Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine

Palla, Camila Andrea; Genovese, Diego Bautista; Carrín, María Elena

doi:10.1016/j.foostr.2017.02.005

Cited by 90 publications

(88 citation statements)

References 22 publications

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“…Therefore, cooling rate could be an effective way to tailor the desired AD values. The lower cooling rate caused a higher AD value in OG4.5 sample, which was in agreement with results reported by Palla, Giacomozzi, Genovese, and Carrín (). Some of the differences observed in AD could be related to HA values.…”

Section: Resultssupporting

confidence: 93%

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: 93%

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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“…In Figure B it can be noticed that the highest m G′ values were obtained at the highest C and the lowest T, which was in agree with the found n behavior (response surface not shown). This lowest stability in the samples containing the highest number of smaller crystals (Palla et al., ) could be attributed to the presence of weaker interactions in crystalline phase over the timescale of the frequency test. Oleogels from Myverol 18‐50 XL PL and HOSO prepared in similar conditions (Palla et al., ) showed comparable log

G_{0}^{'}

values and m G′ values higher than those obtained in this work, which indicates that the last ones present a more stable and strengthened network.…”

Section: Resultsmentioning

confidence: 99%

“…This lowest stability in the samples containing the highest number of smaller crystals (Palla et al., ) could be attributed to the presence of weaker interactions in crystalline phase over the timescale of the frequency test. Oleogels from Myverol 18‐50 XL PL and HOSO prepared in similar conditions (Palla et al., ) showed comparable log

G_{0}^{'}

values and m G′ values higher than those obtained in this work, which indicates that the last ones present a more stable and strengthened network. Last but not least, based on rheological parameter values obtained by modelling oleogel behavior and comparing them to the ones corresponding to the CM, it can be inferred that it would be possible to develop a material able to resemble this semisolid product under the experimental conditions explored in this work.…”

Section: Resultsmentioning

confidence: 99%

“…In order to find out the optimal preparation conditions that would allow us to produce oleogels with textural and rheological properties close to the ones of the chosen commercial semisolid fat product, a multi‐objective optimization procedure based on the desirability function ( D ) was applied using the Design Expert 7.0 software following the methodology described by Palla et al. (). This software uses a numerical optimization algorithm, in which convergence is achieved when the objective function change is less than a 10 −6 ratio (State‐Ease, ).…”

Section: Methodsmentioning

confidence: 99%

“…In each cycle, the sample was penetrated to a depth of 10 mm at a crosshead speed of 1 mm/s, and then the probe was returned to the initial position at the same speed. From the resulting force–time curve, hardness (the maximum force measured during the first penetration cycle), adhesiveness (the negative force area of the first cycle), and cohesiveness (the ratio of the positive force areas under the second and first penetration cycles) were determined (Palla et al., ; Yılmaz & Öǧütcü, ). Measurements were carried out after holding the samples at 20 °C for 1 hr in their original containers.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Giacomozzi

Carrín

2018

Journal of Food Science

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The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile.

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Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization

Alizadeh

Abdolmaleki

Nayebzadeh

et al. 2020

J Americ Oil Chem Soc

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In the present study, the oleogel preparation with hydroxypropyl methylcellulose (HPMC) (0-2 g/100 g), sodium caseinate (CN) (0-4 g/100 g), beeswax (0-5 g/100 g), and oleogelation method (foam and emulsion template) was optimized using response surface methodology (RSM) to attain the desirable oil retaining ability, rheological, and textural characteristics. For all the chosen responses, the quadratic model was the best-fitting model with a determination coefficient of R 2 > 0.91. Results exhibited that the HPMC and CN concentrations were the most influential tested factors on the oil binding capacity, textural, and rheological characteristics of the oleogels due to the formation of more complex and strong network. There was a significant improvement in oil binding capacity and structure recovery of samples by beeswax addition. To produce oleogel similar to industrial shortening, the optimization method was done based on maximum oil binding capacity and thixotropic recovery and other responses were chosen equal to those of shortening values (ɳ a = 330 Pa.s, G 0 = 276,543 Pa, A value = 164,308 Pa s rad −1 , and firmness = 44.99 g). As regards the optimized level of structuring agents and responses (ɳ a = 317 and 329 Pa.s, G 0 = 249,782 and 260,997 Pa, A value = 180,022 and 180,373 Pa s rad −1 , and firmness = 44.37 and 36.98 g corresponding to Optimization 1 and Optimization 2, respectively), fabrication of oleogels with at least 90 g/100 g trans-free and low saturated oil and attributes close to industrial shortening is possible.Keywords Oleogel Á Sodium caseinate Á Hydroxypropyl methylcellulose Á Beeswax J Am Oil Chem Soc (2020) 97: 485-496.

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Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine

Cited by 90 publications

References 22 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

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization

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