Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties

This article belongs to the Special Issue Physicochemical Characteristics of Food Polysaccharides, Starches, and Gels.

Detalles Bibliográficos
Autores: Álvarez, M. Dolores, Saiz, Arancha, Cofrades, Susana
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/404747
Acceso en línea:http://hdl.handle.net/10261/404747
Access Level:acceso abierto
Palabra clave:Bigel
Sodium alginate
Olive pomace oil
Microcrystalline wax
Carob extracts
Inositols
Phenolic compounds
Rheology
Thermal behavior
Microstructure
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dc.title.none.fl_str_mv Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
title Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
spellingShingle Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
Álvarez, M. Dolores
Bigel
Sodium alginate
Olive pomace oil
Microcrystalline wax
Carob extracts
Inositols
Phenolic compounds
Rheology
Thermal behavior
Microstructure
title_short Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
title_full Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
title_fullStr Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
title_full_unstemmed Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
title_sort Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
dc.creator.none.fl_str_mv Álvarez, M. Dolores
Saiz, Arancha
Cofrades, Susana
author Álvarez, M. Dolores
author_facet Álvarez, M. Dolores
Saiz, Arancha
Cofrades, Susana
author_role author
author2 Saiz, Arancha
Cofrades, Susana
author2_role author
author
dc.contributor.none.fl_str_mv Comunidad de Madrid
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
European Commission
Álvarez, M. Dolores [0000-0002-6578-4980]
Cofrades, Susana [0000-0002-0348-451X]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bigel
Sodium alginate
Olive pomace oil
Microcrystalline wax
Carob extracts
Inositols
Phenolic compounds
Rheology
Thermal behavior
Microstructure
topic Bigel
Sodium alginate
Olive pomace oil
Microcrystalline wax
Carob extracts
Inositols
Phenolic compounds
Rheology
Thermal behavior
Microstructure
description This article belongs to the Special Issue Physicochemical Characteristics of Food Polysaccharides, Starches, and Gels.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/404747
url http://hdl.handle.net/10261/404747
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI//PID2024-155166OB-I00
TEC-2024/BIO-307/BICAROBESITY-CM
https://doi.org/10.3390/foods14213753
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural propertiesÁlvarez, M. DoloresSaiz, AranchaCofrades, SusanaBigelSodium alginateOlive pomace oilMicrocrystalline waxCarob extractsInositolsPhenolic compoundsRheologyThermal behaviorMicrostructureThis article belongs to the Special Issue Physicochemical Characteristics of Food Polysaccharides, Starches, and Gels.The raw data supporting the conclusions of this article will be made available by the authors on request to ensure appropriate academic use and interpretation.This study explores the development of bigels (BGs) combining a hydrophilic hydrogel (HG) and a lipophilic oleogel (OG) for co-delivery of two carob fruit extracts (CFEs): I-CFE (inositols) and P-CFE (phenolics). The BGs were formulated in HG:OG ratios of 70:30 and 30:70, using a sodium alginate-based HG and an OG composed of olive pomace oil (OPO) and microcrystalline wax (MW). CFEs were loaded in three modes: I-CFE in HG, P-CFE in OG, and both in their respective phases. Rheological, thermal, physicochemical, and microstructural properties were assessed. All the BGs exhibited solid-like viscoelastic behavior, with greater rigidity in 30:70 formulations. The OG phase enhanced the structural BG network, especially when loaded with P-CFE. At 70:30, I-CFE conferred pseudoplasticity and conformational flexibility, particularly in the absence of P-CFE. At 30:70, both extracts acted synergistically, increasing mechanical strength and network organization. Thermal analysis confirmed MW’s role in structuration, with the BGs showing melting peaks between 40–50 °C. The effects studied affected color and stability. Polarized light microscopy confirmed organized microstructures. This study explores the development of bigels (BGs) combining a hydrophilic hydrogel (HG) and a lipophilic oleogel (OG) for co-delivery of two carob fruit extracts (CFEs): I-CFE (inositols) and P-CFE (phenolics). The BGs were formulated in HG:OG ratios of 70:30 and 30:70, using a sodium alginate-based HG and an OG composed of olive pomace oil (OPO) and microcrystalline wax (MW). CFEs were loaded in three modes: I-CFE in HG, P-CFE in OG, and both in their respective phases. Rheological, thermal, physicochemical, and microstructural properties were assessed. All the BGs exhibited solid-like viscoelastic behavior, with greater rigidity in 30:70 formulations. The OG phase enhanced the structural BG network, especially when loaded with P-CFE. At 70:30, I-CFE conferred pseudoplasticity and conformational flexibility, particularly in the absence of P-CFE. At 30:70, both extracts acted synergistically, increasing mechanical strength and network organization. Thermal analysis confirmed MW’s role in structuration, with the BGs showing melting peaks between 40–50 °C. The effects studied affected color and stability. Polarized light microscopy confirmed organized microstructures. This is the first work demonstrating the structuring potential and interactive effects of dual carob extracts (I-CFE and P-CFE) within BGs. All the BGs showed suitable fat-replacer properties, remaining self-standing for 21 days, except the 70:30 I-CFE-free formulation. The findings highlight the potential of CFE-loaded BGs as multifunctional fat replacers in healthier meat products.This work was supported by Project TEC-2024/BIO-307 from Comunidad de Madrid and Project PID2024-155166OB-I00 funded by MICIU/AEI/10.13039/501100011033 and by FEDER, EU.Peer reviewedMultidisciplinary Digital Publishing InstituteComunidad de MadridAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionEuropean CommissionÁlvarez, M. Dolores [0000-0002-6578-4980]Cofrades, Susana [0000-0002-0348-451X]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/404747reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI//PID2024-155166OB-I00TEC-2024/BIO-307/BICAROBESITY-CMhttps://doi.org/10.3390/foods14213753Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/4047472026-05-22T06:33:51Z
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