Abstract
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.
Highlights
The food industry is continuously facing new challenges related to innovative ingredients and final product development
Samples characterized by higher granulometry (BF90, and BF150) showed a greater affinity towards lipids, as witnessed by the significantly greater (p < 0.05) values of either SOHC or OOHC values in comparison with those displayed by Bamboo fiber milled with 40 (BF40) (Table 1)
Samples characterized by higher granulometry (BF90, and BF150) showed a greater aff6inoift2y2 towards lipids, as witnessed by the significantly greater (p < 0.05) values of either SOHC or OOHC values in comparison with those displayed by BF40 (Table 1)
Summary
The food industry is continuously facing new challenges related to innovative ingredients and final product development. The focus is centered on the substitution of saturated fats (especially of animal origin) with possible solutions that guarantee similar sensory and structural properties by enhancing the nutritional profile and lowering caloric intake [1,2]. Despite palm oil being widely used due to its technological suitability, it is characterized by a low nutritional value (saturated fatty acids content) and environmental issues [3]. The current routes to fat substitution are based on the exploitation of carbohydrates (cellulose, starches, gums, maltodextrins, fibers), proteins (milk, whey, egg yolk), or modified lipid systems [4]. Carbohydrate- and protein-based solutions present some limitations such as poor compatibility with oil phase or stability issues and are used for partial replacement only [4]
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