Search

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be transferred to fried food. The main goal of this work was to investigate the evolution of VOO metabolic profile during consecutive deep-frying cycles and assess the transfer of metabolites to French fries. The evolution of 56 compounds was monitored by two complementary liquid chromatography methods, using mass spectrometry, diode array, and fluorescence detectors. Sterols and lignans were remarkably stable (greater than 70 % retention in frying oil). Seven out of the ten compounds' classes identified in the oil were transferred to the fried food. Potatoes fried in Arbequina oil from Brazil incorporated the highest amounts of VOO minor components, among the analyzed samples, and sterols presented the highest transfer rate. French fries were enriched by VOO bioactive compounds during deep-frying, especially on the first two days, improving their nutritional value.

Extra virgin olive oil (EVOO) production in Brazil has been recently established and is growing, but only a few studies have been published on the topic, particularly involving commercial EVOO samples. A preliminary discrimination of Brazilian EVOOs according to olive cultivar and region of production was conducted. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were performed based on the results of recent published work by our research group on the evaluation of the quality parameters, the metabolic profile, and other typical features of commercial EVOOs from Brazil. One of the oleuropein aglycone isomers, linoleic acid, α-tocopherol, and free sterols were found to be the most discriminating variables within the models. PLS-DA also revealed the region of production as a significant factor in samples’ clustering. The present work provides a preview of Brazilian EVOOs typicity and discloses the urge for further investigations with a higher number of commercial samples, from different olive cultivars and production regions. The comprehensive definition of the identity of their chemical profiles could provide Brazilian oils with a significant added value, and possibly show distinctive features that could motivate the future establishment of protected designation of origin.

We studied the chemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour enhancers. Among thirty-one volatiles in guava powders, terpenes were predominant, even after both drying processes. In contrast, esters and aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying. Insoluble phenolics were predominant and among the sixteen compounds identified, quercetin-3-O-rutinoside and naringenin corresponded to 56% of total phenolics. Drying processes decreased total phenolics contents by up to 44%. Oven drying promoted the release of insoluble flavonoids, generating mainly quercetin. Antioxidant capacity also decreased due to both drying processes, but guava powders still presented similar antioxidant capacity in comparison to other tropical fruit powders. Our results suggest that oven drying is a viable option for the production of a functional ingredient that would improve the phenolic content of cereal foods while adding desirable guava flavour.

This study investigated how the quality of avocado oil is affected by the fruit ripening stage and peeling, and the drying process used. Expeller pressed avocado oils were obtained from unripe or ripe pitted avocados after drying peeled or unpeeled pulps by convection oven, microwave or freeze-drying. Oils from the unpeeled microwave dried pulp (from unripe or ripe avocados) showed the highest induction period (54.2–83.6 h) and antioxidant capacity (4.07–5.26 mmol TE/kg), and high amounts (mg/100 g) of α-tocopherol (11.6–21.0), β-carotene (0.49–0.65) and chlorophyll (44.3–54.0), and unsaponifiable matter (2.48–2.99 g/100 g). Pulp drying process and avocado (un)peeling were the major contributors to the induction period (R2 = 0.61; p = 0.0139) and antioxidant capacity (R2 = 0.62; p = 0.011), and the oils from microwave dried unpeeled pulp were those that presented the best performance. The phenolic composition of these oils improved with ripening and keeping the peel during the pressing process.

