Proceedings · World Congress on Oils & Fats and 31st ISF Lectureship Series · Argentina 2015 1

ESTRUCTURA, FUNCIONALIDAD Y APLICACIONES EN LOS ALIMENTOS / STRUCTURE, FUNCTIONALITY AND APPLICATIONS IN FOOD ESTRUCTURA, FUNCIONALIDAD Y APLICACIONES EN LOS ALIMENTOS / STRUCTURE, FUNCTIONALITY AND APPLICATIONS IN FOOD
PÓSTER

ÍNDICE / INDEX
EFECTO DE LAS CONDICIONES DE PREPARACIÓN SOBRE LAS PROPIEDADES REOLÓGICAS Y
EFECTO DE LAS CONDICIONES DE PREPARACIÓN SOBRE LAS
PÓSTER 5
CFP075R/T TEXTURALES DE OLEOGELES DE MONOGLICÉRIDOS PROPIEDADES REOLÓGICAS Y TEXTURALES DE OLEOGELES DE
EFFECT OF THE PREPARATION CONDITIONS ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES
OF MONOGLYCERIDE OLEOGELS
MONOGLICÉRIDOS
EFFECT OF THE PREPARATION CONDITIONS ON THE
PROCESAMIENTO: MODIFICACIÓN / PROCESSING: MODIFICATION
RHEOLOGICAL AND TEXTURAL PROPERTIES OF MONOGLYCERIDE
ÍNDICE / INDEX OLEOGELS
OBTENCIÓN DE MONOGLICÉRIDOS MEDIANTE METANÓLISIS SUPERCRÍTICA DE ACEITES Anabella Giacomozzi1, María Elena Carrín1, Camila Andrea Palla1
PÓSTER
CFP073R/T VEGETALES 9 1PlantaPiloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Argentina
MONOGLYCERIDES OBTAINED BY SUPERCRITICAL METHANOLYSIS OF VEGETABLE OILS
cpalla@plapiqui.edu.ar
EXTRACCIÓN DE ACEITE DE GRANOS DE CANOLA PRETRATADOS CON MICROONDAS:
POSTER INFLUENCIA DE LA TEMPERATURA
CFP122R/T MICROWAVE-PRETREATED EXTRACTION OF RAPESEED OIL: 12 EN Materials and Methods
INFLUENCE OF TEMPERATURE
Resumen / Abstract: Vegetable oils with different composition of saturated fatty acids
PRENSADO DE GRANOS DE CANOLA: ESTUDIO PRELIMINAR SOBRE EL EFECTO DE (SFA), monounsaturated fatty acids (MSFA) and polyunsaturat-
PÓSTER Oleogels of Myverol (MV) and different vegetable oils were pre- ed fatty acids (PSFA) were selected. The composition obtained
CFP131R/T PRETRATAMIENTOS HIDROTÉRMICO Y MICROONDAS 15 pared in order to obtain products with similar behavior to marga-
RAPESEED PRESSING: PRELIMINARY STUDY ON THE EFFECT OF MICROWAVE AND by GLC analysis was: Corn oil (CO, SFA 13.73%, MSFA 33.39%,
ULQHV7KHLQìXHQFHRIVHYHUDOYDULDEOHVRIJHOSUHSDUDWLRQRQRLO PSFA 52.58%), soybean oil (SBO, SFA 16.45%, MSFA 22.92%, PSFA
HYDROTHERMAL PRETREATMENT
binding capacity (OBC), rheological and textural properties of ob-  VXQìRZHU RLO 62 6)$  06)$  36)$
tained oleogels was investigated. The rheological properties were  DQG KLJK ROHLF VXQìRZHU RLO +262 6)$  06)$
affected by the MV concentration as well as by the preparation 85.25%, PSFA 7.71%). These oils were purchased from a local gro-
and cooling temperatures. Regarding textural properties, both cery store. MV (monostearin: 88.2%, monopalmitin: 3.6%; melting
fracturability and hardness exhibited an increment when higher
MV concentrations were used. However, a preparation tempera-
WXUHKLJKHUWKDQr&DQGDFRROLQJWHPSHUDWXUHORZHUWKDQDP-
bient produce a decrease in textural parameters values. OBC was
greatly affected by MV concentration, cooling temperature and
YHJHWDEOHRLOW\SHWKHKLJKROHLFVXQìRZHURLOVKRZHGWKHKLJKHVW
SRLQW sr&ZDVJHQHURXVO\GRQDWHGE\0ROLQRV5¯R
de la Plata S.A. (Argentina) and used as gelator agent. A commer-
cial light margarine (Manty) was used to compare the results.
