Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition
Although oleogels are innovative fat replacers to reduce usage of saturated and trans fatty acids, susceptibility to heat treatment is a major challenge in their application. Therefore, the main aim of this study was to fabricate heat-resistant oleogel using gelatin–tragacanthin–Ca2+ complexes via f...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000978 |
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| author | Fatemeh Azarikia Reihaneh Badameh |
| author_facet | Fatemeh Azarikia Reihaneh Badameh |
| author_sort | Fatemeh Azarikia |
| collection | DOAJ |
| description | Although oleogels are innovative fat replacers to reduce usage of saturated and trans fatty acids, susceptibility to heat treatment is a major challenge in their application. Therefore, the main aim of this study was to fabricate heat-resistant oleogel using gelatin–tragacanthin–Ca2+ complexes via foam-template method. For this purpose, gelatin–tragacanthin complexes (3 % w/w, at the rations of 1:1, 3:1 and 5:1) were aerated, freeze-dried, mixed with oil, and sheared in the absence and presence of Ca2+ (50 mM). Properties of the resulting foam (formed by aerating the complexes), the cryogels (produced by freeze-drying the foam) and oleogels were evaluated. Our results indicate that raising the gelatin–tragacanthin ratio from 1:1 to 5:1 decreased size of foam bubbles and increased their uniformity. According to scanning electron microscopy, Ca2+-containing cryogel exhibited dense and porous network with small-sized holes. Although tragacanthin and Ca2+ addition diminished oil adsorbing capacity of cryogel, they significantly enhanced oil holding capacity of oleogel to 98.89 %. The fabricated oleogels exhibited a firm gel behavior, and Ca2+ addition increased apparent viscosity and heat stability (80 °C, 30 min). Consequently, the findings provided new insights into preparation of heat stable oleogel, as fat mimic and texture modifier, using foam-template method. |
| format | Article |
| id | doaj-art-cb4da98dcce34a6a992cfaa66a5a36e2 |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-cb4da98dcce34a6a992cfaa66a5a36e22025-08-20T02:06:24ZengElsevierCurrent Research in Food Science2665-92712025-01-011010106610.1016/j.crfs.2025.101066Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 additionFatemeh Azarikia0Reihaneh Badameh1Corresponding author.; Department of Food Technology, Faculty of Agricultural Technology (Aburaihan), University College of Agriculture & Natural Resources, University of Tehran, Tehran, IranDepartment of Food Technology, Faculty of Agricultural Technology (Aburaihan), University College of Agriculture & Natural Resources, University of Tehran, Tehran, IranAlthough oleogels are innovative fat replacers to reduce usage of saturated and trans fatty acids, susceptibility to heat treatment is a major challenge in their application. Therefore, the main aim of this study was to fabricate heat-resistant oleogel using gelatin–tragacanthin–Ca2+ complexes via foam-template method. For this purpose, gelatin–tragacanthin complexes (3 % w/w, at the rations of 1:1, 3:1 and 5:1) were aerated, freeze-dried, mixed with oil, and sheared in the absence and presence of Ca2+ (50 mM). Properties of the resulting foam (formed by aerating the complexes), the cryogels (produced by freeze-drying the foam) and oleogels were evaluated. Our results indicate that raising the gelatin–tragacanthin ratio from 1:1 to 5:1 decreased size of foam bubbles and increased their uniformity. According to scanning electron microscopy, Ca2+-containing cryogel exhibited dense and porous network with small-sized holes. Although tragacanthin and Ca2+ addition diminished oil adsorbing capacity of cryogel, they significantly enhanced oil holding capacity of oleogel to 98.89 %. The fabricated oleogels exhibited a firm gel behavior, and Ca2+ addition increased apparent viscosity and heat stability (80 °C, 30 min). Consequently, the findings provided new insights into preparation of heat stable oleogel, as fat mimic and texture modifier, using foam-template method.http://www.sciencedirect.com/science/article/pii/S2665927125000978OleogelCryogelTragacanth gumProtein–polysaccharide complexesHeat stabilityRheological properties |
| spellingShingle | Fatemeh Azarikia Reihaneh Badameh Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition Current Research in Food Science Oleogel Cryogel Tragacanth gum Protein–polysaccharide complexes Heat stability Rheological properties |
| title | Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition |
| title_full | Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition |
| title_fullStr | Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition |
| title_full_unstemmed | Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition |
| title_short | Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition |
| title_sort | utilization of gelatin tragacanthin complexes for fabrication of oleogels using foam template method a study on the effect of cacl2 addition |
| topic | Oleogel Cryogel Tragacanth gum Protein–polysaccharide complexes Heat stability Rheological properties |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000978 |
| work_keys_str_mv | AT fatemehazarikia utilizationofgelatintragacanthincomplexesforfabricationofoleogelsusingfoamtemplatemethodastudyontheeffectofcacl2addition AT reihanehbadameh utilizationofgelatintragacanthincomplexesforfabricationofoleogelsusingfoamtemplatemethodastudyontheeffectofcacl2addition |