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EnglishTemplates intended for food-grade oleogel production were produced by supercritical-CO2-drying and freezedrying of κ-carrageenan hydrogels (0.4 g/100 g). Supercritical-CO2-drying produced hard (61 N firmness) and shrunk oleogels, which presented 80% oil content and no oil release. Freeze-drying allowed obtaining soft (2 N) oleogels, with 97% oil content but presenting a high oil release (49%). Lettuce homogenate, used as water phase of the hydrogel, acted as inactive filler agent of template network. It allowed reducing shrinkage and firmness (10 N) of supercritical-CO2-dried oleogels, which presented 94% oil content and 5% oil release. In the case of freeze-dried templates, lettuce-filler increased firmness (4 N) but reduced oil release (34%). SEM image analysis highlighted that the physical properties of κ-carrageenan oleogels can be explained based on the effect of drying technique and lettuce-filler addition on the porous microstructure of the dried templates.
| Titolo: | Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition |
| Autori: | CALLIGARIS, Sonia (Secondo) MANZOCCO, Lara (Ultimo) |
| Data di pubblicazione: | 2019 |
| Rivista: | |
| Abstract: | Templates intended for food-grade oleogel production were produced by supercritical-CO2-drying and freezedrying of κ-carrageenan hydrogels (0.4 g/100 g). Supercritical-CO2-drying produced hard (61 N firmness) and shrunk oleogels, which presented 80% oil content and no oil release. Freeze-drying allowed obtaining soft (2 N) oleogels, with 97% oil content but presenting a high oil release (49%). Lettuce homogenate, used as water phase of the hydrogel, acted as inactive filler agent of template network. It allowed reducing shrinkage and firmness (10 N) of supercritical-CO2-dried oleogels, which presented 94% oil content and 5% oil release. In the case of freeze-dried templates, lettuce-filler increased firmness (4 N) but reduced oil release (34%). SEM image analysis highlighted that the physical properties of κ-carrageenan oleogels can be explained based on the effect of drying technique and lettuce-filler addition on the porous microstructure of the dried templates. |
| Handle: | http://hdl.handle.net/11390/1149852 |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| 1-s2.0-S0268005X19305053-main (2).pdf | Versione Editoriale (PDF) | Non pubblico | Accesso ristretto Richiedi una copia | |
| pagination_FOOHYD_5107.pdf | Documento in Post-print |  | Open Access Visualizza/Apri |
http://hdl.handle.net/11390/1149852
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