Repositorio UFRO · Omeka S

Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

Primer Autor	Franco, Daniel
Co-autores	Morales, Eduardo Iturra, Nicole Contardo, Ingrid Quilaqueo, Marcela
Título	Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils
Editorial	ELSEVIER
Revista	LWT-FOOD SCIENCE AND TECHNOLOGY
Lenguaje	en
Resumen	Oleogels based on the combination of oleogelators and vegetable oils are a fat substitute alternative to obtain commercial fats (CF) with reduced saturated fatty acids (SFA), high polyunsaturated fatty acids (PUFA), and without trans fats (TFA). This study evaluated oleogelation to develop beeswax/shellac wax (BW/SW) with linseed (LO) and canola (CO) oil-based oleogels with a solid gel-like texture and high PUFA. The oleogelation conditions were optimized, and then oleogels were characterized. The optimal conditions were: oleogelator percentage of 10% (w/w), BW/SW ratio of 70/30 (%w/w), heating time of 30min, and heating temperature of 92 and 100 degrees C for BW/SW-LO and BW/SW-CO oleogels, respectively. The BW/SW-LO and BW/SW-CO oleogels presented firmness values of 423.6 +/- 2.81 and 288 +/- 2.99g, respectively, with a solid-like rheological behavior comparable to gel. Also, oleogels showed a lower SFA content (12.5 and 9.35%, respectively) than CF (35.9%), and no TFA was produced during oleogelation. The BW/SW-LO oleogel presented a higher PUFA content (68.4%) than the BW/SW-CO oleogel (29.1%). In addition, the oleogels showed peroxide values during storage below the maximum acceptable limit for edible fats and oils. Therefore, oleogels with a healthy fatty acid profile and low lipid oxidation are excellent alternatives to replace CF, offering promising food applications.
Fecha Publicación	2023
Tipo de Recurso	artículo original
doi	10.1016/j.lwt.2023.115144
Formato Recurso	PDF
Palabras Claves	Oleogels Beeswax/shellac wax Vegetable oils Firmness Oxidative stability Fat replacers
Ubicación del archivo	http://dx.doi.org/10.1016/j.lwt.2023.115144
Categoría OCDE	Ciencia y tecnología de los alimentos
Materias	oleogeles Cera de abejas/cera de goma laca Aceites vegetales Firmeza Estabilidad oxidativa sustitutos de grasas
Identificador del recurso (Mandatado-único)	artículo original
Versión del recurso (Recomendado-único)	versión publicada
License	CC BY-NC-ND 4.0
Condición de la licencia (Recomendado-repetible)	CC BY-NC-ND 4.0
Derechos de acceso	acceso abierto
Access Rights	acceso abierto
Id de Web of Science	WOS:001097323100001
ISSN	0023-6438
Tipo de ruta	Verde# dorado
Categoría WOS	Ciencia y tecnología de los alimentos
Referencia del Financiador (Mandatado si es aplicable-repetible)	ANID-FONDECYT 1200942 ANID FONDECYT 1200942