Total antioxidant capacity (TAC) may be a comprehensive oil quality index because of its potential association with chemical composition, oxidative stability, and fresh oil quality. We aimed to investigate the chemical determinants of the oxidative stability and TAC of oils using multivariate statistical analyses and the use of the TAC assay as a predictor of oil stability. Fatty acids, tocols, phenolic compounds, peroxide value, acid value, induction period (by the Rancimat test) and TAC (by the TEAC assay) were determined in refined canola, corn, soybean, and sunflower oils as well as cold-pressed nut oils. Principal component analysis was used for data reduction and variable extraction. Generalized linear models successfully estimated the TAC (R2 = 90.3%, p

We aimed at investigating oxidative stability and changes in fatty acid and tocopherol composition of extra virgin olive oil (EVOO) in comparison with refined seed oils during short-term deep-frying of French fries, and changes in the composition of the French fries deep-fried in EVOO. EVOO samples from Spain, Brazil, and Portugal, and refined seed oils of soybean and sunflower were studied. Oil samples were used for deep-frying of French fries at 180 °C, for up to 75 min of successive frying. Tocopherol and fatty acid composition were determined in fresh and spent vegetable oils. Tocopherol, fatty acid, and volatile composition (by SPME–GC–MS) were also determined in French fries deep-fried in EVOO. Oil oxidation was monitored by peroxide, acid, and p-anisidine values, and by Rancimat after deep-frying. Differential scanning calorimetry (DSC) analysis was used as a proxy of the quality of the spent oils. EVOOs presented the lowest degree of oleic and linoleic acids losses, low formation of free fatty acids and carbonyl compounds, and were highly stable after deep-frying. In addition, oleic acid, tocopherols, and flavor compounds were transferred from EVOO into the French fries. In conclusion, EVOOs were more stable than refined seed oils during short-term deep-frying of French fries and also contributed to enhance the nutritional value, and possibly improve the flavor, of the fries prepared in EVOO.

Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour. Resumo A farinha de banana verde possui grande potencial como ingrediente funcional em alimentos para fins especiais. No entanto, não há dados na literatura sobre a utilização da mistura de farinha da casca e da polpa da banana verde para o desenvolvimento de produtos, como massas. O objetivo deste trabalho foi desenvolver uma massa alimentícia tipo talharim, substituindo a farinha de trigo por uma mistura de farinha de polpa e de casca de banana verde, em diferentes concentrações. As formulações foram preparadas substituindo a farinha de trigo pela mistura de farinha de polpa e de casca de banana verde em duas concentrações: 15% e 30%. Uma formulação controle com farinha de trigo foi elaborada. As farinhas de polpa e de casca de banana verde apresentaram maiores teores de cinzas, fibras totais e compostos fenólicos totais. A formulação adicionada de 15% da farinha de banana verde apresentou o maior teor de cinzas e a melhor aceitabilidade entre as formulações. Desta forma, foi possível desenvolver uma massa alimentícia tipo talharim com aceitação sensorial satisfatória.

The total antioxidant capacity of edible oils corresponds to the integrated action of antioxidant compounds. The antioxidant capacity may be used as a proxy of the chemical antioxidant activities of components in oils, but this hypothesis has not been tested by multivariate statistical analysis. Tocols, fatty acids, artificial antioxidants, peroxide value, conjugated dienes, and total antioxidant capacity were determined in samples of refined oils of soybean, corn, canola, and sunflower. Generalized linear models and multiple regression models were adjusted to estimate the integrated association between the total antioxidant capacity and chemical components of oils. The generalized linear model of antioxidant capacity better adjusted to the data because the descriptive variable type of oil was a significant predictor. The type of oil, γ- and δ-tocopherols, and peroxide value explained 95% of the variability of antioxidant capacity in the model (p = 0.0006). Besides, γ-tocopherol was the most important predictor variable for the model considering the p-value and the estimated relative weight for the model. Therefore, γ-tocopherol was the major determinant of total antioxidant capacity of refined oils of soybean, corn, canola, and sunflower. Practical applications: Direct spectrophotometric assay of antioxidant activity can be used to determine the antioxidant quality of fresh refined oils. Furthermore, the statistical evaluation of chemical determinants of vegetable oils based on generalized linear models might contribute to our understanding of the antioxidant quality and the stability of oils.

