| Full text | |
| Author(s): |
Barroso, Livia Alves
;
Karatay, Graziele Grossi Bovi
;
Hubinger, Miriam Dupas
Total Authors: 3
|
| Document type: | Journal article |
| Source: | GELS; v. 8, n. 11, p. 18-pg., 2022-11-01. |
| Abstract | |
Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at similar to 50 degrees C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a trans and saturated fat substitute in food applications. (AU) | |
| FAPESP's process: | 19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility? |
| Grantee: | Rosiane Lopes da Cunha |
| Support Opportunities: | Research Projects - Thematic Grants |
| FAPESP's process: | 20/05074-6 - Production and characterization of vegetable protein-polysaccharide based oleogels |
| Grantee: | Graziele Grossi Bovi Karatay |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |
| FAPESP's process: | 21/06863-7 - Use of protein and polysacharides to obtain structured oils:fat replacement and curcumin delivery |
| Grantee: | Miriam Dupas Hubinger |
| Support Opportunities: | Regular Research Grants |