Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase

Autor(es)

Fasolin, L. H. ^{[1, 2]} ; Cerqueira, M. A. ^[3] ; Pastrana, L. M. ^[3] ; Vicente, A. A. ^[2] ; Cunha, R. L. ^[1]

Afiliação do(s) autor(es)

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

^[2] Univ Minho, Ctr Biol Engn, Campus Gualtar, P-4710057 Braga - Portugal

^[3] Int Iberian Nanotechnol Lab, Av Mestre Jose Veiga S-N, P-4715330 Braga - Portugal

• Tipo de documento: Artigo Científico
• Fonte: FOOD STRUCTURE-NETHERLANDS; v. 16, p. 50-58, APR 2018.
• Citações Web of Science: 5

Resumo

The effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was investigated through differential scanning calorimetry (DSC), rheology and small-angle X-ray scattering (SAXS). Different gelators (glyceryl tristearate-GT; sorbitan tristearate-ST; sorbitan monostearate-SM and glyceryl monostearate-GM) were tested in medium-chain triglycerides and high oleic sunflower (named MCT and LCT). Systems were thermoreversible and their thermodynamic properties were dependent on the combined effect of the interactions of structurants' polar head with other constituents and the sterical effect of their hydrophobic tails. The crystallization onset temperature was higher for GM and SM, possibly due to the lower sterical effect of their tails. However, the corresponding enthalpy and entropy change values were influenced by the hydrophilic head group: glycerol-based organogelator molecules were able to interact strongly than sorbitans, increasing these values. Rheological studies showed that gels produced with LCT were stronger than with MCT. Moreover, cooling and heating cycles showed more than one transition and shear dependence. Stronger structures were more sensitive to temperature, possibly because of their more organized structure that destabilizes more easily with the increase of molecular mobility. These results were in agreement with the SAXS analyses. At 50 degrees C, the stronger networks lost their initial structure, and at 70 degrees C they collapsed. Thus, molecular interactions and structurant self-assembly were dependent on the structurant + solvent combination, leading to different physicochemical properties and thermal stability. It is expected that these results will allow customizing properties of structured oil for diverse applications, spanning from food to cosmetic and pharmaceutical industries. (AU)

• Processo FAPESP: 09/54137-1 - EMUS: aquisição de um analisador de distribuição de tamanho de partículas, um medidor de potencial zeta, um spray dryer e um sistema de cromatografia líquida de ultra alta pressão / espectrômetro de massa
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários