Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Bascuas, Santiago; Hernando, Isabel; Moraga, Gemma; Quiles, Amparo

doi:10.1111/ijfs.14469

Cited by 52 publications

(35 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There are only a few studies on hydrocolloids-based oleogels as a shortening alternative in bakery products, such as pea protein-xanthan gum (XG) foam-based oleogels in cakes (Mohanan et al, 2020), foam-structured HPMC oleogels in muffins [17], and MC-XG oleogels in cakes [18]. Recently, the microstructure, rheological behavior, physical, and oxidative stability of oleogels prepared using HPMC and XG were characterized, resulting in oleogels with enhanced rheological properties and thermostability with low oil losses (<10%) after 35 days of storage [19,20]. These oleogels made with HPMC and XG can be a promising alternative to using solid fat in bakery products.…”

Section: Introductionmentioning

confidence: 99%

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Bascuas

Morell

Quiles

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products.

show abstract

Section: Introductionmentioning

confidence: 99%

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Bascuas

Morell

Quiles

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The most common limitations of the EC oleogels are the poor oxidative stability because of the high temperatures (>135-140 • C) required to induce the polymer EC gelation (Gravelle et al, 2012). Therefore, using hydrocolloid-based oleogelators including different sources of proteins (Patel et al, 2015;de Vries et al, 2017) and polysaccharides like celluloses ethers, methylcellulose (MC) (Patel et al, 2014a;Tanti et al, 2016a,b;Meng et al, 2018a), and hydroxypropylmethylcellulose (HPMC) (Patel et al, 2013;Oh and Lee, 2018;Oh et al, 2019;Bascuas et al, 2020), have attracted noticeable research attention. Hydrocolloids are widely used in food because of their commercial availability, large production, and low cost (Scholten, 2019;Abdolmaleki et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

Bascuas

Salvador

Hernando

et al. 2020

Front. Sustain. Food Syst.

Self Cite

View full text Add to dashboard Cite

Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of monopoly ly-unsaturated fatty acids, and similar functionality to traditional solid fat, can be a healthy alternative in food formulation. The aim of this study is to develop edible oleogels with a healthy and stable lipid profile, using the emulsion-template approach and hydrocolloids as oleogelators. Oleogels were developed from sunflower oil and sunflower oil with a high content of monounsaturated acids, using hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG) as oleogelators. The influence of two drying conditions (60 • C for 24 h and 80 • C for 10 h 30 min) along with the composition of the oil on the structural, physical, and oxidative stability of oleogels were studied. All oleogels presented a stable network and high physical stability with oil losses <14% after 35 days of storage. Rheological properties showed that oleogels displayed a low frequency dependent and G ′ > 10 5 Pa related to solid gel-like behavior. Oleogels made with sunflower oil rich in monounsaturated fatty acids resulted in higher oxidative stability, with those developed at drying temperatures of 80 • C for 10 h 30 min having a greater structural and physical stability.

show abstract

“…The oleogels are generally accepted as packed with fractal aggregates. Thanks to this, oleogels show elastic dominant behavior (Bascuas et al, 2020;Mert & Demirkesen, 2016).…”

Section: Rheological Properties Of Oleogelsmentioning

confidence: 88%

Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier

Erinç

Okur

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

The physical state of oil depends on the saturation level and carbon number of fatty acids, isomer (cis-/trans) content, and the position of fatty acids in glycerol. The physical properties of oils can be modified by technological applications such as fractionation, hydrogenation, and interesterification, so liquid oils can be converted into a semi-solid or solid form. However, these present technologies have certain disadvantages such as an increase in trans fatty acid and saturated fatty acid content, and high

show abstract

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Cited by 52 publications

References 40 publications

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier

Contact Info

Product

Resources

About