Modulating process parameters to change physical properties of bigels for food applications

Detalhes bibliográficos
Autor(a) principal: Fasolin, Luiz Henrique
Data de Publicação: 2021
Outros Autores: Martins, Artur J., Cerqueira, M. A., Vicente, A. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/70367
Resumo: The effect of the process parameters involved in the production of bigels was investigated through the study of structural, mechanical and rheological properties. Four level (24) Central Composite Rotational Design (CCRD) configuration was applied in order to study the organogelator concentration, hydrocolloid concentration, organogel:hydrogel ratio and shear of mixing. Gellan gum and high oleic sunflower oil with glycerol monostearate were used to produce hydrogels and organogels, respectively. All formulations were water-in-oil systems with gel-like behavior. FTIR and XRD results showed that bigels were formed only by physical arrangement with no chemical interactions, but gellan gum decreased the crystallinity of the systems due to its amorphous character. However, hydrogel particles acted as an active filler, reinforcing the structure in comparison to pure gels. Also, the glycerol monostearate present in the organogel could self-assemble at the interface in order to interact with the aqueous phase, improving the interaction and affinity between the phases. Moreover, depending on the composition, systems could be softer or harder and present some frequency dependence. CCRD showed that all parameters evaluated changed with organogel:hydrogel ratio and organogel concentration. Shear of mixing was also significant for some parameters; however, hydrocolloid concentration did not exert a significant effect on the range studied. From PCA analysis it was possible to distinguish different groups, which means that some conditions produced bigels with similar characteristics. Thus, it is expected that these results will allow customizing and fine-tuning properties of structured two-phase systems for diverse applications, ranging from food to pharmaceutical and cosmetic industries.
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spelling Modulating process parameters to change physical properties of bigels for food applicationsOleogelHydrogelHybrid gelMechanical propertiesRheologyThe effect of the process parameters involved in the production of bigels was investigated through the study of structural, mechanical and rheological properties. Four level (24) Central Composite Rotational Design (CCRD) configuration was applied in order to study the organogelator concentration, hydrocolloid concentration, organogel:hydrogel ratio and shear of mixing. Gellan gum and high oleic sunflower oil with glycerol monostearate were used to produce hydrogels and organogels, respectively. All formulations were water-in-oil systems with gel-like behavior. FTIR and XRD results showed that bigels were formed only by physical arrangement with no chemical interactions, but gellan gum decreased the crystallinity of the systems due to its amorphous character. However, hydrogel particles acted as an active filler, reinforcing the structure in comparison to pure gels. Also, the glycerol monostearate present in the organogel could self-assemble at the interface in order to interact with the aqueous phase, improving the interaction and affinity between the phases. Moreover, depending on the composition, systems could be softer or harder and present some frequency dependence. CCRD showed that all parameters evaluated changed with organogel:hydrogel ratio and organogel concentration. Shear of mixing was also significant for some parameters; however, hydrocolloid concentration did not exert a significant effect on the range studied. From PCA analysis it was possible to distinguish different groups, which means that some conditions produced bigels with similar characteristics. Thus, it is expected that these results will allow customizing and fine-tuning properties of structured two-phase systems for diverse applications, ranging from food to pharmaceutical and cosmetic industries.This study was also 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-FEDER000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. and of the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER027462)info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoFasolin, Luiz HenriqueMartins, Artur J.Cerqueira, M. A.Vicente, A. A.2021-042021-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/70367engFasolin, Luiz H.; Martins, Artur J.; Cerqueira, M. A.; Vicente, António A., Modulating process parameters to change physical properties of bigels for food applications. Food Structure, 28(100173), 20212213-329110.1016/j.foostr.2020.100173https://www.sciencedirect.com/science/article/pii/S221332912030037Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:29:15Zoai:repositorium.sdum.uminho.pt:1822/70367Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:24:13.592089Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Modulating process parameters to change physical properties of bigels for food applications
title Modulating process parameters to change physical properties of bigels for food applications
spellingShingle Modulating process parameters to change physical properties of bigels for food applications
Fasolin, Luiz Henrique
Oleogel
Hydrogel
Hybrid gel
Mechanical properties
Rheology
title_short Modulating process parameters to change physical properties of bigels for food applications
title_full Modulating process parameters to change physical properties of bigels for food applications
title_fullStr Modulating process parameters to change physical properties of bigels for food applications
title_full_unstemmed Modulating process parameters to change physical properties of bigels for food applications
title_sort Modulating process parameters to change physical properties of bigels for food applications
author Fasolin, Luiz Henrique
author_facet Fasolin, Luiz Henrique
Martins, Artur J.
Cerqueira, M. A.
Vicente, A. A.
author_role author
author2 Martins, Artur J.
Cerqueira, M. A.
Vicente, A. A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Fasolin, Luiz Henrique
Martins, Artur J.
Cerqueira, M. A.
Vicente, A. A.
dc.subject.por.fl_str_mv Oleogel
Hydrogel
Hybrid gel
Mechanical properties
Rheology
topic Oleogel
Hydrogel
Hybrid gel
Mechanical properties
Rheology
description The effect of the process parameters involved in the production of bigels was investigated through the study of structural, mechanical and rheological properties. Four level (24) Central Composite Rotational Design (CCRD) configuration was applied in order to study the organogelator concentration, hydrocolloid concentration, organogel:hydrogel ratio and shear of mixing. Gellan gum and high oleic sunflower oil with glycerol monostearate were used to produce hydrogels and organogels, respectively. All formulations were water-in-oil systems with gel-like behavior. FTIR and XRD results showed that bigels were formed only by physical arrangement with no chemical interactions, but gellan gum decreased the crystallinity of the systems due to its amorphous character. However, hydrogel particles acted as an active filler, reinforcing the structure in comparison to pure gels. Also, the glycerol monostearate present in the organogel could self-assemble at the interface in order to interact with the aqueous phase, improving the interaction and affinity between the phases. Moreover, depending on the composition, systems could be softer or harder and present some frequency dependence. CCRD showed that all parameters evaluated changed with organogel:hydrogel ratio and organogel concentration. Shear of mixing was also significant for some parameters; however, hydrocolloid concentration did not exert a significant effect on the range studied. From PCA analysis it was possible to distinguish different groups, which means that some conditions produced bigels with similar characteristics. Thus, it is expected that these results will allow customizing and fine-tuning properties of structured two-phase systems for diverse applications, ranging from food to pharmaceutical and cosmetic industries.
publishDate 2021
dc.date.none.fl_str_mv 2021-04
2021-04-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/70367
url http://hdl.handle.net/1822/70367
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fasolin, Luiz H.; Martins, Artur J.; Cerqueira, M. A.; Vicente, António A., Modulating process parameters to change physical properties of bigels for food applications. Food Structure, 28(100173), 2021
2213-3291
10.1016/j.foostr.2020.100173
https://www.sciencedirect.com/science/article/pii/S221332912030037X
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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