Preparation of oleogels
7KHVWDQGDUGFRQGLWLRQIRUROHRJHOVSUHSDUDWLRQZDVZWRI
09ZDVVROXELOL]HGLQ+262E\KHDWLQJDWr&XVLQJDWHPSHUD-
value. The stirring time did not affect any of the studied oleogels
SURSHUWLHVZKLOHWKHVWLUULQJVSHHGGLGKDYHVRPHLQìXHQFHRQ
textural parameters.
Palabras clave / Keywords:
Oleogeles, monoglicéridos saturados, sustituto de grasas trans,
propiedades reológicas y texturales.
WXUHFRQWUROOHGZDWHUEDWKDQGFRQVWDQWVWLUULQJUSPGXULQJ
PLQXWHV7KHKRWPL[WXUHZDVSXWLQWRDSSURSULDWHFRQWDLQHUV
IRU VXEVHTXHQW DQDO\VHV $IWHU ëOOLQJ ROHRJHOV ZHUH DOORZHG WR
IRUPDWDFRROLQJWHPSHUDWXUHRIr&XQGHUVWDWLFFRQGLWLRQV
DQGODWHUVWRUDJHLQGDUNQHVVDWr&IRUK7KHVHOHFWHGYDUL-
ables were changed one at a time, from the standard condition.
7KHDOWHUQDWLYHYDOXHVFKRVHQWRPRGLëHGWKHVWDQGDUGFRQGLWLRQ
were: MV concentration (6 and 14 %wt), preparation temperature
 r& FRROLQJ WHPSHUDWXUH  r& WLPH RI DJLWDWLRQ  K DQG
EN VSHHGRIDJLWDWLRQXVLQJDPDJQHWLFVWLUUHUUSP/LNHZLVH
Oleogels, saturated monoglycerides, trans fat substitute, rheo- qualitative variables as type of vegetable oil (corn, soybean, sun-
logical and textural properties.
Introduction
Diets high in trans and saturated fats have numerous negative
implications on humans’ health. Around the world, measures are
ìRZHUDQGKLJKROHLFVXQìRZHUDQGW\SHRIDJLWDWLRQKRPRJH-
nizer and magnetic stirrer) were analyzed.
Analyses
Critical Concentration
The minimum amount of MV necessary for gelation of the differ-
ent oils was determined by formulating mixtures with increasing
FRQFHQWUDWLRQVRIJHODWRUDQGZWLQDVHULHVRIYL-
being taken to reduce their use in food preparation, compelling
als. After the preparation, oleogels were allowed to form at ambi-
WKHVFLHQWLëFFRPPXQLW\WRVHDUFKIRUWHFKQRORJLFDODOWHUQDWLYHV
ent temperature and then the samples were tested by inversion
that allow the obtention of products with similar physical and or-
of vials. The lowest concentration at which there was no visually
ganoleptic characteristics but healthier for consumers. Oleogels
REVHUYDEOHPDWHULDOìRZZDVFRQVLGHUHGWKHFULWLFDOFRQFHQWUD-
formed from saturated monoglycerides are among some of the
tion (CC).
most promising alternatives for replacing these types of fats (Co
Oil binding Capacity
HWDO'D3LHYHHWDO5RFKD$PDGRUHWDO
7KH2%&ZDVGHWHUPLQHGDVVXJJHVWHGE\'D3LHYHHWDO
3. Purpose of the paper
Oleogels previously prepared in eppendorf were centrifuged at
The aim of this work was to perform a preliminary study in order
JIRUPLQDWDPELHQWWHPSHUDWXUHXVLQJDPLFURFHQWUL-
WRHYDOXDWHWKHLQìXHQFHRIVHYHUDOYDULDEOHVRIJHOSUHSDUDWLRQ
fuge. Three replicates of each sample were performed. The OBC
type, speed, and time of agitation, MV concentration, and type of
was expressed as function of percentage of oil released from the
RLOFRUQVR\EHDQVXQìRZHUDQGKLJKROHLFVXQìRZHUSUHSDUD-
sample after centrifugation.
tion and cooling temperature, on oil binding capacity and rheo-
Rheological Tests
logical and textural properties of obtained oleogels.
