STORAGE STABILITY OF OLEOGELS MADE FROM MONOGLYCERIDES AND HIGH OLEIC SUNFLOWER OIL

GIACOMOZZI, ANABELLA; CARRÍN, MARÍA ELENA; PALLA, CAMILA A.

FOOD BIOPHYSICS

SPRINGER

Lugar: Berlin; Año: 2021 vol. 16 p. 306 - 316

1557-1858

The aim of this study was to investigate the effects of storage time on physicochemicalproperties 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 analyzedproperties were: oil binding capacity, elastic modulus described by parameters of apower law equation, textural properties (hardness, adhesiveness, and cohesiveness),melting behavior, mean crystals length (L c ), polymorphism, peroxide value, andcolor. The main physicochemical parameters were not significantly altered over the firstthree weeks of storage, evidencing some changes thereafter. Hardness, cohesiveness,elasticity and L c were the most affected properties. In addition, oleogelation allowedto improve the oil oxidative stability. No changes in melting behavior nor inpolymorphism were found during storage time. The results of this work contribute to abetter knowledge of the storage stability of monoglycerides oleogels, improvingprospects for using them as trans -free substitutes for foods production.