RT Journal Article
T1 Chitosan-based oleogels: emulsion drying kinetics and physical, rheological, and textural characteristics of olive oil oleogels
A1 Lama Cerda, Mario
A1 Montes Martínez, Leticia
A1 Franco Ruiz, Daniel
A1 Franco Uría, Amaya
A1 Moreira Martínez, Ramón Felipe
K1 Color
K1 Marine biopolymer
K1 Novel bioproduct
K1 Oil binding capacity
K1 Oil oxidation
K1 Texture
K1 Viscoelasticity
K1 Water diffusivity
AB Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix. Oil in water emulsions (50:50 w/w) with different chitosan content (0.7 and 0.8% w/w) with a constant vanillin/chitosan ratio (1.3) were air-dried at different temperatures (50, 60, 70, and 80 °C) and freeze-dried (−26 °C and 0.1 mbar) to produce oleogels. Only falling rate periods were determined during air-drying kinetics and were successfully modeled with empirical and diffusional models. At a drying temperature of 70 °C, the drying kinetics were the fastest. The viscoelasticity of oleogels showed that the elastic modulus significantly increased after drying at 60 and 70 °C, and those dried at 50 °C and freeze-dried were weaker. All oleogels showed high oil binding capacity (>91%), but the highest values (>97%) were obtained in oleogels with a threshold elastic modulus (50,000 Pa). The oleogels’ color depended on the drying temperature and chitosan content (independent of the drying method). Significant differences were observed between air-dried and freeze-dried oleogels with respect to oxidative stability. Oxidation increased with the air-drying time regardless of chitosan content. The found results indicated that drying conditions must be carefully selected to produce oleogels with specific features
PB MDPI
SN 1660-3397
YR 2024
FD 2024-07-17
LK https://hdl.handle.net/10347/45616
UL https://hdl.handle.net/10347/45616
LA eng
NO Lama, M., Montes, L., Franco, D., Franco-Uría, A., & Moreira, R. (2024). Chitosan-based oleogels: Emulsion drying kinetics and physical, rheological, and textural characteristics of olive oil oleogels. Marine Drugs, 22(7), 318.
NO This research was funded by MCIN/AEI/10.13039/501100011033, by the European Union Next Generation EU/PRTR (grant CNS2022-135217)
DS Minerva
RD 28 abr 2026