Rheological measurements were performed in a rheometer

4 Proceedings · World Congress on Oils & Fats and 31st ISF Lectureship Series · Argentina 2015 Proceedings · World Congress on Oils & Fats and 31st ISF Lectureship Series · Argentina 2015 5
 EFECTO DE LAS CONDICIONES DE PREPARACIÓN SOBRE LAS PROPIEDADES REOLÓGICAS EFECTO DE LAS CONDICIONES DE PREPARACIÓN SOBRE LAS PROPIEDADES REOLÓGICAS
Y TEXTURALES DE OLEOGELES DE MONOGLICÉRIDOS Y TEXTURALES DE OLEOGELES DE MONOGLICÉRIDOS
PÓSTER PÓSTER
PRGHO0&5$QWRQ3DDU*PE+$XVWULDZKLFKKDGD3HOWLHU Regarding rheological properties, Figure 2-A shows the evolution
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Figure 2
temperature control system and a computerized data acquisition of the elastic modulus (G’) and the viscous modulus (G’’) during (A) Evolution of G’ and G’’ during cooling of HOSO oleogels with different MV concentrations. (B) Frequency sweep test of HOSO oleogels with different
V\VWHP5KHRSOXV9$PPìDWSODWHJHRPHWU\ZLWKD cooling of HOSO oleogels with different MV concentrations. G’’ concentrations (%wt) of MV and a commercial light margarine, at 20°C. (C) Effect of preparation temperature (Tp=90 ºC) and cooling temperature
JDSVHWWLQJRIPPZDVXWLOL]HG0ROWHQVDPSOHVZHUHFRROHG showed a similar behavior to G’. As it can be observed three re- (Tc=4 °C/min) on frequency sweep test. Std: standard condition (Tp=70 ºC and Tc=2 °C/min).
IURPWKHSUHSDUDWLRQWHPSHUDWXUHWRr&DWFRROLQJUDWHRI gions characterized the curves: a region of constant G’ values at
r&PLQGXULQJZKLFKWLPHWKHHYROXWLRQRIYLVFRHODVWLFSDUDPH- initial stages of cooling; a sudden increase in G’ values indicating
WHUVZDVPRQLWRUHGDWDQDPSOLWXGHVWUDLQRIDQGDQJXODU RQVHWRIJHODWLRQ7JDQGDëQDOUHJLRQLQZKLFK*ÚDV\PSWRWLFDOO\
IUHTXHQF\RIUDGV/DWHUPHFKDQLFDOFKDUDFWHUL]DWLRQRIVDP- LQFUHDVHGWRWKHTXDVLHTXLOLEULXPYDOXHDWr&7KH7JYDOXHV
ples was done using oscillatory frequency sweep test on cooled were similar for all the analyzed samples, and ranged between
VDPSOHVDWr&VWUDLQIURPWRUDGV5KHRORJLFDO
properties of margarine was determined on samples fully melted
DWr&
Texture Analysis
Textural properties of oleogels were measured with texture pro-
DQGr&1RVLJQLëFDQWGLIIHUHQFHVLQ7JGXHWRRLOW\SHDQG
MV concentration were found. This result suggests that Tg value
would depend on the chemical composition of the structurant
agent used.
