Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/338471
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampFerro, Ana Caroline-
dc.contributor.authorunicampOkuro, Paula Kiyomi-
dc.contributor.authorunicampRibeiro, Ana Paula Badan-
dc.contributor.authorunicampCunha, Rosiane Lopes da-
dc.typeArtigopt_BR
dc.titleRole of the oil on glyceryl monostearate based oleogelspt_BR
dc.contributor.authorFerro, Ana Caroline-
dc.contributor.authorOkuro, Paula Kiyomi-
dc.contributor.authorBadan, Ana Paula-
dc.contributor.authorCunha, Rosiane Lopes-
dc.subjectMonoacilgliceróispt_BR
dc.subject.otherlanguageMonoacylglycerolspt_BR
dc.description.abstractThe high consumption of saturated and trans fats, used in the formulation of lipid-based foods, is associated with incidence of health problems. Organogels or oleogels are a novel class of structured lipids formed from liquid oil as continuous phase entrapped within network of structuring molecules. The aim of this study was to understand the role of oils with different composition on the formation of glyceryl monostearate (GM) gel network. Glyceryl monostearate-based oleogels were produced with the minimal concentration of 5 wt% in sunflower (SF), high oleic sunflower oil (HOS) and coconut oil (CO). The influence of the oil type on the physicochemical properties of the gel was analyzed. The GM gels showed a solid-like behavior using either high oleic sunflower or sunflower oils but did not form a true gel with coconut oil. Although different oils could affect the crystal formation, all gels exhibited needle-like crystal morphology regardless solvent quality. The GM crystals arranged in a lamellar configuration are responsible for entrapping both SF and HOS oils. Degree of saturation of oils might affect GM oleogel properties. Long chain monounsaturated fatty acids favored the packing of GM crystals in a cohesive gel. Furthermore polymorphism with preferential crystalline beta' form of GM was formed using a medium containing one and two unsaturation. In conclusion, it was observed that the type of oil influenced the formation of the GM gel network. These findings allow the better understanding of GM-based oleogels, providing opportunity to design for food products with improved technological and nutritional propertiespt_BR
dc.relation.ispartofFood research internationalpt_BR
dc.relation.ispartofabbreviationFood res. int.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2019-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume120pt_BR
dc.description.firstpage610pt_BR
dc.description.lastpage619pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.eissn1873-7145pt_BR
dc.identifier.doi10.1016/j.foodres.2018.11.013pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0963996918308986pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber132413/2016-7; 153236/2018-3; 307168/2016-6pt_BR
dc.description.sponsordocumentnumber2015/24912-4; 2016/10277-8; 96/08366-5; 2004/08517-3; 2006/03263-9; 2007/58017-5; 2011/06083-0pt_BR
dc.date.available2020-04-02T20:55:12Z-
dc.date.accessioned2020-04-02T20:55:12Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-04-02T20:55:12Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-07-30T19:32:30Z : No. of bitstreams: 1 000467195400065.pdf: 2618376 bytes, checksum: 56bc1c624c4a6853799868de69130d6c (MD5)en
dc.description.provenanceMade available in DSpace on 2020-04-02T20:55:12Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/338471-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordOrganogelpt_BR
dc.subject.keywordRheological measurementspt_BR
dc.subject.keywordOil typept_BR
dc.subject.keywordGlyceryl monostearatept_BR
dc.identifier.source000467195400065pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0002-6532-1265pt_BR
dc.creator.orcid0000-0003-2228-5492pt_BR
dc.type.formArtigopt_BR
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