RT Journal Article
T1 Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex
A1 Sarraf, Mozhdeh
A1 Naji-Tabasi, Sara
A1 Beig-Babaei, Adel
A1 Moros Martínez, José Enrique
A1 Sánchez Carrillo, María Carmen
A1 Tenorio Alfonso, Adrián
K1 Basil seed gum
K1 Rheological properties
K1 Structured edible oil
K1 Xanthan gum
AB The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil seed gum (BSG) and WPC-xanthan gum (XG) at different concentrations (0.2, 0.4, and 0.6 % w/w). The results showed increasing the hydrocolloids had positive effects on oleogel characteristics, which can preserve oil well in the microstructure network of oleogel. Additionally, the incorporation of hydrocolloids promoted stability of oleogels against stress and heat. Therefore, the centrifuge stability of WPC oleogel was 26 and increase to ~98 and 100 % in 0.6XG:WPC and 0.6BSG:WPC oleogels, respectively. The evaluation of the rheological properties revealed the predominant elastic behavior of the oleogles. Overall, the addition of either XG or BSG into WPC-based oleogel improved its physicochemical and mechanical characteristics. Moreover, oleogels prepared using 0.6 % BSG-5 % WPC exhibited the best properties.
PB Elsevier
SN 2590-1575
YR 2024
FD 2024-12-30
LK https://hdl.handle.net/10272/24718
UL https://hdl.handle.net/10272/24718
LA eng
NO Sarraf, M., Naji-Tabasi, S., Beig-Babaei, A., Moros, J. E., Carrillo, M. C. S., & Tenorio-Alfonso, A. (2024). Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex. Food Chemistry: X, 24, 101917.
DS Repositorio Institucional de la Universidad de Huelva
RD 1 jun 2026