ëOHDQDO\VLV73$WHVWVSHUIRUPHGZLWKD7H[WXUH$QDO\]HU7$3OXV On the other hand, angular frequency sweep tests showed that,
(Lloyd instruments, England). The molten samples were put into IRUKLJKHU09FRQFHQWUDWLRQVDQGZWWKHYDOXHVRI*Ú
F\OLQGULFDOFRQWDLQHUVPPKLJKPPGLDPHWHUJHOLëHGDW were higher than G’’ (data not shown), being G’ values almost
the selected cooling temperature and stored in refrigerator (|r&
for 24 h. The texture analyses were carried out after holding the
VDPSOHVDWr&IRUDQKRXU7KH73$WHVWFRQVLVWHGRIDWZRF\FOH
penetration of the sample with a conical probe (56 mm in length
× 125 mm in diameter). In each cycle, the sample was penetrated
WRDGHSWKRIPPDWDFURVVKHDGVSHHGRIPPVDQGWKHQ
the probe was returned to the initial position at the same speed.
Three independent measurements were obtained for each treat-
ment condition.
independent of frequency (Figure 2-B), which is typical of strong
gels. Both G’ and G’’ increased as the percentage of the structuring
DJHQWZDVUDLVHG$GGLWLRQDOO\WKHROHRJHOSUHSDUHGZLWKZW
of MV showed G’ and G’’ values similar to commercial light mar-
garine ones. Furthermore, it was observed that oleogels obtained
using magnetic stirrer showed G’ and G’’ values higher than the
ones obtained under high shear using a homogenizer. G’ and
*ÚÚZHUHHYDOXDWHGDWWZRGLIIHUHQWVWLUULQJVSHHGVDQG Table 1
rpm) using the magnetic stirrer, obtaining lower values of these Oil binding capacity (OBC) and textural parameters of oleogels, at 20°C (Tp: preparation temperature, LS: lower speed, Tc: cooling temperature, nd:
modulus for the lowest speed (data not shown). No differences not detected, -: not determined).

Results and Discussion were observed in the angular frequency sweep between values
IURPWKHROHRJHOSUHSDUHGDWDQGr&+RZHYHUDQLQFUHDVH OBC (%) Fracturability Hardness Cohesiveness Adhesiveness

Figure 1 shows inverted vials with oleogels with different MV in cooling rate (4 ºC/min) caused a decrease of both parameters SO- MV 10% 37.8 ± 0.6 1.45 ± 0.06 1.74 ± 0.07 0.12 ± 0.02 1.81 ± 0.11
concentration. The CC was found to be 2 %wt for HOSO, while (Figure 2-C, for simplicity only G’ values are shown). Regarding CO- MV 10% 36.7 ± 0.9 0.82 ± 0.08 1.35 ± 0.09 0.11 ± 0.01 1.12 ± 0.12
the rest of vegetable oils required a 3 %wt MV to be stable. This the behavior of oleogels prepared with different oils, comparable SBO- MV 10% 41.6 ± 0.3 nd 0.86 ± 0.13 0.18 ± 0.05 1.15 ± 0.25
result shows the high capability of long-chain saturated mono- values of G’ and G’’ were obtained. However the SBO-MV oleogel
HOSO- MV 10% 96.6 ± 0.4 1.22 ± 0.00 2.04 ± 0.06 0.14 ± 0.01 1.62 ± 0.29
glycerides to encapsulate oil as well as CC dependence on the showed the highest G’ (data not shown), producing more elastic
gels at the same conditions. This mixture seems to be favored by HOSO- MV 6% 31.5 ± 3.3 nd 0.38 ± 0.09 0.31 ± 0.06 0.91 ± 0.05
type of vegetable oil used. The difference in CC of MV to induce
gelation in different oils can be explained via the solvent induced LWVKLJKHUVROLGIDWW\DFLGVFRQWHQW5RFKD$PDGRUHWDO HOSO- MV 14% 99.9 ± 0.1 2.30 ± 0.36 2.57 ± 0.17 0.12 ± 0.01 1.91 ± 0.31
nucleation of the gelator molecules. This is related to the differ- HOSO- MV 10%- Tp=90°C 99.9 ± 0.1 0.73 ± 0.05 0.91 ± 0.06 0.17 ± 0.02 1.26 ± 0.23
ence in the polarity of the oils, due to the different degree of un- HOSO- MV 10%- Tc=4°C 34.4 ± 2.1 0.73 ± 0.00 1.12 ± 0.04 0.152 ± 0.02 1.17 ± 0.18
saturation: HOSO contains high MSFA fraction whereas, CO, SBO HOSO- MV 10%- LS 96.8 ± 4.1 0.54 ± 0.05 1.33 ± 0.18 0.17 ± 0.03 1.66 ± 0.26
DQG62FRQWDLQVKLJK36)$IUDFWLRQ6DJLULHWDO Commercial light margarine - nd
Figure 1
Table 1 shows the OBC values found in oleogels obtained from
Determination of critical concentration of Myverol in different oils: (A) different preparation conditions. The highest OBC value was
SBO, (B) SO, (C) CO, and (D) HOSO. Numbers indicate MV concentration
(%wt) in the mixture.
