Author(s): Martins, Artur J. ; Guimarães, Ana Cristina Silva Esperança ; Fuciños, Pablo ; Sousa, Pedro ; Venâncio, Armando ; Pastrana, Lorenzo M. ; Cerqueira, Miguel A.
Date: 2023
Persistent ID: https://hdl.handle.net/1822/84646
Origin: RepositóriUM - Universidade do Minho
Project/scholarship: info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT;
Subject(s): Food ingredient; Multi-component; Biphasic gel; Biopolymers; Organogel; Fat replacement
Soft-matter formulations like bigels (i.e., hybrid systems) usually exhibit superior properties than single-structured emulsion gels. In this study, a bigel system was developed using a carrageenan/locust bean gum-based hydrogel (1:1 ratio with concentrations of 0.52.5 wt%) and a glyceryl monostearate-based oleogel (5, 10 and 20 wt%), obtaining self-standing semi-solid structures. Solvent holding capabilities, micro-structural, rheological and textural properties, a X-ray diffraction and infrared spectroscopy (FTIR) were accessed. Furthermore, bigel formulations starting at 70 wt% of hydrogel fraction showed elevated structural matrix continuity, linked to self-standing ability. The most balanced properties, concerning microstructural stability were exhibited by the formulations containing 2 wt% of biopolymers. These formulations also demonstrate an increased capacity to arrest the oil phase even compared to formulations with high biopolymer concentrations. Rheology studies showed a certain level of destabilization among the sol-gel transition at higher temperatures for high polymer concentrations. The higher storage and loss modulus values were recorded at the end of the non-isothermal sweeps and positively correlated with the glyceryl monostearate (GM) concentration. Despite that, texture analysis did not evidence any increase of bigel hardness when concentrations of GM surpassed 5% (w/w), probably due to a lack of interfacial stabilization. Major differences in bigel hardness due to increased oleogel content were only seen for higher biopolymer concentrations. Also, the non-chemical arrangement was confirmed through FTIR. These results guide the development of bigel systems towards their use in novel food products.
EC -European Commission(LA/P/0029/2020)
info:eu-repo/semantics/publishedVersion
