TY - JOUR

T1 - A novel low-temperature procedure for oleogelation of heat-sensitive oils

T2 - Oleogels based on tucumã oil and ethyl cellulose

AU - Santos, Priscila Dayane de Freitas

AU - Keshanidokht, Shaghayegh

AU - Kumar, Saket

AU - Clausen, Mathias Porsmose

AU - Via, Matias Alejandro

AU - Favaro-Trindade, Carmen Sílvia

AU - Andersen, Mogens Larsen

AU - Risbo, Jens

N1 - Publisher Copyright: © 2024

PY - 2024

Y1 - 2024

N2 - Oleogels are made by structuring oils with an oleogelator, e.g., ethyl cellulose (EC), and can be used as fat replacers in foods. Also, oleogels made from oils rich in bioactives, e.g., tucumã oil (TCO), could possess additional nutritional benefits. However, sensitive compounds are often degraded during the harsh conditions of most oleogelation procedures. Here we present an adapted low-temperature indirect method (IM) to structure TCO with EC, which is based on emulsification with aqueous ethanol as continuous phase, and the physicochemical properties are compared to oleogels with the same composition but produced by a direct method (DM) at high temperature. For IM, TCO was emulsified with EC ethanolic dispersions, followed by solvent removal and shearing. DM resulted in weak gels (G' < 10000 Pa), with low oil binding capacity (OBC) (12.63–66.26%), low carotenoid retention (CR) (20.7–31.6%) and complete depletion of α-tocopherol. Conversely, IM provided strong oleogels (G' > 10000 Pa), with high OBC (87.82–100.04%), CR (>95%) and α-tocopherol content (293–322 mg/kg). TCO oleogels with different physical properties and retention of sensitive compounds were obtained by DM and IM, showing the potential of IM oleogelation to preserve bioactives in the oleogels and producing healthier fat alternatives for the food industry.

AB - Oleogels are made by structuring oils with an oleogelator, e.g., ethyl cellulose (EC), and can be used as fat replacers in foods. Also, oleogels made from oils rich in bioactives, e.g., tucumã oil (TCO), could possess additional nutritional benefits. However, sensitive compounds are often degraded during the harsh conditions of most oleogelation procedures. Here we present an adapted low-temperature indirect method (IM) to structure TCO with EC, which is based on emulsification with aqueous ethanol as continuous phase, and the physicochemical properties are compared to oleogels with the same composition but produced by a direct method (DM) at high temperature. For IM, TCO was emulsified with EC ethanolic dispersions, followed by solvent removal and shearing. DM resulted in weak gels (G' < 10000 Pa), with low oil binding capacity (OBC) (12.63–66.26%), low carotenoid retention (CR) (20.7–31.6%) and complete depletion of α-tocopherol. Conversely, IM provided strong oleogels (G' > 10000 Pa), with high OBC (87.82–100.04%), CR (>95%) and α-tocopherol content (293–322 mg/kg). TCO oleogels with different physical properties and retention of sensitive compounds were obtained by DM and IM, showing the potential of IM oleogelation to preserve bioactives in the oleogels and producing healthier fat alternatives for the food industry.

KW - Carotenoids

KW - Electron spin resonance

KW - Microstructure

KW - Rheology

KW - Tocopherols

U2 - 10.1016/j.lwt.2024.115776

DO - 10.1016/j.lwt.2024.115776

M3 - Journal article

AN - SCOPUS:85183456064

VL - 193

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 115776

ER -