Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach

Nowadays, there is a growing concern among consumers about the impact of diet on health. In this regard, oleogelation has been proposed as a promising strategy to replace unhealthy fats, as well as to encapsulate water-insoluble bioactive compounds in food matrices. Consequently, the development of...

ver descrição completa

Detalhes bibliográficos
Autores: López González, Yolanda, Aguilar García, José Manuel, Ruiz Domínguez, Manuela, Guerrero Conejo, Antonio Francisco
Tipo de documento: artigo
Estado:Versión aceptada para publicación
Data de publicação:2024
País:España
Recursos:Universidad de Sevilla (US)
Repositório:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/166212
Acesso em linha:https://hdl.handle.net/11441/166212
https://doi.org/10.1016/j.fbio.2024.104285
Access Level:Acceso aberto
Palavra-chave:Oleogels
Monoglycerides
Viscoelastic properties
Gelation
Thermoreversibility
id ES_35bbf0315a5f3aacdb4c948034c4eb7e
oai_identifier_str oai:idus.us.es:11441/166212
network_acronym_str ES
network_name_str España
repository_id_str
spelling Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approachLópez González, YolandaAguilar García, José ManuelRuiz Domínguez, ManuelaGuerrero Conejo, Antonio FranciscoOleogelsMonoglyceridesViscoelastic propertiesGelationThermoreversibilityNowadays, there is a growing concern among consumers about the impact of diet on health. In this regard, oleogelation has been proposed as a promising strategy to replace unhealthy fats, as well as to encapsulate water-insoluble bioactive compounds in food matrices. Consequently, the development of thermoreversible oleogels may play an important role in the bioavailability and biostability of functional foods and the beneficial effects associated with them. The aim of this work was to evaluate the viscoelastic behavior of oleogels using a commercial food additive (E471) composed of fatty acid monoglycerides (MG). Furthermore, the study of sol-gel transitions of these thermoreversible oleogels allowed to obtain the optimum concentration of gelling agent required. Refined sunflower oil containing 2–5 wt% of E471 were characterized by means of SAOS tests, as a function of temperature. All these systems were liquids above 48 °C, forming stable oleogels below 20 °C. An improvement of the elastic component of them was observed as gelling agent concentration was higher. Oleogels containing 4 and 5 wt% MG showed very similar viscoelastic properties and high stability at body temperature (ca. 37 °C). Conversely, systems containing 2% or 3% led to the formation of weaker gels exhibiting thermo-reversibility but only the latter was stable at body temperature. Therefore, sunflower oleogels containing MG above 3 wt% could be regarded as potential carrier food matrices for lipid-soluble active ingredients. To this end, the modulation of the oleogel network consistency should play a key role in maintaining the integrity of the active principle during gastrointestinal transit.ElsevierIngeniería QuímicaTEP229: Tecnología y Diseño de Productos MulticomponentesMinisterio de Ciencia, Innovación y Universidades (MICINN). EspañaEuropean Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)Junta de Andalucía2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/166212https://doi.org/10.1016/j.fbio.2024.104285reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFood Bioscience, 60, 104285.López González, Y., Aguilar García, J.M.,...,Guerrero Conejo, A.F. (2025). Dataset for the article entitled Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach. idUS (Depósito de Investigación de la Universidad de Sevilla). https://doi.org/10.12795/11441/164482PID2022-142663OB-100PY20_01046https://www.sciencedirect.com/science/article/abs/pii/S2212429224007156info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1662122026-06-17T12:51:07Z
dc.title.none.fl_str_mv Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
title Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
spellingShingle Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
López González, Yolanda
Oleogels
Monoglycerides
Viscoelastic properties
Gelation
Thermoreversibility
title_short Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
title_full Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
title_fullStr Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
title_full_unstemmed Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
title_sort Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
dc.creator.none.fl_str_mv López González, Yolanda
Aguilar García, José Manuel
Ruiz Domínguez, Manuela
Guerrero Conejo, Antonio Francisco
author López González, Yolanda
author_facet López González, Yolanda
Aguilar García, José Manuel
Ruiz Domínguez, Manuela
Guerrero Conejo, Antonio Francisco
author_role author
author2 Aguilar García, José Manuel
Ruiz Domínguez, Manuela
Guerrero Conejo, Antonio Francisco
author2_role author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP229: Tecnología y Diseño de Productos Multicomponentes
Ministerio de Ciencia, Innovación y Universidades (MICINN). España
European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
Junta de Andalucía
dc.subject.none.fl_str_mv Oleogels
Monoglycerides
Viscoelastic properties
Gelation
Thermoreversibility
topic Oleogels
Monoglycerides
Viscoelastic properties
Gelation
Thermoreversibility
description Nowadays, there is a growing concern among consumers about the impact of diet on health. In this regard, oleogelation has been proposed as a promising strategy to replace unhealthy fats, as well as to encapsulate water-insoluble bioactive compounds in food matrices. Consequently, the development of thermoreversible oleogels may play an important role in the bioavailability and biostability of functional foods and the beneficial effects associated with them. The aim of this work was to evaluate the viscoelastic behavior of oleogels using a commercial food additive (E471) composed of fatty acid monoglycerides (MG). Furthermore, the study of sol-gel transitions of these thermoreversible oleogels allowed to obtain the optimum concentration of gelling agent required. Refined sunflower oil containing 2–5 wt% of E471 were characterized by means of SAOS tests, as a function of temperature. All these systems were liquids above 48 °C, forming stable oleogels below 20 °C. An improvement of the elastic component of them was observed as gelling agent concentration was higher. Oleogels containing 4 and 5 wt% MG showed very similar viscoelastic properties and high stability at body temperature (ca. 37 °C). Conversely, systems containing 2% or 3% led to the formation of weaker gels exhibiting thermo-reversibility but only the latter was stable at body temperature. Therefore, sunflower oleogels containing MG above 3 wt% could be regarded as potential carrier food matrices for lipid-soluble active ingredients. To this end, the modulation of the oleogel network consistency should play a key role in maintaining the integrity of the active principle during gastrointestinal transit.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/166212
https://doi.org/10.1016/j.fbio.2024.104285
url https://hdl.handle.net/11441/166212
https://doi.org/10.1016/j.fbio.2024.104285
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Bioscience, 60, 104285.
López González, Y., Aguilar García, J.M.,...,Guerrero Conejo, A.F. (2025). Dataset for the article entitled Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach. idUS (Depósito de Investigación de la Universidad de Sevilla). https://doi.org/10.12795/11441/164482
PID2022-142663OB-100
PY20_01046
https://www.sciencedirect.com/science/article/abs/pii/S2212429224007156
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869405907516915712
score 15,228081

Registros relacionados