Structural and mechanical properties of organogels: Role of oil and gelator molecular structure
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2017 |
| 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/1822/56418 |
Resumo: | Supplementary data to this article can be found online at http://dx.doi.org/10.1016/j.foodres.2017.03.021. |
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Structural and mechanical properties of organogels: Role of oil and gelator molecular structureGelsOleogelsOrganogelsOrganogelatorCrystallizationSurfactantScience & TechnologySupplementary data to this article can be found online at http://dx.doi.org/10.1016/j.foodres.2017.03.021.This work aims at evaluating the influence of oil and gelator structure on organogels' properties through rheological measurements, polarized microscopy and small-angle X-ray scattering (SAXS). Four different food-grade gelators (glyceryl tristearate GT; sorbitan tristearate ST; sorbitan monostearate SM and glyceryl monostearate - GM) were tested in medium-chain triglyceride and high oleic sunflower (MCT and LCT, respectively) oil phases. Organogels were prepared by mixing the oil phase and gelator at different concentrations (5, 10, 15, 20 and 25%) at 80 °C during 30 min. All organogels presented birefringence confirming the formation of a crystalline structure that changed with the increase of the gelator concentration. Through the evaluation of SAXS peaks it has been confirmed that all structures were organized as lamellas but with different d-spacing values. These particularities at micro- and nanoscale level lead to differences in rheological properties of organogels. Results showed that the oil type (i.e. medium- and long-chain triglyceride) and hydrophilic head of gelators (i.e. sorbitan versus glyceryl) exert influence on the organogels physical properties, but the presence of monostearate leads to the formation of stronger organogels. Moreover, gels produced with LCT were stronger and gelled at lower organogelator concentration than MCT.The authors thank the FCT Strategic Project of UID/BIO/04469/2013 unit, the project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and the project “BioInd - Biotechnology and Bioengineering for improved Industrial and Agro-Food processes”, REF. NORTE-07- 0124-FEDER-000028 co-funded by the Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER. The financial support of CAPES/FCT Project “Nanotechnological systems based in biocompatible ingredients: characterization, controlled release and in vitro digestion” (CAPES/FCT n° 348/13) and CNPq (Universal 479459/2012-6) are gratefully acknowledged. The authors also thank the Brazilian Synchrotron Light Laboratory (LNLS) for the opportunity to carry out SAXS measurements.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoCerqueira, Miguel Ângelo Parente RibeiroFasolin, Luiz H.Picone, Carolina S. F.Pastrana, Lorenzo M.Cunha, Rosiane L.Vicente, A. A.2017-062017-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/56418engCerqueira, Miguel A.; Fasolin, Luiz H.; Picone, Carolina S. F.; Pastrana, Lorenzo M.; Cunha, Rosiane L.; Vicente, António A., Structural and mechanical properties of organogels: Role of oil and gelator molecular structure. Food Research International, 96, 161-170, 20170963-996910.1016/j.foodres.2017.03.02128528095http://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:RCAAP2023-07-21T12:34:54Zoai:repositorium.sdum.uminho.pt:1822/56418Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:30:40.356666Repositório 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 |
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure |
| title |
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure |
| spellingShingle |
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure Cerqueira, Miguel Ângelo Parente Ribeiro Gels Oleogels Organogels Organogelator Crystallization Surfactant Science & Technology |
| title_short |
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure |
| title_full |
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure |
| title_fullStr |
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure |
| title_full_unstemmed |
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure |
| title_sort |
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure |
| author |
Cerqueira, Miguel Ângelo Parente Ribeiro |
| author_facet |
Cerqueira, Miguel Ângelo Parente Ribeiro Fasolin, Luiz H. Picone, Carolina S. F. Pastrana, Lorenzo M. Cunha, Rosiane L. Vicente, A. A. |
| author_role |
author |
| author2 |
Fasolin, Luiz H. Picone, Carolina S. F. Pastrana, Lorenzo M. Cunha, Rosiane L. Vicente, A. A. |
| author2_role |
author author author author author |
| dc.contributor.none.fl_str_mv |
Universidade do Minho |
| dc.contributor.author.fl_str_mv |
Cerqueira, Miguel Ângelo Parente Ribeiro Fasolin, Luiz H. Picone, Carolina S. F. Pastrana, Lorenzo M. Cunha, Rosiane L. Vicente, A. A. |
| dc.subject.por.fl_str_mv |
Gels Oleogels Organogels Organogelator Crystallization Surfactant Science & Technology |
| topic |
Gels Oleogels Organogels Organogelator Crystallization Surfactant Science & Technology |
| description |
Supplementary data to this article can be found online at http://dx.doi.org/10.1016/j.foodres.2017.03.021. |
| publishDate |
2017 |
| dc.date.none.fl_str_mv |
2017-06 2017-06-01T00:00:00Z |
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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 |
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http://hdl.handle.net/1822/56418 |
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http://hdl.handle.net/1822/56418 |
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eng |
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eng |
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Cerqueira, Miguel A.; Fasolin, Luiz H.; Picone, Carolina S. F.; Pastrana, Lorenzo M.; Cunha, Rosiane L.; Vicente, António A., Structural and mechanical properties of organogels: Role of oil and gelator molecular structure. Food Research International, 96, 161-170, 2017 0963-9969 10.1016/j.foodres.2017.03.021 28528095 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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