Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications

Part of the book series: Springer Proceedings in Materials ((SPM,volume 50)) Included in the following conference series: X Workshop in R&D+i & International Workshop on STEM of EPS

Detalles Bibliográficos
Autores: López González, Yolanda, Venegas, Cristo, Ruiz Domínguez, Manuela, Aguilar García, José Manuel, Guerrero Conejo, Antonio Francisco
Tipo de recurso: capítulo de libro
Estado:Versión aceptada para publicación
Fecha de publicación:2024
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/163999
Acceso en línea:https://hdl.handle.net/11441/163999
https://doi.org/10.1007/978-3-031-64106-0_15
Access Level:acceso abierto
Palabra clave:Oleogels
Monoglycerides of fatty acids
Beeswax
Rheology
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spelling Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applicationsLópez González, YolandaVenegas, CristoRuiz Domínguez, ManuelaAguilar García, José ManuelGuerrero Conejo, Antonio FranciscoOleogelsMonoglycerides of fatty acidsBeeswaxRheologyPart of the book series: Springer Proceedings in Materials ((SPM,volume 50)) Included in the following conference series: X Workshop in R&D+i & International Workshop on STEM of EPSNowadays, consumers are increasingly concerned about the effects of diet on health. In this context, oleogelation has been suggested as an interesting strategy to substitute unhealthy fats and may even allow encapsulation of bioac-tive substances in food matrices. This suggests that the development of thermo-reversible oleogels could have a significant impact on the bioavailability and bi-ostability of functional foods, as well as the associated beneficial outcomes. The purpose of this study was to compare oleogels using two gel-ling agents, a food additive (E-471), which consists mainly of fatty acid monoglycerides, and bees-wax (E-901). To achieve this, a rheological characterization of oleogels was car-ried out by using Small Amplitude Oscillatory Shear tests (SAOS). Systems con-taining distilled commercial monoglycerides of fatty acids showed a typical gel behaviour at 20ºC, while the behaviour of beeswax oil systems corresponded to weak gels at this temperature. This was also reflect-ed in an increase in the tem-perature at which the gel-sol transition occurred when the systems were heated. The transition took place at higher temperatures for the monoglyceride gels, which indicates that they are stronger gels. An increase in the elastic component of the oleogels was noted as the concentration of gelling agent increased. Oleo-gels with 4% distilled commercial monoglycerides and 4% beeswax show stabil-ity at body temperature, although the latter shows reversibility during heating. Conversely, systems with 2% of both gel-ling agents undergo the gel-sol transi-tion before reaching body temperature.SpringerIngeniería QuímicaTEP229: Tecnología y Diseño de Productos MulticomponentesJunta de AndalucíaMinisterio de Ciencia e Innovación (MICIN). España2024info:eu-repo/semantics/bookPartinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/163999https://doi.org/10.1007/978-3-031-64106-0_15reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésRecent Advances and Emerging Challenges in STEMP20_01046PID2022-142663OB-I00https://link.springer.com/chapter/10.1007/978-3-031-64106-0_15Cham, Suizainfo:eu-repo/semantics/openAccessoai:idus.us.es:11441/1639992026-06-17T12:51:07Z
dc.title.none.fl_str_mv Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications
title Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications
spellingShingle Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications
López González, Yolanda
Oleogels
Monoglycerides of fatty acids
Beeswax
Rheology
title_short Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications
title_full Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications
title_fullStr Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications
title_full_unstemmed Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications
title_sort Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications
dc.creator.none.fl_str_mv López González, Yolanda
Venegas, Cristo
Ruiz Domínguez, Manuela
Aguilar García, José Manuel
Guerrero Conejo, Antonio Francisco
author López González, Yolanda
author_facet López González, Yolanda
Venegas, Cristo
Ruiz Domínguez, Manuela
Aguilar García, José Manuel
Guerrero Conejo, Antonio Francisco
author_role author
author2 Venegas, Cristo
Ruiz Domínguez, Manuela
Aguilar García, José Manuel
Guerrero Conejo, Antonio Francisco
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP229: Tecnología y Diseño de Productos Multicomponentes
Junta de Andalucía
Ministerio de Ciencia e Innovación (MICIN). España
dc.subject.none.fl_str_mv Oleogels
Monoglycerides of fatty acids
Beeswax
Rheology
topic Oleogels
Monoglycerides of fatty acids
Beeswax
Rheology
description Part of the book series: Springer Proceedings in Materials ((SPM,volume 50)) Included in the following conference series: X Workshop in R&D+i & International Workshop on STEM of EPS
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/bookPart
info:eu-repo/semantics/acceptedVersion
format bookPart
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/163999
https://doi.org/10.1007/978-3-031-64106-0_15
url https://hdl.handle.net/11441/163999
https://doi.org/10.1007/978-3-031-64106-0_15
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Recent Advances and Emerging Challenges in STEM
P20_01046
PID2022-142663OB-I00
https://link.springer.com/chapter/10.1007/978-3-031-64106-0_15
Cham, Suiza
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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