Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties.

Fully hydrogenated rapessed oil; High-intensity ultrasound; Lecithin; Monoglycerides; Multicomponent oleogels; Physical properties; Synergism; Organic Chemicals; oleogels; Crystallization; Hardness; Monoglycerides/chemistry; Organic Chemicals/chemistry; Binding capacities; High intensity ultrasounds; Multicomponent oleogel; Multicomponents; Oil binding; Oleogel; Structuration; Food Science

Abstract :

[en] The use of multicomponent oleogels combined with a physical process such as high-intensity ultrasound (HIU) has become an interesting alternative to overcome nutritional and technological issues in fat-based foods. This is because the combination can add technological properties without changing the total amount of gelators, improving sensory acceptance and clean label claim. In this context, the study aims to evaluate the structuration power and physical properties of oleogels formed by monoglycerides (MG), fully hydrogenated rapessed oil (FHRO), and lecithin (LE) in rapeseed oil, with and without HIU. All samples were analyzed according to their microstructure, melting behavior, rheology, texture, polymorphism, and oil binding capacity. In mono-structured oleogels, only MG was able to form gels that did not flow. Three synergic combinations that produced 99% oil binding capacity oleogels were found: MG: FHRO, FHRO:LE, and MG:FHRO:LE. These combinations showed improved physical properties like hardness, elastic modulus, and oil loss when sonicated, which was attributed to the induced secondary crystallization of the FHRO promoted by HIU.

Disciplines :

Biotechnology

Author, co-author :

Lomonaco Teodoro Da Silva, Thais ; Science des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium. Electronic address: tltdsilva@uliege.be

Danthine, Sabine ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)

Language :

English

Title :

Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties.

Publication date :

2022

Journal title :

Food Research International

ISSN :

0963-9969

eISSN :

1873-7145

Publisher :

Elsevier Ltd, Canada

Volume :

154

Pages :

110997

Peer reviewed :

Peer reviewed

Additional URL :

https://api.elsevier.com/content/article/PII:S0963996922000540?httpAccept=text/xml

Funding text :

The authors are grateful for the Postdoctoral fellowships and funding in Sciences, Technology, Engineering, Materials, and Agrobiotechnology (STEMA) funding OTP N° DIVE.0899-J-P given by ULiège University Research Council .The authors are grateful for the Postdoctoral fellowships and funding in Sciences, Technology, Engineering, Materials, and Agrobiotechnology (STEMA) funding OTP N? DIVE.0899-J-P given by ULi?ge University Research Council.

Data Set :

10.1016/j.foodres.2022.110997

Available on ORBi :

since 07 June 2022

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