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Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil

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Abstract

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 (Lc), 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 Lc 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.

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Abbreviations

AD:

adhesiveness

CO:

cohesiveness

ΔHM :

melting enthalpy

D:

fractal dimension

DSC:

differential scanning calorimetry

G ′ :

elastic modulus

GLC:

gas liquid chromatography

HA:

hardness

HOSO:

high oleic sunflower oil

Lc :

mean crystals length

MG:

monoglycerides

OBC:

oil binding capacity

PLM:

polarized light microscopy

PV:

peroxide value

S:

span

To :

melting onset temperature

Tp :

melting peak temperature

XRD:

X-ray diffraction

\( \log\ {G}_0^{\prime } \), \( {m}_{G^{\prime }} \), and n,:

constants of the elastic modulus model.

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Acknowledgments

The authors acknowledge the financial support by the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, PIP 2015-2017 N°0156), the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT, PICT 2016-0520, PICT 2017-1522), and the Universidad Nacional del Sur (UNS, PGI 24/M152) in Argentina.

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Authors and Affiliations

  1. Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina

    Anabella S. Giacomozzi, María E. Carrín & Camila A. Palla

  2. Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Bahía Blanca, Argentina

    Anabella S. Giacomozzi, María E. Carrín & Camila A. Palla

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  1. Anabella S. Giacomozzi
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  2. María E. Carrín
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  3. Camila A. Palla
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Correspondence to Camila A. Palla.

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Giacomozzi, A.S., Carrín, M.E. & Palla, C.A. Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil. Food Biophysics 16, 306–316 (2021). https://doi.org/10.1007/s11483-020-09661-9

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