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Propiedades estructurales y funcionales de los bigles a base de almidón de cera de abeja y taro: efecto de la

Zuemy Hernández-Nolasco¹, Mariana Inés Acateca-Hernández¹, Marlon Rojas-López²

¹Colegio de Postgraduados, Campus Córdoba, Carretera Federal Córdoba-Veracruz Km 348, Congregación Manuel León, Amatlán de los Reyes, Veracruz, 94946 México.

Food science and biotechnology

|September 2, 2025

Resumen

Los bigles de almidón Taro, que combinan redes de oleogel e hidrogel, ofrecen propiedades personalizables. El ajuste de la proporción de oleogel a hidrogel afecta la textura, el color y la estructura, creando sistemas estables para aplicaciones alimentarias.

Área de la Ciencia:

Ciencia y Tecnología de los Alimentos
Ciencias de los materiales
Química de los coloides y las superficies

Sus antecedentes:

Los bigeles son sistemas bifásicos que fusionan redes de oleogel (OG) e hidrogel (HG).
Estos sistemas poseen características estructurales y funcionales únicas.
El almidón de taro y el κ-carragenina forman la fase HG, mientras que el aceite de canola y la cera de abeja constituyen la fase OG.

Objetivo del estudio:

Investigar el impacto de la variación de la relación oleogel/hidrogel en las propiedades del bigel.
Caracterizar los atributos físico-químicos, funcionales, textuales, colorimétricos y estructurales de los bigeles.
Explorar el potencial de los bigles a base de almidón de taro para aplicaciones alimentarias.

Principales métodos:

Formulación de tres composiciones de bigel con diferentes relaciones OG:HG (25:75, 50:50, 75:25).
Evaluación de la retención de aceite, la separación de fases, la capacidad de hinchazón, el contenido de humedad y el color.
Microscopía y análisis FTIR para determinar las características estructurales.

Principales resultados:

Todos los bigles mostraron una alta retención de aceite (> 90%) y estabilidad.
El microscopio identificó distintos tipos de fase (O/W, bicontinuo, W/O) basados en la relación OG:HG.
El aumento del contenido de OG redujo la hinchazón y la humedad, pero aumentó el amarilleo.
El análisis FTIR confirmó las modificaciones estructurales relacionadas con las relaciones de fase.

Conclusiones:

Los bigles de almidón de Taro demuestran propiedades fisicoquímicas y estructurales ajustables.
La relación entre el oleogel y el hidrogel es un factor crítico para controlar las características del bigel.
Estos hallazgos apoyan el desarrollo de sistemas de bigel personalizables y estables para diversas aplicaciones alimentarias.

Palabras clave:

Cera de abeja Los bigles Aceite de canola Almidón de Taro C-Carrageenan y sus derivados

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