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https://hdl.handle.net/1822/55729
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Campo DC | Valor | Idioma |
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dc.contributor.author | Martins, Artur J. | por |
dc.contributor.author | Vicente, A. A. | por |
dc.contributor.author | Cunha, Rosiane L. | por |
dc.contributor.author | Cerqueira, Miguel Ângelo Parente Ribeiro | por |
dc.date.accessioned | 2018-09-04T17:59:01Z | - |
dc.date.issued | 2018-01-12 | - |
dc.identifier.citation | Martins, Artur J.; Vicente, António A.; Cunha, Rosiane L.; Cerqueira, Miguel A., Edible oleogels: an opportunity for fat replacement in foods. Food and Function, 9(2), 758-773, 2018 | por |
dc.identifier.issn | 2042-650X | por |
dc.identifier.uri | https://hdl.handle.net/1822/55729 | - |
dc.description.abstract | The scientific and industrial communities have been giving great attention to the development of new bio-based materials with potential use in innovative technological applications. Among these materials are the structures with gel-like behavior that can be used in the cosmetic, pharmaceutical and food industries, aiming at controlling the physical properties of the final products. In the past ten years, words like oleogels and organogels have been increasingly used, the existing number of manuscripts and patents being proof of this tendency. In the food industry, oleogels can be used to control phase separation, and decrease the mobility and migration of the oil phase, providing solid-like properties without using high levels of saturated fatty acids as well as to be a carrier of bioactive compounds. In most cases, their main features are related to the reorganization process of gelators after an increase of the temperature, above the melting or glass transition temperature of the materials, known as the direct method, but it is also possible to develop oleogels by indirect methods, such as emulsification and the solvent exchange technique. In the direct methods, the reorganization is able to physically entrap oil leading to different physicochemical properties, the rheological behavior and texture properties being the frequently most studied ones. This review overviews the use of food grade and bio-based structurants to produce edible oleogels, aiming at fat replacement and structure-tailoring. Gelation mechanisms and oil phases used during oleogel production are discussed, as well as the current food applications and future trends for this kind of structure. | por |
dc.description.sponsorship | This research was supported by the Norte Regional Operational Program 2014-2020 (Norte2020) through the European Regional Development Fund (ERDF) Nanotechnology based functional solutions (NORTE-01-0145-FEDER-000019). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors acknowledge the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462). Artur Martins is a recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. | por |
dc.language.iso | eng | por |
dc.publisher | Royal Society of Chemistry | por |
dc.rights | restrictedAccess | por |
dc.title | Edible oleogels: an opportunity for fat replacement in foods | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.comments | CEB47449 | por |
oaire.citationStartPage | 758 | por |
oaire.citationEndPage | 773 | por |
oaire.citationIssue | 2 | por |
oaire.citationConferencePlace | United Kingdom | - |
oaire.citationVolume | 9 | por |
dc.date.updated | 2018-09-04T16:56:37Z | - |
dc.identifier.eissn | 2042-6496 | por |
dc.identifier.doi | 10.1039/C7FO01641G | por |
dc.identifier.pmid | 29417124 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food and Function | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
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document_47449_1.pdf Acesso restrito! | 2,15 MB | Adobe PDF | Ver/Abrir |