Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels

Sonia Millao*, Nicole Iturra, Ingrid Contardo, Eduardo Morales, Marcela Quilaqueo, Mónica Rubilar

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

1 Cita (Scopus)

Resumen

This study evaluated the formulation of ethylcellulose oleogels as a fat substitute, based on oils with a high content of polyunsaturated fatty acids. Optimal processing conditions for canola, linseed, and chia oil oleogels were determined. The results showed that the oxidative stability was affected to a greater extent in chia oil oleogel, however, the addition of BHT improved the oxidative stability, mainly the peroxide value. Linseed and chia oil oleogels with a high content of polyunsaturated fatty acids (64.28 and 73.02 g/100 g, respectively) were obtained despite the reduction of these with respect to their oils, and no trans fatty acids were produced. Chia oil oleogels were shown to exhibit similar physical properties to linseed oil oleogels in terms of firmness (463.51 ± 7.42 g and 443.03 ± 7.14 g respectively) and rheological behavior. Such a structure led to a dominant elastic character of the oleogels to mimic the mechanical properties of animal fat.
Idioma originalInglés
Número de artículo134772
PublicaciónFood Chemistry
Volumen405
DOI
EstadoPublicada - 30 mar. 2023

Nota bibliográfica

Publisher Copyright:
© 2022 Elsevier Ltd

Palabras clave

  • Polyunsaturated oil
  • Oleogels
  • Ethylcellulose
  • Oxidative stability
  • Structural properties

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