Textural and rheological properties of soybean oil organogels structured with polyglycerol and propylene glycol esters during storage

N.E.  Buitimea-Cantúa; S.O.  Serna-Saldívar; E.  Pérez-Carrillo; T.  Jordânia-Silva; D.  Barrera-Arrellano; G.V.  Buitimea-Cantúa

doi:10.3989/gya.1001202

Autores/as

N.E. Buitimea-Cantúa Tecnológico de Monterrey, Centro de Biotecnología FEMSA https://orcid.org/0000-0002-5437-3748
S.O. Serna-Saldívar Tecnológico de Monterrey, Centro de Biotecnología FEMSA https://orcid.org/0000-0002-9713-2928
E. Pérez-Carrillo Tecnológico de Monterrey, Centro de Biotecnología FEMSA https://orcid.org/0000-0003-2636-6281
T. Jordânia-Silva University of Campinas (UNICAMP), Faculty of Food Engineering, Department of Food Technology https://orcid.org/0000-0001-5818-2802
D. Barrera-Arrellano University of Campinas (UNICAMP), Faculty of Food Engineering, Department of Food Technology https://orcid.org/0000-0002-8217-8392
G.V. Buitimea-Cantúa Tecnológico de Monterrey, Centro de Biotecnología FEMSA https://orcid.org/0000-0002-9886-985X

DOI:

https://doi.org/10.3989/gya.1001202

Palabras clave:

Ácidos grasos saturados, Dureza, Estabilidad Térmica, Ester de poliglicerol, Ester de propilenglicol, Organogeles

Resumen

Los organogeles surgieron como una alternativa a la ingesta de grasas saturadas. Se formularon organogeles de aceite de soja (SBO) estructurados con ésteres de poliglicerol (PGE) o ésteres de propilenglicol (PPGE) a diferentes concentraciones (0,5, 1,0, 2,0, 3,0 y 4,0%). Ambos emulsificantes fueron capaces de formar organogeles sólidos con un 4% (p/p) y mostraron tixotropía y baja resistencia mecánica cuando se aplicaron fuerzas de compresión. Sin embargo, los organogeles SBO/PGE (4%) presentaron valores más bajos de curvas de flujo y las microfotografías mostraron una red más organizada en comparación con el SBO/PPGE al 4%. Sin embargo, se observaron valores de curva de flujo más altos, cristales más grandes y resistencia mecánica a la compresión después de dos meses de almacenamiento en el SBO/PPGE en comparación con los organogeles de SBO/PGE. Ambos organogeles tienen potencial para ser usados en la industria alimentaria aunque el organogel SBO/PGE fue más estable durante almacenamiento.

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