Polysaccharide gels as oil bulking agents: Technological and structural properties
Lipid and polysaccharide interactions in various polysaccharide gels prepared for use as oil bulking agents were investigated using Raman spectroscopy. Two different polysaccharide gel matrices containing olive oil were prepared using mixed biopolymer systems of alginate with inulin (OM-A/I) or dext...
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| Veröffentlicht in: | Food hydrocolloids 2014-05, Vol.36, p.374-381 |
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| container_title | Food hydrocolloids |
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| creator | Herrero, A.M. Carmona, P. Jiménez-Colmenero, F. Ruiz-Capillas, C. |
| description | Lipid and polysaccharide interactions in various polysaccharide gels prepared for use as oil bulking agents were investigated using Raman spectroscopy. Two different polysaccharide gel matrices containing olive oil were prepared using mixed biopolymer systems of alginate with inulin (OM-A/I) or dextrin (OM-A/D). Stability and textural properties were also evaluated in these matrices. Thermal stability of the different matrices was optimal. The textural behaviour of polysaccharide matrices with olive oil incorporated differed depending on the polysaccharide gels used in their formulation. OM-A/I presented the highest (P |
| doi_str_mv | 10.1016/j.foodhyd.2013.08.008 |
| format | Article |
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•Various polysaccharide gel matrices containing olive oil were development.•Stability and texture were evaluated in polysaccharide gels with oil incorporated.•Lipid and polysaccharide interactions were investigated using Raman spectroscopy.•Structural behaviour of polysaccharides may explain the differences in texture.</description><identifier>ISSN: 0268-005X</identifier><identifier>EISSN: 1873-7137</identifier><identifier>DOI: 10.1016/j.foodhyd.2013.08.008</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Carbohydrates ; Olive oil ; Polysaccharide ; Raman spectroscopy ; Structural characteristics ; Texture</subject><ispartof>Food hydrocolloids, 2014-05, Vol.36, p.374-381</ispartof><rights>2013 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c342t-ea561ee96ecb8ca32192045ed4789fdb818e47e8195a014739d7e323df8d35cd3</citedby><cites>FETCH-LOGICAL-c342t-ea561ee96ecb8ca32192045ed4789fdb818e47e8195a014739d7e323df8d35cd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0268005X13002518$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Herrero, A.M.</creatorcontrib><creatorcontrib>Carmona, P.</creatorcontrib><creatorcontrib>Jiménez-Colmenero, F.</creatorcontrib><creatorcontrib>Ruiz-Capillas, C.</creatorcontrib><title>Polysaccharide gels as oil bulking agents: Technological and structural properties</title><title>Food hydrocolloids</title><description>Lipid and polysaccharide interactions in various polysaccharide gels prepared for use as oil bulking agents were investigated using Raman spectroscopy. Two different polysaccharide gel matrices containing olive oil were prepared using mixed biopolymer systems of alginate with inulin (OM-A/I) or dextrin (OM-A/D). Stability and textural properties were also evaluated in these matrices. Thermal stability of the different matrices was optimal. The textural behaviour of polysaccharide matrices with olive oil incorporated differed depending on the polysaccharide gels used in their formulation. OM-A/I presented the highest (P < 0.05) hardness, adhesiveness, and chewiness. These matrices were stabilized by hydrogen bonding between oil carbonyl groups and water and/or carbohydrate molecules. Lipid acyl chains are relatively fixed through hydrogen bonding and intermolecular order upon micelle formation. Raman spectroscopic results also showed carbohydrate-water hydrogen bonding, in which inulin seemed to be more strongly bonded to water than dextrin. This difference in the structural behaviour of inulin and dextrin in terms of hydrogen bonding to water may explain the differences in textural properties.
