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Published on: November 18, 2022
Sterol-based oleogels' characterization envisioning food applications
Artur J Martins1,2, Miguel A Cerqueira2, Lorenzo M Pastrana2
1CEB, Centre of Biological Engineering, University of Minho, Braga, Portugal.
Journal of the Science of Food and Agriculture
|December 21, 2018
Summary
Edible oil oleogels were developed using phytosterols, forming hollow tubule structures. These oleogels offer tailored mechanical strength and controlled oil release for food applications.
Area of Science:
- Food science and technology
- Materials science
Background:
- Phytosterols, including gamma-oryzanol and beta-sitosterol, can structure oils into tubular systems.
- This study investigates edible oil oleogels formulated with gamma-oryzanol and Vitaesterol®.
Purpose of the Study:
- To develop edible oil oleogels using specific phytosterol combinations.
- To characterize the nanostructure and mechanical properties of the resulting oleogels.
Main Methods:
- Small-angle X-ray scattering (SAXS) and X-ray diffraction (XRD) were employed for nano and molecular-scale characterization.
- Varying concentrations of gamma-oryzanol and Vitaesterol® were used to create oleogels.
Main Results:
- Formation of sterol-based hollow tubule structures was confirmed.
- Oleogel hardness increased with higher gelator concentrations.
- The oleogels exhibited tunable mechanical strength and low opacity.
Conclusions:
- The developed oleogels possess suitable textural characteristics for incorporation into food products.
- These oleogels can facilitate controlled release of lipophilic compounds and improve oil retention in cooked foods.
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