Premium
Sterol‐based oleogels' characterization envisioning food applications
Author(s) -
Martins Artur J,
Cerqueira Miguel A,
Pastrana Lorenzo M,
Cunha Rosiane L,
Vicente António A
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9546
Subject(s) - phytosterol , small angle x ray scattering , food science , sterol , characterization (materials science) , materials science , chemistry , chemical engineering , scattering , nanotechnology , cholesterol , biochemistry , physics , engineering , optics
BACKGROUND Phytosterols, in particular a mixture of pure γ‐oryzanol and β‐sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of γ‐oryzanol and a commercial phytosterol mixture, Vitaesterol®, were used for the development of edible oil oleogels. RESULTS Small‐angle X‐ray scattering (SAXS) and X‐ray diffraction (XRD) were used to characterize at nano and molecular scale the aforementioned oleogels and confirm the formation of sterols‐based hollow tubule structures. Increased hardness was observed with the increase of gelator content used in oleogel manufacturing. The produced oleogels showed promising features such as tailored mechanical strength and low opacity, which are important features when considering their incorporation into food products. CONCLUSION Despite differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated with these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products. © 2018 Society of Chemical Industry