Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2019 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | http://hdl.handle.net/1822/58880 |
Resumo: | Supplementary data to this article can be found online at https:// doi.org/10.1016/j.foodres.2018.10.019. |
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Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural propertiesHybrid gelationTextureRheologyWaxPolysaccharideScience & TechnologySupplementary data to this article can be found online at https:// doi.org/10.1016/j.foodres.2018.10.019.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.The authors acknowledge the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462). Artur Martins is recipient of a fellowship supported by a doctoral advanced training (call NORTE-692015-15) funded by the European Social Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Cunha thanks CNPq (307168/2016-6) for the productivity grant. This research was supported by Norte Regional Operational Program 2014–2020 (Norte2020) through the European Regional Development Fund(ERDF) Nanotechnology based functional solutions (NORTE-01-0145-FEDER000019).info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoMartins, Artur J.Silva, Pedro Miguel PeixotoMaciel, José Filipe GonçalvesPastrana, Lorenzo M.Cunha, Rosiane LopesCerqueira, Miguel Ângelo Parente RibeiroVicente, A. A.2019-022019-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/58880engMartins, 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, 20190963-996910.1016/j.foodres.2018.10.01930716919http://www.journals.elsevier.com/food-research-international/info: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:RCAAP2023-07-21T12:54:10Zoai:repositorium.sdum.uminho.pt:1822/58880Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:53:42.181150Repositório 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 |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties |
| title |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties |
| spellingShingle |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties Martins, Artur J. Hybrid gelation Texture Rheology Wax Polysaccharide Science & Technology |
| title_short |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties |
| title_full |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties |
| title_fullStr |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties |
| title_full_unstemmed |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties |
| title_sort |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties |
| author |
Martins, Artur J. |
| author_facet |
Martins, Artur J. Silva, Pedro Miguel Peixoto Maciel, José Filipe Gonçalves Pastrana, Lorenzo M. Cunha, Rosiane Lopes Cerqueira, Miguel Ângelo Parente Ribeiro Vicente, A. A. |
| author_role |
author |
| author2 |
Silva, Pedro Miguel Peixoto Maciel, José Filipe Gonçalves Pastrana, Lorenzo M. Cunha, Rosiane Lopes Cerqueira, Miguel Ângelo Parente Ribeiro Vicente, A. A. |
| author2_role |
author author author author author author |
| dc.contributor.none.fl_str_mv |
Universidade do Minho |
| dc.contributor.author.fl_str_mv |
Martins, Artur J. Silva, Pedro Miguel Peixoto Maciel, José Filipe Gonçalves Pastrana, Lorenzo M. Cunha, Rosiane Lopes Cerqueira, Miguel Ângelo Parente Ribeiro Vicente, A. A. |
| dc.subject.por.fl_str_mv |
Hybrid gelation Texture Rheology Wax Polysaccharide Science & Technology |
| topic |
Hybrid gelation Texture Rheology Wax Polysaccharide Science & Technology |
| description |
Supplementary data to this article can be found online at https:// doi.org/10.1016/j.foodres.2018.10.019. |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-02 2019-02-01T00:00:00Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/58880 |
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http://hdl.handle.net/1822/58880 |
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eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Martins, 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 0963-9969 10.1016/j.foodres.2018.10.019 30716919 http://www.journals.elsevier.com/food-research-international/ |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Elsevier |
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Elsevier |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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