Autor(es)

Okuro, Paula K. ^[1] ; Malfatti-Gasperini, Antonio A. ^[2] ; Vicente, Antonio A. ^[3] ; Cunha, Rosiane L. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] CNPEM, Brazilian Synchrotron Light Lab, POB 6192, BR-13083970 Campinas, SP - Brazil

^[3] Univ Minho, Ctr Biol Engn, Campus Gualtar, P-4710057 Braga - Portugal

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 111, p. 168-177, SEP 2018.
• Citações Web of Science: 5

Resumo

In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by beta-sitosterol and gamma-oryzanol (BG) was investigated. Medium chain triglycerides (MCT) and sunflower oil (SFO) were used as triglycerides and hexadecane (HEX) as a model of linear hydrocarbon. Lecithin was proposed due to its natural and versatile properties, showing different functionalities such as emulsifier and co-oleogelator. A study based on hierarchical organization of structured oil was performed applying techniques for bulk, meso and nanoscale. Self-sustained structures could no longer be observed after 40 wt% of BG replacement by lecithin. Small-angle X-ray scattering showed that the formed nanostructures (building blocks) were dependent on type of solvent and BG:L ratio in the mixture of oleogelators. Differential scanning calorimetry showed that stability against temperature was improved decreasing the polarity of the oil, and a time-dependent self-assembly of hybrid systems was observed from thermal and Theological measurements. Microscopy images exhibited changes on typical fibril aggregation of BG as lecithin was added, which promoted to a certain extent the suppression of ribbons. Oscillatory shear and uniaxial compression measurements were influenced by BG:L ratio and solvent mainly at higher lecithin amount. The combination of BG and MCT appeared to be the most affected by lecithin incorporation whereas SFO rendered harder oleogels. These results could contribute to understand the role of both lecithin and solvent type influencing the host oleogelator structure. It was hypothesized that intermolecular BG complex formation is hindered by lecithin, besides this phospholipid also might coexist as a different phase, causing structural changes in the gel network. Addressing the role of co-oleogelator it can provide the opportunity to tune soft materials with adjusted properties. (AU)

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