The total antioxidant capacity of edible vegetable oils is determined by their physical-chemical composition and might be associated with their quality attributes, especially with bioactivity and possibly with oxidative 174 | V.N. CASTELO-BRANCO & A.G. TORRES Rev. Nutr., Campinas, 24(1):173-187, jan./fev., 2011 Revista de Nutricao stability. The current review presents the fundamentals of total antioxidant capacity assays and critically evaluates the assays applicable to the analysis of oils. The role of the chemical components of edible oils as determinants of total antioxidant capacity is discussed, as well as the potential associations between antioxidant capacity and bioactivity or oxidative stability of the selected oils. Finally, we discuss evidences that, if systematically addressed in future experimental work, the application of total antioxidant capacity assays to vegetable oils might contribute to link the knowledge about their chemical composition with their bioactivity, and possibly with the stability of specific vegetable oils. Thus, antioxidant capacity assays can potentially be used for the quality control of edible oils. Indexing terms: Antioxidants. Plant oils. Lipid peroxidation. Free radicals.

The total antioxidant capacity of edible vegetable oils corresponds to the integrated action of the complex mixture of antioxidant components against oxidation reactions in these oils, and takes into account potential physical and chemical interactions between oil components. Consequently, the total antioxidant capacity might be an indicator of quality attributes of edible oils, such as bioactivity and oxidative stability. In this paper we present an overview of the antioxidant capacity assays currently applied to the analysis of edible oils, and we briefly review current evidence indicating associations of the total antioxidant capacity (TAC) with the bioactivity and the oxidative stability of vegetable oils. Based on these data, we discuss the potential application of TAC assays for integrated quality control of edible vegetable oils, which includes bioactivity and oxidative stability.

Carnosine, anserine, balenine and homocarnosine are imidazole dipeptides found exclusively in animal tissue, especially in skeletal muscle and nerves. These compounds exist as an equilibrium of two tautomeric structures of their imidazole ring, known as Nτ–H and Nπ–H, usually shifted towards the former tautomer. While terrestrial mammals and amphibians contain mostly carnosine, anserine predominates in fish and birds, and balenine in reptiles and cetaceans. The imidazole ring of these peptides is fairly prone to electrophilic attack at the imine nitrogen, but it is much less likely to undergo a nucleophilic substitution reaction unless the ring is activated by strongly electron-withdrawing groups. Synthesis of imidazole peptides is usually done by chemical routes, but enzymatic approaches are being increasingly used, especially due to their higher specificity and lower environmental impact. Imidazole dipeptides play an important role as intracellular buffers in vertebrate muscle (up to 60% of buffering capacity) due to their pK values, which are close to physiological pH, a theory known as “alphastat regulation”. Moreover, carnosine and anserine show in vivo antioxidant activity through metal-chelating and free-radical scavenging mechanisms.

The aims of the present study were to investigate the effect of extraction solvent, using either ethanol or petroleum ether, on the chemical profile and chemical stability of jussara oil. Jussara fruit oil presented high contents of antioxidant compounds, including anthocyanins. Extraction solvent significantly affected the chemical composition of the jussara oils, except for fatty acids and carotenoids, from which oleic acid and β-carotene, respectively, were predominant in both. Ethanol-extracted jussara oil showed higher contents of tocopherols (α, β and γ), chlorophylls and phenolic compounds, especially anthocyanins. Moreover, ethanol-extracted jussara oil presented higher oxidative stability and total antioxidant capacity than petroleum ether-extracted jussara oil. Because of its composition, jussara oil might present potential health benefits. Additionally, the use of the low-toxicity solvent ethanol to extract oil seems to be an important technique to afford jussara oil with improved nutritional properties and oxidative stability. Practical applications: Value-added oil was obtained from the jussara fruit (Euterpe edulis), containing, in addition to triacylglycerols, phenolic acids, anthocyanins, tocopherols, β-carotene, and chlorophyll. Ethanol-extracted jussara oil was highly stable, due to the high contents of antioxidants. Ethanol extraction proved to be a highly effective mean to obtain value-added jussara fruit oil.

