Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels

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dc.coverageDOI: 10.3390/gels10110725
dc.creatorQuilaqueo, Marcela
dc.creatorMillao, Sonia
dc.creatorMorales, Eduardo
dc.creatorRubilar, Mónica
dc.creatorContardo, Ingrid
dc.date2024
dc.date.accessioned2025-11-18T19:44:00Z
dc.date.available2025-11-18T19:44:00Z
dc.description<p>Understanding gel structures and behavior is a prerequisite for attaining the desired food application characteristics. The mixing temperature is crucial when incorporating thermolabile active compounds into gels. This study evaluated the effect of mixing temperature on the physical and chemical properties of a bigel system prepared using a carnauba wax/canola oil oleogel and Arabic gum hydrogels. The results showed that bigels prepared at lower temperatures (30 and 40 °C) resulted in a solid-like state under crystallization temperature, resulting in matrices with larger hydrogel droplets, softer texture, and lower adhesiveness, spreadability, and solvent binding capacity. In contrast, bigels prepared at higher temperatures (50 and 60 °C), around crystallization temperature but with no solid state, resulted in matrices with smaller hydrogel droplets and higher firmness, adhesiveness, and spreadability. These bigels had a higher apparent viscosity, especially at lower shear rates, and solid-like behavior in the linear viscosity range. During the bigel preparation process, adjusting the mixture temperature had no effect on the samples’ oxidative stability, FTIR spectra, or thermal properties. The results highlighted the importance of hydrogel droplet size on the microstructure of the formed bigels, and smaller droplets could act as effective fillers to reinforce the matrix without making chemical changes.</p>eng
dc.identifierhttps://investigadores.uandes.cl/en/publications/4d07a7f7-c4cf-4dc4-a176-d28ff6ae563b
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/53181
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.10 (2024) nr.11
dc.subjectArabic gum
dc.subjectcanola oil
dc.subjectcarnauba wax
dc.subjectdroplet size
dc.subjecthybrid gel
dc.subjecthydrogel
dc.subjectoleogel
dc.titleEvaluation of Mixing Temperature in the Preparation of Plant-Based Bigelseng
dc.typeArticleeng
dc.typeArtículospa
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