reached using HOSO. As expected, the ability to entrap oil was
favored by increasing amounts of gelator used in formulation of
oleogels. On the other hand, it was observed that OBC decreased
with the decreasing in cooling temperature and increased with
the increasing in preparation temperature.
2.13 ± 0.11 0.47 ± 0.01 2.60 ± 0.03
Conclusions
Results obtained in this study showed that, in general, the prop-
erties of oleogels were dependent on the type of the vegeta-
ble oil used and the concentration of the gelator, in addition to
the preparation temperature, cooling temperature and stirring
speed. CC depends on oil type used in oleogels formulation. OBC
7KHWH[WXUHSURëOHDQDO\VLV73$FXUYHVZHUHXVHGWRFDOFXODWH was greatly affected by MV concentration, cooling temperature
PHFKDQLFDOSDUDPHWHUVRIWKHROHRJHOVDWr&7DEOH$VWKH and vegetable oil type. Regarding rheological properties, Tg val-
FRQFHQWUDWLRQ RI 09 LQFUHDVHG IUDFWXUDELOLW\ VKRZHG D VLJQLë- ues were similar for all the analyzed oleogels. Both G’ and G’’ val-
cant linear increase (R2 ZKHUHDVKDUGQHVVVKRZHGDQ
LPSRUWDQWLQFUHDVHZLWKWKHLQFUHDVHRI09IURPWRZWDO-
WKRXJKQRWDVPXFKIURPWRZW,QFUHDVHVLQKDUGQHVV
DQGIUDFWXUDELOLW\PHDQVWKDWROHRJHOVEHFRPHëUPHUEXWPRUH
brittle as gelator concentration was increased. Cohesiveness rep-
resents the strength of the internal bonds making up the body of
the product. Obtained values of cohesiveness indicate that this
parameter decreases with MV concentration. It is expected to be
inversely proportional to fracturability, as it was observed in this
work. Moreover, it was observed that fracturability and hardness
YDOXHVRIWKH+26209ROHRJHOGHFUHDVHGZLWKWKHGHFUHDV-
ing in cooling temperature and stirring speed as well as with an
increase in the preparation temperature. The hardness values
obtained for oleogels were found to be similar to commercial
light margarine, whereas cohesiveness and adhesiveness values
ues for oleogels increased as the %MV was raised and showed to
be similar to commercial light margarine values. Likewise, textur-
al parameters, which are an important quality factor in shorten-
LQJDQGEDNLQJSURGXFWVLQFUHDVHGVLJQLëFDQWO\ZLWK09FRQFHQ-
tration and decreased when cooling temperature, stirring speed,
DQGSUHSDUDWLRQWHPSHUDWXUHZHUHPRGLëHG
Based on the aforementioned results, an appropriate experi-
mental design will be performed to select the suitable conditions
to prepare strong oleogels with rheological and textural proper-
ties similar to commercial light margarine.
Acknowledgments
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were lower than those obtained with the commercial product. ,QYHVWLJDFLRQHV&LHQW¯ëFDV\7«FQLFDV&21,&(7WKH$JHQFLD1D-
Finally, the stirring time did not affect any of the studied oleogels FLRQDOGH3URPRFLµQ&LHQW¯ëFD\7HFQROµJLFD$13&\7DQGWKH
properties. Universidad Nacional del Sur (UNS) in Argentina.

6 Proceedings · World Congress on Oils & Fats and 31st ISF Lectureship Series · Argentina 2015 Proceedings · World Congress on Oils & Fats and 31st ISF Lectureship Series · Argentina 2015 7