Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine

Autores
Palla, Camila Andrea; Giacomozzi, Anabella Soledad; Genovese, Diego Bautista; Carrin, Maria Elena
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Different processing conditions to obtain oleogels from high oleic sunflower oil and Myverol were explored with the aim to develop a fat with similar rheological and textural characteristics to margarine. The effects of the concentration of Myverol (MV), the mixture preparation temperature (TP), the speed of agitation (SA) and the ambient cooling temperature (TC) on 10 different selected responses - the oil binding capacity and the most representative rheological and textural parameters - were analyzed by applying an incomplete factorial design of four factors with three levels. In general, the MV and TC variables were the most significant factors on each analyzed response. The oleogel obtained under multi-objective optimization conditions achieved the same hardness value of margarine and similar parameters of the rheological models, whereas the adhesiveness and cohesiveness values were not totally reached. Likewise, their ability to retain oil was 98.45%, indicating the formation of a desirable strong gel network.
Fil: Palla, Camila Andrea. 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
Fil: Giacomozzi, Anabella Soledad. 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
Fil: Genovese, Diego Bautista. 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
Fil: Carrin, Maria Elena. 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
Materia
Oleogels
Response Surface Methodology
Rheological Properties
Saturated Monoglycerides
Semisolid Fat
Textural Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30022
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarinePalla, Camila AndreaGiacomozzi, Anabella SoledadGenovese, Diego BautistaCarrin, Maria ElenaOleogelsResponse Surface MethodologyRheological PropertiesSaturated MonoglyceridesSemisolid FatTextural Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Different processing conditions to obtain oleogels from high oleic sunflower oil and Myverol were explored with the aim to develop a fat with similar rheological and textural characteristics to margarine. The effects of the concentration of Myverol (MV), the mixture preparation temperature (TP), the speed of agitation (SA) and the ambient cooling temperature (TC) on 10 different selected responses - the oil binding capacity and the most representative rheological and textural parameters - were analyzed by applying an incomplete factorial design of four factors with three levels. In general, the MV and TC variables were the most significant factors on each analyzed response. The oleogel obtained under multi-objective optimization conditions achieved the same hardness value of margarine and similar parameters of the rheological models, whereas the adhesiveness and cohesiveness values were not totally reached. Likewise, their ability to retain oil was 98.45%, indicating the formation of a desirable strong gel network.Fil: Palla, Camila Andrea. 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; ArgentinaFil: Giacomozzi, Anabella Soledad. 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; ArgentinaFil: Genovese, Diego Bautista. 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; ArgentinaFil: Carrin, Maria Elena. 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; ArgentinaElsevier2017-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30022Palla, Camila Andrea; Giacomozzi, Anabella Soledad; Genovese, Diego Bautista; Carrin, Maria Elena; Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine; Elsevier; Food Structure; 12; 28-2-2017; 1-142213-3291CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2213329116300211info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foostr.2017.02.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:21Zoai:ri.conicet.gov.ar:11336/30022instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:49:21.91CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
title Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
spellingShingle Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
Palla, Camila Andrea
Oleogels
Response Surface Methodology
Rheological Properties
Saturated Monoglycerides
Semisolid Fat
Textural Properties
title_short Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
title_full Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
title_fullStr Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
title_full_unstemmed Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
title_sort Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
dc.creator.none.fl_str_mv Palla, Camila Andrea
Giacomozzi, Anabella Soledad
Genovese, Diego Bautista
Carrin, Maria Elena
author Palla, Camila Andrea
author_facet Palla, Camila Andrea
Giacomozzi, Anabella Soledad
Genovese, Diego Bautista
Carrin, Maria Elena
author_role author
author2 Giacomozzi, Anabella Soledad
Genovese, Diego Bautista
Carrin, Maria Elena
author2_role author
author
author
dc.subject.none.fl_str_mv Oleogels
Response Surface Methodology
Rheological Properties
Saturated Monoglycerides
Semisolid Fat
Textural Properties
topic Oleogels
Response Surface Methodology
Rheological Properties
Saturated Monoglycerides
Semisolid Fat
Textural Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Different processing conditions to obtain oleogels from high oleic sunflower oil and Myverol were explored with the aim to develop a fat with similar rheological and textural characteristics to margarine. The effects of the concentration of Myverol (MV), the mixture preparation temperature (TP), the speed of agitation (SA) and the ambient cooling temperature (TC) on 10 different selected responses - the oil binding capacity and the most representative rheological and textural parameters - were analyzed by applying an incomplete factorial design of four factors with three levels. In general, the MV and TC variables were the most significant factors on each analyzed response. The oleogel obtained under multi-objective optimization conditions achieved the same hardness value of margarine and similar parameters of the rheological models, whereas the adhesiveness and cohesiveness values were not totally reached. Likewise, their ability to retain oil was 98.45%, indicating the formation of a desirable strong gel network.
Fil: Palla, Camila Andrea. 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
Fil: Giacomozzi, Anabella Soledad. 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
Fil: Genovese, Diego Bautista. 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
Fil: Carrin, Maria Elena. 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
description Different processing conditions to obtain oleogels from high oleic sunflower oil and Myverol were explored with the aim to develop a fat with similar rheological and textural characteristics to margarine. The effects of the concentration of Myverol (MV), the mixture preparation temperature (TP), the speed of agitation (SA) and the ambient cooling temperature (TC) on 10 different selected responses - the oil binding capacity and the most representative rheological and textural parameters - were analyzed by applying an incomplete factorial design of four factors with three levels. In general, the MV and TC variables were the most significant factors on each analyzed response. The oleogel obtained under multi-objective optimization conditions achieved the same hardness value of margarine and similar parameters of the rheological models, whereas the adhesiveness and cohesiveness values were not totally reached. Likewise, their ability to retain oil was 98.45%, indicating the formation of a desirable strong gel network.
publishDate 2017
dc.date.none.fl_str_mv 2017-02-28
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30022
Palla, Camila Andrea; Giacomozzi, Anabella Soledad; Genovese, Diego Bautista; Carrin, Maria Elena; Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine; Elsevier; Food Structure; 12; 28-2-2017; 1-14
2213-3291
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30022
identifier_str_mv Palla, Camila Andrea; Giacomozzi, Anabella Soledad; Genovese, Diego Bautista; Carrin, Maria Elena; Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine; Elsevier; Food Structure; 12; 28-2-2017; 1-14
2213-3291
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2213329116300211
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foostr.2017.02.005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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