Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry
Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. F...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/7/1/12 |
| _version_ | 1827597007855812608 |
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| author | Pedro M. Silva Artur J. Martins Luiz H. Fasolin António A. Vicente |
| author_facet | Pedro M. Silva Artur J. Martins Luiz H. Fasolin António A. Vicente |
| author_sort | Pedro M. Silva |
| collection | DOAJ |
| description | Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidation values (below 1.5 meq O<sub>2</sub>·kg<sup>−1</sup>) remained within legal limits. Organogels displayed similar textural properties to those of commercially available spreadable products, while displaying a low critical gelation concentration. In short, it was shown that tailoring the physicochemical properties of organogels towards specific applications is possible. The produced organogels showed similar properties to the ones of commercially available spreadable products, revealing favourable oxidative profiles. Therefore, an industrial application can be easily foreseen, building on the natural characteristics of olive oil as a healthier alternative to current spreadable products. |
| first_indexed | 2024-03-09T03:23:13Z |
| format | Article |
| id | doaj.art-108f60cca5f641c2b5178d41edf9e1fb |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-09T03:23:13Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-108f60cca5f641c2b5178d41edf9e1fb2023-12-03T15:05:19ZengMDPI AGGels2310-28612021-01-01711210.3390/gels7010012Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food IndustryPedro M. Silva0Artur J. Martins1Luiz H. Fasolin2António A. Vicente3Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, PortugalInternational Iberian Nanotechnology Laboratory, Food Processing and Nutrition Group, Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalDepartment of Food Engineering, School of Food Engineering, University of Campinas—UNICAMP, 13083-862 Campinas, SP, BrazilCentre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, PortugalOlive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidation values (below 1.5 meq O<sub>2</sub>·kg<sup>−1</sup>) remained within legal limits. Organogels displayed similar textural properties to those of commercially available spreadable products, while displaying a low critical gelation concentration. In short, it was shown that tailoring the physicochemical properties of organogels towards specific applications is possible. The produced organogels showed similar properties to the ones of commercially available spreadable products, revealing favourable oxidative profiles. Therefore, an industrial application can be easily foreseen, building on the natural characteristics of olive oil as a healthier alternative to current spreadable products.https://www.mdpi.com/2310-2861/7/1/12organogelgelationtexturerheologyolive oilnatural waxes |
| spellingShingle | Pedro M. Silva Artur J. Martins Luiz H. Fasolin António A. Vicente Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry Gels organogel gelation texture rheology olive oil natural waxes |
| title | Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry |
| title_full | Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry |
| title_fullStr | Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry |
| title_full_unstemmed | Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry |
| title_short | Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry |
| title_sort | modulation and characterization of wax based olive oil organogels in view of their application in the food industry |
| topic | organogel gelation texture rheology olive oil natural waxes |
| url | https://www.mdpi.com/2310-2861/7/1/12 |
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