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

GIACOMOZZI, ANABELLA S.; CARRÍN, MARÍA E.; PALLA, CAMILA A.

FOOD BIOPHYSICS

SPRINGER

Año: 2021

1557-1858

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.