O objetivo do estudo foi comparar a composição química e a capacidade antioxidante das sementes e dos óleos de linhaça marrom e dourada, e avaliar a estabilidade oxidativa dos óleos. Nas sementes, foram determinados: composição centesimal, capacidade antioxidante total e compostos fenólicos totais. Nos óleos, foram determinados: índice de acidez e peróxido, matéria insaponificável, composição em ácidos graxos, tocoferóis, capacidade antioxidante, compostos fenólicos totais e estabilidade oxidativa em quatro condições de estocagem por até um ano. Não houve diferenças significativas entre os tipos de sementes quanto às variáveis investigadas, e ainda entre os óleos quanto ao rendimento da prensagem, composição em ácidos graxos insaturados, índice de acidez, teores de insaponificáveis e compostos fenólicos totais. Apesar do declínio da estabilidade oxidativa de ambos os óleos durante o armazenamento, o óleo de linhaça marrom e os óleos estocados sob refrigeração apresentaram-se mais estáveis. O índice de peróxido foi maior no óleo de linhaça dourada. O teor de tocoferol total e capacidade antioxidante total foram maiores no óleo de linhaça marrom. Contudo, observou-se uma igualdade entre as sementes de ambas as variedades de linhaça e uma superioridade do óleo de linhaça marrom. The aim of the study was to compare the chemical composition and antioxidant capacity of the brown and golden flaxseed and their cold-pressed oils, and evaluate the oxidative stability of oils. We determined the chemical composition, total antioxidant capacity and total phenolic compounds of the seeds. In the oils we determined acid and peroxide value, unsaponifiable matter, composition of fatty acids and tocopherols, phenolic compounds, antioxidant capacity and oxidative stability in four storage conditions up to one year. There were no significant differences between the flaxseed types in the analyzed properties and between the oils in terms of yield after pressing, composition of unsaturated fatty acids, acid value, unsaponifiables and phenolic compounds. The oxidative stability of both oils decreased with storage time, however the brown flaxseed oil and the oils stored under refrigeration were more stable. The peroxide value was higher in the golden flaxseed oil. The total tocopherol content and antioxidant capacity were higher in brown flaxseed oil. It was observed equality between the brown and golden flaxseed and a superiority of brown flaxseed oil.

