Publications by authors named "M Dora Carri��n"

6 Publications

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies.

J Sci Food Agric 2021 Apr 22;101(6):2398-2405. Epub 2020 Oct 22.

Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina.

Background: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material.

Results: FC formulated with 260 g kg oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC-CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg FC after 21 days of storage was found in FCs containing 220 and 260 g kg oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC-CSC.

Conclusion: Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC-CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.10863DOI Listing
April 2021

Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound.

Food Res Int 2020 08 13;134:109231. Epub 2020 Apr 13.

Department of Nutrition, Dietetics, and Food Science, Utah State University, Logan, UT, USA. Electronic address:

The effects of high-intensity ultrasound application (HIU-20 kHz, 96 W, 3 pulses: 10 s on/5s off) and cooling rate (0.1 and 10 °C/min) on physical properties of monoglycerides (MG) oleogels (3, 4.5, and 6 wt%) were evaluated. Oleogels melting profile, rheological and textural properties, crystal microstructure, crystal length (L), polymorphic behavior, oil binding capacity (OBC), and solid fat content (SFC) were determined after 24 h of storage at 5 or 25 °C. HIU caused significant changes in the MG crystallization behavior, producing a decrease in L and a stronger and more elastic network with higher OBC. HIU increased the adhesiveness of all samples whereas did not affect their cohesiveness. The effects of HIU application were enhanced by cooling at 0.1 °C/min and storing at 5 °C. Neither SFC nor thermal behavior were affected by HIU and the desired β' polymorphism was obtained in all oleogels. This study shows that physical properties of MG oleogels can be significantly improved by HIU application to obtain suitable fats with low level of saturated fatty acids for food applications.
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http://dx.doi.org/10.1016/j.foodres.2020.109231DOI Listing
August 2020

Effects of cooling temperature profiles on the monoglycerides oleogel properties: A rheo-microscopy study.

Food Res Int 2019 11 12;125:108613. Epub 2019 Aug 12.

Departamento de Física Aplicada and Excellence Research Unit "Modeling Nature" (MNat), Universidad de Granada, 18071 Granada, Spain.

The oleogelation process has become in a great interest area for the food sector. The aim of this study was to understand the effect of cooling temperature profiles (CTP) applied during oleogelation on microstructure and some macroscopic properties of monoglycerides (MG) oleogels. To this purpose, oleogels from MG and high oleic sunflower oil were produced using programed CTP corresponding to the actual temperature evolution of the samples when they are left at rest to progress in a specific ambient temperature (AT). In order to evaluate the crystal formation during the gelation process, a torsional rheometer equipped with a rheo-microscope (RM) module was used. This allowed us to carry out simultaneously rheological measurements and record images of the gels during their formation process. Overall, microstructural characteristics were determined: fractions of crystalline material and oil, crystal length and shape, the Avrami index, and the fractal dimension. Although crystal formation took place during a similar range of temperatures (~55-46 °C), significant morphological differences in the distribution and size of crystal and aggregates were observed depending on the applied CTP, and the area occupied by the crystals and oil phase did not depend on CTP used. RM images were useful to follow the kinetics of crystallization as well as to identify a more restricted time domain in the rheological behavior allowing to find more accurate Avrami index values. Furthermore, the analysis of RM images turned out to be an efficient approach to obtain accurate measurements of the fractal dimension. High fractal dimension values were associated with gels exhibiting high number of homogeneous small crystals. Oleogels composed by this network generated a material with high capacity to retain oil. A weak-link regime approach applied to the dynamic systems was appropriate to describe the relationship between the elastic modulus and the crystal formation during the oleogels structuration. In conclusion, these findings may serve to the food industry to achieve a better understanding of the oleogelation process that allows it to control the quality of obtained oleogels, which could be utilized to replace and/or reduce the trans and saturated fats in food formulations.
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http://dx.doi.org/10.1016/j.foodres.2019.108613DOI Listing
November 2019

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound.

J Food Sci 2019 Sep 21;84(9):2549-2561. Epub 2019 Aug 21.

Dept. of Nutrition, Dietetics, and Food Science, Utah State Univ., Logan, UT, U.S.A.

The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high-intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G'), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples' textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G' after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. PRACTICAL APPLICATION: Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high-intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.
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http://dx.doi.org/10.1111/1750-3841.14762DOI Listing
September 2019

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.

J Food Sci 2018 Jun 22;83(6):1505-1515. Epub 2018 May 22.

Dept. de Ingeniería Química, Univ. Nacional del Sur (UNS), Av. Alem 1253, 8000 Bahía Blanca, Buenos Aires, Argentina.

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO. Furthermore, the amount of oil released from muffins over time (1, 7, and 10 days) was measured to evaluate their stability. The replacement of commercial margarine with the optimized oleogels in muffin formulation led to the obtention of products with greater spreadability, higher specific volume, similar hardness values, and a more connected and homogeneous crumb structure. Moreover, these products showed a reduction of oil migration of around 50% in contrast to the Control muffins after 10 days of storage, which indicated that the optimized oleogels can be used satisfactorily to decrease oil loss in this sweet baked product. Fat replacement with the optimized monoglycerides oleogels not only had a positive impact on the quality of the muffins, but also allowed to improve their nutritional profile (without trans fat and low in saturated fat).

Practical Application: The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile.
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http://dx.doi.org/10.1111/1750-3841.14174DOI Listing
June 2018
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