info:eu-repo/semantics/article
Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound
Fecha
2020-08Registro en:
Giacomozzi, Anabella Soledad; Palla, Camila Andrea; Carrin, Maria Elena; Martini, Silvana; Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound; Elsevier Science; Food Research International; 134; 8-2020; 1-13; 109231
0963-9969
CONICET Digital
CONICET
Autor
Giacomozzi, Anabella Soledad
Palla, Camila Andrea
Carrin, Maria Elena
Martini, Silvana
Resumen
The effects of high-intensity ultrasound application (HIU-20 kHz, 96 W, 3 pulses: 10 s on/5s off) and cooling rate (0.1 and 10 °C/min) on physical properties of monoglycerides (MG) oleogels (3, 4.5, and 6 wt%) were evaluated. Oleogels melting profile, rheological and textural properties, crystal microstructure, crystal length (Lc), polymorphic behavior, oil binding capacity (OBC), and solid fat content (SFC) were determined after 24 h of storage at 5 or 25 °C. HIU caused significant changes in the MG crystallization behavior, producing a decrease in Lc and a stronger and more elastic network with higher OBC. HIU increased the adhesiveness of all samples whereas did not affect their cohesiveness. The effects of HIU application were enhanced by cooling at 0.1 °C/min and storing at 5 °C. Neither SFC nor thermal behavior were affected by HIU and the desired β' polymorphism was obtained in all oleogels. This study shows that physical properties of MG oleogels can be significantly improved by HIU application to obtain suitable fats with low level of saturated fatty acids for food applications.