Os oleogéis possuem um futuro promissor na indústria de alimentos no processo de substituição simultânea de ácidos graxos saturados e trans. São definidos como um gel em que a fase líquida e contínua é um óleo, que pode conter altos teores de ácidos graxos insaturados, estruturada por uma rede tridimensional composta de um ou mais agentes estruturantes, tais como lecitina, ceras e álcoois de cadeia longa. Este sistema de estruturação de óleos líquidos pode apresentar propriedades tecnológicas típicas das gorduras, como plasticidade e a consequente resistência à tensão, melhorando assim as propriedades nutricionais e mantendo as tecnológicas em determinados alimentos. No entanto, pouco se sabe da relação entre sua composição e o processo oxidativo, sendo que a rancificação de alimentos é uma das mais importantes causas de deterioração de alimentos ricos em lipídios insaturados. Neste contexto, o objetivo deste projeto foi avaliar a influência de diferentes combinações de cera de candelilla e lecitina de soja como agentes estruturantes e quercetina como antioxidante sobre as propriedades físicas e a estabilidade oxidativa de oleogéis à base de óleo de girassol alto oleico (HOSO) como sistema alternativo aos óleos parcialmente hidrogenados e/ou com alto teor de ácidos graxos saturados. O óleo de girassol de alto teor oleico foi caracterizado e seu teor de ácido oleico foi de 82,5% (m/m), atendendo aos padrões internacionais. Os sistemas foram avaliados quanto a formação de gel por meio de análise visual, onde nove formulações de oleogel diferentes foram preparadas em concentrações de peso de lecitina/cera de 0,7/1,6; 4,3/1,6; 0,7/4,4; 4,3/4,4; 0/3,0; 5,0/3,0; 2,5/1,0; 2,5/5,0 e 2,5/3,0 (ponto central), dos quais seis formaram gel, um formou um líquido viscoso e dois permaneceram líquidos. A estabilidade à migração de óleo foi determinada após centrifugação das amostras revelando que a rede cristalina dos oleogéis foi capaz de reter todo o óleo (com uma perda insignificante de 0,03%) após 30 min de drenagem. O parâmetro de textura foi determinado por meio da medição da força de penetração de cone acrílico nos oleogéis mostrando superioridade significativa da formulação com 2,5% de lecitina de soja e 5% de cera de candelila (amostra 8). A amostra 8 seguiu para o teste de oxidação acelerada por 18 dias e posterior obtenção do índice de peróxidos a cada 3 dias, onde foram comparadas a formulação de oleogel com e sem a adição de quercetina e óleo de girassol alto oleico como controle. As três amostras não tiveram diferença significativa no decorrer do tempo, porém tiveram diferenças significativa entre si, mostrando que a amostra com quercetina preveniu a oxidação do oleogel em cerca de 7,29% em comparação com o oleogel sem quercetina. O oleogel contendo 2,5% de lecitina de soja, 5% de cera de candelila com adição de quercetina pode ser considerado uma grande promessa para a substituição de gorduras trans e saturadas em formulações de alimentos. Oleogels have a promising future in the food industry in the process of simultaneously replacing saturated and trans fatty acids. They are defined as a gel in which the continuous liquid phase is an oil, which may contain high levels of unsaturated fatty acids, structured by a three-dimensional network composed of one or more structuring agents such as lecithin, waxes and long chain alcohols. This liquid oil structuring system can present technological properties typical of fats, such as plasticity and consequent shear resistance, thus improving nutritional properties and maintaining technological properties in certain foods. However, little is known about the relationship between its composition and the oxidative process, which food rancidity is one of the most important causes of deterioration of foods rich in unsaturated lipids. In this context, the aim of this project is to evaluate the influence of different combinations of structuring agents and quercetin as an antioxidant on the physical properties and oxidative stability of oleogels as an alternative system to partially hydrogenated and/or high saturated fatty acid oils. High oleic sunflower oil was characterized and its oleic acid content was 82.5% (w/w), meeting international standards. The systems were evaluated for gel formation by visual analysis, nine different oleogel formulations were prepared at lecithin/wax weight concentrations of 0.7/1.6; 4.3/1.6; 0.7/4.4; 4.3/4.4; 0/3.0; 5.0/3.0; 2.5/1.0; 2.5/5.0 and 2.5/3.0 (midpoint), of which six formed a gel, one formed a viscous liquid, and two remained liquid. The oil binding capacity determined after centrifugation revealed that the crystalline network of the oleogels was able to retain all the oil (with an insignificant loss of 0.03%) after 30 min draining period. The texture analysis, determined by measuring the acrylic cone penetration force in oleogels, showing significant superiority of formulation with 2.5% soy lecithin and 5% candelilla wax (sample 8). Sample 8 was submitted to accelerated oxidation test for 18 days and subsequent peroxide index was obtained every 3 days of oleogel formulation with and without addition of quercetin and high oleic sunflower oil as control. The three samples had no significant difference over time, but they had significant differences between them, showing that the quercetin sample prevented oleogel oxidation by about 7.29% compared to the oleogel without quercetin. The oleogel containing 2.5% soy lecithin, 5% candelilla wax with addition of quercetin can be considered a great promise for the substitution of trans and saturated fats in food formulations.

