Production and characterization of vegetable protein-polysaccharide based oleogels

• Grant number: 20/05074-6
• Support Opportunities: Scholarships in Brazil - Post-Doctorate
• Effective date (Start): November 01, 2020
• Effective date (End): October 31, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Miriam Dupas Hubinger
• Grantee: Graziele Grossi Bovi Karatay
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Both scientific and industrial communities have focused their research on finding alternative materials for replacement of saturated and Trans Fatty Acids (TFAs) in food products, as they have been linked to an increase in cardiovascular diseases in the last decade. A potential substitute for such fats is the use of oleogels. Oleogels, also known as organogels, are composed of a dispersed liquid, usually oil, structured by an organogelator. These are solid-like structures that possess liquid oil physico-chemical properties. In addition, oleogels can be used to control phase separation, decrease mobility and migration of the oil phase, provide texture, and be carriers of bioactive compounds. These functionalities are of high importance for the food industry from a product development perspective. Therefore, oleogels promise high potential to be used for novel healthier food production. In this context, the objective of this project is to produce oleogels from vegetable protein-polysaccharide based oil structurants as a potential substitute for saturated and TFAs in food products. To achieve the set goal, the following research objectives are proposed: i) development of oleogel qualitative phase diagrams; ii) oleogel production by two indirect methods: emulsion template approach and foam approach, and iii) comparison of the production methods on the final properties of vegetable protein-polysaccharides based oleogels throughout storage period of 60 days. Oleogels will be characterized in terms of oil loss, texture, rheology, microscopy, and physical and oxidative stability. The expected outcome of this project is to produce a potential inexpensive substitute for saturated and TAFs for food products. This will widen the possibilities for development of novel healthier foods, also suitable for vegetarian and vegan diets. (AU)