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•Various polysaccharide gel matrices containing olive oil were development.•Stability and texture were evaluated in polysaccharide gels with oil incorporated.•Lipid and polysaccharide interactions were investigated using Raman spectroscopy.•Structural behaviour of polysaccharides may explain the differences in texture.</description><subject>Carbohydrates</subject><subject>Olive oil</subject><subject>Polysaccharide</subject><subject>Raman spectroscopy</subject><subject>Structural characteristics</subject><subject>Texture</subject><issn>0268-005X</issn><issn>1873-7137</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqFkEtLAzEUhYMoWKs_QcjSzYw3k3lk3IgUX1BQpIK7kCZ3pqnppCYzQv-9U9q9q8OB84CPkGsGKQNW3q7Txnuz2pk0A8ZTECmAOCETJiqeVIxXp2QCWSkSgOLrnFzEuAZgFTA2IR_v3u2i0nqlgjVIW3SRqki9dXQ5uG_btVS12PXxji5QrzrvfGu1clR1hsY-DLofwmi3wW8x9BbjJTlrlIt4ddQp-Xx6XMxekvnb8-vsYZ5onmd9gqooGWJdol4KrXjG6gzyAk1eiboxS8EE5hUKVhcKWF7x2lTIM24aYXihDZ-Sm8PueP0zYOzlxkaNzqkO_RAlK6DkoiyhHqPFIaqDjzFgI7fBblTYSQZyz1Cu5ZGh3DOUIOTIcOzdH3ojFfy1GGTUFjuNxgbUvTTe_rPwB3t-fog</recordid><startdate>20140501</startdate><enddate>20140501</enddate><creator>Herrero, A.M.</creator><creator>Carmona, P.</creator><creator>Jiménez-Colmenero, F.</creator><creator>Ruiz-Capillas, C.</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20140501</creationdate><title>Polysaccharide gels as oil bulking agents: Technological and structural properties</title><author>Herrero, A.M. ; Carmona, P. ; Jiménez-Colmenero, F. ; Ruiz-Capillas, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c342t-ea561ee96ecb8ca32192045ed4789fdb818e47e8195a014739d7e323df8d35cd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Carbohydrates</topic><topic>Olive oil</topic><topic>Polysaccharide</topic><topic>Raman spectroscopy</topic><topic>Structural characteristics</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Herrero, A.M.</creatorcontrib><creatorcontrib>Carmona, P.</creatorcontrib><creatorcontrib>Jiménez-Colmenero, F.</creatorcontrib><creatorcontrib>Ruiz-Capillas, C.</creatorcontrib><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Herrero, A.M.</au><au>Carmona, P.</au><au>Jiménez-Colmenero, F.</au><au>Ruiz-Capillas, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Polysaccharide gels as oil bulking agents: Technological and structural properties</atitle><jtitle>Food hydrocolloids</jtitle><date>2014-05-01</date><risdate>2014</risdate><volume>36</volume><spage>374</spage><epage>381</epage><pages>374-381</pages><issn>0268-005X</issn><eissn>1873-7137</eissn><abstract>Lipid and polysaccharide interactions in various polysaccharide gels prepared for use as oil bulking agents were investigated using Raman spectroscopy. Two different polysaccharide gel matrices containing olive oil were prepared using mixed biopolymer systems of alginate with inulin (OM-A/I) or dextrin (OM-A/D). Stability and textural properties were also evaluated in these matrices. Thermal stability of the different matrices was optimal. The textural behaviour of polysaccharide matrices with olive oil incorporated differed depending on the polysaccharide gels used in their formulation. OM-A/I presented the highest (P < 0.05) hardness, adhesiveness, and chewiness. These matrices were stabilized by hydrogen bonding between oil carbonyl groups and water and/or carbohydrate molecules. Lipid acyl chains are relatively fixed through hydrogen bonding and intermolecular order upon micelle formation. Raman spectroscopic results also showed carbohydrate-water hydrogen bonding, in which inulin seemed to be more strongly bonded to water than dextrin. This difference in the structural behaviour of inulin and dextrin in terms of hydrogen bonding to water may explain the differences in textural properties.
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•Various polysaccharide gel matrices containing olive oil were development.•Stability and texture were evaluated in polysaccharide gels with oil incorporated.•Lipid and polysaccharide interactions were investigated using Raman spectroscopy.•Structural behaviour of polysaccharides may explain the differences in texture.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodhyd.2013.08.008</doi><tpages>8</tpages></addata></record> |
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| ispartof | Food hydrocolloids, 2014-05, Vol.36, p.374-381 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Carbohydrates Olive oil Polysaccharide Raman spectroscopy Structural characteristics Texture |
| title | Polysaccharide gels as oil bulking agents: Technological and structural properties |
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