Diante das exigências crescentes das agências regulatórias do mundo todo quanto à redução/eliminação de ácidos graxos trans nos alimentos industrializados, bem como da conscientização do consumidor sobre a relação entre alimentação e saúde, o desenvolvimento de alternativas mais saudáveis aos óleos parcialmente hidrogenados e a outras fontes lipídicas com alto grau de saturaçã o se faz necessário. O oleogel, um sistema composto por um óleo preso em uma rede tridimensional formada por um agente estruturante, se apresenta como uma solução promissora. Dentre os diversos agentes estruturantes, as ceras vegetais se destacam por sua excelente capacidade de gelificação de óleos. Contudo, apresentam uma desvantagem sob o aspecto sensorial, pois podem conferir cerosidade e sabor residual desagradável aos alimentos. Com o objetivo de viabilizar o uso das ceras como agentes estruturantes em oleogéis face ao seu excelente desempenho tecnológico, este projeto propõe o estudo e a aplicação de oleogéis à base de óleo de soja (SBO) estruturado com ceras de farelo de arroz (RBW) a 2 e 4 % (m/m) ou carnaúba (CBW) a 3 e 6% (m/m), isoladamente. As matérias-primas foram caracterizadas e o comportamento de gelificação de cada cera foi avaliado por análises de textura por penetração de cone, estabilidade à perda de óleo por centrifugação, energia coesiva por parâmetro de solubilidade de Hansen (HSP) e comportamento de cristalização e fusão por calorimetria exploratória diferencial (DSC). Os resultados mostraram que ambas as ceras são capazes de formar oleogéis estruturalmente estáveis, contudo, o oleogel com 2% de RBW apresentou maior firmeza a 20 °C (190,4 gf/cm2) do que o oleogel com 6% de CBW a 5 °C (186,1 gf/cm2). Ao final de 5 dias, a capacidade de retenção de óleo do oleogel preparado com RBW foi de 100% às concentrações de 2 e 4% (m/m), contra 61 e 99,3% do oleogel elaborado com CBW às concentrações de 3 e 6% (m/m), respectivamente. Esses resultados podem ser explicados pela diferença entre as energias coesivas, ou seja, do grau de interação molecular entre o solvente e o soluto de cada oleogel. De acordo com os resultados de distância, que prevê se o gel formado será forte, fraco ou se não haverá formação de gel, o soluto CBW apresentou menor interação com o óleo (3,3 MPa1/2) do que o soluto RBW (3,7 MPa1/2). Os oleogéis foram aplicados como ingredientes em diferentes formulações de cream cheese, que foram analisados quanto a diferentes parâmetros de textura e esses resultados foram comparados a uma referência comercial. Nenhuma das amostras produzidas obteve resultados de textura estatisticamente iguais aos do cream cheese comercial (CC), o que pode ser explicado pelas diferenças de formulação e processamento dos produtos. Face aos resultados para textura e estabilidade à perda de óleo dos oleogéis de RBW, este agente estruturante apresenta ria maior potencial de aplicação, porém o oleogel CBW6 obteve alta capacidade de retenção de óleo (99,3%) e quando aplicado na formulação de cream cheese (CCBW6) apresentou resultados de firmeza e espalhabilidade mais próximos da amostra de referência, feita com gordura do leite (CMF). Given the growing demands of regulatory agencies around the world regarding the reduction/elimination of trans fatty acids in processed foods, as well as consumer awareness about the relationship between food and health, the development of healthier alternatives to partially hydrogenated oils and others lipid sources with a high degree of saturation are necessary. Oleogel, a system composed of an oil trapped in a three-dimensional network formed by a structuring agent, presents itself as a promising solution. Among the various structuring agents, vegetable waxes stand out for their excellent oil gelling capacity. However, they have a sensory disadvantage, as they can give waxy and unpleasant aftertaste to foods. Aiming at enabling the use of waxes as structuring agents in oleogels in view of their excellent technological performance, this study proposes the evaluation and application of oleogels based on soybean oil (SBO) structured with rice bran wax (RBW) at 2 and 4% (m/m) or carnauba (CBW) at 3 and 6% (m/m). The raw materials were characterized and the gelling behavior of each wax was evaluated by analysis of texture by cone penetration, stability to oil loss by centrifugation, cohesive energy by Hansen solubility parameter (HSP) and crystallization and melting behavior. by differential scanning calorimetry (DSC). The results showed that both waxes are able to form structurally stable oleogels, however, oleogel with 2% RBW showed greater firmness at 20 °C (190.4 gf/cm2) than oleogel with 6% CBW at 5° C (186.1 gf/cm2). At the end of 5 days, the oil retention capacity of oleogel prepared with RBW was 100% at concentrations of 2 and 4% (m/m), against 61 and 99.3% of oleogel prepared with CBW at concentrations of 3 and 6% (m/m), respectively. These results can be explained by the difference between the cohesive energies, that is, the degree of molecular interaction between the solvent and the solute of each oleogel. According to the distance results, which predicts if the formed gel will be strong, weak or if there will be no gel formation, the CBW solute showed less interaction with the oil (3.3 MPa1/2) than the RBW solute (3 ,7 MPa1/2). Oleogels were applied as ingredients in different cream cheese formulations, which were analyzed for different texture parameters and these results were compared to a commercial reference. None of the samples produced had texture results statistically equal to those of commercial cream cheese (CC), which can be explained by the differences in formulation and processing of the products. Given the results for texture and oil binding capacity of RBW oleogels, this structuring agent would present greater application potential, but CBW6 oleogel obtained high oil biding capacity (99.3%) and when applied in cream cheese formulation (CCBW6) showed firmness and spreadability results closer to the reference sample, made with milk fat (CMF).

