Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels

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dc.coverageDOI: 10.1016/j.foodchem.2022.134772
dc.creatorMillao, Sonia
dc.creatorIturra, Nicole
dc.creatorContardo, Ingrid
dc.creatorMorales, Eduardo
dc.creatorQuilaqueo, Marcela
dc.creatorRubilar, Mónica
dc.date2023
dc.date.accessioned2025-11-18T19:48:53Z
dc.date.available2025-11-18T19:48:53Z
dc.description<p>This study evaluated the formulation of ethylcellulose oleogels as a fat substitute, based on oils with a high content of polyunsaturated fatty acids. Optimal processing conditions for canola, linseed, and chia oil oleogels were determined. The results showed that the oxidative stability was affected to a greater extent in chia oil oleogel, however, the addition of BHT improved the oxidative stability, mainly the peroxide value. Linseed and chia oil oleogels with a high content of polyunsaturated fatty acids (64.28 and 73.02 g/100 g, respectively) were obtained despite the reduction of these with respect to their oils, and no trans fatty acids were produced. Chia oil oleogels were shown to exhibit similar physical properties to linseed oil oleogels in terms of firmness (463.51 ± 7.42 g and 443.03 ± 7.14 g respectively) and rheological behavior. Such a structure led to a dominant elastic character of the oleogels to mimic the mechanical properties of animal fat.</p>eng
dc.descriptionThis study evaluated the formulation of ethylcellulose oleogels as a fat substitute, based on oils with a high content of polyunsaturated fatty acids. Optimal processing conditions for canola, linseed, and chia oil oleogels were determined. The results showed that the oxidative stability was affected to a greater extent in chia oil oleogel, however, the addition of BHT improved the oxidative stability, mainly the peroxide value. Linseed and chia oil oleogels with a high content of polyunsaturated fatty acids (64.28 and 73.02 g/100 g, respectively) were obtained despite the reduction of these with respect to their oils, and no trans fatty acids were produced. Chia oil oleogels were shown to exhibit similar physical properties to linseed oil oleogels in terms of firmness (463.51 ± 7.42 g and 443.03 ± 7.14 g respectively) and rheological behavior. Such a structure led to a dominant elastic character of the oleogels to mimic the mechanical properties of animal fat.spa
dc.identifierhttps://investigadores.uandes.cl/en/publications/afee48e0-0bcc-4e48-a158-5333c362d884
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/55794
dc.languageeng
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourcevol.405 (2023) date: 2023-03-30
dc.subjectEthylcellulose
dc.subjectOleogels
dc.subjectOxidative stability
dc.subjectPolyunsaturated oil
dc.subjectStructural properties
dc.subjectPolyunsaturated oil
dc.subjectOleogels
dc.subjectEthylcellulose
dc.subjectOxidative stability
dc.subjectStructural properties
dc.titleStructuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogelseng
dc.typeArticleeng
dc.typeArtículospa
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