Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide, xanthan gum (XG), in combination with different...

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Detalles Bibliográficos
Autores: Espert, María, Hernández, María José, Sanz Taberner, Teresa, Salvador, Ana
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/265267
Acceso en línea:http://hdl.handle.net/10261/265267
https://api.elsevier.com/content/abstract/scopus_id/85126512421
Access Level:acceso abierto
Palabra clave:Emulsifiers
Emulsions
Hydrocolloids
Oleogel
Rheology
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spelling Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agentsEspert, MaríaHernández, María JoséSanz Taberner, TeresaSalvador, AnaEmulsifiersEmulsionsHydrocolloidsOleogelRheologyOleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide, xanthan gum (XG), in combination with different structuring agents, through an emulsion template approach, which consists in the dehydration of the continuous phase of an oil/water emulsion. Four types of molecules with different origins were used: a synthetic one, polysorbate Tween 80, and other three from natural sources: a protein (whey protein, WP), a lipid (soy lecithin, SL) and a polysaccharide (locust bean gum, LBG). All the emulsions had a high shear thinning character (s = 0.45) and a weak gel behaviour (tanδ = 0.2). Only the LBG emulsions presented significant differences, with higher values of viscosity and viscoelastic moduli. The resulting oleogels showed high gel strength, exhibiting a marked elastic behaviour typical of structured solid systems (G′>G'′ and tanδ = 0.06). SL oleogels stood out for presenting the lowest firmness, although internal structure seems to be similar to the rest. Regarding to stability, measurements indicated a great oil binding capacity (90% approx.) after 24 h. It is concluded that obtaining stable and solid-like oleogels with liquid oil using a hydrophilic polymer (XG) combined with different food-grade structuring agents was possible. These systems have great potential in food reformulation, especially for saturated fat substitution.Authors are grateful to the Spanish Ministry of Science, Innovation and Universities for financial support (RTI-2018-099738-B-C21).Peer reviewedElsevierMinisterio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/265267https://api.elsevier.com/content/abstract/scopus_id/85126512421reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C21Current Research in Food Sciencehtps://doi.org/10.1016/j.crfs.2022.03.001Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2652672026-05-22T06:33:51Z
dc.title.none.fl_str_mv Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
title Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
spellingShingle Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
Espert, María
Emulsifiers
Emulsions
Hydrocolloids
Oleogel
Rheology
title_short Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
title_full Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
title_fullStr Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
title_full_unstemmed Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
title_sort Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
dc.creator.none.fl_str_mv Espert, María
Hernández, María José
Sanz Taberner, Teresa
Salvador, Ana
author Espert, María
author_facet Espert, María
Hernández, María José
Sanz Taberner, Teresa
Salvador, Ana
author_role author
author2 Hernández, María José
Sanz Taberner, Teresa
Salvador, Ana
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Emulsifiers
Emulsions
Hydrocolloids
Oleogel
Rheology
topic Emulsifiers
Emulsions
Hydrocolloids
Oleogel
Rheology
description Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide, xanthan gum (XG), in combination with different structuring agents, through an emulsion template approach, which consists in the dehydration of the continuous phase of an oil/water emulsion. Four types of molecules with different origins were used: a synthetic one, polysorbate Tween 80, and other three from natural sources: a protein (whey protein, WP), a lipid (soy lecithin, SL) and a polysaccharide (locust bean gum, LBG). All the emulsions had a high shear thinning character (s = 0.45) and a weak gel behaviour (tanδ = 0.2). Only the LBG emulsions presented significant differences, with higher values of viscosity and viscoelastic moduli. The resulting oleogels showed high gel strength, exhibiting a marked elastic behaviour typical of structured solid systems (G′>G'′ and tanδ = 0.06). SL oleogels stood out for presenting the lowest firmness, although internal structure seems to be similar to the rest. Regarding to stability, measurements indicated a great oil binding capacity (90% approx.) after 24 h. It is concluded that obtaining stable and solid-like oleogels with liquid oil using a hydrophilic polymer (XG) combined with different food-grade structuring agents was possible. These systems have great potential in food reformulation, especially for saturated fat substitution.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
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/10261/265267
https://api.elsevier.com/content/abstract/scopus_id/85126512421
url http://hdl.handle.net/10261/265267
https://api.elsevier.com/content/abstract/scopus_id/85126512421
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C21
Current Research in Food Science
htps://doi.org/10.1016/j.crfs.2022.03.001
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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