A crescente rejeição às gorduras saturadas e trans em decorrência de sua associação com doenças cardiovasculares, entre outras desordens metabólicas de diversas naturezas, tem impulsionado o desenvolvimento de alternativas às gorduras tradicionalmente utilizadas nos processamentos de alimentos. Contudo, o grande desafio reside em conferir funcionalidade tecnológica a lipídios ricos em ácidos graxos insaturados, sendo os oleogéis uma abordagem viável e promissora. Os oleogéis são sistemas constituídos por uma base lipídica composta por óleo no estado líquido estruturada por uma rede tridimensional de moléculas com solubilidade limitada em óleos, chamadas de agentes estruturantes. Estudos recentes relataram a influência do tipo de óleo no processo de formação da rede tridimensional de agentes estruturantes e concluíram que o tamanho da cadeia, a polaridade e a viscosidade do óleo podem afetar grandemente a estrutura do oleogel. Diante disto, o objetivo deste estudo é investigar a influência do tipo de óleo em sua estruturação por cera de candelilla, relacionando as propriedades físicas dos oleogéis formados com diversas características físico-químicas dos óleos que os compõem. Para avaliar esta influência, foram selecionadas bases lipídicas de diferentes composições, como triacilgliceróis de cadeia média (MCT), óleo de girassol alto oleico (HOSO), óleo de girassol (SFO), óleo de linhaça (LSO) e os óleos unicelulares ARASCO e DHASCO, para serem estruturados com cera de candelilla nas concentrações de 1,5, 3,0 e 6,0%. De acordo com as correlações de Pearson estabelecidas, houve uma correlação muito forte (r2 =0,948) entre a firmeza e o conteúdo de ácidos graxos saturados dos óleos, o que pode estar relacionado a uma co-cristalização entre a cera e os ácidos graxos saturados, formando uma estrutura mais firme. Uma correlação forte também foi estabelecida entre o tamanho médio das cadeias de ácidos graxos dos óleos, definido pelo índice de saponificação, e a firmeza dos oleogéis (r2 =0,864). A densidade dos óleos também apresentou correlação forte com a firmeza dos oleogéis (r2 =0,858), assim como a viscosidade apresentou uma forte correlação negativa (r2 = -0,818), o que indica que os óleos mais densos e menos viscosos produzem oleogéis mais firmes. Tanto a cera de candelilla pura quanto os oleogéis apresentaram forma polimórfica β\', que equivale à subcélula ortorrômbica, que demonstra que os diferentes óleos não modificaram a microestrutura da rede de cera de candelilla. Os diferentes tipos de óleo exerceram influência sobre o comportamento de fusão dos oleogéis, fator que permitiu associá-lo a um maior conteúdo de gordura sólida a 20 °C e a um maior teor de triacilgliceróis trissaturados, como nos óleos DHASCO e ARASCO. O grau de insaturação dos óleos influenciou o empacotamento da rede estrutural dos oleogéis, o que foi revelado pela menor perda de óleo nos oleogéis com cadeias mais longas, se comparados ao MCT. Por fim, este trabalho contribuiu com a expansão do conhecimento dos sistemas chamados oleogéis, sugerindo que trabalhos futuros pautem as escolhas de matéria-prima para formulação dos oleogéis nas propriedades de seus componentes. Desta forma, maiores avanços poderão ser alcançados nas pesquisas de sistemas coloidais e consequentemente no desenvolvimento de sistemas de alta qualidade nutricional