Sterol-based oleogels characterization envisioning food applications

Detalhes bibliográficos
Autor(a) principal: Martins, Artur J.
Data de Publicação: 2019
Outros Autores: Cerqueira, Miguel A., Pastrana, Lorenzo M., Cunha, Rosiane L., 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/1822/60033
Resumo: BACKGROUND Phytosterols, in particular a mixture of pure oryzanol and sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of oryzanol and a commercial phytosterol mixture, Vitaesterol®, were used for the development of edible oil oleogels. RESULTS Small Angle Xray Scattering (SAXS) and XRay Diffraction (XRD) were used to characterize at nano and molecular scale the aforementioned oleogels and confirm the formation of sterolsbased hollow tubule structures. Increased hardness was observed with the increase of gelator content used in oleogel manufacturing. The produced oleogels showed promising features such as tailored mechanical strength and low opacity, which are important features when considering their incorporation into food products. CONCLUSION Despite of differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated to these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products.
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spelling Sterol-based oleogels characterization envisioning food applicationsOleogelationOryzanolPhytosterolsSelf-AssemblyOleogelScience & TechnologyBACKGROUND Phytosterols, in particular a mixture of pure oryzanol and sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of oryzanol and a commercial phytosterol mixture, Vitaesterol®, were used for the development of edible oil oleogels. RESULTS Small Angle Xray Scattering (SAXS) and XRay Diffraction (XRD) were used to characterize at nano and molecular scale the aforementioned oleogels and confirm the formation of sterolsbased hollow tubule structures. Increased hardness was observed with the increase of gelator content used in oleogel manufacturing. The produced oleogels showed promising features such as tailored mechanical strength and low opacity, which are important features when considering their incorporation into food products. CONCLUSION Despite of differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated to these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products.Artur Martins is recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-2015) funded by the European Social Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors thank the Brazilian Synchrotron Light Laboratory (LNLS, Campinas, SP, Brazil) for the opportunity to carry out SAXS measurements. Artur Martins also thank the UNICAMP, FAEPEX INTERNACIONAL 2015 Project. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469 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.info:eu-repo/semantics/publishedVersionWiley-BlackwellUniversidade do MinhoMartins, Artur J.Cerqueira, Miguel A.Pastrana, Lorenzo M.Cunha, Rosiane L.Vicente, A. A.20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/60033engMartins, Artur J.; Cerqueira, Miguel A.; Pastrana, Lorenzo M.; Cunha, Rosiane L.; Vicente, António A., Sterol-based oleogels characterization envisioning food applications. Journal of the Science of Food and Agriculture, 99(7), 3318-3325, 20191097-00100022-514210.1002/jsfa.954630569530info: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:RCAAP2023-07-21T12:13:13Zoai:repositorium.sdum.uminho.pt:1822/60033Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:05:15.870460Repositório 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 Sterol-based oleogels characterization envisioning food applications
title Sterol-based oleogels characterization envisioning food applications
spellingShingle Sterol-based oleogels characterization envisioning food applications
Martins, Artur J.
Oleogelation
Oryzanol
Phytosterols
Self-Assembly
Oleogel
Science & Technology
title_short Sterol-based oleogels characterization envisioning food applications
title_full Sterol-based oleogels characterization envisioning food applications
title_fullStr Sterol-based oleogels characterization envisioning food applications
title_full_unstemmed Sterol-based oleogels characterization envisioning food applications
title_sort Sterol-based oleogels characterization envisioning food applications
author Martins, Artur J.
author_facet Martins, Artur J.
Cerqueira, Miguel A.
Pastrana, Lorenzo M.
Cunha, Rosiane L.
Vicente, A. A.
author_role author
author2 Cerqueira, Miguel A.
Pastrana, Lorenzo M.
Cunha, Rosiane L.
Vicente, A. A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Martins, Artur J.
Cerqueira, Miguel A.
Pastrana, Lorenzo M.
Cunha, Rosiane L.
Vicente, A. A.
dc.subject.por.fl_str_mv Oleogelation
Oryzanol
Phytosterols
Self-Assembly
Oleogel
Science & Technology
topic Oleogelation
Oryzanol
Phytosterols
Self-Assembly
Oleogel
Science & Technology
description BACKGROUND Phytosterols, in particular a mixture of pure oryzanol and sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of oryzanol and a commercial phytosterol mixture, Vitaesterol®, were used for the development of edible oil oleogels. RESULTS Small Angle Xray Scattering (SAXS) and XRay Diffraction (XRD) were used to characterize at nano and molecular scale the aforementioned oleogels and confirm the formation of sterolsbased hollow tubule structures. Increased hardness was observed with the increase of gelator content used in oleogel manufacturing. The produced oleogels showed promising features such as tailored mechanical strength and low opacity, which are important features when considering their incorporation into food products. CONCLUSION Despite of differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated to these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
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/1822/60033
url http://hdl.handle.net/1822/60033
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Martins, Artur J.; Cerqueira, Miguel A.; Pastrana, Lorenzo M.; Cunha, Rosiane L.; Vicente, António A., Sterol-based oleogels characterization envisioning food applications. Journal of the Science of Food and Agriculture, 99(7), 3318-3325, 2019
1097-0010
0022-5142
10.1002/jsfa.9546
30569530
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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