellano

Ribeiro

2021

Journal of Food Science

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This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water‐in‐oil or oil‐in‐water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel‐based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water‐in‐oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.

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Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels

Cited by 38 publications

References 24 publications

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Beeswax Fractions Used as Potential Oil Gelling Agents

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

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