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dc.contributor.author
Dominguez, Martina
dc.contributor.author
Carrin, Maria Elena
dc.contributor.author
Palla, Camila Andrea
dc.date.available
2024-07-26T12:17:06Z
dc.date.issued
2024-04-22
dc.identifier.citation
Dominguez, Martina; Carrin, Maria Elena; Palla, Camila Andrea; Structuring PUFA-rich oils with monoglycerides: Physicochemical and nutritional properties of fat substitutes with high-lipid quality; Elsevier; Food Bioscience; 60; 104107; 22-4-2024; 1-12
dc.identifier.issn
2212-4292
dc.identifier.uri
http://hdl.handle.net/11336/240965
dc.description.abstract
Driven by the demand for semisolid lipid materials with low saturated fatty acid (SFA) content and high-nutritional profiles, monoglyceride (MG) oleogels were produced using oils rich in polyunsaturated fatty acids (PUFA), i.e. fatty acids that are themselves bioactive compounds. The effects of the MG concentration (6% and 10%, w/w) and oil type—sunflower, chia, flaxseed, soybean, and sesame—on nutritional and structural, rheological, mechanical, and thermal properties of oleogels were investigated. Overall, all oleogels were structurally stable gels with textural characteristics that can mimic the functionality of spreadable margarines. In addition, by changing the oil type and MG concentration, the properties studied could be tailored. Particularly, chia and flaxseed oleogels, exhibiting superior nutritional quality based on their low atherogenic and thrombogenic indexes and higher PUFA/SFA ratios, showed the highest hardness (up to 48% higher) and oil binding capacity (OBC). This enhanced functionality was attributed to their microstructural characteristics, featuring smaller crystals, and the unrefined nature of these oils. Notably, flaxseed oleogels with 6% MG yielded OBC values of 99.5%, similar to all samples containing 10% MG. Furthermore, results from a low-temperature Rancimat test suggested that MG crystalline structure may protect chia oil against oxidation. Our findings indicate that PUFA-rich oils have potential for developing health-conscious ingredients with acceptable technological characteristics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
OLEOGEL
dc.subject
POLYUNSATURATED FATTY ACID
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MONOGLYCERIDE
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OXIDATIVE STABILITY
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VEGETABLE OILS
dc.subject
HEALTHY INGREDIENTS
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Structuring PUFA-rich oils with monoglycerides: Physicochemical and nutritional properties of fat substitutes with high-lipid quality
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-07-16T15:31:01Z
dc.journal.volume
60
dc.journal.number
104107
dc.journal.pagination
1-12
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdan
dc.description.fil
Fil: Dominguez, Martina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Carrin, Maria Elena. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Palla, Camila Andrea. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.journal.title
Food Bioscience
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429224005376
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fbio.2024.104107
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