e, ao mesmo tempo, funcionalidade tecnológica adequada. The growing rejection of saturated and trans fats as a result of their association with cardiovascular diseases, among other metabolic disorders of various kinds, has driven the development of alternative systems to substitute fats traditionally used in food processing. However, the big challenge lies in providing technological functionality to lipids rich in unsaturated fatty acids, with oleogels being a viable and promising approach. Oleogels are systems made up of a lipid base composed of oil in a liquid state structured by a threedimensional network of molecules with limited solubility in oils, called oleogelators. Recent studies have reported the influence of the oil type in the formation process of the threedimensional network of oleogelators and concluded that the fatty acid chain length, the polarity and the viscosity of the oil can greatly affect the structure of the oleogel. In view of this, the objective of this study is to investigate the influence of the oil type in its structuring by candelilla wax, relating the physical properties of the formed oleogels with several physicochemical characteristics of the oils that compose them. To evaluate this influence, lipid bases of different compositions were selected, such as medium chain triglycerides (MCT), high oleic sunflower oil (HOSO), sunflower oil (SFO), linseed oil (LSO) and ARASCO and DHASCO single-cell oils, to be structured with candelilla wax in concentrations of 1.5, 3.0 and 6.0% (w/w). According to the Pearson correlations established, there was a very strong correlation (r2 = 0.948) between the firmness and the saturated fatty acid content of the oils, which may be related to a co-crystallization between the wax and the saturated fatty acids, forming a firmer structure. A strong correlation was also established between the average size of the fatty acid chains of the oils, defined by the saponification value, and the oleogel firmness (r2 = 0.864). The density of the oils also showed a strong correlation with the firmness of the oleogels (r2 = 0.858), as well as the viscosity, which showed a strong negative correlation (r2 = -0.818), indicating that oils with higher density and lower viscosity produce firmer oleogels. Both pure candelilla wax and oleogels presented the β\' polymorphic form, which is equivalent to the orthorhombic subcell, demonstrating that the different oils did not modify the microstructure of the candelilla wax network. The different types of oil influenced the melting behavior of oleogels, a factor that allowed it to be associated with a higher solid fat content at 20 °C and a higher content of trisaturated triacylglycerols, as in DHASCO and ARASCO oils. The degree of unsaturation of the oils influenced the packaging of the structural network of oleogels, which was revealed by the higher oil binding capacity in oleogels with longer chains, compared to MCT. Finally, this work contributed to the expansion of knowledge of oleogel systems, suggesting that future work will guide the choices of raw material for formulating oleogels in the properties of their components. Thus, greater advances can be achieved in the research of colloidal systems and, consequently, in the development of high nutritional quality systems allied to adequate technological functionality.