The aim of this study was to investigate the effects of storage time on physicochemical properties of oleogels from high oleic sunflower oil and monoglycerides (6.6 wt%). Oleogels were stored for eight weeks at 5 °C and tested weekly. The analyzed properties were: oil binding capacity, elastic modulus described by parameters of a power law equation, textural properties (hardness, adhesiveness, and cohesiveness), melting behavior, mean crystals length (L_c), polymorphism, peroxide value, and color. The main physicochemical parameters were not significantly altered over the first three weeks of storage, evidencing some changes thereafter. Hardness, cohesiveness, elasticity and L_c were the most affected properties. In addition, oleogelation allowed to improve the oil oxidative stability. No changes in melting behavior nor in polymorphism were found during storage time. The results of this work contribute to a better knowledge of the storage stability of monoglycerides oleogels, improving prospects for using them as trans-free substitutes for foods production.

这项研究的目的是研究贮藏时间对高油酸葵花籽油和甘油一酸酯（6.6 wt％）对油橄榄果胶理化特性的影响。油凝胶在5°C下保存八周，每周测试一次。分析的性质为：油结合能力，通过幂律方程的参数描述的弹性模量，组织性质（硬度，粘附性和内聚性），熔融行为，平均晶体长度（L _c），多态性，过氧化物值和颜色。在储存的前三周内，主要理化参数没有显着变化，此后显示出一些变化。硬度，内聚力，弹性和L _c是受影响最大的属性。另外，油凝胶化可以改善油的氧化稳定性。在储存期间未发现熔融行为或多态性的变化。这项工作的结果有助于人们更好地了解单酸甘油酯的储存稳定性，从而改善了将其用作食品生产中的反式替代品的前景。