Cargando…
Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels
Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physica...
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689572/ https://www.ncbi.nlm.nih.gov/pubmed/36354602 http://dx.doi.org/10.3390/gels8110694 |
_version_ | 1784836569117491200 |
---|---|
author | Alves Barroso, Lívia Grossi Bovi Karatay, Graziele Dupas Hubinger, Miriam |
author_facet | Alves Barroso, Lívia Grossi Bovi Karatay, Graziele Dupas Hubinger, Miriam |
author_sort | Alves Barroso, Lívia |
collection | PubMed |
description | Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at ~50 °C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a trans and saturated fat substitute in food applications. |
format | Online Article Text |
id | pubmed-9689572 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-96895722022-11-25 Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels Alves Barroso, Lívia Grossi Bovi Karatay, Graziele Dupas Hubinger, Miriam Gels Article Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at ~50 °C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a trans and saturated fat substitute in food applications. MDPI 2022-10-26 /pmc/articles/PMC9689572/ /pubmed/36354602 http://dx.doi.org/10.3390/gels8110694 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Alves Barroso, Lívia Grossi Bovi Karatay, Graziele Dupas Hubinger, Miriam Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
title | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
title_full | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
title_fullStr | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
title_full_unstemmed | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
title_short | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
title_sort | effect of potato starch hydrogel:glycerol monostearate oleogel ratio on the physico-rheological properties of bigels |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689572/ https://www.ncbi.nlm.nih.gov/pubmed/36354602 http://dx.doi.org/10.3390/gels8110694 |
work_keys_str_mv | AT alvesbarrosolivia effectofpotatostarchhydrogelglycerolmonostearateoleogelratioonthephysicorheologicalpropertiesofbigels AT grossibovikarataygraziele effectofpotatostarchhydrogelglycerolmonostearateoleogelratioonthephysicorheologicalpropertiesofbigels AT dupashubingermiriam effectofpotatostarchhydrogelglycerolmonostearateoleogelratioonthephysicorheologicalpropertiesofbigels |