Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/58880

TitleHybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
Author(s)Martins, Artur J.
Silva, Pedro
Filipe Maciel
Pastrana, Lorenzo M.
Cunha, Rosiane Lopes
Cerqueira, Miguel Ângelo Parente Ribeiro
Vicente, A. A.
KeywordsHybrid gelation
Texture
Rheology
Wax
Polysaccharide
Issue dateFeb-2019
PublisherElsevier
JournalFood Research International
CitationMartins, Artur J.; Silva, Pedro; Filipe Maciel; Pastrana, Lorenzo M.; Cunha, Rosiane Lopes; Cerqueira, Miguel A.; Vicente, António A., Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties. Food Research International, 116, 1298-1305, 2019
Abstract(s)Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their properties. The present study shows how different fractions of oleogel can influence the hydrogel matrix of an oleogel-in-hydrogel emulsified system in terms of polymorphic arrangement, microstructure, texture and rheology. The hydrogel was prepared by using an aqueous sodium alginate solution and the oleogel was prepared through the gelation of medium chain triglycerides with beeswax. Hybrid gels were prepared under constant shearing. Crystallinity was clearly changed as hydrogel and oleogel were combined. No polymorphism was observed in the X-Ray diffraction of hybrid gels, as these showed homogeneous results for all component ratios. The behaviour of samples with increasing oleogel-to-hydrogel ratio presented a decrease of both firmness and spreadability, and then, a decrease of gel adhesivity and cohesiveness. This textural response was a consequence of the disaggregated structure, stemming from the disruption of the hydrogel network, due to the inclusion of increasing amounts of oleogel. Rheological results showed that all hybrid gels presented a gel-like behaviour (G´>G´´). Oleogel's strength influenced the overall textural and rheological performance of hybrid gels. This work demonstrates the possibility of producing hybrid gels aiming to tailor texture on food systems.
TypeArticle
DescriptionSupplementary data to this article can be found online at https:// doi.org/10.1016/j.foodres.2018.10.019.
URIhttp://hdl.handle.net/1822/58880
DOI10.1016/j.foodres.2018.10.019
ISSN0963-9969
Publisher versionhttp://www.journals.elsevier.com/food-research-international/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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