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https://hdl.handle.net/1822/84646
Título: | Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties |
Autor(es): | Martins, Artur J. Guimarães, Ana Cristina Silva Esperança Fuciños, Pablo Sousa, Pedro Venâncio, Armando Pastrana, Lorenzo M. Cerqueira, Miguel A. |
Palavras-chave: | Food ingredient Multi-component Biphasic gel Biopolymers Organogel Fat replacement |
Data: | 20-Mai-2023 |
Editora: | Elsevier 1 |
Revista: | Food Hydrocolloids |
Citação: | Martins, Artur J.; Guimarães, Ana C.; Fuciños, Pablo; Sousa, Pedro; Venâncio, Armando; Pastrana, Lorenzo M.; Cerqueira, Miguel A., Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties. Food Hydrocolloids, 143(108893), 2023 |
Resumo(s): | Soft-matter formulations like bigels (i.e., hybrid systems) usually exhibit superior properties than single-structured emulsion gels. In this study, a bigel system was developed using a carrageenan/locust bean gum-based hydrogel (1:1 ratio with concentrations of 0.52.5 wt%) and a glyceryl monostearate-based oleogel (5, 10 and 20 wt%), obtaining self-standing semi-solid structures. Solvent holding capabilities, micro-structural, rheological and textural properties, a X-ray diffraction and infrared spectroscopy (FTIR) were accessed. Furthermore, bigel formulations starting at 70 wt% of hydrogel fraction showed elevated structural matrix continuity, linked to self-standing ability. The most balanced properties, concerning microstructural stability were exhibited by the formulations containing 2 wt% of biopolymers. These formulations also demonstrate an increased capacity to arrest the oil phase even compared to formulations with high biopolymer concentrations. Rheology studies showed a certain level of destabilization among the sol-gel transition at higher temperatures for high polymer concentrations. The higher storage and loss modulus values were recorded at the end of the non-isothermal sweeps and positively correlated with the glyceryl monostearate (GM) concentration. Despite that, texture analysis did not evidence any increase of bigel hardness when concentrations of GM surpassed 5% (w/w), probably due to a lack of interfacial stabilization. Major differences in bigel hardness due to increased oleogel content were only seen for higher biopolymer concentrations. Also, the non-chemical arrangement was confirmed through FTIR. These results guide the development of bigel systems towards their use in novel food products. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/84646 |
DOI: | 10.1016/j.foodhyd.2023.108893 |
ISSN: | 0268005X |
Versão da editora: | http://www.elsevier.com/locate/issn/0268005X |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56256_1.pdf | 10,44 MB | Adobe PDF | Ver/Abrir |